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Article

Jan Mei Soon, Louise Manning, William Paul Davies and Richard Baines

This paper is intended to be the first in a series addressing food safety in the fresh produce chain, with particular emphasis on the contributing factors that lead to…

Abstract

Purpose

This paper is intended to be the first in a series addressing food safety in the fresh produce chain, with particular emphasis on the contributing factors that lead to farm‐based safety breakdowns.

Design/methodology/approach

A desktop study of recent outbreaks and recalls that have occurred in the USA and EU was undertaken with a view to determining the produce items implicated and factors causing the emergence of outbreaks. The question “A call for HACCP on farms?” is explored.

Findings

Minimally processed fresh‐cut produce represents a particular challenge to food safety. The research has highlighted the need to mitigate risk at all stages but with specific emphasis at the pre‐farm gate stage. A more comprehensive and integrated approach to risk management is arguably needed. A call for HACCP on the farm or farm food safety management system may be warranted in future if fresh produce outbreaks continue to rise. However, further research is needed to establish the guidelines of HACCP adoption at the farm level. At present, the rigorous adoption of GAP as a pre‐requisite and the practice of HACCP‐based plans is a good indicator of the importance of pre‐harvest safety.

Originality/value

This paper is of government (policy), industrial (application) and academic concerns value.

Details

British Food Journal, vol. 114 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

Christopher J. Griffith

For nearly 150 years the study of food safety has been dominated by a microbiological approach, however, in many countries cases of foodborne disease are at record levels…

Abstract

Purpose

For nearly 150 years the study of food safety has been dominated by a microbiological approach, however, in many countries cases of foodborne disease are at record levels. The purpose of this paper is to review the history of food safety and present a model for studying food safety.

Design/methodology/approach

The history of food safety is reviewed. Data from outbreak investigations and observational studies of food handling are analysed

Findings

Whilst micro‐organisms are a major factor in foodborne disease and microbiology an important research discipline, in order to reduce the incidence of foodborne disease additional research approaches should be used. Such strategies should include food handler behaviour and its links with food safety organisational culture, and food safety management systems.

Practical implications

The findings highlight the limitations of the present approach and the need for additional data, using a wider range of research techniques

Originality/value

A novel model for studying food safety is presented, which has practical implications for reducing the economic and social burden of foodborne disease.

Details

British Food Journal, vol. 108 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

Elizabeth C. Redmond and Christopher J. Griffith

The home is the location for a substantial number of cases of food poisoning and improving consumer food safety practices is important. This paper proposes investigating…

Abstract

Purpose

The home is the location for a substantial number of cases of food poisoning and improving consumer food safety practices is important. This paper proposes investigating how consumers perceive their own abilities and level of food safety risk, as well as attitudes to different forms of interventions which is a largely unstudied area.

Design/methodology/approach

Postal questionnaires were sent to a linked demographic quota of adults in South Wales. Responses were analysed using descriptive and inferential statistics.

Findings

Overall the majority of consumers were positively disposed to food safety education, although variation occurred within social economic groups. The majority of respondents expressed confidence in their own abilities, although were prepared to listen to food safety advice. Respondents strongly believed it was important for television chefs to implement necessary food safety practices and indicated optimistic and social desirability bias. Information on risk could be beneficial, although concerns were expressed if this was too graphic. A number of correlations between attitudes were identified which could be of importance in designing food safety interventions.

Originality/value

Findings from this study, which have been supported by qualitative findings from focus groups should be considered in the design of intervention strategies.

Details

British Food Journal, vol. 107 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

Dima Faour-Klingbeil, Victor Kuri and Ewen Todd

The objectives of this study were to compare the hygiene standards and food handling practices between sole-proprietor and the corporate-managed restaurants in Lebanon and…

Abstract

Purpose

The objectives of this study were to compare the hygiene standards and food handling practices between sole-proprietor and the corporate-managed restaurants in Lebanon and to determine whether the variations between both groups are explained by and directly related to the type of management.

