Nofima's Trond Møretrø and Solveig Langsrud have exciting times ahead. They have received EU funding for research to reduce consumers' risk of becoming ill from food. Photo: Jon-Are Berg-Jacobsen © Nofima.
Nofima's Trond Møretrø and Solveig Langsrud have exciting times ahead. They have received EU funding for research to reduce consumers' risk of becoming ill from food. Photo: Jon-Are Berg-Jacobsen © Nofima.

Safer food through changed consumer behavior

Consumer and sensory sciences   Food safety and quality  

The overall objective of SafeConsume is to Reduce health burden from foodborne illnesses. 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.

Time:1. May 2017 – 30. April 2020
Financed by: SafeConsume is funded by EU - Horizon2020
Commissioner:EU - Horizon2020
In cooperation with:The project is coordinated by Nofima and will run for five years with 32 partners in 14 countries in Europe
Contact person
Portrettbilde av Solveig Langsrud
Solveig Langsrud

Senior Scientist
Phone: +47 905 67 218
solveig.langsrud@nofima.no

Contact person
Portrettbilde av Anne Risbråthe
Anne Risbråthe

EU Controller
Phone: +47 958 26 261
anne.risbraathe@nofima.no

The project website

SafeConsumE

The background for the project is the need for new strategies to help consumer mitigate food risks. Hazards in food accounts for about 23 million cases of illness and 5000 death in Europe every year. Nearly 40 percent of foodborn outbreaks are domestic/kitchen 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
  • education
  • inclusive food safety policy

The top hazards

SafeConsumE will through case studies target the top five foodborne hazards in Europe, accounting for about 70% of the health burden related to foodborne illness. These hazards are Salmonella, Campylobacter, Toxoplasma, Norovirus and Listeria.

Work packages

The project is structured with seven research/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.

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