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Erbakan AN, Arslan Bahadir M, Gonen O, Kaya FN. Mindful Eating and Current Glycemic Control in Patients With Type 2 Diabetes. Cureus 2024; 16:e57198. [PMID: 38681461 PMCID: PMC11056196 DOI: 10.7759/cureus.57198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/14/2024] [Indexed: 05/01/2024] Open
Abstract
Objective Lifestyle adjustments are essential in the management of type 2 diabetes mellitus (T2DM). Mindful eating involves being more attentive to and aware of meals. This study aimed to investigate the relationship between mindful eating and glycemic control, as well as body mass index (BMI), in people with T2DM. Materials and methods This cross-sectional study included 448 participants who had been diagnosed with T2DM for at least six months. The participants were categorized into three groups based on their HbA1c levels. The Turkish adaptation of the Mindful Eating Questionnaire (MEQ-30) was employed to assess levels of mindful eating behavior. Obesity was defined as a BMI ≥ 30. Anthropometric measurements, laboratory tests, and questionnaire responses were also collected. Results Participants with well-controlled diabetes (HbA1c ≤7%) demonstrated significantly higher scores on the MEQ-30 and its various subgroups in comparison to those with poorly controlled diabetes (HbA1c >9%). The suboptimal glycemic control groups exhibited noticeable variations in mindful eating behaviors. Moreover, participants with lower BMIs displayed stronger inclinations toward mindful eating. Weak negative correlations were observed between BMI and specific MEQ-30 subgroups. Notably, subgroups such as emotional eating, eating control, eating discipline, and interference demonstrated weak negative correlations with the HbA1c levels. Conclusion Higher levels of mindful eating were associated with lower levels of HbA1c and BMI, indicating that incorporating mindful eating practices may present promising advantages for individuals diagnosed with type 2 diabetes, specifically in terms of glycemic control and weight management.
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Affiliation(s)
- Ayşe Naciye Erbakan
- Department of Internal Medicine, Göztepe Prof. Dr. Süleyman Yalçın Şehir Hastanesi, Medeniyet University, Istanbul, TUR
| | - Muzeyyen Arslan Bahadir
- Department of Internal Medicine, Göztepe Prof. Dr. Suleyman Yalcin City Hospital, Medeniyet University, Istanbul, TUR
| | - Ozlem Gonen
- Department of Internal Medicine, Göztepe Prof. Dr. Suleyman Yalcin City Hospital, Medeniyet University, Istanbul, TUR
| | - Fatos Nimet Kaya
- Department of Internal Medicine, Göztepe Prof. Dr. Suleyman Yalcin City Hospital, Medeniyet University, Istanbul, TUR
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Miftari I, Imami D, Kaliji SA, Canavari M, Gjokaj E. Analyzing consumer perceptions about food safety by applying the food-related lifestyle approach. Ital J Food Saf 2024; 13:11315. [PMID: 38501065 PMCID: PMC10946301 DOI: 10.4081/ijfs.2024.11315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 01/17/2024] [Indexed: 03/20/2024] Open
Abstract
Food safety standards remain a major concern for consumers, especially in developing and emerging economies, due to gaps in the capacities of food safety enforcement institutions and limited investments from private sector actors. This study analyzes consumer behavior and food safety-related lifestyles in Kosovo, a post-communist emerging economy. Consumer groups were identified according to their food-related lifestyle using the classical 2-stage segmentation approach of factor analysis as well as cluster analysis. The study findings indicate that almost two-thirds of the surveyed consumers are fairly or very concerned about food safety. The results reveal that highly educated female consumers are more concerned about personal health risks, food safety-related content, and related diseases. This study provides interesting insights for food safety policymakers and the agroindustry on how to promote food safety consumer awareness effectively with targeted communication strategies.
