British Food Journal: Volume 109 Issue 7

Food safety and brand equity

Louise Manning

The purpose of this paper is to explore the interaction between an organisation's need to demonstrate compliance with legislative requirements and private assurance standards and…

Consumer behaviour and knowledge related to freezing and defrosting meat at home: An exploratory study

F.W.M. Damen, L.P.A. Steenbekkers

The purpose of this paper is to gain insight into the ways consumers freeze and defrost meat, the reasons for their behaviour and the knowledge they have about the process of…

Observed food safety behaviours of young adults

Carol Byrd‐Bredbenner, Jaclyn Maurer, Virginia Wheatley, Ellen Cottone, Michele Clancy

The purpose of this paper is to observe young adults preparing two recipes in a controlled laboratory setting to identify food‐handling errors. Few studies have investigated…

Dinner preparation in the modern United States

Margaret E. Beck

The purpose of this paper is to examine the family dinner in Los Angeles County, California, focusing on the role of commercial foods and the time invested in food preparation…

Consumer food preparation and its implication for survival of Campylobacter jejuni on chicken

Nynke J. Bergsma, Arnout R.H. Fischer, Esther D. Van Asselt, Marcel H. Zwietering, Aarieke E.I. De Jong

The disease burden caused by Campylobacter jejuni may be decreased by reduced consumption of undercooked chicken meat. However, little is known about consumer preparation of…

An assessment of food safety knowledge and practices of catering employees

Jean Hertzman, Deborah Barrash

The purpose of this paper is to analyze the food safety knowledge and practices of catering employees in one city in the Southwestern United States.