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