21 results found for «contamination»
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Spread of Campylobacter in the kitchen
From chicken to sink, cutting board, kitchen cloth…
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Why do we wash chicken meat more thoroughly than our hands?
Poor hygiene and food handling practices are among the major risk factors for household-related foodborne illnesses, specific...
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Handling raw eggs, a daunting walk on eggshells?
Salmonella outbreaks, considered the largest burden among the enteric diseases, continue to represent a serious threat for co...
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Is the meat ready?
More than 1000 Norwegian consumer where asked how they handle food in the kitchen and how they decide if the meat is ready.
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How to act in kitchens to keep away food borne diseases
Written by Loredana Dumitrascu and Daniela Borda, „Dunărea de Jos” University of Galați, Romania
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Food safety knowledge, shopping attitudes, and kitchen practices among Romanian consumers
The paper describes the relationship between food safety knowledge, food shopping attitudes, and self-reported kitchen practi...
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How pathogens spread in the kitchen
Using the same utensils for chicken and salads without washing in between may lead to severe foodborne illness. Huge differen...
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About a safely defrosting technology
Interview with Bob Crawford, Managing Director of C-Tech Innovation Ltd.
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Place the kitchen sink close to the countertop!
Hygiene practice in kitchens can improve if the work place is close to the sink but how close to the sink should we stay?
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An interview with the Safeconsume coordinator Solveig Langsrud
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Food safety and meat preparation: Europeans' hand hygiene at the heart of prevention
Hand washing is more than ever at the heart of government prevention campaigns, especially to fight against Covid-19. Meanwhi...
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Backyard eggs in the researchers’ focus
A preliminary study performed by SafeConsume revealed that, in Potugal, 6 of the 200 eggs taken as samples from backyard hens...
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New Study on Handling Eggs (Un)Safely in Portugal: how to change consumer practices?
In Europe, salmonellosis has been ranked as the second leading cause of hospitalization and death due to the consumption of c...
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Teaching young people about hygiene and infections using e-Bug
Educating children and young people about hygiene and infection prevention is important in the fight against foodborne illnes...
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Improving Europeans’ food hygiene
The summer season is not only the peak for enjoying vacation, weddings, barbeques and ice cream. It is also the peak for seve...
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Know a Food Microbiologist
Anca Ioana Nicolau is a professor at the Faculty of Food Science and Engineering from Dunarea de Jos University of Galati, Ro...
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Meet the Hygiene Doctor
Read about Lisa Ackerley, get some insight into her blog and check out her best advices to consumer on how to reduce the risk...
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A behavioural economist in SafeConsume’s court
Interview with Alexander K. Koch, Professor at Aarhus University
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Meet researcher Rowshonara Syeda, from Public Health England’s e-Bug program
Interview with Rowshonara about e-Bug and teaching young people about hygiene, infections and antibiotics.
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Is your kitchen clean enough?
Every year, 5,000 Europeans die from diseases contracted from food. Researchers in Norway, the UK, France, Portugal and Roman...
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The ESDY/UNIWA team in e-Bug and Safeconsume. A success story that goes on
The team, our main activities and interests in e-Bug and SafeConsume and the effects of SARS-CoV-2 on our activities