Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people
Food safety: Basic rules
A safe approach to outdoor eating
What to do if the freezer stops
How Does Freezing Preserve Food and Maintain Quality?
Television chefs could do more to teach viewers about safe food handling
Practical classes more effective than theory classes in teaching food safety risks to children
Food safety tips for travellers
What happens when we cook food? Understanding acrylamide formation
The safety of fresh fruits and vegetables
Why Do We Cook Our Food and What Happens When We Do?
Cooking with a grill, over an open flame, frying or smoking your food
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
The safety of bottled water
HACCP and GHP: Standards in Food Industry
Spotlight on… Polish National Food and Nutrition Institute
Can cooking skills be the key to health?
Spotlight on… safefood
What is Codex Alimentarius?
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
The Importance of Food Labelling
Food shelf life and its importance for consumers
What is Food Safety?
Food production 2/3: Safe food in today’s global food chain
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
Consumption of raw milk poses a realistic and unnecessary health threat
EUFIC Forum n°1: Quo vadis food risk communication?
EU SAFE FOODS project questions the current approach to food risk analysis
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
The World Health Organization exposes myths about foodborne disease
Benefit and risk communication (FoodRisC)