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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.

This chapter reports estimates of consumers’ preferences for plans to improve food safety.

The plans are distinguished based on whether they address the ex ante risk of food borne illness or the ex post effects of the illness. They are also distinguished based on whether they focus on a public good – reducing risk of illness for all consumers or allowing individual households to reduce their private risks of contracting a food borne pathogen.

Based on a National Survey conducted in 2007 using the Knowledge Network internet panel, our findings indicate consumers favor ex ante risk reductions and are willing to pay approximately $250 annually to reduce the risk of food borne illness. Moreover, they prefer private to public approaches and would not support efforts to reduce the severity of cases of illness over risk reductions.

This study is the first research that allows a comparison of survey respondents’ choices between public and private mechanisms for ex ante risk reductions.

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.

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.

Statistics show an increase in the number of family outbreaks of food poisoning. Contends that many handling techniques necessary to prevent outbreaks of food‐borne disease are unknown, misunderstood and not followed in the home. Some food preparation operations are more frequently implicated in outbreaks of food poisoning than others. Argues that instead of promoting general compliance with the food hygiene principles of good catering practice, the food safety educator should focus the attention of the consumer on those factors which are critical to safety of the product. Suggests that essential safe food handling techniques could be incorporated into recipes in magazines and cookery books which are used by many consumers. Presents a systematic approach to analysing recipes for potential hazards, based on the HACCP system; illustrates the approach with a relevant example.

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.

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.

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.

This paper aims to determine the potential for the spread of bacteria from raw meat and poultry during home food preparation to the surrounding kitchen environment, hands and prepared food due to unsafe handling practices, which are predicted by consumers' knowledge, behaviour and attitudes.

The potential for transfer of E.coli and C. jejuni was monitored in a simulated domestic kitchen environment while food preparation was filmed (n=60 respondents). A survey was also administered.

The results of the study show that transfer of bacteria around the kitchen environment and onto prepared meals are predicted by a lack of thoroughly washing contaminated hands, knives and chopping boards both during and after meal preparation. A higher level of perceived importance of correct food handling behaviour is associated with higher levels of educational attainment and age and food risk perceptions are positively associated with age.

The results highlight the importance of promoting preventative measures and the means of employing them specifically to the young and less educated public who do not frequently cook and prepare food.

This paper is the first to include a verifiable audit of consumer food safety behaviour, microbiological sampling of surfaces, food and hands as well as a consumer survey of knowledge, behaviour and attitudes.