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

Rezultaty

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

Publikacje

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

Autorzy: Møretrø T., Lengard Almli V., Wold Åsli A., Kummen C., Galler M., Langsrud S.
Opublikowane w: Food Control, Numer 142, 2022, ISSN 0956-7135
Wydawca: 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

Autorzy: Alves A., Santos-Ferreira N., Magalhães R., Ferreira V., Teixeira P.
Opublikowane w: Food Control, Numer 137, 2022, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2022.108959

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

Autorzy: 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
Opublikowane w: International Journal of Food Microbiology, Numer 347, 2021, Strona(/y) 109172, ISSN 0168-1605
Wydawca: Elsevier BV
DOI: 10.1016/j.ijfoodmicro.2021.109172

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

Autorzy: Mike Foden, Emma Head, Tally Katz-Gerro, Lydia Martens
Opublikowane w: Sociology, 2021, Strona(/y) 003803852110436, ISSN 0038-0385
Wydawca: SAGE Publications
DOI: 10.1177/00380385211043679

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

Autorzy: Kasza G, Csenki E, Szakos D., Izsó T
Opublikowane w: Food Control, Numer 138, 2022, ISSN 0956-7135
Wydawca: 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

Autorzy: Hann M, Hayes CV, Lacroix-Hugues V, et al
Opublikowane w: Food Control, Numer 143, 2023, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109219

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

Autorzy: Alexander K. Koch AK, Mønster D, Nafziger J, Veflen N
Opublikowane w: Food Control, Numer 135, 2022, ISSN 0956-7135
Wydawca: 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

Autorzy: Maria João Cardoso, Vânia Ferreira, Mónica Truninger, Rui Maia, Paula Teixeira
Opublikowane w: International Journal of Food Microbiology, Numer 338, 2021, Strona(/y) 108984, ISSN 0168-1605
Wydawca: 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

Autorzy: 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.
Opublikowane w: Education Sciences, Numer 22277102, 2022, Strona(/y) 657, ISSN 2227-7102
Wydawca: MDPI
DOI: 10.3390/educsci12100657

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

Autorzy: Luís Junqueira, Mónica Truninger, Valérie L. Almli, Vânia Ferreira, Rui Leandro Maia, Paula Teixeira
Opublikowane w: Food Control, Numer 133, 2022, ISSN 0956-7135
Wydawca: 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

Autorzy: Line Nielsen, Susanne Knøchel
Opublikowane w: Food Microbiology, Numer 92, 2020, Strona(/y) 103574, ISSN 0740-0020
Wydawca: Academic Press
DOI: 10.1016/j.fm.2020.103574

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

Autorzy: Trond Møretrø, Birgitte Moen, Valérie L. Almli, Paula Teixeira, Vânia B. Ferreira, Anette Wold Åsli, Charlotte Nilsen, Solveig Langsrud
Opublikowane w: International Journal of Food Microbiology, Numer 337, 2021, Strona(/y) 108928, ISSN 0168-1605
Wydawca: 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

Autorzy: 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
Opublikowane w: Food Control, Numer 127, 2021, Strona(/y) 108062, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2021.108062

Autorzy: Alexander K. Koch, Dan Mønster, Julia Nafziger, Nina Veflen
Opublikowane w: Data in Brief, Numer 42, 2022, ISSN 2352-3409
Wydawca: 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

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

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

Autorzy: Catarina Ferreira, Filipa Lopes, Reginaldo Costa, Norton Komora, Vânia Ferreira, Virgínia Cruz Fernandes, Cristina Delerue-Matos, Paula Teixeira
Opublikowane w: Foods, Numer 9/9, 2020, Strona(/y) 1274, ISSN 2304-8158
Wydawca: MDPI
DOI: 10.3390/foods9091274

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

Autorzy: Cláudia S. Marques, Susana Sousa, António Castro, Vânia Ferreira, Paula Teixeira, José M. Correia da Costa
Opublikowane w: Applied Sciences, Numer 12(14), 2022, ISSN 2076-3417
Wydawca: 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

Autorzy: Octavian Augustin Mihalache, Daniela Borda, Corina Neagu, Paula Teixeira, Solveig Langsrud, Anca Ioana Nicolau
Opublikowane w: International Journal of Environmental Research and Public Health, Numer 18/16, 2021, Strona(/y) 8828, ISSN 1660-4601
Wydawca: MDPI
DOI: 10.3390/ijerph18168828

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

Autorzy: Cristina Fuentes, Francisco J. Pérez-Rodríguez, Aurora Sabrià, Nerea Beguiristain, Rosa M. Pintó, Susana Guix, Albert Bosch
Opublikowane w: Frontiers in Microbiology, Numer 11, 2021, ISSN 1664-302X
Wydawca: 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

Autorzy: 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
Opublikowane w: Perspectives in Public Health, 2021, Strona(/y) 175791392097273, ISSN 1757-9139
Wydawca: 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.

Autorzy: Mihalache, A., Jao Monteiro, M., Dumitrascu, L., Neagu, C., Ferreira, V., Guimaraes, M., Borda, D., Teixeira, P., Nicolau, A.
Opublikowane w: International Journal of Gastronomy and Food Science, Numer 28, 2022, ISSN 1878-450X
Wydawca: 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

Autorzy: Daniela Borda, Octavian Augustin Mihalache, Loredana Dumitraşcu, Dana Gafițianu, Anca Ioana Nicolau
Opublikowane w: Food Control, Numer 120, 2021, Strona(/y) 107544, ISSN 0956-7135
Wydawca: 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

Autorzy: Mihalache OA, Teixeira P., Nicolau AI
Opublikowane w: Food Control, Numer 139, 2022, ISSN 0956-7135
Wydawca: 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

Autorzy: Octavian Augustin Mihalache, Loredana Dumitraşcu, Anca Ioana Nicolau, Daniela Borda
Opublikowane w: Food Control, Numer 120, 2021, Strona(/y) 107545, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2020.107545

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

Autorzy: Trond Møretrø, Lydia Martens, Paula Teixeira, Vânia B. Ferreira, Rui Maia, Tove Maugesten, Solveig Langsrud
Opublikowane w: Food Control, Numer 111, 2020, Strona(/y) 107077, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2019.107077

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

Autorzy: Daniela Borda, Octavian Augustin Mihalache, Anca Ioana Nicolau, Paula Teixeira, Solveig Langsrud, Loredana Dumitrascu
Opublikowane w: Food Control, Numer 111, 2020, Strona(/y) 107069, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2019.107069

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

Autorzy: 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
Opublikowane w: Food Control, Numer 111, 2020, Strona(/y) 107078, ISSN 0956-7135
Wydawca: 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

Autorzy: Solveig Langsrud, Oddvin Sørheim, Silje Elisabeth Skuland, Valérie Lengard Almli, Merete Rusås Jensen, Magnhild Seim Grøvlen, Øydis Ueland, Trond Møretrø
Opublikowane w: PLOS ONE, Numer 15/4, 2020, Strona(/y) e0230928, ISSN 1932-6203
Wydawca: Public Library of Science
DOI: 10.1371/journal.pone.0230928

Detection of Toxoplasma gondii oocysts in fresh vegetables and berry fruits

Autorzy: Cláudia S. Marques, Susana Sousa, António Castro, José Manuel Correia da Costa
Opublikowane w: Parasites & Vectors, Numer 13/1, 2020, ISSN 1756-3305
Wydawca: 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)

Autorzy: Pierrine Didier
Opublikowane w: Socio-anthropologie, Numer 39, 2019, Strona(/y) 25-38, ISSN 1276-8707
Wydawca: 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

Autorzy: V. Ferreira, M.J. Cardoso, R. Magalhães, R. Maia, C. Neagu, L. Dumitraşcu, A.I. Nicolau, P. Teixeira
Opublikowane w: Food Control, Numer 113, 2020, Strona(/y) 107180, ISSN 0956-7135
Wydawca: 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

Autorzy: Vicki L. Young, Carla L. Brown, Catherine Hayes, Cliodna A.M. McNulty
Opublikowane w: Trends in Food Science & Technology, Numer 84, 2019, Strona(/y) 64-67, ISSN 0924-2244
Wydawca: Elsevier BV
DOI: 10.1016/j.tifs.2018.06.017

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

Autorzy: Anfruns-Estrada, Bottaro, Pintó, Guix, Bosch
Opublikowane w: Foods, Numer 8/12, 2019, Strona(/y) 637, ISSN 2304-8158
Wydawca: MDPI
DOI: 10.3390/foods8120637

rTgOWP1-f, a specific biomarker for Toxoplasma gondii oocysts

Autorzy: Susana Sousa, André Almeida, Lurdes Delgado, Antónia Conceição, Cláudia Marques, José Manuel Correia da Costa, António Castro
Opublikowane w: Scientific Reports, Numer 10/1, 2020, ISSN 2045-2322
Wydawca: Nature Publishing Group
DOI: 10.1038/s41598-020-64590-4

Final Consumer Options to Control and Prevent Foodborne Norovirus Infections

Autorzy: Susana Guix, Rosa Pintó, Albert Bosch
Opublikowane w: Viruses, Numer 11/4, 2019, Strona(/y) 333, ISSN 1999-4915
Wydawca: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/v11040333

Social norms and risk communication

Autorzy: Joachim Scholderer, Nina Veflen
Opublikowane w: Trends in Food Science & Technology, Numer 84, 2019, Strona(/y) 62-63, ISSN 0924-2244
Wydawca: Elsevier BV
DOI: 10.1016/j.tifs.2018.08.002

How to make risk communication influence behavior change

Autorzy: Øydis Ueland
Opublikowane w: Trends in Food Science & Technology, Numer 84, 2019, Strona(/y) 71-73, ISSN 0924-2244
Wydawca: Elsevier BV
DOI: 10.1016/j.tifs.2018.02.003

