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SafeConsumE: Safer food through changed consumer behavior: Effective tools and products, communication strategies, education and a food safety policy reducing health burden from foodborne illnesses

Deliverables

A list of relevant risk mitigation interventions and messages ready

A list of relevant risk mitigation interventions and messages ready

Report non-authority initiatives and best practices

Report non-authority initiatives and best practices

Joint report: European food safety: Critical behaviour and cultural barriers in five countries

Joint report: European food safety: Critical behaviour and cultural barriers in five countries

Full report on survey results

Full report on survey results

Scientific papers submitted for publication (10) and results presented at scientific conferences

Scientific papers submitted for publication (10) and results presented at scientific conferences

Protocols and templates for the transdisciplinary working model

Protocols and templates for the transdisciplinary working model

Needs assessment report

Needs assessment report

Protocols for generic HACCP analysis for interviews and survey

Protocols for generic HACCP analysis for interviews and survey

Revised prioritisation of problematic food handling practices and population groups

Revised prioritisation of problematic food handling practices and population groups

Data on risk added to the risk-behaviour map

Data on risk added to the risk-behaviour map

Initial (based on published data) and final Opportunity Map complete

Initial (based on published data) and final Opportunity Map Complete. Due dates: 12, 24

Published data on the link between behaviour and hazard reduction filled into Behaviour-Risk map

Published data on the link between behaviour and hazard reduction filled into Behaviour-Risk map

Survey questionnaire (in 10 languages) and standardised measurement protocol

Survey questionnaire (in 10 languages) and standardised measurement protocol

Results from experiments documenting effect of behaviour on hazard filled into Behaviour-risk map

Results from experiments documenting effect of behaviour on hazard filled into Behaviour-risk map

Prevalence and pathogenic potential of T. gondii

Prevalence and pathogenic potential of T. gondii

Full report on probabilistic risk assessments

Full report on probabilistic risk assessments

Submission of scientific papers (4) and presentation at 2 scientific conferences

Submission of scientific papers (4) and presentation at 2 scientific conferences

Report applied risk communication policy models

Report applied risk communication policy models

Overview Functional Specification

Overview Functional Specification

Initial prioritisation of problematic food handling practices and population groups

Initial prioritisation of problematic food handling practices and population groups

Complete overview of tools/technologies available in the market filled into the Behaviour-risk map

Complete overview of tools/technologies available in the market filled into the Behaviour-risk map

Priority List of opportunities

Priority List of opportunities

A meta-analysis of the antecedents and consequences of different risk mitigation strategies ready

A meta-analysis of the antecedents and consequences of different risk mitigation strategies ready

Scientific publications submitted (6) and results presented in scientific conferences (3).

Scientific publications submitted (6) and results presented in scientific conferences (3).

Overview of consumer behaviour and barriers filled into risk-behaviour map

Overview of consumer behaviour and barriers filled into risk-behaviour map

Initial and final protocols and plans for all experimental work

Initial and final protocols and plans for all experimental work. Due dates: 6, 12

Educational materials for teenagers (11-14 years) on food hygiene and food safety

Educational materials for teenagers (11-14 years) on food hygiene and food safety

A food safety myth reduction app ready

A food safety myth reduction app ready

Educational materials for young adults (15-18 years) on food hygiene and food safety

Educational materials for young adults (15-18 years) on food hygiene and food safety

Searching for OpenAIRE data...

Publications

European food safety: Mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK

Author(s): Silje Elisabeth Skuland (Ed.), Borda, D., Didier, P., Dumitraşcu, L., Ferreira, V., Foden, M., Langsrud, S., Maître, I., Martens, L. Møretrø, T., Nguyen-The, C., Nicolau, A. I.Nunes, C., Rosenberg, T. G., Skuland, S. E., Teigen, H. M., Teixeira, P., and Truninger, M.
Published in: Report;6-2020, 2020, Page(s) 1-884, ISBN 978-82-7063-506-1
Publisher: Consumption Research Norway (SIFO), OsloMet

Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

Author(s): Trond Møretrø, Christophe Nguyen-The, Pierrine Didier, Isabelle Maître, Tekla Izsó, Gyula Kasza, Silje E. Skuland, Maria João Cardoso, Vania B. Ferreira, Paula Teixeira, Daniela Borda, Loredana Dumitrascu, Corina Neagu, Anca Ioana Nicolau, Eduard Anfruns-Estrada, Mike Foden, Phil Voysey, Solveig Langsrud
Published in: International Journal of Food Microbiology, 347, 2021, Page(s) 109172, ISSN 0168-1605
Publisher: Elsevier BV
DOI: 10.1016/j.ijfoodmicro.2021.109172

Environment or Economy? Food Concerns and Sustainable Food Transitions in the UK

Author(s): Mike Foden, Emma Head, Tally Katz-Gerro, Lydia Martens
Published in: Sociology, 2021, Page(s) 003803852110436, ISSN 0038-0385
Publisher: SAGE Publications
DOI: 10.1177/00380385211043679

Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry

Author(s): Maria João Cardoso, Vânia Ferreira, Mónica Truninger, Rui Maia, Paula Teixeira
Published in: International Journal of Food Microbiology, 338, 2021, Page(s) 108984, ISSN 0168-1605
Publisher: Elsevier BV
DOI: 10.1016/j.ijfoodmicro.2020.108984

Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points

Author(s): Luís Junqueira, Mónica Truninger, Valérie L. Almli, Vânia Ferreira, Rui Leandro Maia, Paula Teixeira
Published in: Food Control, 133, 2022, ISSN 0956-7135
Publisher: Elsevier BV
DOI: 10.1016/j.foodcont.2021.108635

Inactivation of salmonella strains in acidified broth and raw egg yolk as a function of pH and acid type

Author(s): Line Nielsen, Susanne Knøchel
Published in: Food Microbiology, 92, 2020, Page(s) 103574, ISSN 0740-0020
Publisher: Academic Press
DOI: 10.1016/j.fm.2020.103574

Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival

Author(s): Trond Møretrø, Birgitte Moen, Valérie L. Almli, Paula Teixeira, Vânia B. Ferreira, Anette Wold Åsli, Charlotte Nilsen, Solveig Langsrud
Published in: International Journal of Food Microbiology, 337, 2021, Page(s) 108928, ISSN 0168-1605
Publisher: Elsevier BV
DOI: 10.1016/j.ijfoodmicro.2020.108928

Washing hands and risk of cross-contamination during chicken preparation among domestic practitioners in five European countries

Author(s): Pierrine Didier, Christophe Nguyen-The, Lydia Martens, Mike Foden, Loredana Dumitrascu, Augustin Octavian Mihalache, Anca Ioana Nicolau, Silje Elisabeth Skuland, Monica Truninger, Luís Junqueira, Isabelle Maitre
Published in: Food Control, 127, 2021, Page(s) 108062, ISSN 0956-7135
Publisher: Elsevier BV
DOI: 10.1016/j.foodcont.2021.108062

Microbiological and Chemical Quality of Portuguese Lettuce—Results of a Case Study

Author(s): Catarina Ferreira, Filipa Lopes, Reginaldo Costa, Norton Komora, Vânia Ferreira, Virgínia Cruz Fernandes, Cristina Delerue-Matos, Paula Teixeira
Published in: Foods, 9/9, 2020, Page(s) 1274, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods9091274

Efficacy of Removing Bacteria and Organic Dirt from Hands—A Study Based on Bioluminescence Measurements for Evaluation of Hand Hygiene When Cooking

Author(s): Octavian Augustin Mihalache, Daniela Borda, Corina Neagu, Paula Teixeira, Solveig Langsrud, Anca Ioana Nicolau
Published in: International Journal of Environmental Research and Public Health, 18/16, 2021, Page(s) 8828, ISSN 1660-4601
Publisher: MDPI
DOI: 10.3390/ijerph18168828

Inactivation of Hepatitis A Virus and Human Norovirus in Clams Subjected to Heat Treatment

Author(s): Cristina Fuentes, Francisco J. Pérez-Rodríguez, Aurora Sabrià, Nerea Beguiristain, Rosa M. Pintó, Susana Guix, Albert Bosch
Published in: Frontiers in Microbiology, 11, 2021, ISSN 1664-302X
Publisher: Frontiers Media
DOI: 10.3389/fmicb.2020.578328

