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