Ethnic food: traits and habits of Italian consumers
Sushi, tacos, kebabs, tandoori. Who, for once, did not indulge in the ethnic cuisine flavors and aromas? Few Chinese restaurants and some fast food with ...
Food allergies: training the teachers to protect children
A research of the Osservatorio IZSVe shows that teachers feel they are not prepared to manage food allergies at school. Less than one third ...
![Communicating food risk to young people. The case of Hepatitis A in berries [guidelines]](https://www.izsvenezie.com/wp-content/uploads/2015/08/guidelines-food-risks.communication-hepatitis-a-berries-case.jpg)
Communicating food risk to young people. The case of Hepatitis A in berries [guidelines]
How can we communicate food risks to young pepole? Basing on the numerous cases of hepatitis A caused by frozen berries that have recently affected ...
Vibrios in shellfish: the risks for consumers
Outbreaks due to the main pathogenic human vibrios are mainly associated to the consumption of raw or partially cooked molluscs and crustaceans Fish ...
Ready-to-eat salad: is it safe for consumption? The effectiveness of the washing methods
Washing fruits and vegetables is the only way to reduce microbial pathogens, both at domestic and industrial level. In the summertime the consumption ...
How Italian consumers perceive food quality
Quality food is also safe food: Italian consumers agree with this equivalence. They do not agree instead on the characteristics that determine when a product ...