British Food Journal: Volume 105 Issue 10

Prevalence of Escherichia coli O157 on the hands of food‐workers

K.G. Kerr, K. Seale, S. Walbran, A. Rajgopal, D. Bentham

A total of 94 food handlers working at 25 premises in the city of Bradford were examined to determine the prevalence of carriage of Escherichia coli O157:H7 on their hands. A…

Measuring distributive and procedural justice: An exploratory investigation of the fairness of retailer‐supplier relationships in the UK food industry

R. Duffy, A. Fearne, S. Hornibrook

A report on UK supermarkets published by the Competition Commission in October 2000 concluded that there was evidence that multiple food retailers were abusing their position of…

The behavioural and demographic contexts of white bread consumption

Anthony Worsley

The aim of this study was to examine the demographic, health habits and personal values associations of white bread use. A total of 474 randomly selected consumers completed a…

Agronomic and consumer considerations for Bt and conventional sweet‐corn

D.A. Powell, K. Blaine, S. Morris, J. Wilson

In this farm‐to‐fork trial, genetically engineered (GE) Bt sweet‐corn and Bt potatoes were grown side‐by‐side with conventional varieties in the 2000 growing season at a farm and…

Consumer acceptance of functional foods: issues for the future

Lynn Frewer, Joachim Scholderer, Nigel Lambert

In the past, it has been assumed that consumers would accept novel foods if there is a concrete and tangible consumer benefit associated with them, which implies that functional…

What is the ideal public house licensee?

J.D. Pratten

For many years, breweries made profits from producing beer and selling it to public houses which they owned, thus making further profits through retail sales. The government…

Relationship marketing: case studies of personal experiences of eating out

Tahir Rashid

This paper explains relationship marketing (RM) and discusses the benefits to customers and firms applying RM. Nine dimensions central to making RM successful are assessed. These…