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

Risultati finali

A list of relevant risk mitigation interventions and messages ready
Report non-authority initiatives and best practices
Joint report: European food safety: Critical behaviour and cultural barriers in five countries
Education plans translated and Food safety implemented into health campaigns
Full report on survey results
Submitted papers in open access journals (min 20)

Submitted papers in open access journals min 20

Scientific papers submitted for publication (10) and results presented at scientific conferences
Protocols and templates for the transdisciplinary working model
Needs assessment report
Protocols for generic HACCP analysis for interviews and survey
Revised prioritisation of problematic food handling practices and population groups
Data on risk added to the risk-behaviour map
'Good food safety risk communication framework' document and reports from WP7 and WP5 published and promoted to relevant fora

Good food safety risk communication framework document and reports from WP7 and WP5 published and promoted to relevant fora

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
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

Promotion of safe handling through chefs, bloggers, media

Promotion of safe handling through chefs bloggers media

Resources from project (Opportunity map, App, risk-behaviour map) published

Resources from project Opportunity map App riskbehaviour map published

Training module for educators on the topic of food hygiene
Webpages to host the resources

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
A food safety myth reduction app ready
Educational materials for young adults (15-18 years) on food hygiene and food safety

Pubblicazioni

Kitchen cloths: Consumer practices, drying properties and bacterial growth and survival

Autori: Møretrø T., Lengard Almli V., Wold Åsli A., Kummen C., Galler M., Langsrud S.
Pubblicato in: Food Control, Numero 142, 2022, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109195

From chicken to salad: Cooking salt as a potential vehicle of Salmonella spp. and Listeria monocytogenes cross-contamination

Autori: Alves A., Santos-Ferreira N., Magalhães R., Ferreira V., Teixeira P.
Pubblicato in: Food Control, Numero 137, 2022, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2022.108959

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

Autori: 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
Pubblicato in: International Journal of Food Microbiology, Numero 347, 2021, Pagina/e 109172, ISSN 0168-1605
Editore: Elsevier BV
DOI: 10.1016/j.ijfoodmicro.2021.109172

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

Autori: Mike Foden, Emma Head, Tally Katz-Gerro, Lydia Martens
Pubblicato in: Sociology, 2021, Pagina/e 003803852110436, ISSN 0038-0385
Editore: SAGE Publications
DOI: 10.1177/00380385211043679

The evolution of food safety risk communication: Models and trends in the past and the future

Autori: Kasza G, Csenki E, Szakos D., Izsó T
Pubblicato in: Food Control, Numero 138, 2022, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109025

Evidence-based health interventions for the educational sector: Application and lessons learned from developing European food hygiene and safety teaching resources

Autori: Hann M, Hayes CV, Lacroix-Hugues V, et al
Pubblicato in: Food Control, Numero 143, 2023, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109219

Fostering safe food handling among consumers: Causal evidence on game- and video-based online interventions

Autori: Alexander K. Koch AK, Mønster D, Nafziger J, Veflen N
Pubblicato in: Food Control, Numero 135, 2022, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2022.108825

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

Autori: Maria João Cardoso, Vânia Ferreira, Mónica Truninger, Rui Maia, Paula Teixeira
Pubblicato in: International Journal of Food Microbiology, Numero 338, 2021, Pagina/e 108984, ISSN 0168-1605
Editore: Elsevier BV
DOI: 10.1016/j.ijfoodmicro.2020.108984

Educating Young Consumers about Food Hygiene and Safety with SafeConsume: A Multi-Centre Mixed Methods Evaluation

Autori: Hann, M.; Allison, R.; Truninger, M.; Junqueira, L.; Silva, A.; Touboul Lundgren, P.; Lacroix Hugues, V.; Godard, M.; Fehér, Á.; Csenki, E.; Szakos, D.; Kasza, G.; Verlander, N.Q.; Chen, G.; Demirjian, A.
Pubblicato in: Education Sciences, Numero 22277102, 2022, Pagina/e 657, ISSN 2227-7102
Editore: MDPI
DOI: 10.3390/educsci12100657

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

Autori: Luís Junqueira, Mónica Truninger, Valérie L. Almli, Vânia Ferreira, Rui Leandro Maia, Paula Teixeira
Pubblicato in: Food Control, Numero 133, 2022, ISSN 0956-7135
Editore: 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

Autori: Line Nielsen, Susanne Knøchel
Pubblicato in: Food Microbiology, Numero 92, 2020, Pagina/e 103574, ISSN 0740-0020
Editore: Academic Press
DOI: 10.1016/j.fm.2020.103574

