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

Informations projet

SafeConsumE

N° de convention de subvention: 727580

DOI

10.3030/727580

Projet clôturé

Date de signature de la CE 10 Mai 2017

Date de début 1 Mai 2017

Date de fin 31 Octobre 2022

Financé au titre de

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Coût total

€ 9 500 000,00

Contribution de l’UE

€ 9 500 000,00

Coordonné par

NOFIMA AS
Norway

CORDIS fournit des liens vers les livrables publics et les publications des projets HORIZON.

Les liens vers les livrables et les publications des projets du 7e PC, ainsi que les liens vers certains types de résultats spécifiques tels que les jeux de données et les logiciels, sont récupérés dynamiquement sur OpenAIRE .

Livrables

Websites, patent fillings, videos etc. (4)

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

Documents, reports (5)

Joint report: European food safety: Critical behaviour and cultural barriers in five countries
Education plans translated and Food safety implemented into health campaigns
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
'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

Other (3)

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

Publications

Peer reviewed articles (55)

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

Auteurs: Møretrø T., Lengard Almli V., Wold Åsli A., Kummen C., Galler M., Langsrud S.
Publié dans: Food Control, Numéro 142, 2022, ISSN 0956-7135
Éditeur: 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

Auteurs: Alves A., Santos-Ferreira N., Magalhães R., Ferreira V., Teixeira P.
Publié dans: Food Control, Numéro 137, 2022, ISSN 0956-7135
Éditeur: Elsevier BV
DOI: 10.1016/j.foodcont.2022.108959

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

Auteurs: 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
Publié dans: International Journal of Food Microbiology, Numéro 347, 2021, Page(s) 109172, ISSN 0168-1605
Éditeur: Elsevier BV
DOI: 10.1016/j.ijfoodmicro.2021.109172

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

Auteurs: Mike Foden, Emma Head, Tally Katz-Gerro, Lydia Martens
Publié dans: Sociology, 2021, Page(s) 003803852110436, ISSN 0038-0385
Éditeur: SAGE Publications
DOI: 10.1177/00380385211043679

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

Auteurs: Kasza G, Csenki E, Szakos D., Izsó T
Publié dans: Food Control, Numéro 138, 2022, ISSN 0956-7135
Éditeur: 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

Auteurs: Hann M, Hayes CV, Lacroix-Hugues V, et al
Publié dans: Food Control, Numéro 143, 2023, ISSN 0956-7135
Éditeur: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109219

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

Auteurs: Alexander K. Koch AK, Mønster D, Nafziger J, Veflen N
Publié dans: Food Control, Numéro 135, 2022, ISSN 0956-7135
Éditeur: 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

Auteurs: Maria João Cardoso, Vânia Ferreira, Mónica Truninger, Rui Maia, Paula Teixeira
Publié dans: International Journal of Food Microbiology, Numéro 338, 2021, Page(s) 108984, ISSN 0168-1605
Éditeur: 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

Auteurs: 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.
Publié dans: Education Sciences, Numéro 12(10), 2022, Page(s) 657, ISSN 2227-7102
Éditeur: MDPI
DOI: 10.3390/educsci12100657

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

Auteurs: Luís Junqueira, Mónica Truninger, Valérie L. Almli, Vânia Ferreira, Rui Leandro Maia, Paula Teixeira
Publié dans: Food Control, Numéro 133, 2022, ISSN 0956-7135
Éditeur: 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

Auteurs: Line Nielsen, Susanne Knøchel
Publié dans: Food Microbiology, Numéro 92, 2020, Page(s) 103574, ISSN 0740-0020
Éditeur: Academic Press
DOI: 10.1016/j.fm.2020.103574

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

Auteurs: Trond Møretrø, Birgitte Moen, Valérie L. Almli, Paula Teixeira, Vânia B. Ferreira, Anette Wold Åsli, Charlotte Nilsen, Solveig Langsrud
Publié dans: International Journal of Food Microbiology, Numéro 337, 2021, Page(s) 108928, ISSN 0168-1605
Éditeur: 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

Auteurs: 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
Publié dans: Food Control, Numéro 127, 2021, Page(s) 108062, ISSN 0956-7135
Éditeur: Elsevier BV
DOI: 10.1016/j.foodcont.2021.108062

Food safety-related efficacy beliefs, behaviors, beliefs in myths, and the effects of educational online interventions: Data from an online survey experiment with 1,973 consumers from Norway and the UK.

