Safer food through better kitchen hygiene
The overall objective of SafeConsume is to reduce health burden from foodborne illnesses. To reach the objective we need to change consumers behaviour to reduce exposure to hazards and decrease risk.
01. May 2017
30. Apr 2022
EU - Horizon 2020
The project is coordinated by Nofima and will run for five years with 32 partners in 14 countries in Europe
There is a need for new strategies to help consumers mitigate food risks. Hazards in food accounts for about 23 million cases of illness and 5000 deaths in Europe every year. Nearly 40 percent of foodborn outbreaks are domestic outbreaks and food safety violations at the consumer stage are common, particularly due to poor hygiene and insufficient heating and cooling.
To reach the objective we need to change consumers behavior to reduce exposure to hazards and decrease risk through:
- effective and convenient tools and products
- information strategies
- inclusive food safety policy
The ambition is to initiate a new and broader approach in future research, innovation, education and food safety policy, widening the space of opportunities for improving food safety.
The top hazards
Through case studies, SafeConsumE will target the top five foodborne hazards in Europe, accounting for about 70% of the health burden related to foodborne illness. These hazards are the pathogens Salmonella, Campylobacter, Toxoplasma, Norovirus and Listeria.
How we work
The project is organised into seven research and innovation work packages, one dissemination and implementation work package and one project management work package.
WP1-3 will collect and generate knowledge and data to the Behaviour-Risk map and have highest activity in the first two-year period.
WP4-7 will be continuously translating data from WP1-3 into opportunities but they will have main activities during the following two-year period. The last year will mainly focus on implementation and dissemination of project results, to ensure a long-lasting effect of the project.
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens
Is visual motivation for cleaning surfaces in the kitchen consistent with a hygienically clean environment?
Follow the project
Check out the project website safeconsume.eu, where you will find more information and the latest news from the project.
Find the project on Facebook, Twitter and Instagram.
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