The safety of bottled water
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
Avian Influenza: Is it safe to eat poultry meat and eggs?
Practical classes more effective than theory classes in teaching food safety risks to children
What Are Food Safety Risk Assessments and Why Are They Used?
What Are The Most Common Foodborne Viruses?
Proactive social media strategies can enable positive engagement
Olive oil: How is it produced? (Infographic)
Opportunities for nanotechnology in food and feed
Consumption of raw milk poses a realistic and unnecessary health threat
2- and 3-MCPD and Their Esters in Vegetable Oils
Processed Food: What Is the Purpose of Food Processing?
Naturally occurring endocrine active substances (Q&A)
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
The FoodRisC e-resource centre
Microbial genomics: A new tool to increase food quality and safety
Differences in social media and traditional media in reporting a food crisis
Influenza A(H1N1) virus (Q&A)
Sugar: How is it produced from beet? (Infographic)
2017 Fipronil contaminated eggs - Things to know
From Farm to Fork: Safe Food Transport and Storage
Climate change: Possible implications for food safety?
Learning from the past: Researchers develop a model for food risk communication
FoodRisC: Conceptualising food risk and benefit
Sugar: How is produced from cane? (Infographic)
Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
The World Health Organization exposes myths about foodborne disease
The Benefits of Communicating about Food - ILSI Functional Foods Symposium 2011
Stevia: How is it produced? (Infographic)
Canned tomatoes (Infographic)
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
Contaminants in fish: Weighing up the risks
New EU label to warn against hyperactivity in children is based on unrealistic consumption levels, say scientists
Absolute Risk vs. Relative Risk: What’s the difference?
Frozen Peas (Infographic)
EFSA opinion on acrylamide
Difference Between Correlation and Causation (Infographic)
Milk and yoghurt (Infographic)
Is social media a potential resource for communicating food risk information?
Food processing: The Advantages of Processed Foods
Difference Between Hazard and Risk (Infographic)
Food fortification: Optimising food’s goodness
ABC on food processing (Infographic)
Benefit and risk communication (FoodRisC)
The challenges of communicating food risk
Evolution of Food Processing and Labelling in Food Production
Assessment of the risk to humans posed by exposure to low levels of chemicals
From farm to fork: Food processing for safer, longer lasting food
How to communicate food risk? A handbook for professionals