Auteurs: Alexander K. Koch, Dan Mønster, Julia Nafziger, Nina Veflen
Publié dans: Data in Brief, Numéro 42, 2022, ISSN 2352-3409
Éditeur: 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

Auteurs: Bucur F.I., Borda D., Neagu C., Grigore-Gurgu L., Nicolau A. I.
Publié dans: Journal of Food Protection, Numéro 86(1), 2022, ISSN 0362-028X
Éditeur: International Association for Food Protection
DOI: 10.1016/j.jfp.2022.100026

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

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

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

Auteurs: Cláudia S. Marques, Susana Sousa, António Castro, Vânia Ferreira, Paula Teixeira, José M. Correia da Costa
Publié dans: Applied Sciences, Numéro 12(14), 2022, ISSN 2076-3417
Éditeur: 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

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

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

Auteurs: Cristina Fuentes, Francisco J. Pérez-Rodríguez, Aurora Sabrià, Nerea Beguiristain, Rosa M. Pintó, Susana Guix, Albert Bosch
Publié dans: Frontiers in Microbiology, Numéro 11, 2021, ISSN 1664-302X
Éditeur: 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

Auteurs: 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
Publié dans: Perspectives in Public Health, 2021, Page(s) 175791392097273, ISSN 1757-9139
Éditeur: 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.

Auteurs: Mihalache, A., Jao Monteiro, M., Dumitrascu, L., Neagu, C., Ferreira, V., Guimaraes, M., Borda, D., Teixeira, P., Nicolau, A.
Publié dans: International Journal of Gastronomy and Food Science, Numéro 28, 2022, ISSN 1878-450X
Éditeur: 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

Auteurs: Daniela Borda, Octavian Augustin Mihalache, Loredana Dumitraşcu, Dana Gafițianu, Anca Ioana Nicolau
Publié dans: Food Control, Numéro 120, 2021, Page(s) 107544, ISSN 0956-7135
Éditeur: 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

Auteurs: Mihalache OA, Teixeira P., Nicolau AI
Publié dans: Food Control, Numéro 139, 2022, ISSN 0956-7135
Éditeur: 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

Auteurs: Octavian Augustin Mihalache, Loredana Dumitraşcu, Anca Ioana Nicolau, Daniela Borda
Publié dans: Food Control, Numéro 120, 2021, Page(s) 107545, ISSN 0956-7135
Éditeur: Elsevier BV
DOI: 10.1016/j.foodcont.2020.107545

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

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

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

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

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

Auteurs: 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
Publié dans: Food Control, Numéro 111, 2020, Page(s) 107078, ISSN 0956-7135
Éditeur: 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

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

Detection of Toxoplasma gondii oocysts in fresh vegetables and berry fruits

Auteurs: Cláudia S. Marques, Susana Sousa, António Castro, José Manuel Correia da Costa
Publié dans: Parasites & Vectors, Numéro 13/1, 2020, ISSN 1756-3305
Éditeur: 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)

Auteurs: Pierrine Didier
Publié dans: Socio-anthropologie, Numéro 39, 2019, Page(s) 25-38, ISSN 1276-8707
Éditeur: 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

Auteurs: V. Ferreira, M.J. Cardoso, R. Magalhães, R. Maia, C. Neagu, L. Dumitraşcu, A.I. Nicolau, P. Teixeira
Publié dans: Food Control, Numéro 113, 2020, Page(s) 107180, ISSN 0956-7135
Éditeur: 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

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

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

Auteurs: Anfruns-Estrada, Bottaro, Pintó, Guix, Bosch
Publié dans: Foods, Numéro 8/12, 2019, Page(s) 637, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods8120637

rTgOWP1-f, a specific biomarker for Toxoplasma gondii oocysts

Auteurs: Susana Sousa, André Almeida, Lurdes Delgado, Antónia Conceição, Cláudia Marques, José Manuel Correia da Costa, António Castro
Publié dans: Scientific Reports, Numéro 10/1, 2020, ISSN 2045-2322
Éditeur: Nature Publishing Group
DOI: 10.1038/s41598-020-64590-4

Final Consumer Options to Control and Prevent Foodborne Norovirus Infections

Auteurs: Susana Guix, Rosa Pintó, Albert Bosch
Publié dans: Viruses, Numéro 11/4, 2019, Page(s) 333, ISSN 1999-4915
Éditeur: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/v11040333

Social norms and risk communication

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

How to make risk communication influence behavior change

Auteurs: Øydis Ueland
Publié dans: Trends in Food Science & Technology, Numéro 84, 2019, Page(s) 71-73, ISSN 0924-2244
Éditeur: Elsevier BV
DOI: 10.1016/j.tifs.2018.02.003

Possibilities of targeting in food chain safety risk communication

Auteurs: M. Süth, P. Mikulka, T. Izsó, GY. Kasza
Publié dans: Acta Alimentaria, Numéro 47/3, 2018, Page(s) 307-314, ISSN 0139-3006
Éditeur: 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

