If you can't kill them, trap them. Such is the fate that scientists are reserving to pathogenic bacteria, such as the infamous E. coli .

youris.com talks to Clare Hall, social science researcher at the Scottish Agricultural College in Edinburgh, UK, about the best ways to effectively inform the public about food safety in relation to pathogens responsible for foodborne diseases.

Marek Zadernowski is a consultant, specialist in quality management and safety in a food sector, based in Olsztyn, Poland. He is a member of Polish Association of Food Technologists and a fellow of the  UK Royal Society of Public Health .

It all started when the  Irish Food Standard Authority  realised, mid-January, that some of the burgers sold in the country (and in the UK) contained about 29% of equine DNA, upon testing.

Ragnar Löfstedt is an expert on risk management at King’s College London , UK, and the editor-in-chief of the Journal of Risk Research . He spoke to youris.

Alex Richardson, is a senior research fellow at the Centre for Evidence-Based Intervention , at the University of Oxford, UK, and the co-founder of the UK charity Food and Behaviour Research.

Increasingly, many of the plastic products we use every day are no longer based on petroleum raw material . Instead, they are made from biomass such as starch, sugar, corn and other sources that also happen to be food products.

Brian Wynne, professor of science studies at  Lancaster University , tells youris.com about his long time interest in  public risk perceptions  and how this relates to public attitudes to  genetically modified organisms  (GMOs).

Pork factories now rely on a new kit to examine suspect meat . The technique was developed in an EU funded project called Biotracer . It relies on maths algorithms to pinpoint the most likely origin of harmful bacteria on meat , such as salmonella.

Seaweeds are a traditional accompaniment to many Asian dishes. They have also become increasingly popular across the world as an exotic delicacy.

A delicious tomato and bell pepper soup, a green bean and potato salad and a refreshing strawberry, kiwi and banana smoothy.

Staying healthy requires constantly stimulating the immune system. Ingesting non-digestible fibres such as polysaccharides is thought to help. Yet companies including such ingredients in their food products cannot claim that they boost the immune system.