Possibilities of targeting in food chain safety risk communication

Autorzy: M. Süth, P. Mikulka, T. Izsó, GY. Kasza
Opublikowane w: Acta Alimentaria, Numer 47/3, 2018, Strona(/y) 307-314, ISSN 0139-3006
Wydawca: 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

Autorzy: Antje Gonera, Reinhold Pabst
Opublikowane w: Journal of Innovation Management, Numer 7/3, 2019, Strona(/y) 96-122, ISSN 2183-0606
Wydawca: International Society of Professional Innovation Management (ISPIM)
DOI: 10.24840/2183-0606_007.003_0006

Consumers's willingness to pay for avoiding Salmonella infection

Autorzy: Á. Vajda, Cs. Mohácsi-Farkas, L. Ózsvári, Gy. Kasza
Opublikowane w: Acta Alimentaria, Numer 49/1, 2020, Strona(/y) 76-85, ISSN 0139-3006
Wydawca: Akademiai Kiado
DOI: 10.1556/066.2020.49.1.10

Paradoxical risk mitigation behavior in private households

Autorzy: Kasza G., Csenki EZ., Izsó T., Scholderer J
Opublikowane w: Food Control, Numer 138, 2022, ISSN 0956-7135
Wydawca: 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

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

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

Autorzy: Lars Münter, Anders Miki Bojesen
Opublikowane w: Trends in Food Science & Technology, Numer 84, 2019, Strona(/y) 77-79, ISSN 0924-2244
Wydawca: 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.

Autorzy: Gyula Kasza, Nina Veflen, Joachim Scholderer, Lars Münter, László Fekete, Eszter Zita Csenki, Annamária Dorkó, Dávid Szakos, Tekla Izsó
Opublikowane w: Foods, Numer 11(21), 2022, Strona(/y) 3520, ISSN 2304-8158
Wydawca: MDPI
DOI: 10.3390/foods11213520

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

Autorzy: Veflen N, Texeira P
Opublikowane w: Food Control, Numer 142, 2022, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109210

Perceived usefulness of design thinking activities for transforming research to impact

Autorzy: Nina Veflen, Antje Gonera
Opublikowane w: Food Control, Numer 09567135, 2023, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109264

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

Autorzy: Yu Hsuan Tseng, Joana Barbosa,Teresa Bento de Carvalho, Paula Teixeira
Opublikowane w: Foods, Numer 11(24), 2022, Strona(/y) 4010, ISSN 2304-8158
Wydawca: MDPI
DOI: 10.3390/foods11244010

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

Autorzy: 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
Opublikowane w: Food Control, Numer 131, 2022, Strona(/y) 108433, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2021.108433

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

Autorzy: 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
Opublikowane w: PLOS ONE, Numer 16/5, 2021, Strona(/y) e0250980, ISSN 1932-6203
Wydawca: 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

Autorzy: Almli V.L., Galler M., T.Møretrø T, Langsrud S., Gaarder M.Ø., Ueland Ø
Opublikowane w: Food Control, Numer 142, 2022, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109215

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

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

Situated Food Safety Risk and the Influence of Social Norms

Autorzy: Nina Veflen, Joachim Scholderer, Solveig Langsrud
Opublikowane w: Risk Analysis, Numer Volume 40, Numer 5, 2020, Strona(/y) 1092-1110, ISSN 1539-6924
Wydawca: 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)

Autorzy: 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
Opublikowane w: Data in Brief, Numer 38, 2021, Strona(/y) 107362, ISSN 2352-3409
Wydawca: 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?

Autorzy: Solveig Langsrud, Nina Veflen, Rosalie Allison, Bob Crawford, Tekla Izsó, Gyula Kasza, Donna Lecky, Anca Ioana Nicolau, Joachim Scholderer, Silje Elisabeth Skuland, Paula Teixeira
Opublikowane w: Trends in Food Science & Technology, Numer 133, 2023, Strona(/y) 87–98, ISSN 0924-2244
Wydawca: Elsevier BV
DOI: 10.1016/j.tifs.2023.01.018

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

Autorzy: 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
Opublikowane w: Education Sciences, Numer 11/6, 2021, Strona(/y) 261, ISSN 2227-7102
Wydawca: MDPI
DOI: 10.3390/educsci11060261

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

Autorzy: 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.
Opublikowane w: Open Digital Archive, 2020, Strona(/y) 1-884, ISBN 978-82-7063-506-1
Wydawca: Consumption Research Norway (SIFO), OsloMet

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

Autorzy: Münter, L., Bloomfield, S., Bourgeois, D., Langsrud, S., Bojesen, A. M., Sørensen, K., & Sokolović, M.
Opublikowane w: Eurohealth, Numer 27(2), 2021, Strona(/y) 27-31, ISSN 1356-1030
Wydawca: European Observatory on Health Systems and Policies, WHO European Centre for Health Policy

How kitchen layouts affect consumers’ food safety practices

Autorzy: Nicolau A, Langsrud S, Mihalache O
Opublikowane w: Research Features, Numer 139, 2022, Strona(/y) 170-173, ISSN 2399-1542
Wydawca: Research Publishing International Ltd

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