Public perceptions about microbiological hazards in food

British Food Journal

Volumn 101, Issue 10, 1999, Pages 744-762

  Miles, Susan ^a   Frewer, Lynn J ^a   Braxton, Denise S ^b  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Food poisoning

Indexed keywords

EID: 0000498444     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070709910293670     Document Type: Review

References (61)

1. Advisory Committee on the Microbiological Safety of Food (1998), Report of Foodborne Viral Infections, The Stationery Office, London.
2. Altekruse, S.F. and Swerdlow, D.L. (1996), “The changing epidemiology of foodborne disease”, American Journal of the Medical Sciences, Vol. 311 No. 1, pp. 23-9.
3. Altekruse, S.F., Street, D.A., Fein, S.B. and Levy, A.S. (1996), “Consumer knowledge of foodborne microbial hazards and food-handling practices”, Journal of Food Protection, Vol. 59 No. 3, pp. 287-94.
4. Board, R.G. (Ed.) (1983), A Modern Introduction to Food Microbiology, Blackwell Scientific Publications, London.
5. Bruhn, C. (1993), “Setting the record straight about food irradiation”, Dairy, Food and Environmental Sanitation, Vol. 13, pp. 220-1.
6. Bruhn, C. (1995), “Consumer attitudes and market response to irradiated food”, Journal of Food Protection, Vol. 58, pp. 175-81.
7. Buzby, J.C. and Roberts, T. (1997), “Economic costs and trade impacts of microbial foodborne illness”, World Health Statistics Quarterly, Vol. 50 No. 1-2, pp. 57-66.
8. CDR (1996), “Notifications of infectious diseases”, Communicable Disease Report, CDR Weekly, Vol. 6 No. 2, p. 13.
9. CDR (1998), “Notifications of infectious diseases: week 52/97”, Communicable Disease Report, CDR Weekly, Vol. 8 No. 2, p. 17.
10. CDR (1999), “Notifications of infectious diseases: week 52/97”, Communicable Disease Report CDR Weekly, Vol. 9 No. 3, p. 21.
11. Cottee, J., Kundstadt, P. and Fraser, F. (1995), “Consumer acceptance of irradiated chicken and produce in the USA”, Radiation, Physics and Chemistry, Vol. 46, pp. 673-6.
12. Crawford, L.M. and Ruff, E.H. (1996), “A review of the safety of cold pasteurisation through irradiation”, Food Control, Vol. 7 No. 2, pp 87-97.
13. Diehl, J.F. (1993), “Will irradiation enhance or reduce food safety?”, Food Policy, April, pp. 143-51.
14. Djuretic, T. (1997), “Food poisoning: the increase is genuine”, The Practitioner, Vol. 241 No. 1581, pp. 752-6.
15. Djuretic, T., Wall, P.G., Ryan, M.J., Evans, H.S. Adak, G.K. and Cowden, J.M. (1996), “General outbreaks of infectious intestinal disease in England and Wales 1992 to 1994”, Communicable Disease Report CDR Review, Vol. 6 No. 4, pp. R57-63.
16. Doyle, M.P. (1994), “The emergence of new agents of foodborne disease in the 1980s”, Food Research International, Vol. 27 No. 3, pp. 219-26.
17. Eley, A.R. (Ed.) (1992), Microbial Food Poisoning, Chapman & Hall, London.
18. Evans, H.S., Madden, P., Douglas, C., Adak, G.K., O'Brien, S.J., Djuretic, T., Wall, P.G. and Stanwell-Smith, R. (1998), “General outbreaks of infectious intestinal disease in England and Wales: 1995 and 1996”, Communicable Disease and Public Health, Vol. 1 No. 3, pp. 165-71.
19. Fife-Shaw, C. and Rowe, G. (1996a), “Public perceptions of everyday food hazards: a psychometric study”, Risk Analysis, Vol. 16 No. 4, pp. 487-500.
20. Fife-Shaw, C. and Rowe, G. (1996b), “Monitoring and modelling consumer perceptions of food-related risk”, Report to the UK Ministry of Agriculture, Fisheries and Food.
