Our objective is to reduce health burden from foodborne illnesses.

Published 12.07.21

A sociologist's point of view on food safety - interview with Monica Truninger

Published 03.06.21

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

Published 28.04.21

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

Published 09.04.21

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...

Published 08.04.21

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...

Published 24.03.21

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...

Published 09.07.21

SafeCooking day – 7th July 2021

Students at Newent school in Gloucestershire, England have taken part in a SafeCooking Day to celebrate the launch of the new...

Published 08.06.21

Cooking by the SafeConsume Recip-E-Book

Published 07.06.21

Cooking Bacalhau in Denmark

SafeConsume partners in Denmark organized activities for #WorldFoodSafetyDay on June 7th.