Food safety: Basic rules
Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people
Benefit and risk communication (FoodRisC)
A safe approach to outdoor eating
The safety of bottled water
From Farm to Fork: Food and the consumer, a shared responsibility
Consumption of raw milk poses a realistic and unnecessary health threat
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
The World Health Organization exposes myths about foodborne disease
EFSA’s opinion on bisphenol A: No health risk to consumers
Avian Influenza: Is it safe to eat poultry meat and eggs?
How to communicate food risk? A handbook for professionals
Sugar: How is produced from cane? (Infographic)
EUFIC Forum n°1: Quo vadis food risk communication?
ABC on food processing (Infographic)
Is social media a potential resource for communicating food risk information?
Cooking with a grill, over an open flame, frying or smoking your food
Influenza A(H1N1) virus (Q&A)
What is antibiotic resistance and how does it spread? (Infographic)
Opportunities for nanotechnology in food and feed
Stevia: How is it produced? (Infographic)
What are food safety risk assessments and why are they used?
Evolution of Food Processing and Labelling in Food Production
FoodRisC: Conceptualising food risk and benefit
Processed Food: What Is the Purpose of Food Processing?
Assessment of the risk to humans posed by exposure to low levels of chemicals
What Are The Most Common Foodborne Viruses?
The Benefits of Communicating about Food - ILSI Functional Foods Symposium 2011
From farm to fork: Food processing for safer, longer lasting food
The FoodRisC e-resource centre
Food processing: The Advantages of Processed Foods
Proactive social media strategies can enable positive engagement
Olive oil: How is it produced? (Infographic)
The safety of fresh fruits and vegetables
2017 Fipronil contaminated eggs - Things to know
Why Do We Cook Our Food and What Happens When We Do?
HACCP and GHP: Standards in Food Industry
2- and 3-MCPD and Their Esters in Vegetable Oils
What is Food Safety?
From Farm to Fork: Safe Food Transport and Storage
Food safety tips for travellers
What to do if the freezer stops
Absolute Risk vs. Relative Risk: What’s the difference?
Contaminants in fish: Weighing up the risks
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
Television chefs could do more to teach viewers about safe food handling
EU SAFE FOODS project questions the current approach to food risk analysis
Differences in social media and traditional media in reporting a food crisis
How Does Freezing Preserve Food and Maintain Quality?
Difference Between Correlation and Causation (Infographic)
Process contaminants in vegetable oils and foods pose potential health concerns finds EFSA
Learning from the past: Researchers develop a model for food risk communication
What is Codex Alimentarius?
Difference Between Hazard and Risk (Infographic)
Spotlight on… Polish National Food and Nutrition Institute
Canned tomatoes (Infographic)
What happens when we cook food? Understanding acrylamide formation
Microbial genomics: A new tool to increase food quality and safety
The challenges of communicating food risk
Spotlight on… safefood
Food production 2/3: Safe food in today’s global food chain
Frozen Peas (Infographic)
EFSA opinion on acrylamide
New EU label to warn against hyperactivity in children is based on unrealistic consumption levels, say scientists
Climate change: Possible implications for food safety?
Sugar: How is it produced from beet? (Infographic)
Milk and yoghurt (Infographic)
Food fortification: Optimising food’s goodness
Naturally occurring endocrine active substances (Q&A)