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Affiliation(s)
- Iliriana Miftari
- Faculty of Agriculture and Veterinary, University of Prishtina, Kosovo
| | | | - Sina Ahmadi Kaliji
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Italy
| | - Maurizio Canavari
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Italy
| | - Ekrem Gjokaj
- International Business College Mitrovica “IBC-M”, Mitrovicë, Kosovo
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Guerra S, Michelotti M, Signorini S, Rossi G, Procopio T, Truschi S, Lenzi A, Marvasi M. Pre-heated blades for harvesting baby-leaves reduce the risk of Escherichia coli internalization in leaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3621-3627. [PMID: 36377360 DOI: 10.1002/jsfa.12335] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/11/2022] [Accepted: 11/15/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Pathogenic enterobacteria can travel through the plant vascular bundles by penetrating from cuts and persisting into ready-to-eat leafy greens. Because the cutting site is the main point of entrance and uptake, we tested how different cutting strategies can reduce bacterial internalization in leaves. Horizontal cuts at the base of the leaves were performed with two different types of tools: the first with a scalpel (by pulling the blade) and the second with a scissor-action that has blades that cuts by gliding against a thicker blade. Scissor-action generally makes closer border cuts. Blades of both types of tools have worked at 25 °C and 200 °C. The present study aimed to determine how these different types of cuts and temperatures affected bacterial uptake in leaves. Experiments were repeated on different plant genotypes and at different wilting stages. RESULTS Our findings showed that cutting baby-leaves with a scissor action at 200 °C significantly reduced the bacterial uptake compared to the not heated (which simulates a mechanized lettuce harvester). The most effective cutting treatments for reducing bacterial uptake were in the order: scissor 200 °C > scissor 25 °C > scalpel 200 °C > scalpel 25 °C. The scissor heated at 200 °C also prevented bacterial uptake on wilted baby-leaves. CONCLUSION The findings of the present study could provide a further contribution in terms of safety during harvest and suggest that a pre-heated blade supports safety during harvest of leafy greens. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Simona Guerra
- Department of Biology, University of Florence, Florence, Italy
| | | | - Sofia Signorini
- Department of Biology, University of Florence, Florence, Italy
| | - Giuseppe Rossi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Tiziana Procopio
- Division Food Safety and Quality Control, Azienda Agricola Cammelli, Florence, Italy
| | - Stefania Truschi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Anna Lenzi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
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Adegoye GA, Tolar-Peterson T, Ene-Obong HN, Nuntah JN, Pasqualino MM, Mathews R, Silva JL, Cheng WH, Evans MW, Pincus L. Development and Validation of Nutrition and Food Safety Educational Material for Fish Processors in Nigeria. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:4891. [PMID: 36981799 PMCID: PMC10049519 DOI: 10.3390/ijerph20064891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 02/27/2023] [Accepted: 03/06/2023] [Indexed: 06/18/2023]
Abstract
INTRODUCTION fish can be an affordable and accessible animal-source food in many Low- and Middle-Income Countries (LMIC). BACKGROUND Traditional fish processing methods pose a risk of exposing fish to various contaminants that may reduce their nutritional benefit. In addition, a lack of literacy may increase women fish processors' vulnerability to malnutrition and foodborne diseases. OBJECTIVE The overall aim of the project was to educate women and youth fish processors in Delta State, Nigeria about the benefit of fish in the human diet and to develop low literacy tools to help them better market their products. The objective of this study was to describe the development and validation of a low-literacy flipbook designed to teach women fish processors about nutrition and food safety. METHOD developing and validating instructional material requires understanding the population, high-quality and relevant graphics, and the involvement of relevant experts to conduct the content validation using the Content Validity Index (CVI) and the index value translated with the Modified Kappa Index (k). RESULT The Item-level Content Validity Index (I-CVI) value of all domains evaluated at the initial stage was 0.83 and the Scale-level Content Validity Index (S-CVI) was 0.90. At the final stage, the material was validated with CVI 0.983 by four experts and satisfied the expected minimum CVI value for this study (CVI ≥ 0.83, p-value = 0.05). The overall evaluation of the newly developed and validated flipbook was "excellent". CONCLUSIONS the developed material was found to be appropriate for training fish processors in Nigeria in nutrition and food safety and could be modified for a population of fish processors in other LMICs.
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Affiliation(s)
- Grace Adeola Adegoye
- Department of Nutrition and Health Science, Ball State University, Muncie, IN 47306, USA;
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS 39762, USA; (R.M.); (J.L.S.); (W.-H.C.)
| | - Terezie Tolar-Peterson
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS 39762, USA; (R.M.); (J.L.S.); (W.-H.C.)
- Department of Health Science and Human Ecology, California State University San Bernardino, San Bernardino, CA 92407, USA
| | | | - Joseph Nkem Nuntah
- Department of Aquaculture and Fisheries Management, University of Benin, Benin 300213, Nigeria;
| | - Monica M. Pasqualino
- WorldFish One CGIAR, Jalan Batu Maung, Bayan Lepas 11960, Malaysia; (M.M.P.); (L.P.)
- Center for Human Nutrition, Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
| | - Rahel Mathews
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS 39762, USA; (R.M.); (J.L.S.); (W.-H.C.)
| | - Juan L. Silva
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS 39762, USA; (R.M.); (J.L.S.); (W.-H.C.)
| | - Wen-Hsing Cheng
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS 39762, USA; (R.M.); (J.L.S.); (W.-H.C.)
| | - Marion Willard Evans
- College of Nursing and Health Professions, The University of Southern Mississippi, Hattiesburg, MS 39406, USA;
| | - Lauren Pincus
- WorldFish One CGIAR, Jalan Batu Maung, Bayan Lepas 11960, Malaysia; (M.M.P.); (L.P.)
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Ash S, Contento I, Olfert MD, Koch PA. Position of the Society for Nutrition Education and Behavior: Nutrition Educator Competencies for Promoting Healthy Individuals, Communities, and Food Systems: Rationale and Application. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:3-15. [PMID: 36372661 DOI: 10.1016/j.jneb.2022.07.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Accepted: 07/29/2022] [Indexed: 06/16/2023]
Abstract
It is the position of the Society for Nutrition Education and Behavior that to improve the health of individuals, communities, and food systems, it is essential that nutrition educators meet each of 6 content competencies (basic food and nutrition knowledge, nutrition across the life cycle, food science, physical activity, food and nutrition policy, and agricultural production and food systems) and 4 process competencies (behavior and education theory; nutrition education program design, implementation and evaluation; written, oral, and social media communication; and nutrition education research methods). These competencies reflect the breadth of the nutrition education field and are grounded in peer-reviewed research. The rationale and evidence base for these competencies are presented. They are designed for educational institutions to plan curricula and programs; public, private, and nonprofit organizations for training; individuals for professional development; and policymakers and advocates to inform strong, comprehensive nutrition education policy.
