Understanding Italian Consumers' Perception of Safety in Animal Food Products

How Argentinian Consumers Perceive the Safety of Irradiated Foods

Food irradiation is a process used for various purposes, the main function of which is food safety. Although food irradiation has been used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting information and showing a negative perception towards food treated with ionizing radiation. This research aimed to develop the cross-cultural adaptation and validation of the Awareness Scale on Consumption of Irradiated Foods (ASCIF) for the Argentine population and culture. The scale included 31 items covering 4 factors: safety of irradiated foods (S), concepts (C), labeling (L), and awareness (A), which were able to assess the Argentine population's knowledge of irradiated foods. The total number of respondents was 500 and the data were collected by means of an electronic survey. Statistical tests were carried out which met the validity assumptions and confirmed the validity and consistency of the psychometric scale by means of confirmatory factor analysis (CFA), Cronbach's alpha coefficient, and exploratory structural equation modelling (ESEM). Analysis of the results showed that the majority of consumers are unaware of the benefits of irradiated foods. It was found that the scale met the criteria for evidence of validity and consistency, proving to be an efficient tool for assessing potential challenges and opportunities in the Argentinian market for irradiated foods. The process was approved by the Research Ethics Committees of Brazil and Argentina and followed the adaptation methodologies of the International Test Commission (ITC) with processes of translations and retranslations and application of the scale in Argentina.

Prevalence of Salmonella in Eggs from Conventional and Cage-Free Egg Production Systems and the Role of Consumers in Reducing Household Contamination

Salmonella is one of the leading causes of foodborne disease worldwide, usually related to contaminated poultry or poultry products, such as eggs. Since egg contamination with Salmonella depends on multiple factors that make it challenging to control, consumers' knowledge about food safety and the proper handling of eggs is crucial. The aims of the study were (1) to determine the prevalence of Salmonella in eggs from conventional and alternative production systems, (2) to characterize the Salmonella isolates according to phenotypic-genotypic and antimicrobial-resistant traits, and (3) to understand how consumers manage the hazards related to egg contamination in the household. A total of 426 egg samples were analyzed (conventional systems = 240; alternative systems = 186). Culture-based and molecular microbiological methods were used to identify Salmonella and bioinformatics analysis of whole genome sequences was used to determine the serotype and antimicrobial-resistant genes. Salmonella enterica serotype Enteritidis was detected only in eggs from alternative systems (1.1%, 2/186). Isolates showed resistance to nalidixic acid (100%, 2/2), and the aac(6')-Iaa gene and a mutation in the gyrA gene were identified in both isolates. Overall, consumers demonstrated knowledge regarding food safety; however, many still engage in practices that pose a risk of acquiring foodborne illnesses.