Teaching young consumers in Europe: a multicentre qualitative needs assessment with educators on food hygiene and food safety

Author(s): C Eley, PT Lundgren, G Kasza, M Truninger, C Brown, VL Hugues, T Izso, P Teixeira, R Syeda, N Ferré, A Kunszabo, C Nunes, C Hayes, K Merakou, CAM McNulty
Published in: Perspectives in Public Health, 2021, Page(s) 175791392097273, ISSN 1757-9139
Publisher: SAGE Publications
DOI: 10.1177/1757913920972739

Romanian consumers’ food safety knowledge, awareness on certified labelled food and trust in information sources

Author(s): Daniela Borda, Octavian Augustin Mihalache, Loredana Dumitraşcu, Dana Gafițianu, Anca Ioana Nicolau
Published in: Food Control, 120, 2021, Page(s) 107544, ISSN 0956-7135
Publisher: Elsevier BV
DOI: 10.1016/j.foodcont.2020.107544

Food safety knowledge, food shopping attitude and safety kitchen practices among Romanian consumers: A structural modelling approach

Author(s): Octavian Augustin Mihalache, Loredana Dumitraşcu, Anca Ioana Nicolau, Daniela Borda
Published in: Food Control, 120, 2021, Page(s) 107545, ISSN 0956-7135
Publisher: Elsevier BV
DOI: 10.1016/j.foodcont.2020.107545

Is visual motivation for cleaning surfaces in the kitchen consistent with a hygienically clean environment?

Author(s): Trond Møretrø, Lydia Martens, Paula Teixeira, Vânia B. Ferreira, Rui Maia, Tove Maugesten, Solveig Langsrud
Published in: Food Control, 111, 2020, Page(s) 107077, ISSN 0956-7135
Publisher: Elsevier BV
DOI: 10.1016/j.foodcont.2019.107077

Using tactile cold perceptions as an indicator of food safety-a hazardous choice

Author(s): Daniela Borda, Octavian Augustin Mihalache, Anca Ioana Nicolau, Paula Teixeira, Solveig Langsrud, Loredana Dumitrascu
Published in: Food Control, 111, 2020, Page(s) 107069, ISSN 0956-7135
Publisher: Elsevier BV
DOI: 10.1016/j.foodcont.2019.107069

Time-temperature profiles and Listeria monocytogenes presence in refrigerators from households with vulnerable consumers

Author(s): Loredana Dumitrașcu, Anca Ioana Nicolau, Corina Neagu, Pierrine Didier, Isabelle Maître, Christophe Nguyen-The, Silje Elisabeth Skuland, Trond Møretrø, Solveig Langsrud, Monica Truninger, Paula Teixeira, Vânia Ferreira, Lydia Martens, Daniela Borda
Published in: Food Control, 111, 2020, Page(s) 107078, ISSN 0956-7135
Publisher: Elsevier BV
DOI: 10.1016/j.foodcont.2019.107078

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

Author(s): Solveig Langsrud, Oddvin Sørheim, Silje Elisabeth Skuland, Valérie Lengard Almli, Merete Rusås Jensen, Magnhild Seim Grøvlen, Øydis Ueland, Trond Møretrø
Published in: PLOS ONE, 15/4, 2020, Page(s) e0230928, ISSN 1932-6203
Publisher: Public Library of Science
DOI: 10.1371/journal.pone.0230928

Detection of Toxoplasma gondii oocysts in fresh vegetables and berry fruits

Author(s): Cláudia S. Marques, Susana Sousa, António Castro, José Manuel Correia da Costa
Published in: Parasites & Vectors, 13/1, 2020, ISSN 1756-3305
Publisher: BioMed Central
DOI: 10.1186/s13071-020-04040-2

La construction de la sécurité sanitaire des aliments en milieu domestique en France (Maine-et-Loire)

Author(s): Pierrine Didier
Published in: Socio-anthropologie, 39, 2019, Page(s) 25-38, ISSN 1276-8707
Publisher: Éditions de la Sorbonne
DOI: 10.4000/socio-anthropologie.5112

Occurrence of Salmonella spp. in eggs from backyard chicken flocks in Portugal and Romania - Results of a preliminary study