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Affiliation(s)
- Sarah Ash
- Departments of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC
| | - Isobel Contento
- Department of Health and Behavior Studies, Teachers College, Columbia University, New York, NY
| | - Melissa D Olfert
- Division of Animal and Nutritional Sciences, Department of Human Nutrition and Foods, Davis College of Agriculture, Natural Resources, and Design, West Virginia University, Morgantown, WV.
| | - Pamela A Koch
- Department of Health and Behavior Studies, Teachers College, Columbia University, New York, NY
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Surveying citizens on food safety. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1002/fsat.3604_7.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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7
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Wasilewski T, Hordyjewicz-Baran Z, Zarębska M, Zajszły-Turko E, Zimoch J, Kanios A, De Barros Sanches M. Effect of Talc Particle Size in Detergents for Fruits and Vegetables on the Ability to Remove Pesticide Residues. ACS OMEGA 2022; 7:25046-25054. [PMID: 35910140 PMCID: PMC9330108 DOI: 10.1021/acsomega.2c01029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Detergents containing abrasive talc particles for washing fruits and vegetables were designed and investigated. Detergent prototypes were developed with the following composition: 40% talc particles, 1.5% surfactants, 5% ethyl alcohol, 1% sodium citrate, 1% sodium carbonate, 1.5% glycerin, and 0.5% preservative. Xanthan gum (0.5% concentration) was used as a viscosity modifier to stabilize the dispersion of talc particles. Three types of detergent prototypes were prepared, differing in the size of the talc particles. The following fractions were used: 50-125, 250-500, and 710-1000 μm. The particle size effect on the effectiveness of the removal of surface pesticide residues was investigated. A specially developed methodology was used. Three types of pesticides (boscalid, acetamiprid, and pyraclostrobin) were applied to a cherry tomato, tangerine, and cucumber, and then a model washing process was performed using the developed detergents. The changes in the pesticide content on the surface of fruit and vegetables were assessed by liquid chromatography-tandem mass spectrometry. Detergents with talc particles of sizes 50-125 and 250-500 μm were more efficient in the removal of pesticide residues from the surface of fruit and vegetables compared to detergents with 710-1000 μm talc particles.
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Affiliation(s)
- Tomasz Wasilewski
- Department
of Industrial Chemistry, Faculty of Chemical Engineering and Commodity
Science, Kazimierz Pulaski University of
Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland
| | - Zofia Hordyjewicz-Baran
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Magdalena Zarębska
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Ewa Zajszły-Turko
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Jolanta Zimoch
- Łukasiewicz
Research Network-Institute of Heavy Organic Synthesis “Blachownia”, Energetykow 9, 47-225 Kedzierzyn-Kozle, Poland
| | - Anna Kanios
- ELEMENTIS
Specialties, 17595 Energy
Rd, 26155 New Martinsville, West Virginia, United States
| | - Mano De Barros Sanches
- ELEMENTIS
Specialties, 17595 Energy
Rd, 26155 New Martinsville, West Virginia, United States
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8
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Min S, Peng J, Qing P. Does internet use improve food safety behavior among rural residents? Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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An Evaluation of a Virtual Food Safety Program for Low-Income Families: Applying the Theory of Planned Behavior. Foods 2022; 11:foods11030355. [PMID: 35159504 PMCID: PMC8834591 DOI: 10.3390/foods11030355] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 01/19/2022] [Accepted: 01/24/2022] [Indexed: 11/16/2022] Open
Abstract
Low-income families are reported to have a limited knowledge of food safety and resources to follow food safety practices compared with the rest of the population. This paper evaluated a virtual food safety educational program targeting food handlers in low-income families. Trained native speakers of English and Spanish delivered course materials in both languages. A total of 60 individuals participated in the program, with 30 participants in each language group. Most were female, and most had fewer than three children. After the program, participants’ food safety knowledge and self-reported safe food practice behavior scores increased significantly from 5.32 to 7.43 (out of 8.00) and from 24.78 to 29.30 (out of 35.00), respectively. The theory of planned behavior (TPB) was used to understand individuals’ behavior change intention of food safety practices. All the TPB constructs’ scores, including attitudes toward the behavior, perceived behavioral control, subjective norms, and behavior change intentions, were improved significantly; however, only the subjective norms and perceived behavioral control were significantly correlated with the behavior change intentions. This virtual educational program improved low-income individuals’ food safety knowledge and changed their food safety attitudes and behaviors, giving a path to develop and evaluate more virtual food safety educational programs in the future.
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Somanje AN, Mohan G, Saito O. Evaluating farmers’ perception toward the effectiveness of agricultural extension services in Ghana and Zambia. AGRICULTURE & FOOD SECURITY 2021; 10:53. [PMID: 34840731 PMCID: PMC8610613 DOI: 10.1186/s40066-021-00325-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Accepted: 07/08/2021] [Indexed: 11/10/2022]
Abstract
Background In this study, we present the current situation and the role of agricultural extension services for farmers and indicates the potential solutions for the optimum effectiveness of these services. Thus, we investigate the vital determinants influencing the farmers’ attitudes toward using agricultural extension services in Ghana and Zambia. Methods In this study, we used a mixed-method research analysis of data from a household survey of 240 farmers and 8 key informant interviews in the Upper West Region of Ghana and the Southern Province of Zambia. Results The significant factors affecting the association of agricultural extension officers with farmers are regular meetings, demand for services and productivity, and the adoption rate of technology. Notably, approaches based on information communication technology indicators include owning cell phones; further, having radio access significantly affects agricultural practices. However, the role of gender, access to credit, and owning a television would influence food safety and nutrition. Conclusions Understanding the critical determinants will provide potential solutions to national agricultural research institutes, private research entities, and policymakers to scale-up the effectiveness of agricultural extension services, particularly in Ghana and Zambia.
