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