British Food Journal: Volume 109 Issue 1

HACCP implementation in northern Greece: Food companies' perception of costs and benefits

Anastasios Semos, Achilleas Kontogeorgos

This paper seeks to report the perceptions of costs and benefits of the Hazard Analysis Critical Control Points (HACCP) implementation, according to the level of HACCP…

Biofilms associated with the final stages of Baker's compressed yeast production

S.S. O'Brien, D. Lindsay, A. von Holy

The purpose of this paper is to assess equipment surfaces associated with the production of Baker's compressed yeast for microbial biofilms.

Ultrasonic cleaning applications in dairies: Case studies on cheese moulds and milk transportation crates

Satu Salo, Gun Wirtanen

The purpose of these studies was to investigate the cleaning and hygiene of plastic cheese moulds and plastic transportation crates and to assess the suitability of…

European food scares and their impact on EU food policy

Tim Knowles, Richard Moody, Morven G. McEachern

This paper aims to chart the wide range of food scares reported throughout the EU over the period 1986‐2006 and explores their impact on EU policy.

Hydration properties of extruded fura from millet and legumes

K.B. Filli, I. Nkama

The purpose of the paper is to describe the production of traditional fura and extruded fura blends from 100 per cent pearl millet flour and blends of pearl millet flour with…

Can genetically modified foods be considered as a dominant design?: An actor‐network theory investigation of gene technology in agribusiness

JoAnne Labrecque, Sylvain Charlebois, Emeric Spiers

Technology influences market growth and productivity, and the food industry has seen major technological and productivity method changes in recent years. The debate on genetically…

Cardiovascular Disease: Diet, Nutrition and Emerging Risk Factors

Mary Barasi

Emerald at 40

Rebecca Marsh