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Consumer awareness and perceptions of arsenic exposure from rice and their willingness to change behavior. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107875] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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The Heterogeneity of Consumer Preferences for Meat Safety Attributes in Traditional Markets. Foods 2021; 10:foods10030624. [PMID: 33809468 PMCID: PMC8001955 DOI: 10.3390/foods10030624] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 11/17/2022] Open
Abstract
In this study, we focus principally on Taiwan’s traditional markets, as food safety issues in those markets have been increasing recently. Thus, this poses pressures and challenges in traditional markets in terms of attracting consumers. This research aims to investigate whether there is consumer demand for more quality improvement from butchers and additional product information in Taiwan’s traditional markets by surveying consumers’ willingness to pay (WTP). This study determines consumers’ preferences for the important attributes and also investigates the different consumer segmentation in Taiwan’s traditional markets by analyzing the types of Taiwanese consumers who care about food safety and additional product information, including Taiwan Fresh Pork (TFP), QR code (provides product source information), Cold storage, and price. In this study, both Mixed Logit Model and Conditional Logit Model are used to elicit consumers’ WTP, and the Latent Class Model is used to understand the market segmentation in Taiwan’s traditional markets. The results show that the majority of Taiwanese consumers in traditional markets show preferences and WTP for meat products if Cold storage and QR code are available in Taiwan’s traditional markets. This work also provides appropriate strategies for improving the additional product information in Taiwan’s traditional markets, which can influence present and potential customers purchasing decisions.
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Min S, Xiang C, Zhang XH. Impacts of the COVID-19 pandemic on consumers' food safety knowledge and behavior in China. JOURNAL OF INTEGRATIVE AGRICULTURE : JIA 2020; 19:2926-2936. [PMID: 35755618 PMCID: PMC9215339 DOI: 10.1016/s2095-3119(20)63388-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Accepted: 08/19/2020] [Indexed: 05/23/2023]
Abstract
This study assesses the impacts of the COVID-19 pandemic on Chinese residents' food safety knowledge and behavior, and explores the possible influence mechanism, namely, focus on media information. The study is based on internet survey data of 1 373 residents in China. A series of econometric models are developed to estimate food safety knowledge and behavior of residents. Both the descriptive and econometric results indicate that the existence of COVID-19 cases in a community has a significantly positive effect on residents' food safety knowledge and behavior. Residents focusing on food safety-related information tend to have higher food safety knowledge and practice food safety behavior. When controlling the variable focused on food safety-related information, the marginal effects of the existence of COVID-19 cases in a community on residents' food safety knowledge and behavior significantly decrease. However, the decrease in consumers' food safety knowledge is quite minor. Hence, the COVID-19 pandemic indeed improves Chinese residents' food safety knowledge and behavior, while focus on food safety-related information is an important mechanism for improving food safety behavior. Moreover, the estimation results of the simultaneous equations model reveal that consumers' food safety knowledge has a significant and positive effect on their food safety behavior. Heterogeneous impacts of the COVID-19 pandemic on residents' food safety knowledge and behavior among different regions and income groups are observed. The findings of this study provide evidence that public health events could enhance residents' safety awareness and behavior, while residents' focus on relevant information plays an important role in improving knowledge and impacting behavior.
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Affiliation(s)
- Shi Min
- College of Economics and Management, Huazhong Agricultural University, Wuhan 430070, P.R. China
| | - Cheng Xiang
- Institute of Agricultural Economics and Development, Chinese Academy of Agricultural Sciences, Beijing 100081, P.R. China
| | - Xiao-Heng Zhang
- College of Economics and Management, Huazhong Agricultural University, Wuhan 430070, P.R. China
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Wucher H, Klingshirn A, Brugger L, Stamminger R, Geppert J, Kölzer B, Engstler A, Härlen J. Tackling Food Waste: Impact of German Consumer Behaviour on Food in Chilled Storage. Foods 2020; 9:E1462. [PMID: 33066503 PMCID: PMC7602148 DOI: 10.3390/foods9101462] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/04/2020] [Accepted: 10/10/2020] [Indexed: 11/16/2022] Open
Abstract
Since perishable food in private households is usually stored in refrigerators, both consumer knowledge of correct storage parameters and food handling have a major impact on food quality retention. Today's refrigerators provide features, such as climate-controlled compartments, to improve chilled storage performance, but former studies have shown a lack of usage and interest in such features. This paper is based on the results of an online survey with 2666 respondents from Germany. The questionnaire focused on consumer behaviour regarding the chilled storage of perishable foods, the perception of quality loss in food and consumer requirements concerning refrigerators. The novelty in the study layout was the focus on seven common refrigerator storage features. The results showed that consumers had a high awareness of food safety, resulting in short storage durations. While it was clearly indicated that the storage features were less well-known, their importance correlated with rates of food waste, underlining the potential for improvement. The survey implied that raising the awareness of storage climate parameters is a tool for nudging consumers into lower rates of food waste.