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

Autori: Trond Møretrø, Birgitte Moen, Valérie L. Almli, Paula Teixeira, Vânia B. Ferreira, Anette Wold Åsli, Charlotte Nilsen, Solveig Langsrud
Pubblicato in: International Journal of Food Microbiology, Numero 337, 2021, Pagina/e 108928, ISSN 0168-1605
Editore: 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

Autori: 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
Pubblicato in: Food Control, Numero 127, 2021, Pagina/e 108062, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2021.108062

Autori: Alexander K. Koch, Dan Mønster, Julia Nafziger, Nina Veflen
Pubblicato in: Data in Brief, Numero 42, 2022, ISSN 2352-3409
Editore: Elsevier BV
DOI: 10.1016/j.dib.2022.108102

Deterministic approach and Monte Carlo simulation to predict Listeria monocytogenes time to grow on refrigerated ham: a study supporting risk-based decisions for consumers’ health

Autori: Bucur F.I., Borda D., Neagu C., Grigore-Gurgu L., Nicolau A. I.
Pubblicato in: Journal of Food Protection, 2022, ISSN 0362-028X
Editore: International Association for Food Protection
DOI: 10.1016/j.jfp.2022.100026

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

Autori: Catarina Ferreira, Filipa Lopes, Reginaldo Costa, Norton Komora, Vânia Ferreira, Virgínia Cruz Fernandes, Cristina Delerue-Matos, Paula Teixeira
Pubblicato in: Foods, Numero 9/9, 2020, Pagina/e 1274, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods9091274

Protozoa as the “Underdogs” for Microbiological Quality Evaluation of Fresh Vegetables

Autori: Cláudia S. Marques, Susana Sousa, António Castro, Vânia Ferreira, Paula Teixeira, José M. Correia da Costa
Pubblicato in: Applied Sciences, Numero 12(14), 2022, ISSN 2076-3417
Editore: MDPI
DOI: 10.3390/app12147145

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

Autori: Octavian Augustin Mihalache, Daniela Borda, Corina Neagu, Paula Teixeira, Solveig Langsrud, Anca Ioana Nicolau
Pubblicato in: International Journal of Environmental Research and Public Health, Numero 18/16, 2021, Pagina/e 8828, ISSN 1660-4601
Editore: MDPI
DOI: 10.3390/ijerph18168828

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

Autori: Cristina Fuentes, Francisco J. Pérez-Rodríguez, Aurora Sabrià, Nerea Beguiristain, Rosa M. Pintó, Susana Guix, Albert Bosch
Pubblicato in: Frontiers in Microbiology, Numero 11, 2021, ISSN 1664-302X
Editore: 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

Autori: 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
Pubblicato in: Perspectives in Public Health, 2021, Pagina/e 175791392097273, ISSN 1757-9139
Editore: SAGE Publications
DOI: 10.1177/1757913920972739

Pasteurised eggs - A food safety solution against Salmonella backed by sensorial analysis of dishes traditionally containing raw or undercooked eggs.

Autori: Mihalache, A., Jao Monteiro, M., Dumitrascu, L., Neagu, C., Ferreira, V., Guimaraes, M., Borda, D., Teixeira, P., Nicolau, A.
Pubblicato in: International Journal of Gastronomy and Food Science, Numero 28, 2022, ISSN 1878-450X
Editore: Elsevier B.V.
DOI: 10.1016/j.ijgfs.2022.100547

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

Autori: Daniela Borda, Octavian Augustin Mihalache, Loredana Dumitraşcu, Dana Gafițianu, Anca Ioana Nicolau
Pubblicato in: Food Control, Numero 120, 2021, Pagina/e 107544, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2020.107544

Raw-egg based-foods consumption and food handling practices: A recipe for foodborne diseases among Romanian and Portuguese consumers

Autori: Mihalache OA, Teixeira P., Nicolau AI
Pubblicato in: Food Control, Numero 139, 2022, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109046

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

Autori: Octavian Augustin Mihalache, Loredana Dumitraşcu, Anca Ioana Nicolau, Daniela Borda
Pubblicato in: Food Control, Numero 120, 2021, Pagina/e 107545, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2020.107545

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

Autori: Trond Møretrø, Lydia Martens, Paula Teixeira, Vânia B. Ferreira, Rui Maia, Tove Maugesten, Solveig Langsrud
Pubblicato in: Food Control, Numero 111, 2020, Pagina/e 107077, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2019.107077

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

Autori: Daniela Borda, Octavian Augustin Mihalache, Anca Ioana Nicolau, Paula Teixeira, Solveig Langsrud, Loredana Dumitrascu
Pubblicato in: Food Control, Numero 111, 2020, Pagina/e 107069, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2019.107069

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

Autori: 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
Pubblicato in: Food Control, Numero 111, 2020, Pagina/e 107078, ISSN 0956-7135
Editore: 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

