Cooking with a grill, over an open flame, frying or smoking your food
What happens when we cook food? Understanding acrylamide formation
What to do if the freezer stops
From Farm to Fork: Food and the consumer, a shared responsibility
Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people
Can cooking skills be the key to health?
Food safety tips for travellers
Food safety: Basic rules
A safe approach to outdoor eating
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
The safety of bottled water
The safety of fresh fruits and vegetables
A healthy way through pregnancy
Spotlight on… Polish National Food and Nutrition Institute
Television chefs could do more to teach viewers about safe food handling
Spotlight on… safefood
How Does Freezing Preserve Food and Maintain Quality?
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
HACCP and GHP: Standards in Food Industry
What is Codex Alimentarius?
How to eat healthily on a budget
Practical classes more effective than theory classes in teaching food safety risks to children
The Importance of Food Labelling
Consumption of raw milk poses a realistic and unnecessary health threat
EU SAFE FOODS project questions the current approach to food risk analysis
What is Food Safety?
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
Food shelf life and its importance for consumers
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
The World Health Organization exposes myths about foodborne disease
Food production: Safe food in today’s global food chain
Benefit and risk communication (FoodRisC)
EUFIC Forum n°1: Quo vadis food risk communication?