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Affiliation(s)
- Harald Wucher
- Department Life Sciences, University of Applied Sciences Albstadt-Sigmaringen, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany; (A.K.); (L.B.)
| | - Astrid Klingshirn
- Department Life Sciences, University of Applied Sciences Albstadt-Sigmaringen, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany; (A.K.); (L.B.)
| | - Lilla Brugger
- Department Life Sciences, University of Applied Sciences Albstadt-Sigmaringen, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany; (A.K.); (L.B.)
| | - Rainer Stamminger
- Institute of Agricultural Engineering, Section Household and Appliance Technology, Bonn University, Nussallee 5, 53115 Bonn, Germany; (R.S.); (J.G.); (B.K.)
| | - Jasmin Geppert
- Institute of Agricultural Engineering, Section Household and Appliance Technology, Bonn University, Nussallee 5, 53115 Bonn, Germany; (R.S.); (J.G.); (B.K.)
| | - Beate Kölzer
- Institute of Agricultural Engineering, Section Household and Appliance Technology, Bonn University, Nussallee 5, 53115 Bonn, Germany; (R.S.); (J.G.); (B.K.)
| | - Antje Engstler
- BSH Hausgeraete GmbH, Robert-Bosch-Straße 100, 89537 Giengen an der Brenz, Germany; (A.E.); (J.H.)
| | - Jochen Härlen
- BSH Hausgeraete GmbH, Robert-Bosch-Straße 100, 89537 Giengen an der Brenz, Germany; (A.E.); (J.H.)
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Biostimulant Potential of Scenedesmus obliquus Grown in Brewery Wastewater. Molecules 2020; 25:molecules25030664. [PMID: 32033149 PMCID: PMC7037087 DOI: 10.3390/molecules25030664] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/22/2020] [Accepted: 02/02/2020] [Indexed: 11/16/2022] Open
Abstract
Microalgae are microorganisms with the capacity to contribute to the sustainable and healthy food production, in addition to wastewater treatment. The subject of this work was to determine the potential of Scenedesmus obliquus microalga grown in brewery wastewater to act as a plant biostimulant. The germination index of watercress seeds, as well as the auxin-like activity in mung bean and cucumber, and in the cytokinin-like activity in cucumber bioassays were used to evaluate the biostimulant potential. Several biomass processes were studied, such as centrifugation, ultrasonication and enzymatic hydrolysis, as well as the final concentration of microalgal extracts to determine their influence in the biostimulant activity of the Scenedesmus biomass. The results showed an increase of 40% on the germination index when using the biomass at 0.1 g/L, without any pre-treatment. For auxin-like activity, the best results (up to 60% with respect to control) were obtained at 0.5 g/L of biomass extract, after a combination of cell disruption, enzymatic hydrolysis and centrifugation. For cytokinin-like activity, the best results (up to 187.5% with respect to control) were achieved without cell disruption, after enzymatic hydrolysis and centrifugation at a biomass extract concentration of 2 g/L.
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Wang EST, Tsai MC. Effects of the perception of traceable fresh food safety and nutrition on perceived health benefits, affective commitment, and repurchase intention. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103723] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Oliveira AGDMD, Melo L, Gomes DBC, Peixoto RS, Leite DCDA, Leite SGF, Colares LGT, Miguel MAL. Condições higiênico-sanitárias e perfil da comunidade microbiana de utensílios e mesas higienizadas de um serviço de alimentação localizado no Rio de Janeiro. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.09718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O objetivo deste estudo foi avaliar as condições higiênico-sanitárias e o perfil da comunidade microbiana dos utensílios e das mesas de um serviço de alimentação localizado no município do Rio de Janeiro. A caracterização do processo de higienização dos utensílios (pratos, bandejas e talheres) e das mesas foi realizada por observação sistemática. Verificou-se que os utensílios eram lavados em máquina de lavar e as mesas, manualmente. Após a higienização, os utensílios apresentavam umidade e resíduos de alimentos. Pelo método dependente de cultivo, foram analisadas 126 amostras higienizadas (utensílios: n=90 e mesas: n=36). Pesquisaram-se bactérias mesófilas, coliformes, Escherichia coli, Staphylococcus aureus e fungos. Das amostras analisadas, 100% dos utensílios e 80% das mesas apresentaram contagens microbianas superiores ao recomendado na literatura, estando em condições higiênico-sanitárias inadequadas. E. coli foi isolada nos utensílios e S. aureus, nas mesas. Pelos métodos independentes de cultivo (PCR-DGGE e sequenciamento da subunidade 16S do rRNA), foram analisadas 36 amostras (utensílios: n=27 e mesas: n=9). Klebsiella sp. e Acinetobacter sp. Foram detectadas em todas as amostras, Citrobacter sp. sobre as mesas e Aeromonas hydrophila, nos talheres. Houve falha no processo de higienização, que foi confirmada pelas análises realizadas, que evidenciaram a presença de microrganismos indicadores e patogênicos, que podem causar a perda da qualidade das refeições, assim como danos à saúde dos comensais. Desta forma, é necessário adequar o processo de higienização, a fim de minimizar o risco de contaminação e o surto de doenças transmitidas por alimentos (DTA).
