Tekla Izsó

TL;DR: In this paper, the relationship between food waste reduction and food safety risks is investigated in both public and professional discussions that how the utilization of expired food stuffs and leftovers could be solved without compromising food safety.

TL;DR: In this paper, the authors track contamination of pathogens during domestic food preparation and link the contamination to preparation practices, finding that about 40% of foodborne infections are acquired in the home and that cross-contamination events that disseminate infectious doses of pathogens seems to be rare.

TL;DR: A new kitchen triangle with its apexes represented by the kitchen sink, working place and cooking stove, with the distance between the sink and the working place less than 1 m is proposed to be used as norm in kitchen designs for combining ergonomics with safety.

TL;DR: SafeConsume as discussed by the authors is an EU-funded, transdisciplinary project to investigate foodborne illnesses with a significant global burden and can be life-threatening, with higher risk in vulnerable groups such as children.

TL;DR: In this article , the authors presented the evolution of food safety risk communication from the perspectives of consumer involvement, methodological approach, and challenges, and expected future trends are also unfolded during the analysis.