- Contamination with Vibrio Vulnificus, and Hazard Prevention and Control
- Glycidyl Esters in Cooking Oils
- Physical Hazards in Food
- An Analysis of the Relationship Between Mechanical Damage in Fruits and Vegetables and Mould Growth
- Norovirus and Food Safety
- Sudan Dyes and Food Safety
- Pre-cooked Dishes and Food Safety
- Microbiological Risks from Raw Oysters
- Radiation and Food Safety
- Hepatitis A and Food Safety
- Residues of Ethylene Oxide in Food
- Consumption Risks of Sashimi of Freshwater Aquatic Animals
- Sous Vide Cooking and Food Safety
- Enoki Mushrooms and Listeria monocytogenes
- Aflatoxins in Edible Oils and Fats
- Avian Influenza and Food Safety
- Risks of Eating Puffer Fish