Author(s): V. Ferreira, M.J. Cardoso, R. Magalhães, R. Maia, C. Neagu, L. Dumitraşcu, A.I. Nicolau, P. Teixeira
Published in: Food Control, 113, 2020, Page(s) 107180, ISSN 0956-7135
Publisher: Elsevier BV
DOI: 10.1016/j.foodcont.2020.107180

Review of risk communication and education strategies around food hygiene and safety for children and young people

Author(s): Vicki L. Young, Carla L. Brown, Catherine Hayes, Cliodna A.M. McNulty
Published in: Trends in Food Science & Technology, 84, 2019, Page(s) 64-67, ISSN 0924-2244
Publisher: Elsevier BV
DOI: 10.1016/j.tifs.2018.06.017

Effectiveness of Consumers Washing with Sanitizers to Reduce Human Norovirus on Mixed Salad

Author(s): Anfruns-Estrada, Bottaro, Pintó, Guix, Bosch
Published in: Foods, 8/12, 2019, Page(s) 637, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods8120637

rTgOWP1-f, a specific biomarker for Toxoplasma gondii oocysts

Author(s): Susana Sousa, André Almeida, Lurdes Delgado, Antónia Conceição, Cláudia Marques, José Manuel Correia da Costa, António Castro
Published in: Scientific Reports, 10/1, 2020, ISSN 2045-2322
Publisher: Nature Publishing Group
DOI: 10.1038/s41598-020-64590-4

Final Consumer Options to Control and Prevent Foodborne Norovirus Infections

Author(s): Susana Guix, Rosa Pintó, Albert Bosch
Published in: Viruses, 11/4, 2019, Page(s) 333, ISSN 1999-4915
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/v11040333

Social norms and risk communication

Author(s): Joachim Scholderer, Nina Veflen
Published in: Trends in Food Science & Technology, 84, 2019, Page(s) 62-63, ISSN 0924-2244
Publisher: Elsevier BV
DOI: 10.1016/j.tifs.2018.08.002

How to make risk communication influence behavior change

Author(s): Øydis Ueland
Published in: Trends in Food Science & Technology, 84, 2019, Page(s) 71-73, ISSN 0924-2244
Publisher: Elsevier BV
DOI: 10.1016/j.tifs.2018.02.003

Possibilities of targeting in food chain safety risk communication

Author(s): M. Süth, P. Mikulka, T. Izsó, GY. Kasza
Published in: Acta Alimentaria, 47/3, 2018, Page(s) 307-314, ISSN 0139-3006
Publisher: Akademiai Kiado
DOI: 10.1556/066.2018.47.3.6

The Use of Design Thinking in Transdisciplinary Research and Innovation Consortia: Challenges, Enablers, and Benefits

Author(s): Antje Gonera, Reinhold Pabst
Published in: Journal of Innovation Management, 7/3, 2019, Page(s) 96-122, ISSN 2183-0606
Publisher: International Society of Professional Innovation Management (ISPIM)
DOI: 10.24840/2183-0606_007.003_0006

Consumers's willingness to pay for avoiding Salmonella infection

Author(s): Á. Vajda, Cs. Mohácsi-Farkas, L. Ózsvári, Gy. Kasza
Published in: Acta Alimentaria, 49/1, 2020, Page(s) 76-85, ISSN 0139-3006
Publisher: Akademiai Kiado
DOI: 10.1556/066.2020.49.1.10

Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

Author(s): Maria João Cardoso, Anca Ioana Nicolau, Daniela Borda, Line Nielsen, Rui Leandro Maia, Trond Møretrø, Vânia Ferreira, Susanne Knøchel, Solveig Langsrud, Paula Teixeira
Published in: Comprehensive Reviews in Food Science and Food Safety, 20/3, 2021, Page(s) 2716-2741, ISSN 1541-4337
Publisher: International Life Sciences Institute
DOI: 10.1111/1541-4337.12753

Establishing common ground - bridging health care professionals and food safety experts in public communication

Author(s): Lars Münter, Anders Miki Bojesen
Published in: Trends in Food Science & Technology, 84, 2019, Page(s) 77-79, ISSN 0924-2244
Publisher: Elsevier BV
DOI: 10.1016/j.tifs.2018.11.001

