88 results found for «food-safety»
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Food Safety Pledges
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101 Food Safety Ambassadors
SafeConsume celebrates World Food Safety Day with 101 new food safety ambassadors!
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Acquiring the Food Safety Sense
Letter to consumers from the food safety reseachers in SafeConsume
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Consumers Perspective on Food Safety
Revealing Romanian consumers knowledge and awareness about food safety, their trust in different information sources and view...
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Who cares about food safety?
SafeConsume and food safety were a strong part of a joint European campaign on self-care November 18-24. Why? Because people ...
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Business ideas for food safety
40 percent of all food poisonings occur at home. Nofima researchers are leading the way to find the best solutions for reduci...
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How to communicate successfully about food safety risk
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Best practices related to food safety communication
Research of non- authority initiatives and best practices related to Food Saftey Risk Communication Models
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How to communicate successfully regarding food safety risks
Getting people’s attention can be difficult. So, what can you do to get a message across to your organisation? Here are five ...
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Pasteurised eggs - A food safety solution against Salmonella
Eggs and dishes made with eggs are one of the most frequent sources of foodborne outbreaks being involved in 15.7% of the tot...
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June 7, 2019 is (First) World Food Safety Day
A globalized world with annual food exports above $ 1.6 trillion and complex food systems requires international cross-sector...
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Survey for mapping European food safety risk communication policy models
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Don't Trust Your Senses When Comes To Food Safety
Eating has always been a sensory experience and food processors and cooks in our days are preparing true feasts for our sense...
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SafeConsume released a new Risk communication guideline for food safety authorities
Risk communication is a unique tool of food control bodies for influencing consumers and achieving changes in their food safe...
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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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Supporting food safety authorities in the improvement of their risk communication practices
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Using tactile cold perceptions as an indicator of food safety - a hazardous choice
Entitled Using tactile cold perceptions as an indicator of food safety - a hazardous choice, the most recent publication of S...
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Risk communication solutions in one collection: the Good Food Safety Risk Communication Framework
Within the Policy work package of the SafeConsume project, a “Good food safety risk communication framework’ document was com...
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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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A sociologist's point of view on food safety - interview with Monica Truninger
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The evolution path of food safety risk communication of authorities: Models and trends in the past and the future
Exploring the path of progression in risk communication brings to light the importance of not only minimising the effect of s...
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World Café on opportunities and barriers of political communication scenarios in the field of food safety and food hygiene
27th April 2022, Barcelona, Spain
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Handbook in Risk communication
FAO and WHO has published a handbook on Risk communication applied to food safety. You can download it below.
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Foodborne illnesses are underestimated by young people
Young people in Europe have a limited understanding of foodborne microbes and little concern for the consequences of foodborn...
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Five keys to safer food
The WHO (World Health Organization) Five Keys to Safer Food explain the basic principles that every one of us should know to ...
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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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SafeConsume International Conference
Nofima and Dunarea de Jos University of Galati organize the SafeConsume Conference from 27 to 28 June 2022 in Bucharest, Roma...
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Predictive models for food microbiology
Predictive models describing microbial responses in food are valuable tools for industry, food safety authorities and educati...
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Advice for Consumers SelfCareWeek2020
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Packaging method decides colour
Meat that has been in contact with oxygen before cooking poses a food safety risk as the colour may not be used as an indicat...
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Structure
The aim of the project is to change consumer behaviour to reduce exposure to food-associated pathogens and decrease risk of f...
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Playing an online cooking game can help avoid food poisoning
Have you ever fallen ill from food you've eaten? It happens 23 million times every year in Europe. Researchers have investiga...
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Acquainting a food pathogen investigator
Paula Teixeira is a professor on Food Microbiology/Food Safety subjects at Escola Superior de Biotecnologia – Católica Porto,...
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The 1st article published in the national language (French) of a SafeConsume member
The first article derived from the work carried in WP1 has just been published in French in the journal Socio-anthropologie. ...
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User Journey
According to estimates from WHO, bacteria, parasites, toxins and allergens in food account for about 23 million cases of illn...
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DISH Cluster
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Let’s celebrate and honor all moms!