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Affiliation(s)
| | - Lauro Melo
- Universidade Federal do Rio de Janeiro, Brasil
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Hernández-Rubio J, Pérez-Mesa JC, Piedra-Muñoz L, Galdeano-Gómez E. Determinants of Food Safety Level in Fruit and Vegetable Wholesalers' Supply Chain: Evidence from Spain and France. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2018; 15:ijerph15102246. [PMID: 30322194 PMCID: PMC6209928 DOI: 10.3390/ijerph15102246] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 10/10/2018] [Accepted: 10/12/2018] [Indexed: 11/21/2022]
Abstract
Food safety management in short supply chains of fruit and vegetables, controlled by large retailers, has been widely studied in the literature. However, when it comes to traditional long supply chains, which include a greater number of intermediaries and wholesalers who, in some cases, play a dual role as resellers and producers, the mechanisms which promote the use of safety certifications have yet to be clearly defined. The present study intended to fill this gap in the literature and shed light on the food safety level that exists in this channel. In addition, this work attempted to identify the existence of differences between both sales systems. For this purpose, the empirical research studied the most important variables that influence the food safety level of some of the main European fruit and vegetable wholesalers. A survey was thus designed and later applied to Spanish and French intermediaries working in key wholesale markets and in the southeast of Spain, which is the leading commercialization area of these products in Europe. The results revealed the positive influence of specific customers (big retailers) on establishing stricter safety controls within wholesale companies. It was also observed that specific wholesalers also play an important role in the system, namely those dedicated to importing, but which are also responsible for quality and safety inspection of agri-food products exported from third countries into the European Union.
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Affiliation(s)
- Jesús Hernández-Rubio
- Department of Economics and Business, University of Almería (Agrifood Campus of International Excellence, ceiA3; Mediterranean Research Center on Economics and Sustainable Development, CIMEDES), Ctra. Sacramento s/n, 04120 Almería, Spain.
| | - Juan C Pérez-Mesa
- Department of Economics and Business, University of Almería (Agrifood Campus of International Excellence, ceiA3; Mediterranean Research Center on Economics and Sustainable Development, CIMEDES), Ctra. Sacramento s/n, 04120 Almería, Spain.
| | - Laura Piedra-Muñoz
- Department of Economics and Business, University of Almería (Agrifood Campus of International Excellence, ceiA3; Mediterranean Research Center on Economics and Sustainable Development, CIMEDES), Ctra. Sacramento s/n, 04120 Almería, Spain.
| | - Emilio Galdeano-Gómez
- Department of Economics and Business, University of Almería (Agrifood Campus of International Excellence, ceiA3; Mediterranean Research Center on Economics and Sustainable Development, CIMEDES), Ctra. Sacramento s/n, 04120 Almería, Spain.
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Naeem N, Raza S, Mubeen H, Siddiqui SA, Khokhar R. Food safety knowledge, attitude, and food handling practices of household women in Lahore. J Food Saf 2018. [DOI: 10.1111/jfs.12513] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Naureen Naeem
- Department of Home Economics; Lahore Garrison University; Lahore Pakistan
| | - Shahid Raza
- Department of Home Economics; Lahore Garrison University; Lahore Pakistan
| | - Hira Mubeen
- Department of Computer Science; Lahore Garrison University; Lahore Pakistan
| | | | - Raana Khokhar
- Department of Food Science and Human Nutrition; University of Veterinary and Animal Sciences; Lahore Pakistan
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Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample. SUSTAINABILITY 2018. [DOI: 10.3390/su10041281] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Tiozzo B, Mari S, Ruzza M, Crovato S, Ravarotto L. Consumers' perceptions of food risks: A snapshot of the Italian Triveneto area. Appetite 2017; 111:105-115. [DOI: 10.1016/j.appet.2016.12.028] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 10/24/2016] [Accepted: 12/20/2016] [Indexed: 10/20/2022]
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Sibanyoni JJ, Tshabalala PA, Tabit FT. Food safety knowledge and awareness of food handlers in school feeding programmes in Mpumalanga, South Africa. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Pezzuto A, Belluco S, Losasso C, Patuzzi I, Bordin P, Piovesana A, Comin D, Mioni R, Ricci A. Effectiveness of Washing Procedures in Reducing Salmonella enterica and Listeria monocytogenes on a Raw Leafy Green Vegetable ( Eruca vesicaria). Front Microbiol 2016; 7:1663. [PMID: 27812356 PMCID: PMC5071777 DOI: 10.3389/fmicb.2016.01663] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Accepted: 10/05/2016] [Indexed: 01/24/2023] Open
Abstract
Vegetables are an important source of nutrients, but they can host a large microbial population, particularly bacteria. Foodborne pathogens can contaminate raw vegetables at any stage of their production process with a potential for human infection. Appropriate washing can mitigate the risk of foodborne illness consequent to vegetable consumption by reducing pathogen levels, but few data are available to assess the efficacy of different practices. In the present work, six different washing methods, in the presence or absence of sanitisers (peracetic acid and percitric acid, sodium bicarbonate, sodium hypochlorite) and vinegar, were tested for their effectiveness in reducing Salmonella and Listeria counts after artificial contamination of raw rocket (Eruca vesicaria). Results showed that washing with sodium hypochlorite (200 mg/L) was the only method able to produce a significant 2 Log reduction of Salmonella counts, but only in the case of high initial contamination (7 Log CFU/g), suggesting potential harmful effects for consumers could occur. In the case of Listeria monocytogenes, all the examined washing methods were effective, with 200 mg/L sodium hypochlorite solution and a solution of peracetic and percitric acids displaying the best performances (2 and 1.5 Log reductions, respectively). This highlights the importance of targeting consumers on fit for purpose and safe washing practices to circumvent vegetable contamination by foodborne pathogens.