Kitchen layouts and consumers’ food hygiene practices: Ergonomics versus safety

Author(s): Octavian Augustin Mihalache, Trond Møretrø, Daniela Borda, Loredana Dumitraşcu, Corina Neagu, Christophe Nguyen-The, Isabelle Maître, Pierrine Didier, Paula Teixeira, Luis Orlando Lopes Junqueira, Monica Truninger, Tekla Izsó, Gyula Kasza, Silje Elisabeth Skuland, Solveig Langsrud, Anca Ioana Nicolau
Published in: Food Control, 131, 2022, Page(s) 108433, ISSN 0956-7135
Publisher: Elsevier BV
DOI: 10.1016/j.foodcont.2021.108433

Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry

Author(s): Nânci Santos-Ferreira, Ângela Alves, Maria João Cardoso, Solveig Langsrud, Ana Rita Malheiro, Rui Fernandes, Rui Maia, Mónica Truninger, Luís Junqueira, Anca Ioana Nicolau, Loredana Dumitrașcu, Silje Elisabeth Skuland, Gyula Kasza, Tekla Izsó, Vânia Ferreira, Paula Teixeira
Published in: PLOS ONE, 16/5, 2021, Page(s) e0250980, ISSN 1932-6203
Publisher: Public Library of Science
DOI: 10.1371/journal.pone.0250980

Situated Food Safety Risk and the Influence of Social Norms

Author(s): Nina Veflen, Joachim Scholderer, Solveig Langsrud
Published in: Risk Analysis, Volume 40, Issue 5, 2020, Page(s) 1092-1110, ISSN 1539-6924
Publisher: Society for Risk Analysis
DOI: 10.1111/risa.13449

Data on European kitchen layouts belonging to vulnerable consumers (elderly people and young families with children or pregnant women) and risk-takers (young single men)

Author(s): Octavian Augustin Mihalache, Trond Møretrø, Daniela Borda, Loredana Dumitraşcu, Corina Neagu, Christophe Nguyen-The, Isabelle Maître, Pierrine Didier, Paula Teixeira, Luis Orlando Lopes Junqueira, Monica Truninger, Tekla Izsó, Gyula Kasza, Silje Elisabeth Skuland, Solveig Langsrud, Anca Ioana Nicolau
Published in: Data in Brief, 38, 2021, Page(s) 107362, ISSN 2352-3409
Publisher: Elsevier BV
DOI: 10.1016/j.dib.2021.107362

Young People’s Views on Food Hygiene and Food Safety: A Multicentre Qualitative Study

Author(s): Rowshonara Syeda, Pia Touboul Lundgren, Gyula Kasza, Monica Truninger, Carla Brown, Virginie Lacroix-Hugues, Tekla Izsó, Paula Teixeira, Charlotte Eley, Noémie Ferré, Atilla Kunszabo, Cristina Nunes, Catherine Hayes, Dimitra Gennimata, Dávid Szakos, Cliodna Ann Miriam McNulty
Published in: Education Sciences, 11/6, 2021, Page(s) 261, ISSN 2227-7102
Publisher: MDPI
DOI: 10.3390/educsci11060261

Evaluation of Salmonella spp. and Listeria monocytogenes survival in table salt and crosscontamination effect

Author(s): Alves, Ângela; Ferreira, Nânci; Ferreira, Vânia; Teixeira, Paula
Published in: Micro Biotec 19 Book of Abstracts, 1, 2019, Page(s) 440
Publisher: Portuguese Societies of Microbiology and of Biotechnology

Microbiological quality of ready-to-eat fruits and vegetables purchased at retail in Portugal

Author(s): Cardoso, Maria João; Silva, Diana Rocha; Ferreira, Vânia; Teixeira, Paula
Published in: Micro Biotec 17 Book of Abstracts, 1, 2017, Page(s) 291
Publisher: Portuguese Societies of Microbiology and of Biotechnology

Impact of storage temperature abuse on the microbial quality and safety of fresh-cut vegetables and fruits

Author(s): Silva, Diana Rocha; Mendes, Bruna Sousa; Peixoto, Cassandra; Oliveira, Márcia; Ferreira, Vânia; Teixeira, Paula
Published in: Micro Biotec 17 Book of Abstracts, 1, 2017, Page(s) 290
Publisher: Portuguese Societies of Microbiology and of Biotechnology