21. Fischhoff, B., Slovic, P., Lichtenstein, S., Read, C. and Combs, B. (1978), “How safe is safe enough? A psychometric study of attitudes towards technological risks and benefits”, Policy Sciences, Vol. 9, pp. 127-52.
22. Frewer, L.J. and Shepherd, R. (1994), “Attributing information to different sources: effects on the perceived qualities of the information, on the perceived relevance of the information and effects on attitude formation”, Public Understanding of Science, Vol. 3, pp. 385-401.
23. Frewer, L.J., Howard, C. and Shepherd, R. (1997), “Public concerns in the United Kingdom about general and specific applications of genetic engineering: risk, benefit and ethics”, Science, Technology and Human Values, Vol. 22, pp. 98-124.
24. Frewer, L.J., Howard, C. and Shepherd, R. (1998), “Understanding public attitudes to technology”, Journal of Risk Research, Vol. 1, pp. 221-35.
25. Frewer, L.J., Raats, M. and Shepherd, R. (1993 / 4), “Modelling the media: the transmission of risk information in the British quality press”, Journal of the Institute of Mathematics and its Applications to Industry, Vol. 5, pp. 235-47.
26. Frewer, L.J., Shepherd, R. and Sparks, P. (1994), “The interrelationship between perceived knowledge, control and risk associated with a range of food-related hazards targeted at the individual, other people and society”, Journal of Food Safety, Vol. 14, pp. 19-40.
27. Frewer, L.J., Howard, C., Hedderley, D. and Shepherd, R. (1997), “The use of the elaboration likelihood model in developing effective food risk communication”, Risk Analysis, Vol. 17, pp. 269-81.
28. Griffith, C.J., Mathias, K.A. and Price, P.E. (1994), “The mass media and food hygiene education”, British Food Journal, Vol. 96 No. 9, pp. 16-21.
29. Griffith, C.J., Mullan, B. and Price, P.E. (1995), “Food safety: implications for food, medical and behavioural scientists”, British Food Journal, Vol. 97 No. 8, pp. 23-8.
30. Henson, S. (1995), “Demand-side constraints on the introduction of new food technologies: the case of food irradiation”, Food Policy, Vol. 20, pp. 111-27.
31. Henson, S. (1996), “Consumer willingness to pay for reduction in the risk of food poisoning in the UK”, Journal of Agricultural Economics, Vol. 47 No. 6, pp. 403-20.
32. Kitcher, C. (1994), “Case for food hygiene training”, Environmental Health, Vol. 102, pp. 139-40.
33. Lacey, R.W. (1993), “Food poisoning: the rise continues”, British Food Journal, Vol. 95 No. 3, pp. 25-31.
34. Lechowich, R.V. (1992), “Current concerns in food safety”, ACS Symposium Series, Vol. 484, pp. 232-42.
35. Miles, S. and Frewer, L.J. (1998), “Consumer psychology and food poisoning”, The Home Economist, Vol. 17 No. 1, p. 9.
36. Miles, S. and Frewer, L.J. (in preparation), “ Investigating specific concerns about different food hazards – higher and lower order attributes”.
37. Mossel, D.A.A. and Drake, D.M. (1990), “Processing food for safety and reassuring the consumer”, Food Technology, Vol. 44, pp. 63-7.
38. Palmer, S., Houston, H., Lervy, B., Riberio, D. and Thomas, P. (1996), “Problems in the diagnosis of foodborne infection in general practice”, Epidemiology and Infection, Vol. 117 No. 3, pp. 479-84.
39. POST (1997), “Bacterial food poisoning”, Note 101, July, http://www.parliament.uk/post/home.htm
40. Powell, S.C., Attwell, R.W. and Massey, S.J. (1997), “The impact of training on knowledge and standards of food hygiene – a pilot study”, International Journal of Environmental Health Research, Vol. 7 No. 4, pp. 329-34.
41. Raab, C.A. and Woodburn, M.J. (1997), “Changing risk perceptions and food handling practices of Oregon household food preparers”, Journal of Consumer Studies and Home Economics, Vol. 21, pp. 117-30.
42. Resurreccion, A.V.A., Galvez, F.C.F., Fletcher, S.M. and Misra, S.K. (1995), “Consumer attitudes toward irradiated food: results of a new study”, Journal of Food Protection, Vol. 58, pp. 193-6.
43. Ryan, M.J., Wall, P.G., Gilbert, R.J., Griffin, M. and Rowe, B. (1996), “Risk factors for outbreaks of infectious intestinal disease linked to domestic catering”, Communicable Disease Report, CDR Review, Vol. 6 No. 13, pp. R179-83.
44. Sage, M.L. (1994), “Irradiation of food: bane or boon?”, Bulletin of Science and Technology Society, Vol. 14, pp. 13-18.
45. Sharp, J.C.M. and Reilly, W.J. (1994), “Recent trends in foodborne infections in Europe and North America”, British Food Journal, Vol. 96 No. 7, pp. 25-34.
46. Shewmake, R.A. and Dillon, B. (1998), “Food poisoning – causes, remedies and prevention”, Postgraduate Medicine, Vol. 103 No. 6, pp. 125-36.
47. Slovic, P. (1987), “Perception of risk”, Science, Vol. 236, pp. 280-5.
48. Soby, B.A., Simpson, A.C.D. and Ives, D.P. (1994), “Managing food-related risks: integration of public and scientific judgements”, Food Control, Vol. 5, pp. 9-19.
49. Sockett, P. (1993), “Social and economic aspects of foodborne disease”, Food Policy, Vol. 18 No. 2, pp. 110-19.
50. Sockett, P.N. (1995), “The epidemiology and costs of diseases of public health significance, in relation to meat and meat products”, Journal of Food Safety, Vol. 15, pp. 91-112.
51. Sockett, P.N. and Roberts, J.A. (1991), “The social and economic impact of salmonellosis: a report of a national survey in England and Wales of laboratory confirmed infections”, Epidemiology and Infection, Vol. 107 No. 2, pp. 335-47.
52. Sparks, P. and Shepherd, R. (1994a), “Public perceptions of food-related hazards: individual and social dimensions”, Food Quality and Preference, Vol. 5, pp. 185-94.
53. Sparks, P. and Shepherd, R. (1994b), “Public perceptions of the potential hazards associated with food production and food consumption: an empirical study”, Risk Analysis, Vol. 14, pp. 799-806.
54. van Logtestijn, J.G. and Urlings, H.A.P. (1995), “The transmission of disease via foods of animal origin”, Outlook on Agriculture, Vol. 24 No. 1, pp. 23-5.
55. Weinstein, N. (1987), “Unrealistic optimism about susceptibility to health problems; conclusions from a community-wide sample”, Journal of Behavioural Medicine, Vol. 10, pp. 481-99.
56. White, P.L., Baker, A.R. and James, W.O. (1997), “Strategies to control Salmonella and Campylobacter in raw poultry products”, Revue Scientifique et Technique de l'Office International des Epizooties, Vol. 16 No. 2, pp. 525-41.
57. Williamson, D.M., Gravani, R.B. and Lawless, H.T. (1992), “Correlating food safety knowledge with home food-preparation practices”, Food Technology, Vol. 46 No. 5, pp. 94-100.
58. Woodburn, M.J. and Raab, C.A. (1997), “Household food preparers’ food-safety knowledge and practices following widely publicized outbreaks of foodborne illness” Journal of Food Protection, Vol. 60 No. 9, pp. 1105-9.
59. Worsfold, D. and Griffith, C.J. (1996), “Cross-contamination in domestic food preparation”, Hygiene and Nutrition in Food Service and Catering, Vol. 1, pp. 151-62.
60. Worsfold, D. and Griffith, C.J. (1997a), “Food safety behaviour in the home”, British Food Journal, Vol. 99, pp. 97-104.
61. Worsfold, D. and Griffith, C.J. (1997b), “An assessment of the standard of consumer food safety behaviour”, Journal of Food Protection, Vol. 60, pp. 1-9.