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