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The purpose of this paper is to describe the development of a comprehensive categorisation of food scares.

Following an initial desktop study, the categorisation was developed collaboratively with industry experts through a workshop and series of semi-structured interviews.

The new categorisation developed is in Venn diagram format allowing overlapping categories. It is organised around the two major types of contamination (biological, and chemical/physical contaminants) and the two major causes of contamination (wilful deception, and transparency and awareness issues).

The long and complex supply chains characteristic of current food production systems have resulted in a rising number of food scares. There is thus an increased emphasis on developing strategies to reduce both the number of incidents of food scares, and their associated economic, social and environmental impacts. The new categorisation developed in this study enables experts to address categories of food scares. Inclusion of the cause of contamination is particularly important as the method through which contamination occurs is key in devising food scare prevention strategies.

The new categorisation, unlike previous categorisations, enables food scares to fall into multiple categories, as appropriate. Also, again in contrast to previous categorisations, it takes into account not only the physical problem of a food scare but also the mechanism through which it arises.

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.

There is much extant research that solely investigates the occurrences of specific food scares, however; little emphasis is given to the responses of policy makers. This research aims to narrow this gap in the literature by reviewing the major food scares, which have occurred throughout the EU and the subsequent policy responses.

A number of food scares have dominated media reports over the last two decades, but this study reveals the increasing emergence of rare serotypes of foodborne pathogens, as well as a rising trend of EU‐wide contaminant and animal disease‐related food scares. Simultaneously, there is evidence of evolution from a product‐focused food policy to a risk‐based policy, which has developed into a tentative EU consumer‐based food policy. Inevitably, in a market of 25 member‐states the concept of food quality varies between countries and therein justifies the need for responsive policy development, which embraces the single market philosophy.

A typology of EU food scares is advanced and discussed in detail, with comments being made on their impact. In addition, the paper highlights the complexity of a EU consumer, which has led to a need for research into the maximisation of the satisfaction of purchasers by reinsuring their individual “right to choose”.

This paper provides a unique insight into a wide range of European food scares (e.g. microbiological, contaminants, animal disease‐related) and EU policy makers' responses to such food scares.

Explores the impact on consumer attitudes of the zenith of the bovine spongiform encephalopathy (BSE) scare of 20/21 March 1996. Considers implications for consumer behaviour and marketing communications for the meat industry through exposition of a uniquely timed consumer survey. An initial survey of meat consumers’ attitudes, ethics and habits in Central Scotland was ongoing just prior to the March 1996 media coverage. Following the Government’s announcement of a link between BSE and Creutzfeldt‐Jakob disease (CJD) an opportunistic follow‐up survey was conducted immediately. In all 50 of the original sample were traced and re‐surveyed within three days. Suggests that the scare had reduced levels of trust in information sources, and the faith expressed in products and control measures was ambivalent. Considers marketing and communication implications and scenarios.

The issue of food safety and the general public′s perception of it is addressed. Risk perception among consumers is a major factor affecting food choice. The cultural and economic context within which food consumption as risk‐taking behaviour is defined and it is shown that long‐term cultural and economic trends have developed a situation in which ambivalence concerning food can interact with intensive media coverage to induce acute bouts of large‐scale collective anxiety. It is shown that the recent food scares in the UK are not random occurrences; they emerge from an interaction of a number of identifiable factors.

The perceived relationships between diet and health amongst a sample of working‐class women in North‐east England are examined, highlighting the impact of “food scares” current at the time of the research fieldwork on dietary beliefs and practice. Economic constraints are a major barrier to “healthier eating” in certain working‐class subcultures, but social conceptions of “good” food also often conflict with dietary advice. The findings of the research presented here demonstrate that this conflict may be heightened by the confusion and controversy attendant on “food scares”, causing anger and resentment amongst women, the principle recipients of dietary information.

The twin trends of health and convenience which have resulted in changing food consumption patterns are outlined. Research among consumers confirmed that there is awareness and concern about the relationship between health and diet; food scares have brought confusion; and the better educated are more food‐conscious. Changing lifestyles and the changing role of women are shown to affect food habits.

During the past five years consumer demand for organic food has risen dramatically in the wake of a series of high profile scares about food safety. This paper provides a case study of the retailing of organic foods. The case study includes an outline of the characteristics and development of the organic food market, an examination of the different players within the retail market place and a discussion of pricing, supply and marketing issues.

Reviews the effects of the Food Safety Act 1990. A survey conducted in July/August 1991 found that food manufacturers appear to have a positive attitude based on the gradual changes in food production, distribution and consumption, shopping habits and technology over the years. Innovations are being introduced in training, food safety and quality assurance policies, prompting increased awareness both company‐wide and amongst senior management.

Briefly describes the effect recent food safety scares have had on the UK food‐processing industry and outlines recent food legislation brought in both to increase consumer confidence and to strengthen existing regulations. Also addresses the matters of BS 5750, HACCP and Total Quality Management, as they relate to the food industry, and concludes with the benefits which such an approach can have both for the industry in general and the consumer in particular.

Reports new research into stability and change in contemporary foodways. Uses survey and in‐depth interviews to uncover familiar features which could be described as traditional, as well as more novel patterns. Highlights the ways in which the two are interwoven. The picture is characterized by a number of serious nutritional concerns, including health, weight control, food safety and food ethics. There is also familiarity with official nutritional guidelines, despite a widespread perception of contradictory and confusing nutritional messages. Finds mistrust of farmers, food companies and the government as far as the provision of safe food for the public is concerned. Such negative findings by no means represent the whole picture, however. Shows that, in the midst of such perceived contradiction and mistrust of external agencies, there is a personal confidence in dietary decision making and pleasure in food and eating.