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Three events of significance to this country took place in 1899 – the British Food Journal was launched, Australia retained the Ashes, and the Boer War hostilities commenced. If challenged on the order of their importance, cricketers and Empire‐builders may be excused their preference. However, looking at it purely from the standpoint of pro bono publico, the dispassionate observer must surely opt for the birth of a certain publication as being ultimately the most beneficial of the three.

Food‐borne disease caused by bacteria is acknowledged to be very widespread in Africa, Asia and Latin America but even in advanced areas of the world this is now giving rise to acute concern. The most common causes of this are examined here with special reference to England and Wales, the extreme seriousness of the problem is underlined and various precautionary measures at both producer and consumer levels are recommended for its alleviation.

The number of reported food‐borne illnesses has increased recently in the world. In this respect, this study is carried out with the aim of investigating the food safety knowledge, attitude and food handling practices of university students in Turkey.

Questionnaires were applied to 1,340 people volunteered in the study, regarding their knowledge, attitude and practices. The research data was collected through a face‐to‐face questionnaire. An overall number of 1,340 university students from three different institutions were included in this study. Gender distribution was 54.6 per cent for male while that of female was 45.4 per cent, and age range was between 18‐24 years.

Depending on the respondents' gender, a statistically significant difference was found between male and female participants on total food safety knowledge, attitude and practice scores (p<0.001). In addition, there was a statistically significant difference between students' institutes (p<0.001). Also, a correlation was found between food safety knowledge attitude and practice (p<0.001).

Because the population of this study consisted of university students from different faculties in the city of Ankara, the results cannot be generalized to all students or to all ages. Comment on the results is limited due to responses being self reported, which are prone to bias by the subjects.

To the best of the authors' knowledge, limited studies focused on university students have been found in the Turkish literature and there is a lack of study concerning food safety knowledge, attitude and practice of university students in Ankara, Turkey. The originality of this study is to assess the level of food safety attitude, knowledge and food handling practice to investigate the association between the students' institutions and gender among university students in Turkey. There is a need to assess the food safety knowledge, attitude and practice of this target group as they are more likely to engage in risky eating behaviors, thus are more susceptible to food‐borne illnesses and they are more likely to engage in risky food handling practices because of their future roles as parents and food preparers for his/her family.

Food-borne illnesses are common worries for tourists. In-flight food safety issues reflect the interrelated factors arising from an expanding airline industry, with its increased passenger loads, extended flight times, and multiple service activities. Adapting to these new challenges, and especially the global spread of food-borne diseases, requires an understanding of the cabin crew role as food handlers and the risks associated with this task. This chapter outlines the key factors that determine the safe delivery of in-flight food services, highlights the benefits of best practice to airline operators, passengers, and tourism boards, and addresses the policy implications for airline regulators and national health authorities.

Millions of the British people have for some years now been struggling valiantly to live with hard times, watching them day by day grow worse but always hopefully that the cloud had a silver lining; that one day, reason and a sense of direction would prevail. Tyranny in many forms is a feature of history; the greatest epics have been risings of ordinary people to overthrow it. The modern form of tyranny is that of Money; the cruel and sinister ways in which it can be obtained and employed and the ineffectiveness of any measures taken to control the evils which result. Money savings over the years and the proverbial bank book, once the sure safeguard of ordinary people, are whittled away in value, never to recover. Causes always seemed to be contained within the country's own economy and industrial practices, and to this extent should have been possible of control. The complex and elaborate systems constructed by the last Government were at least intended for the purpose, but each attempt to curb excessive demands for more money, more and more for doing less and less— the nucleus of inflation—produced extreme reactions, termed collectively “industrial strife”. Every demand met without compensatory returns in increased work, inevitably led to rises in prices, felt most keenly in the field of food and consumer goods. What else would be expected from such a situation?

The problems produced by changes in agricultural and food manufacturing practices, which have resulted in increases in reported cases of food‐borne illness, are discussed in relation to Salmonella, Campylobacter jejuni, Clostridium botulinum, Aeromonas hydrophila, Listeria monocytogenes and Yersinia enterocolitica. Those areas where further research is urgently required in order to understand and reduce food‐borne microbial illness are examined, and solutions proposed.

Food safety is an important means for controlling food‐borne diseases. While there are various procedures for food safety, HACCP‐based procedure has been considered as an efficient method for food‐safety. In Australia the introduction of HACCP‐based food‐safety measures has been recommended in particular for meat and meat products to replace the traditional organoleptic meat inspection procedure. Aims to estimate the costs and benefits.

Employing tools of social cost benefit analysis, this paper estimates the worth of the HACCP‐based food‐safety program. The analysis was carried out assuming five alternative scenarios with 3, 5, and 7 per cent interest rates.

The results of this study show that the HACCP‐based food‐safety programs are expected to generate net benefit to the society if the effectiveness ranged between 20 and 90 per cent. However, at the 10 per cent level of effectiveness, net benefit turns into net social loss.

Provides details of the costs and benefits of the HACCP‐based food‐safety programs in Australia.

Reviews the continued rise and cost implications of food‐borne disease. Discusses strategies for containing and reducing the problem. To date, in spite of considerable effort and attention, the legislative approach does not appear to be affecting the reported incidence of food poisoning. Hygiene education, especially of the consumer, has received far less attention. Advocates the use of hygiene education is based on health education theory.

Investigations of food-borne outbreaks are complex and require multidisciplinary collaboration. The purpose of this paper is to help food technologists face this challenge and be competent members of a multidisciplinary team, a study module on the investigation of a “real-life” food-borne outbreak was developed.

The module design was based on the principles of inquiry-based learning with the purpose to motivate and activate students with challenging assignments. The didactic impact of the module was evaluated as a qualitative case study with questionnaires, reflection assignments and interviews of students and lecturers.

A teaching module developed by an external professional taking part in the academic environment provides a learning environment well adapted to the curriculum, as well as bringing first-hand realism and enthusiasm into the classroom. The external lecturer’s dedication to the subject was appreciated by the students. A majority of the students believed that the outbreak investigation simulation play gave a better understanding of how food-borne outbreaks are investigated. A majority of the students 68 per cent (2011) and 82 per cent (2012) believed that what they learned in this module would be useful in a future work situation.

There are some limitations to the study, the most important one being the small sample size, and as the classes rarely exceeds 30 students, the use of a control group was not logistically feasible.

Teaching food technologists to become knowledgeable professionals in this field will constitute a valuable contribution to the multidisciplinary food-borne outbreak investigation team. In turn, this may increase confidence among the general public in the food industry.

At the commencement of this decade, leaving behind the “striking seventies”, we christened it the “anxious eighties”, for there was a profound disquiet and uncertainty among most of the population, a fear that things were going to get worse, but they could have hardly expected the catastrophic events of the year 1981. The criteria of quality of life are its richness, grace, elegance; by the promise it contains; inspiration and purpose, hope, determination (to survive, to make certain that the evildoer is not permitted to succeed), love of one's country — pro patria, of other days.