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

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

Survey questionnaire (in 10 languages) and standardised measurement protocol

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

Prevalence and pathogenic potential of T. gondii

Full report on probabilistic risk assessments

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

Report applied risk communication policy models

Overview Functional Specification

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

Priority List of opportunities

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).

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

Training module for educators on the topic of food hygiene

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

A food safety myth reduction app ready

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

Searching for OpenAIRE data...

Publications

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, Issue 111, 2020, Page(s) 107077, ISSN 0956-7135
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, Issue 111, 2020, Page(s) 107069, ISSN 0956-7135
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, Issue 111, 2020, Page(s) 107078, ISSN 0956-7135
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, Issue 15/4, 2020, Page(s) e0230928, ISSN 1932-6203
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, Issue 13/1, 2020, ISSN 1756-3305
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, Issue 39, 2019, Page(s) 25-38, ISSN 1276-8707
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, Issue 113, 2020, Page(s) 107180, ISSN 0956-7135
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, Issue 84, 2019, Page(s) 64-67, ISSN 0924-2244
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, Issue 8/12, 2019, Page(s) 637, ISSN 2304-8158
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, Issue 10/1, 2020, ISSN 2045-2322
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, Issue 11/4, 2019, Page(s) 333, ISSN 1999-4915
DOI: 10.3390/v11040333

Social norms and risk communication

Author(s): Joachim Scholderer, Nina Veflen
Published in: Trends in Food Science & Technology, Issue 84, 2019, Page(s) 62-63, ISSN 0924-2244
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, Issue 84, 2019, Page(s) 71-73, ISSN 0924-2244
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, Issue 47/3, 2018, Page(s) 307-314, ISSN 0139-3006
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, Issue 7/3, 2019, Page(s) 96-122, ISSN 2183-0606
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, Issue 49/1, 2020, Page(s) 76-85, ISSN 0139-3006
DOI: 10.1556/066.2020.49.1.10

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, Issue 1, 2019, Page(s) 440

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, Issue 1, 2017, Page(s) 291

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, Issue 1, 2017, Page(s) 290

Deliverables

Publications

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