Auteurs: Antje Gonera, Reinhold Pabst
Publié dans: Journal of Innovation Management, Numéro 7/3, 2019, Page(s) 96-122, ISSN 2183-0606
Éditeur: International Society of Professional Innovation Management (ISPIM)
DOI: 10.24840/2183-0606_007.003_0006

Consumers's willingness to pay for avoiding Salmonella infection

Auteurs: Á. Vajda, Cs. Mohácsi-Farkas, L. Ózsvári, Gy. Kasza
Publié dans: Acta Alimentaria, Numéro 49/1, 2020, Page(s) 76-85, ISSN 0139-3006
Éditeur: Akademiai Kiado
DOI: 10.1556/066.2020.49.1.10

Paradoxical risk mitigation behavior in private households

Auteurs: Kasza G., Csenki EZ., Izsó T., Scholderer J
Publié dans: Food Control, Numéro 138, 2022, ISSN 0956-7135
Éditeur: 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

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

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

Auteurs: Lars Münter, Anders Miki Bojesen
Publié dans: Trends in Food Science & Technology, Numéro 84, 2019, Page(s) 77-79, ISSN 0924-2244
Éditeur: 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.

Auteurs: Gyula Kasza, Nina Veflen, Joachim Scholderer, Lars Münter, László Fekete, Eszter Zita Csenki, Annamária Dorkó, Dávid Szakos, Tekla Izsó
Publié dans: Foods, Numéro 11(21), 2022, Page(s) 3520, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods11213520

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

Auteurs: Veflen N, Texeira P
Publié dans: Food Control, Numéro 142, 2022, ISSN 0956-7135
Éditeur: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109210

Perceived usefulness of design thinking activities for transforming research to impact

Auteurs: Nina Veflen, Antje Gonera
Publié dans: Food Control, Numéro 09567135, 2023, ISSN 0956-7135
Éditeur: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109264

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

Auteurs: Yu Hsuan Tseng, Joana Barbosa,Teresa Bento de Carvalho, Paula Teixeira
Publié dans: Foods, Numéro 11(24), 2022, Page(s) 4010, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods11244010

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

Auteurs: 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
Publié dans: Food Control, Numéro 131, 2022, Page(s) 108433, ISSN 0956-7135
Éditeur: Elsevier BV
DOI: 10.1016/j.foodcont.2021.108433

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

Auteurs: 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
Publié dans: PLOS ONE, Numéro 16/5, 2021, Page(s) e0250980, ISSN 1932-6203
Éditeur: 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

Auteurs: Almli V.L., Galler M., T.Møretrø T, Langsrud S., Gaarder M.Ø., Ueland Ø
Publié dans: Food Control, Numéro 142, 2022, ISSN 0956-7135
Éditeur: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109215

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

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

Situated Food Safety Risk and the Influence of Social Norms

Auteurs: Nina Veflen, Joachim Scholderer, Solveig Langsrud
Publié dans: Risk Analysis, Numéro Volume 40, Numéro 5, 2020, Page(s) 1092-1110, ISSN 1539-6924
Éditeur: 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)

Auteurs: 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
Publié dans: Data in Brief, Numéro 38, 2021, Page(s) 107362, ISSN 2352-3409
Éditeur: 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?

Auteurs: Solveig Langsrud, Nina Veflen, Rosalie Allison, Bob Crawford, Tekla Izsó, Gyula Kasza, Donna Lecky, Anca Ioana Nicolau, Joachim Scholderer, Silje Elisabeth Skuland, Paula Teixeira
Publié dans: Trends in Food Science & Technology, Numéro 133, 2023, Page(s) 87–98, ISSN 0924-2244
Éditeur: Elsevier BV
DOI: 10.1016/j.tifs.2023.01.018

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

Auteurs: 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
Publié dans: Education Sciences, Numéro 11/6, 2021, Page(s) 261, ISSN 2227-7102
Éditeur: MDPI
DOI: 10.3390/educsci11060261

Other (3)

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

Auteurs: 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.
Publié dans: Open Digital Archive, Numéro Report;6-2020, 2020, Page(s) 1-884, ISBN 978-82-7063-506-1
Éditeur: Consumption Research Norway (SIFO), OsloMet

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

Auteurs: Münter, L., Bloomfield, S., Bourgeois, D., Langsrud, S., Bojesen, A. M., Sørensen, K., & Sokolović, M.
Publié dans: Eurohealth, Numéro 27(2), 2021, Page(s) 27-31, ISSN 1356-1030
Éditeur: European Observatory on Health Systems and Policies, WHO European Centre for Health Policy

How kitchen layouts affect consumers’ food safety practices

Auteurs: Nicolau A, Langsrud S, Mihalache O
Publié dans: Research Features, Numéro 139, 2022, Page(s) 170-173, ISSN 2399-1542
Éditeur: Research Publishing International Ltd