Autori: Solveig Langsrud, Oddvin Sørheim, Silje Elisabeth Skuland, Valérie Lengard Almli, Merete Rusås Jensen, Magnhild Seim Grøvlen, Øydis Ueland, Trond Møretrø
Pubblicato in: PLOS ONE, Numero 15/4, 2020, Pagina/e e0230928, ISSN 1932-6203
Editore: Public Library of Science
DOI: 10.1371/journal.pone.0230928

Detection of Toxoplasma gondii oocysts in fresh vegetables and berry fruits

Autori: Cláudia S. Marques, Susana Sousa, António Castro, José Manuel Correia da Costa
Pubblicato in: Parasites & Vectors, Numero 13/1, 2020, ISSN 1756-3305
Editore: 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)

Autori: Pierrine Didier
Pubblicato in: Socio-anthropologie, Numero 39, 2019, Pagina/e 25-38, ISSN 1276-8707
Editore: 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

Autori: V. Ferreira, M.J. Cardoso, R. Magalhães, R. Maia, C. Neagu, L. Dumitraşcu, A.I. Nicolau, P. Teixeira
Pubblicato in: Food Control, Numero 113, 2020, Pagina/e 107180, ISSN 0956-7135
Editore: 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

Autori: Vicki L. Young, Carla L. Brown, Catherine Hayes, Cliodna A.M. McNulty
Pubblicato in: Trends in Food Science & Technology, Numero 84, 2019, Pagina/e 64-67, ISSN 0924-2244
Editore: Elsevier BV
DOI: 10.1016/j.tifs.2018.06.017

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

Autori: Anfruns-Estrada, Bottaro, Pintó, Guix, Bosch
Pubblicato in: Foods, Numero 8/12, 2019, Pagina/e 637, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods8120637

rTgOWP1-f, a specific biomarker for Toxoplasma gondii oocysts

Autori: Susana Sousa, André Almeida, Lurdes Delgado, Antónia Conceição, Cláudia Marques, José Manuel Correia da Costa, António Castro
Pubblicato in: Scientific Reports, Numero 10/1, 2020, ISSN 2045-2322
Editore: Nature Publishing Group
DOI: 10.1038/s41598-020-64590-4

Final Consumer Options to Control and Prevent Foodborne Norovirus Infections

Autori: Susana Guix, Rosa Pintó, Albert Bosch
Pubblicato in: Viruses, Numero 11/4, 2019, Pagina/e 333, ISSN 1999-4915
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/v11040333

Social norms and risk communication

Autori: Joachim Scholderer, Nina Veflen
Pubblicato in: Trends in Food Science & Technology, Numero 84, 2019, Pagina/e 62-63, ISSN 0924-2244
Editore: Elsevier BV
DOI: 10.1016/j.tifs.2018.08.002

How to make risk communication influence behavior change

Autori: Øydis Ueland
Pubblicato in: Trends in Food Science & Technology, Numero 84, 2019, Pagina/e 71-73, ISSN 0924-2244
Editore: Elsevier BV
DOI: 10.1016/j.tifs.2018.02.003

Possibilities of targeting in food chain safety risk communication

Autori: M. Süth, P. Mikulka, T. Izsó, GY. Kasza
Pubblicato in: Acta Alimentaria, Numero 47/3, 2018, Pagina/e 307-314, ISSN 0139-3006
Editore: 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

Autori: Antje Gonera, Reinhold Pabst
Pubblicato in: Journal of Innovation Management, Numero 7/3, 2019, Pagina/e 96-122, ISSN 2183-0606
Editore: International Society of Professional Innovation Management (ISPIM)
DOI: 10.24840/2183-0606_007.003_0006

Consumers's willingness to pay for avoiding Salmonella infection

Autori: Á. Vajda, Cs. Mohácsi-Farkas, L. Ózsvári, Gy. Kasza
Pubblicato in: Acta Alimentaria, Numero 49/1, 2020, Pagina/e 76-85, ISSN 0139-3006
Editore: Akademiai Kiado
DOI: 10.1556/066.2020.49.1.10

Paradoxical risk mitigation behavior in private households

Autori: Kasza G., Csenki EZ., Izsó T., Scholderer J
Pubblicato in: Food Control, Numero 138, 2022, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109032

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

Autori: Maria João Cardoso, Anca Ioana Nicolau, Daniela Borda, Line Nielsen, Rui Leandro Maia, Trond Møretrø, Vânia Ferreira, Susanne Knøchel, Solveig Langsrud, Paula Teixeira
Pubblicato in: Comprehensive Reviews in Food Science and Food Safety, Numero 20/3, 2021, Pagina/e 2716-2741, ISSN 1541-4337
Editore: International Life Sciences Institute
DOI: 10.1111/1541-4337.12753

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

Autori: Lars Münter, Anders Miki Bojesen
Pubblicato in: Trends in Food Science & Technology, Numero 84, 2019, Pagina/e 77-79, ISSN 0924-2244
Editore: Elsevier BV
DOI: 10.1016/j.tifs.2018.11.001

Conflicting issues of sustainable consumption and food safety: risky consumer behaviors for reducing food waste and plastic package.

