British Food Journal: Volume 103 Issue 1

Measuring consumer quality judgements

Beata Kupiec, Brian Revell

Many on‐farm‐processed products frequently command a premium price, characterised as they are by unique sensory properties and image. Examines the nature of consumer judgements…

Contributory factors to the spread of contamination in a model kitchen

Lucy Meredith, Roger Lewis, Mary Haslum

Artificial contamination of chicken pieces with bioluminescent E. coli DH5a (pLITE 27) was used to examine the relationship between food hygiene interventions and the extent of…

Understanding customer satisfaction – a UK food industry case study

Dotun Adebanjo

The importance of customer satisfaction to the commercial success of businesses is widely acknowledged. However, many companies, including those in the UK food sector, struggle to…

Trust in sources of information about genetically modified food risks in the UK

Stephen Hunt, Lynn J. Frewer

Perceptions of trust have been identified as an important element in the risk communication process. This research is concerned with establishing the degree of trust the general…

Food for thought ‐ What mad cows have wrought with respect to food safety regulation in the EU and UK

Peter Shears, Fran Zollers, Sandy Hurd

An in‐depth examination of the evolution of legislation, practice and thinking in food safety in the UK and Europe in general. Explores the reduced levels of confidence exhibited…

Editorial

Paul Ainsworth, Claudio Vignali