Design/methodology/approach

An in-depth observation assessment of food safety environment and practices was conducted on a convenient sample of 50 food businesses in Beirut, which are typical of foodservice outlets in Lebanon and in many countries of the Middle East. The observation assessment checklist comprised six constructs of 2–7 components for analysis. It covered all areas including documentation and record-keeping requirements, which are crucial parts of a food safety system.

Findings

There was a significant difference in the visual assessment score between sole-proprietor (77.9 ± 18.4) and corporate group (48.5 ± 12.8). Food handlers' behavior and hygiene standards were significantly associated with the type of management. However, there were still critical gaps in the food safety performance of the corporate group suggesting other underlying factors than the type of management.

Practical implications

Additional elements were drawn from this study for future food safety culture research. Understanding the food safety attitudes and perception of risks of the management representatives, leaders, or food business owners is vital to develop appropriate food safety interventions and foster a positive food safety culture in the foodservice industry.

Originality/value

To the authors’ knowledge, this is the first study not only in Lebanon (or MENA) but also in other regions to measure the association of management type, that is, sole-proprietor management and corporate management, with the food hygiene standards and food safety practices in the foodservice establishments. This paper presents new findings that will be of value for researchers in food safety and will complement the existing literature on food safety culture in the foodservice industry.

Details

British Food Journal, vol. 122 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

Kimberly J. Harris, Faizan Ali and Kisang Ryu

This study aims to investigate the decision-making process consumers engage in when choosing to return to a restaurant that has experienced a foodborne illness outbreak.

Abstract

Purpose

This study aims to investigate the decision-making process consumers engage in when choosing to return to a restaurant that has experienced a foodborne illness outbreak.

Design/methodology/approach

A scenario-based survey was conducted to collect data from 1,025 respondents on their propensity to return to restaurants that have been cited for serving foods that caused a foodborne illness outbreak. Partial least squares-based structural equation modeling was used to analyze the data.

Findings

The findings of this study show perceived vulnerability, perceived severity and attitude are statistically significant, whereas subjective norms and perceived behavioral control are not statistically significant predictors of consumers’ intention to patronize a restaurant that has experienced a foodborne illness outbreak.

Research limitations/implications

This study examined consumers’ intentions to return to a restaurant that has experienced a foodborne illness outbreak. Findings are based on a scenario-based survey, and thus, the results cannot be generalized.

Originality/value

By implementing protection motivation theory (PMT) and the theory of planned behavior (TPB), findings from this study extend the understanding of patrons’ revisit intentions regarding restaurants with foodborne illness outbreak.

Details

International Journal of Contemporary Hospitality Management, vol. 30 no. 3
Type: Research Article
ISSN: 0959-6119

Keywords

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Article

Michael Jacob, V.S. Billingham and Eileen Rubery

The various authorities concerned with food safety and thearrangements for detection and withdrawal of food which is hazardous tohealth are discussed. Suspect food can be…

Abstract

The various authorities concerned with food safety and the arrangements for detection and withdrawal of food which is hazardous to health are discussed. Suspect food can be removed from sale and from catering establishments rapidly thanks to the warning system organised by the Department of Health.

Details

British Food Journal, vol. 91 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

Vincent Marks

Nutrition is a serious and immensely important scientificdiscipline researched and taught in universities worldwide. Itsrelevance to everyday life makes it unique among…

Abstract

Nutrition is a serious and immensely important scientific discipline researched and taught in universities worldwide. Its relevance to everyday life makes it unique among the sciences. It is written about not only in the scientific literature but also in the popular media. It is talked about on television and the radio in a way more befitting the fashion clothes industry than a science, often by people no more qualified to do so than anyone else. It is also at the root of the world′s largest industry, the agro‐food industry, and consequently attracts enormous interest from another almost equally as large – the advertising and public relations industry – as well as from politicians. Poses the questions: what has shaped our current attitudes to human nutrition and what are our sources of information about it?

Details

Nutrition & Food Science, vol. 93 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

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Article

Sudershan Rao Vemula, R. Naveen Kumar and Kalpagam Polasa

The purpose of this paper is to review the nature and extent of foodborne diseases in India due to chemical and microbial agents.

Abstract

Purpose

The purpose of this paper is to review the nature and extent of foodborne diseases in India due to chemical and microbial agents.

