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The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia.

The research covered 21,485 samples collected from 1,085 foodservice establishments during a period of 43 months. Results were deployed in terms of food contact materials, types of FCS and types of foodservice establishments.

Highest share of results=2 log₁₀ CFU/cm² were present on plastic surfaces during Autumn, while on ceramic and stainless steel surfaces highest share were observed during the Summer season. Take-away food establishments had the highest share of results=2 log₁₀ CFU/cm² for both stainless steel and plastic surfaces. Highest share of stainless steel surfaces with microbial load=2 log₁₀ CFU/cm² were cutlery, dishes and knives. Plastic dishes had the highest share of results=2 log₁₀ CFU/cm² while cutting boards had the majority of results between 1 log₁₀ CFU/cm² and 2 log₁₀ CFU/cm².

Limitations of the research stem from the discussion of the nature of the FCS like porosity and other physical characteristics.

This research has a practical application in terms of establishing process hygiene levels depending on types of food contact materials and types of FCS and seasonal variations.

The findings of this study are worthy, in respect to possible correlation between seasonal variation and process hygiene requirements and can facilitate a better understanding of microbial risks associated with food preparation.

The purpose of this paper is to explore the differences between consumer motives regarding purchase of traditional food in two European countries (Croatia and Austria) with a different history and development in regards to traditional and/or regional food.

A word association test and soft laddering interviews were used to elicit consumers’ perception and purchasing motives for traditional food. Additionally, the questionnaire contained socio-demographics and questions about shopping habits concerning traditional food. Semi-structured, individual, face-to-face interviews were performed with 31 Croatian and 28 Austrian respondents.

The most frequent associations/definition in both countries refers to heritage (food of generations) and elaboration (traditional receipt). The meaning of traditional food is for both samples positive. Hierarchical value maps for both countries contain ladders standing for health or support of local farmers. Additionally, the Austrians connect traditional food with environmental friendly production while for the Croatians sentimental hedonism ladder starts with perception of traditional food as a mean to connect with the childhood.

The findings can be used by traditional food producers in order to better understand consumers’ motives and accordingly adapt their marketing strategies.

This is the first work which uses free association test and laddering interviews to reveal consumers perception and motives for purchase of traditional food both in Croatia as well as in Austria.

The purpose of this paper is to examine intrinsic and extrinsic food quality characteristics and the relative importance placed on these characteristics by different consumer segments. Moreover, relationship between segments of consumers and consumption frequency of differentiated food products (traditional, functional and organic) was analysed.

A three-stage stratified random sampling approach was employed and data were collected via 500 face-to-face interviews conducted in respondents’ homes. A version of the Food Choice Questionnaire was used to examine the motives of consumers’ underlying food choices. The collected data were analysed by factor analysis followed by cluster analysis.

Four factors were identified: health and sensory characteristics, price and availability, body weight and digestion, and convenience. Resulting clusters were named as: healthy and tasty food lovers, convenient, concerned, and indifferent consumers. Differences were identified between the segments according to consumers’ frequency of consumption of the different types of food products.

The findings have impact implications for food producers and distributors in developing communication strategies for consumer segments with different attitudes and motives. The findings of this study not only contribute to the organic, traditional, and food with health claim literature, but also help industry, government, and consumer associations fully understand consumer perceptions of intrinsic and extrinsic foods characteristics and enhance consumers’ responses to the different types of food products.

The study represents one of the first assessments of the importance of food quality characteristics, segmentation, and consumption frequency of traditional, organic, and functional food products in Central and Eastern Europe.

Drawing on a representative survey, this paper aims to identify the determinants of functional food consumption in Croatia. The objective is to introduce and test a conceptual model that four sets of factors (food choice motivations, demographic and socio-economic characteristics, knowledge of functional food and health status) underpin variations in functional food consumption.

Data were collected via face-to-face interviews conducted in respondents' homes. Consumption of functional foods is modelled as a bootstrapped ordered probit model.

Results confirm the significant influence of all four sets of factors for explaining variations in functional food consumption. Heavier users of functional food are those that place a greater weighting on health and convenience in food choice. In contrast, the salience of familiarity in food choice is negatively related with functional food consumption. Females and those with higher levels of educational attainment are heavier consumers of functional food. While perceived health status appears not to have any significant relationship with functional food consumption, there is a link with body mass index. Functional foods appeal most to those concerned about their health and desire convenient, “quick fixes”. Such “quick fixes” may however be employed at the expense of more fundamental adjustments to diet and fitness, which may provide the basis for superior overall disease prevention/health promotion.

The study represents one of the first assessments of functional food consumption in Central and Eastern Europe, introducing and testing a comprehensive conceptual model.