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         <h1 id="references">References</h1>
-            <p style="color: white;">1. Arnolds, K.L. et al. (2021) “Biotechnology for secure biocontainment designs in an emerging bioeconomy,” Current Opinion in Biotechnology, 71, pp. 25–31. Available at: https://doi.org/10.1016/j.copbio.2021.05.004. </p>
-            <p style="color: white;">2. Varzakas, T. et al. (2018) “Innovative and fortified food: Probiotics, prebiotics, gmos, and Superfood,” Preparation and Processing of Religious and Cultural Foods, pp. 67–129. Available at: https://doi.org/10.1016/b978-0-08-101892-7.00006-7. 
+            <p style="color: white;">[1] Arnolds, K.L. et al. (2021) “Biotechnology for secure biocontainment designs in an emerging bioeconomy,” Current Opinion in Biotechnology, 71, pp. 25–31. Available at: https://doi.org/10.1016/j.copbio.2021.05.004. </p>
+            <p style="color: white;">[2] Varzakas, T. et al. (2018) “Innovative and fortified food: Probiotics, prebiotics, gmos, and Superfood,” Preparation and Processing of Religious and Cultural Foods, pp. 67–129. Available at: https://doi.org/10.1016/b978-0-08-101892-7.00006-7. 
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