Design/methodology/approach

The scientific investigations/reports on outbreak of foodborne diseases in India for the past 29 (1980‐2009) years due to adulteration, chemical, and microbiological contamination have been reviewed. Reported scientific information on foodborne pathogens detected and quantified in Indian foods has also been reviewed.

Findings

A total of 37 outbreaks involving 3,485 persons who have been affected due to food poisoning have been reported in India. Although the common forms of foodborne diseases are those due to bacterial contamination of foods, however, higher numbers of deaths have been observed due to chemical contaminants in foods.

Originality/value

A national foodborne disease surveillance system needs to be developed in India in order to enable effective detection, control and prevention of foodborne disease outbreaks.

Details

British Food Journal, vol. 114 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

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Article

Virginia Quick, Carol Byrd-Bredbenner and Kirsten W. Corda

The purpose of this paper is to examine key determinants (i.e. knowledge, perceived susceptibility, attitudes, confidence, behavioral intentions) associated with…

Abstract

Purpose

The purpose of this paper is to examine key determinants (i.e. knowledge, perceived susceptibility, attitudes, confidence, behavioral intentions) associated with practicing health-protective behaviors that could inform development of programs and strategies for improving food handling behaviors of middle school youth.

Design/methodology/approach

Middle schoolers (n=1,102; 50 percent boys) completed a questionnaire with the following topics: demographics, food safety knowledge, usual food safety behaviors, perceived susceptibility to foodborne illness, attitude toward food safety, confidence (self-efficacy) in practicing safe food handling procedures, and intended safe food handling behaviors.

Findings

Middle schoolers had insufficient food safety knowledge ( ˜50 percent incorrect responses) even though most reported washing their hands before making a snack and washing fruits and vegetables before eating them. Spearman correlation analyses indicated that food safety knowledge and perceived susceptibility to foodborne illness was weakly correlated (r s≤0.18) and in some instances not significantly correlated with actual behaviors, attitudes, self-efficacy, and behavioral intentions. Attitudes, behavioral intentions, and self-efficacy were key determinants that were significantly and highly correlated (r s<0.70) with each other. Additionally, knowing when to wash hands was significantly correlated (r s≤0.13) with actual handwashing behaviors, and attitudes, behavioral intentions, and self-efficacy whereas knowing how to wash hands was not.

Originality/value

Food safety interventions for youth should aim to increase knowledge, challenge perceptions of susceptibility to foodborne illness, and motivate adoption of new safe food handling behaviors, while supporting their already positive food safety attitudes, self-efficacy, and behavioral intentions.

Details

Nutrition & Food Science, vol. 43 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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Article

Yaohua Feng, Christine Bruhn and David Marx

The positive deviance (PD) focus group is a novel educational intervention that allows participants to discuss their food handling behaviors and decide to try recommended…

Abstract

Purpose

The positive deviance (PD) focus group is a novel educational intervention that allows participants to discuss their food handling behaviors and decide to try recommended practices modeled by people like themselves. Currently, most food safety education is delivered through reading materials. The purpose of this paper is to explore the effectiveness of food safety education utilizing three interventions: PD, personal story reading and reading standard material.

Design/methodology/approach

A total of 89 pregnant women and 93 people with diabetes received food safety information through one of three intervention methods: PD, reading standard educational material (Standard) and reading material presented in a story format (Story). A survey assessed self-reported risk and food safety knowledge and personal hygiene before and after the interventions. Take-home assignments allowed participants to practice recommendations. Post class interviews and survey assessed knowledge gained and reported behavior change.

Findings

Compared to those who merely read educational information, participants in a PD Intervention had higher knowledge scores and adopted more safe handling recommendations. Involvement of the participants and the length of information exposure likely contributed to the significant difference between the interventions. This suggests that food safety education is most effective when delivered in a supportive discussion format. Health education programs for these vulnerable groups should endeavor to deliver safe food handling guidelines through a PD approach.

Originality/value

Previous research demonstrated the effectiveness of PD when delivering nutrition education. This is the first paper that explored the effectiveness of a PD intervention in delivering safe handling recommendations.

Details

British Food Journal, vol. 118 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

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