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Affiliation(s)
- Alessandra Pezzuto
- Optimization and Control of Food Production Laboratory, Istituto Zooprofilattico Sperimentale delle VenezieSan Donà di Piave, Italy
| | - Simone Belluco
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle VenezieLegnaro, Italy
- Department of Animal Medicine, Production and Health, Università di PadovaPadova, Italy
| | - Carmen Losasso
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle VenezieLegnaro, Italy
| | - Ilaria Patuzzi
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle VenezieLegnaro, Italy
- Department of Information Engineering, Università di PadovaPadova, Italy
| | - Paola Bordin
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle VenezieLegnaro, Italy
| | - Alessia Piovesana
- Optimization and Control of Food Production Laboratory, Istituto Zooprofilattico Sperimentale delle VenezieSan Donà di Piave, Italy
| | - Damiano Comin
- Optimization and Control of Food Production Laboratory, Istituto Zooprofilattico Sperimentale delle VenezieSan Donà di Piave, Italy
| | - Renzo Mioni
- Optimization and Control of Food Production Laboratory, Istituto Zooprofilattico Sperimentale delle VenezieSan Donà di Piave, Italy
| | - Antonia Ricci
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle VenezieLegnaro, Italy
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Asiegbu CV, Lebelo SL, Tabit FT. The food safety knowledge and microbial hazards awareness of consumers of ready-to-eat street-vended food. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.021] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Losasso C, Cappa V, Neuhouser ML, Giaccone V, Andrighetto I, Ricci A. Students' Consumption of Beverages and Snacks at School and Away from School: A Case Study in the North East of Italy. Front Nutr 2015; 2:30. [PMID: 26501063 PMCID: PMC4595772 DOI: 10.3389/fnut.2015.00030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2015] [Accepted: 09/22/2015] [Indexed: 11/22/2022] Open
Abstract
In North-East Italy (the Veneto region), several public school nutrition policies have been developed to reduce the consumption of high-caloric snacks and beverages. However, little is known about whether the policies actually influence students’ dietary behaviors. In order to address this point, a multi-center cross-sectional survey of 691 Italian students was conducted. Students completed the Beverage and Snack Questionnaire, which assesses the consumption of beverages and snacks at school and out of school. Three-level Poisson Models with random intercept with students (level 1 units) nested into classroom (level 2 units), and nested into schools (level 3 units), were used to examine the influence of the school setting vs. the out of school environment (independent variable) on students’ consumption of sweet beverages, snacks, milk-based beverages, low-carbohydrate drinks, fruit, and vegetables (dependent variable) (p ≤ 0.05). The results showed a significantly higher consumption of sweet beverages, snacks, milk-based beverages, low-carbohydrate drinks, fruit, and vegetables out-of-the school, suggesting a school-protective association Thus, the policies aimed to limit or deny access to unhealthy foods in the school environment may play an important role in promoting more healthful dietary patterns for school children. Additional studies should be conducted to compare students’ dietary behaviors between schools with nutrition policies to those without nutrition policies.
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Affiliation(s)
- Carmen Losasso
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie , Legnaro , Italy
| | - Veronica Cappa
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie , Legnaro , Italy
| | - Marian L Neuhouser
- Division of Public Health Sciences, Fred Hutchinson Cancer Research Center , Seattle, WA , USA
| | - Valerio Giaccone
- Animal Medicine, Production and Health, University of Padua , Padua , Italy
| | - Igino Andrighetto
- Animal Medicine, Production and Health, University of Padua , Padua , Italy
| | - Antonia Ricci
- Risk Analysis and Public Health Department, Istituto Zooprofilattico Sperimentale delle Venezie , Legnaro , Italy
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Losasso C, Bille L, Patuzzi I, Lorenzetto M, Binato G, Dalla Pozza M, Ferrè N, Ricci A. Possible influence of natural events on heavy metals exposure from shellfish consumption: a case study in the north-East of Italy. Front Public Health 2015; 3:21. [PMID: 25699249 PMCID: PMC4316607 DOI: 10.3389/fpubh.2015.00021] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Accepted: 01/19/2015] [Indexed: 12/13/2022] Open
Abstract
The objective of this study was the estimation of the exposure over time to heavy metals (cadmium, mercury, and lead) due to shellfish consumption in the Veneto Region, Italy. Shellfish consumption was investigated by a food frequency consumption survey. Altogether, 1949 households, stratified into the five most populated areas of the Veneto Region, were involved in the study. Exposure estimation to heavy metals was carried out taking into account the level of metal measured in samples of Manila clams (Ruditapes philippinarum) and grooved carpet shell (Ruditapes decussatus), collected in the frame of the monitoring activities of mollusk production areas of Veneto Region, between January 2007 and December 2012. A general high contribution of the considered shellfish to the Tolerable Weekly Intake was noticed in the case of cadmium, especially in 2011, when a considerable increase in cadmium intake was estimated. This was probably due to a heavy rainfall event that triggered catastrophic flooding with high impact on shellfish capture areas in November 2010. The results strongly emphasize the importance of dealing with food safety in a holistic way, taking into account the potential impact of extraordinary natural events on food chain contamination, in order to identify food hazards at an early stage, before developing into a real risk for consumers.
