Abstract
The issues of microbial food poisoning are never far from the headlines. Of particular concern is the emergence of strains of increased virulence, for example Escherichia coli 0157. As we are likely to be faced with a succession of food hygiene challenges in our kitchens, do consumers have access to the information they need and is it presented in such a way that it encourages and motivates towards good food handling and food hygiene practices? This paper concentrates on a range of food hygiene information provided by the Government, the Health Education Authority and the media. The information is examined with respect to availability, content and context. Observations are made from sociological, scientific and visual communications perspectives.
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