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SafeConsume to Romanians
Researchers in SafeConsume translated the scientific findings of the project in advice to consumers in order to change their ...
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The 1st article published in an OA journal
The 1st article published by SafeConsume in an Open Access journal (Viruses; Impact Factor: 3.761 in 2017) has as authors a t...
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Multi-actor workshop
Wednesday, June 29th in Bucharest
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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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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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Cook to Care
By Lars Münter
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What do educators need to teach food hygiene?
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SafeConsume in Trends 2021
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Project Summary
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Poster presentation competition during the SafeConsume International Conference
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SafeConsume - Project summary
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Meet microbiologist Christophe Nguyen-The
Interview with the experienced food microbiologist, specialised in foodborn pathogens in relation to food processing and stor...
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Towards a healthy and safe diet
The DISH Cluster is thrilled to announce you the event “Towards a healthy and safe diet” that will take place on 6th April 20...
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Cooking by the SafeConsume Recip-E-Book
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Cooking safely for holidays
Winter holidays are approaching and parties will become numerous along with platters of rich and delicious seasonal foods.
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Survey on public participation in risk communication
There is an explicit demand for new strategies for the scientific community, authorities and the market to help consumers mit...
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SafeConsume and UN Sustainable development goals
SafeConsume will contribute to addressing societal challenges and sustainable development goals in relation to the 2030 Agend...
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Interview with Gyula Kasza
Gyula Kasza is presidential commissioner at National Food Chain Safety Office (NFCSO) in Hungary. He is leading the work on d...
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What are the experiences and attitudes of young people towards foodborne illness?
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Objective
The overall objective of SafeConsume was to reduce health burden from foodborne illnesses.
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Is visual motivation for cleaning surfaces in the kitchen consistent with a hygienically clean environment?
Is visual motivation for cleaning surfaces in the kitchen consistent with a hygienically clean environment?, a SafeConsume p...
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The 16th of October 2020 – World Food Day
by Anca Nicolau and Daniela Borda, Dunarea de Jos University of Galati, Romania
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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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Time-temperature profiles and Listeria monocytogenes presence in refrigerators from households with vulnerable consumers
Entitled Time-temperature profiles and Listeria monocytogenes presence in refrigerators from households with vulnerable consu...
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Food consumption as a social practice
Interview with Silje Elisabeth SKULAND, food sociologist
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Cooking Bacalhau in Denmark
SafeConsume partners in Denmark organized activities for #WorldFoodSafetyDay on June 7th.
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Get to know the Danish hygiene ambassador
Lars Münter work at the Council of Better Hygiene. Their goal is to increase healthiness and life quality through prevention ...
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Fighting Salmonella in eggs
Rationale: Salmonella is a bacteria leading cause of foodborne illness in the EU: 91857cases, 16556 hospitalizations and 119 ...
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SafeConsume Recip-E-Book
Learn how to cook delicious, exciting, and safe dishes from across Europe, with this interactive recipe book!
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SafeConsume Recip-E-Book
Learn how to cook delicious, exciting, and safe dishes from across Europe, with this interactive recipe book!
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European food saftey from retail to fork
Mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK
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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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Opportunity map: Using design thinking to transform research into innovation
Transform scientific knowledge
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Spread of Campylobacter in the kitchen
From chicken to sink, cutting board, kitchen cloth…
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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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Social Norms May Increase Consumption of Risky Food
Who can make you eat pink hamburgers or uncooked chicken? Your future parents-in-law, research shows.
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ESA, or the place where the sensory, nutritional and environmental quality in food meet
- Interview with Isabelle Maître -
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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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An interview with the Safeconsume coordinator Solveig Langsrud
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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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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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Interview with microbiologist and health professional Sally Bloomfield
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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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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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About a safely defrosting technology
Interview with Bob Crawford, Managing Director of C-Tech Innovation Ltd.
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Is it possible to prepare mayonnaise at home and not put consumers at risk?
Ask SafeConsume!
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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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Prepare your fridge for the holidays
Good food is part of Christmas. This often results in a well-stocked refrigerator, which could give you less chance of seeing...
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Meet a specialist in risks - David Vose
David Vose - consultant in risk analysis and director of Vose Software, a company that makes risk analysis software
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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