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Affiliation(s)
- Carmen Losasso
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
| | - Laura Bille
- Laboratory of Epidemiology of Water Environment, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
| | - Ilaria Patuzzi
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
| | - Monica Lorenzetto
- GIS Unit, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
| | - Giovanni Binato
- Laboratory of Chemistry, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
| | - Manuela Dalla Pozza
- Laboratory of Epidemiology of Water Environment, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
| | - Nicola Ferrè
- GIS Unit, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
| | - Antonia Ricci
- Department of Food Safety, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
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Deon BC, Medeiros LB, Hecktheuer LH, Saccol ALDF. Perfil de manipuladores de alimentos em domicílios. CIENCIA & SAUDE COLETIVA 2014; 19:1553-9. [DOI: 10.1590/1413-81232014195.04892013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2013] [Accepted: 06/02/2013] [Indexed: 11/21/2022] Open
Abstract
O objetivo deste artigo é identificar o perfil dos manipuladores de alimentos nos domicílios da cidade de Santa Maria (RS). Foi determinada uma amostra de 15 domicílios por bairro através da divisão geográfica da cidade, totalizando 615 residências. Para a realização do diagnóstico do perfil dos manipuladores nos domicílios, elaborou-se um formulário sobre os dados pessoais com 6 questões abertas e 13 fechadas incluindo o gênero, estado civil, escolaridade, profissão e renda mensal, bem como questões como a frequência do preparo das refeições nos domicílios, satisfação em prepará-las, participação em cursos e percepção deles sobre a segurança dos alimentos. Verificou-se que 92,5% dos manipuladores eram do sexo feminino, 52,2% possuíam nível de escolaridade fundamental completo ou incompleto, e 35,4% com rendimento mensal familiar de 3 a 9 salários mínimos. Dos entrevistados, 82,6% informaram que preparam as refeições todos os dias da semana e 77,9% relataram que nunca enfrentaram problemas ocasionados por alimentos produzidos em casa. É importante identificar o perfil dos manipuladores de alimentos nos domicílios para desenvolver estratégias para prevenir ou diminuir as doenças transmitidas pelos alimentos.
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Losasso C, Cappa V, Cibin V, Mantovani C, Costa N, Faccio E, Andrighetto I, Ricci A. Food Safety and Hygiene Lessons in the Primary School: Implications for Risk-Reduction Behaviors. Foodborne Pathog Dis 2014; 11:68-74. [DOI: 10.1089/fpd.2013.1598] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Carmen Losasso
- Food Safety Department, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
| | - Veronica Cappa
- Food Safety Department, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
| | - Veronica Cibin
- Food Safety Department, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
| | - Claudio Mantovani
- Science Communication Department, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
| | - Norberto Costa
- Department of Philosophy, Sociology, Education, and Applied Psychology, University of Padua, Padua, Italy
| | - Elena Faccio
- Department of Philosophy, Sociology, Education, and Applied Psychology, University of Padua, Padua, Italy
| | - Igino Andrighetto
- Food Safety Department, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
- Department of Animal Medicine, Production, and Health, University of Padua, Padua, Italy
| | - Antonia Ricci
- Food Safety Department, Istituto Zooprofilattico Sperimentale delle Venezie, Legnaro, Italy
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Faccio E, Costa N, Losasso C, Cappa V, Mantovani C, Cibin V, Andrighetto I, Ricci A. What programs work to promote health for children? Exploring beliefs on microorganisms and on food safety control behavior in primary schools. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Bearth A, Cousin ME, Siegrist M. Uninvited Guests at the Table - A Consumer Intervention for Safe Poultry Preparation. J Food Saf 2013. [DOI: 10.1111/jfs.12063] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Angela Bearth
- Consumer Behavior, Institute for Environmental Decisions (IED); ETH Zurich; Universitaetstrasse 22 8092 Zurich Switzerland
| | - Marie-Eve Cousin
- Consumer Behavior, Institute for Environmental Decisions (IED); ETH Zurich; Universitaetstrasse 22 8092 Zurich Switzerland
| | - Michael Siegrist
- Consumer Behavior, Institute for Environmental Decisions (IED); ETH Zurich; Universitaetstrasse 22 8092 Zurich Switzerland
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Ojeda-Sana AM, van Baren CM, Elechosa MA, Juárez MA, Moreno S. New insights into antibacterial and antioxidant activities of rosemary essential oils and their main components. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.09.022] [Citation(s) in RCA: 174] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Kasapila W, Shaarani SM. A survey of nutrition labelling on packaged foodstuffs sold in Malawi: Manufacturer practices and legislative issues. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.08.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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