Autori: Gyula Kasza, Nina Veflen, Joachim Scholderer, Lars Münter, László Fekete, Eszter Zita Csenki, Annamária Dorkó, Dávid Szakos, Tekla Izsó
Pubblicato in: Foods, Numero 11(21), 2022, Pagina/e 3520, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods11213520

Food safety myths consequences for health: A study of reported gastroenteritis incidence and prevalence in UK, Norway, and Germany

Autori: Veflen N, Texeira P
Pubblicato in: Food Control, Numero 142, 2022, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109210

Perceived usefulness of design thinking activities for transforming research to impact

Autori: Nina Veflen, Antje Gonera
Pubblicato in: Food Control, Numero 09567135, 2023, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109264

Microbiological Safety of Cut Melons Sold in Portuguese Retail Markets: A Pilot Study

Autori: Yu Hsuan Tseng, Joana Barbosa,Teresa Bento de Carvalho, Paula Teixeira
Pubblicato in: Foods, Numero 11(24), 2022, Pagina/e 4010, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods11244010

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

Autori: 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
Pubblicato in: Food Control, Numero 131, 2022, Pagina/e 108433, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2021.108433

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

Autori: 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
Pubblicato in: PLOS ONE, Numero 16/5, 2021, Pagina/e e0250980, ISSN 1932-6203
Editore: Public Library of Science
DOI: 10.1371/journal.pone.0250980

Safe week, unsafe weekend? Consumers’ self-reported food safety practices and stomach sickness in cabin environments of varying infrastructure levels

Autori: Almli V.L., Galler M., T.Møretrø T, Langsrud S., Gaarder M.Ø., Ueland Ø
Pubblicato in: Food Control, Numero 142, 2022, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109215

Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers

Autori: Trond Møretrø; Vânia B. Ferreira; Birgitte Moen; Valérie L. Almli; Paula Teixeira; Ida M. Kasbo; Solveig Langsrud
Pubblicato in: Journal of Applied Microbiology, Numero 133 (3), 2022, ISSN 1365-2672
Editore: Wiley
DOI: 10.1111/jam.15621

Situated Food Safety Risk and the Influence of Social Norms

Autori: Nina Veflen, Joachim Scholderer, Solveig Langsrud
Pubblicato in: Risk Analysis, Numero Volume 40, Numero 5, 2020, Pagina/e 1092-1110, ISSN 1539-6924
Editore: 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)

Autori: 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
Pubblicato in: Data in Brief, Numero 38, 2021, Pagina/e 107362, ISSN 2352-3409
Editore: Elsevier BV
DOI: 10.1016/j.dib.2021.107362

A trans-disciplinary and multi-actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO - Five keys to safer food?

Autori: Solveig Langsrud, Nina Veflen, Rosalie Allison, Bob Crawford, Tekla Izsó, Gyula Kasza, Donna Lecky, Anca Ioana Nicolau, Joachim Scholderer, Silje Elisabeth Skuland, Paula Teixeira
Pubblicato in: Trends in Food Science & Technology, Numero 133, 2023, Pagina/e 87–98, ISSN 0924-2244
Editore: Elsevier BV
DOI: 10.1016/j.tifs.2023.01.018

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

Autori: 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
Pubblicato in: Education Sciences, Numero 11/6, 2021, Pagina/e 261, ISSN 2227-7102
Editore: MDPI
DOI: 10.3390/educsci11060261

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

Autori: 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.
Pubblicato in: Open Digital Archive, 2020, Pagina/e 1-884, ISBN 978-82-7063-506-1
Editore: Consumption Research Norway (SIFO), OsloMet

Hygiene: can a tool from the past help save the future?

Autori: Münter, L., Bloomfield, S., Bourgeois, D., Langsrud, S., Bojesen, A. M., Sørensen, K., & Sokolović, M.
Pubblicato in: Eurohealth, Numero 27(2), 2021, Pagina/e 27-31, ISSN 1356-1030
Editore: European Observatory on Health Systems and Policies, WHO European Centre for Health Policy

How kitchen layouts affect consumers’ food safety practices

Autori: Nicolau A, Langsrud S, Mihalache O
Pubblicato in: Research Features, Numero 139, 2022, Pagina/e 170-173, ISSN 2399-1542
Editore: Research Publishing International Ltd

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