Consumption of raw milk poses a realistic and unnecessary health threat
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
The World Health Organization exposes myths about foodborne disease
Benefit and risk communication (FoodRisC)
Practical classes more effective than theory classes in teaching food safety risks to children
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
What Are The Most Common Foodborne Viruses?
Influenza A(H1N1) virus (Q&A)
The safety of bottled water
What Are Food Safety Risk Assessments and Why Are They Used?
Climate change: Possible implications for food safety?
EFSA’s opinion on bisphenol A: No health risk to consumers
Avian Influenza: Is it safe to eat poultry meat and eggs?
EU SAFE FOODS project questions the current approach to food risk analysis
Difference Between Correlation and Causation (Infographic)
Is social media a potential resource for communicating food risk information?
Difference Between Hazard and Risk (Infographic)
Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people
A safe approach to outdoor eating
What happens when we cook food? Understanding acrylamide formation
The challenges of communicating food risk
2- and 3-MCPD and Their Esters in Vegetable Oils
Cooking with a grill, over an open flame, frying or smoking your food
How to communicate food risk? A handbook for professionals
Assessment of the risk to humans posed by exposure to low levels of chemicals
Contaminants in fish: Weighing up the risks
Naturally occurring endocrine active substances (Q&A)
The FoodRisC e-resource centre
Proactive social media strategies can enable positive engagement
Spotlight on… Polish National Food and Nutrition Institute
2017 Fipronil contaminated eggs - Things to know
Food production: Safe food in today’s global food chain
Spotlight on… safefood
FoodRisC: Conceptualising food risk and benefit
What is Food Safety?
Differences in social media and traditional media in reporting a food crisis
EUFIC Forum n°1: Quo vadis food risk communication?
The Benefits of Communicating about Food - ILSI Functional Foods Symposium 2011
Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
What to do if the freezer stops
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
Learning from the past: Researchers develop a model for food risk communication
From Farm to Fork: Food and the consumer, a shared responsibility
What is Codex Alimentarius?
HACCP and GHP: Standards in Food Industry
EFSA opinion on acrylamide
New EU label to warn against hyperactivity in children is based on unrealistic consumption levels, say scientists
Why Do We Cook Our Food and What Happens When We Do?
Food safety tips for travellers
Absolute Risk vs. Relative Risk: What’s the difference?
Food safety: Basic rules