Cooking with a grill, over an open flame, frying or smoking your food
The why, how and consequences of cooking our food
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
What to do if the freezer stops
From Farm to Fork: Food and the consumer, a shared responsibility
Food labelling: A wealth of information for consumers
Practical classes more effective than theory classes in teaching food safety risks to children
Consumption of raw milk poses a realistic and unnecessary health threat
Food shelf life and its importance for consumers
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 production 2/3: Safe food in today’s global food chain
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
The World Health Organization exposes myths about foodborne disease
EUFIC Forum n°1: Quo vadis food risk communication?
Benefit and risk communication (FoodRisC)
The safety of bottled water
The safety of fresh fruits and vegetables
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
A healthy way through pregnancy
Television chefs could do more to teach viewers about safe food handling
Spotlight on… Polish National Food and Nutrition Institute
Chilling out: Freezing foods for quality and safety
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
Spotlight on… safefood
What is Codex Alimentarius?
EFSA opinion on acrylamide
How to eat healthily on a budget
Food industry standards: Focus on HACCP
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