Helping the world eat safer
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  • Published 15.12.22

    Overview Publications

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  • Published 17.10.22

    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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  • Published 16.09.22

    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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  • Published 03.06.21

    What are the experiences and attitudes of young people towards foodborne illness?

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  • Published 28.04.21

    Viability PMA-RTqPCR method, a tool to evaluate heat-inactivation of viruses

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  • Published 12.09.20

    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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  • This is a picture of some cutting a lime

    Published 02.09.20

    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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  • Published 01.07.20

    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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This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 727580.

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