Differences in social media and traditional media in reporting a food crisis
The challenges of communicating food risk
The FoodRisC e-resource centre
Is social media a potential resource for communicating food risk information?
Benefit and risk communication (FoodRisC)
The Benefits of Communicating about Food - ILSI Functional Foods Symposium 2011
Proactive social media strategies can enable positive engagement
Absolute Risk vs. Relative Risk: What’s the difference?
Difference Between Correlation and Causation (Infographic)
Difference Between Hazard and Risk (Infographic)
Improving communication during the food innovation process (CONNECT4ACTION)
Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
Reporting of dietary advice in UK national newspapers found to be unsatisfactory
EU SAFE FOODS project questions the current approach to food risk analysis
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
The World Health Organization exposes myths about foodborne disease
How to communicate food risk? A handbook for professionals
What Are The Most Common Foodborne Viruses?
EFSA opinion on acrylamide
Naturally occurring endocrine active substances (Q&A)
New EU label to warn against hyperactivity in children is based on unrealistic consumption levels, say scientists
The safety of bottled water
EFSA’s opinion on bisphenol A: No health risk to consumers
Influenza A(H1N1) virus (Q&A)
Avian Influenza: Is it safe to eat poultry meat and eggs?
2017 Fipronil contaminated eggs - Things to know
Toolbox to improve communication between actors in the food innovation process (CONNECT4ACTION)
What Are Food Safety Risk Assessments and Why Are They Used?
Climate change: Possible implications for food safety?
Practical classes more effective than theory classes in teaching food safety risks to children
FoodRisC: Conceptualising food risk and benefit
Assessment of the risk to humans posed by exposure to low levels of chemicals
Sharing best practices between dietitians working across Europe (DIETS)
Contaminants in fish: Weighing up the risks
2- and 3-MCPD and Their Esters in Vegetable Oils
EUFIC Forum n°1: Quo vadis food risk communication?
Consumption of raw milk poses a realistic and unnecessary health threat
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods