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Food scares: a comprehensive categorisation

York, E, Druckman, A and Woodward, A (2016) Food scares: a comprehensive categorisation British Food Journal.

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Purpose: This paper describes the development of a comprehensive categorisation of food scares. • Design/methodology/approach: Following an initial desk top study, the categorisation was developed collaboratively with industry experts through a workshop and series of semi-structured interviews. • Findings: The new categorisation developed is in Venn diagram format allowing overlapping categories. It is organised around the two major types of contamination (Biological and Chemical/Physical Contaminants) and the two major causes of contamination (Wilful Deception and Transparency and Awareness Issues). • Practical implications: The long and complex supply chains characteristic of current food production systems have resulted in a rising number of food scares. There is thus an increased emphasis on developing strategies to reduce both the number of incidents of food scares, and their associated economic, social and environmental impacts. The new categorisation developed in this study enables experts to address categories of food scares. Inclusion of the cause of contamination is particularly important as the method through which contamination occurs is key in devising food scare prevention strategies. • Originality/value: The new categorisation, unlike previous categorisations, enables food scares to fall into multiple categories, as appropriate. Also, again in contrast to previous categorisations, it takes into account not only the physical problem of a food scare but also the mechanism through which it arises.

Item Type: Article
Subjects : Environment
Divisions : Faculty of Engineering and Physical Sciences > Centre for Environmental Strategy
Authors :
Date : 2016
Identification Number : 10.1108/BFJ-06-2016-0263
Copyright Disclaimer : © MCB University Press
Depositing User : Symplectic Elements
Date Deposited : 06 Sep 2016 12:03
Last Modified : 06 Sep 2016 12:03

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