1
|
Moruzzo R, Riccioli F, Boncinelli F, Zhang Z, Zhao J, Tang Y, Tinacci L, Massai T, Guidi A. Urban Consumer Trust and Food Certifications in China. Foods 2020; 9:foods9091153. [PMID: 32825663 PMCID: PMC7555469 DOI: 10.3390/foods9091153] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/12/2020] [Accepted: 08/17/2020] [Indexed: 11/16/2022] Open
Abstract
China has experienced frequent food safety incidents that have undermined consumer trust in the food supply chain. To overcome this problem, China requalified the legislative framework and adopted a comprehensive food certification system over the years. Here, we investigated the influences of food traceability and Chinese certifications (QS/SC—food quality safety market access/production system, hazard-free, green, and organic) on Chinese consumer trust of food safety for different types of products: fish, meat, milk, eggs, and rice. Data were collected through face-to-face surveys conducted in rural and urban Chinese areas. With a sample of 757 questionnaires, we ran a logit model. The results show consumers’ uncertainty and skepticism of certifications guaranteeing food safety attributes, especially for animal-based products. We found that price is used as a cue of safety by Chinese consumers. Individuals with higher education seem less influenced by certifications and other cues included in the analysis. The findings demonstrate that Chinese policy makers should implement new strategies to enhance consumer food safety trust, and design policies by considering different categories (e.g., vegetables, meat, fish, etc.) of food.
Collapse
Affiliation(s)
- Roberta Moruzzo
- Department of Veterinary Science, University of Pisa, 56124 Pisa, Italy; (R.M.); (L.T.); (T.M.); (A.G.)
| | - Francesco Riccioli
- Department of Veterinary Science, University of Pisa, 56124 Pisa, Italy; (R.M.); (L.T.); (T.M.); (A.G.)
- Correspondence:
| | - Fabio Boncinelli
- Department of Agriculture, Food, Environment and Forestry, University of Florence, 50144 Florence, Italy;
| | - Zhaozhong Zhang
- Research Institute of Regulation and Public Policy, University of Finance and Economics, Hangzhou 310018, China; (Z.Z.); (J.Z.); (Y.T.)
| | - Jinjin Zhao
- Research Institute of Regulation and Public Policy, University of Finance and Economics, Hangzhou 310018, China; (Z.Z.); (J.Z.); (Y.T.)
| | - Yaojia Tang
- Research Institute of Regulation and Public Policy, University of Finance and Economics, Hangzhou 310018, China; (Z.Z.); (J.Z.); (Y.T.)
| | - Lara Tinacci
- Department of Veterinary Science, University of Pisa, 56124 Pisa, Italy; (R.M.); (L.T.); (T.M.); (A.G.)
| | - Tommaso Massai
- Department of Veterinary Science, University of Pisa, 56124 Pisa, Italy; (R.M.); (L.T.); (T.M.); (A.G.)
| | - Alessandra Guidi
- Department of Veterinary Science, University of Pisa, 56124 Pisa, Italy; (R.M.); (L.T.); (T.M.); (A.G.)
| |
Collapse
|
2
|
Halla N, Fernandes IP, Heleno SA, Costa P, Boucherit-Otmani Z, Boucherit K, Rodrigues AE, Ferreira ICFR, Barreiro MF. Cosmetics Preservation: A Review on Present Strategies. Molecules 2018; 23:E1571. [PMID: 29958439 PMCID: PMC6099538 DOI: 10.3390/molecules23071571] [Citation(s) in RCA: 123] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 06/24/2018] [Accepted: 06/26/2018] [Indexed: 12/17/2022] Open
Abstract
Cosmetics, like any product containing water and organic/inorganic compounds, require preservation against microbial contamination to guarantee consumer’s safety and to increase their shelf-life. The microbiological safety has as main goal of consumer protection against potentially pathogenic microorganisms, together with the product’s preservation resulting from biological and physicochemical deterioration. This is ensured by chemical, physical, or physicochemical strategies. The most common strategy is based on the application of antimicrobial agents, either by using synthetic or natural compounds, or even multifunctional ingredients. Current validation of a preservation system follow the application of good manufacturing practices (GMPs), the control of the raw material, and the verification of the preservative effect by suitable methodologies, including the challenge test. Among the preservatives described in the positive lists of regulations, there are parabens, isothiasolinone, organic acids, formaldehyde releasers, triclosan, and chlorhexidine. These chemical agents have different mechanisms of antimicrobial action, depending on their chemical structure and functional group’s reactivity. Preservatives act on several cell targets; however, they might present toxic effects to the consumer. Indeed, their use at high concentrations is more effective from the preservation viewpoint being, however, toxic for the consumer, whereas at low concentrations microbial resistance can develop.
Collapse
Affiliation(s)
- Noureddine Halla
- Antibiotics Antifungal Laboratory, Physical Chemistry, Synthesis and Biological Activity (LAPSAB), Department of Biology, Faculty of Sciences, University of Tlemcen, BP 119, 13000 Tlemcen, Algeria.
- Laboratory of Biotoxicology, Pharmacognosy and Biological Recovery of Plants, Department of Biology, Faculty of Sciences, University of Moulay-Tahar, 20000 Saida, Algeria.
| | - Isabel P Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 5301-253 Bragança, Portugal.
| | - Sandrina A Heleno
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 5301-253 Bragança, Portugal.
| | - Patrícia Costa
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal.
| | - Zahia Boucherit-Otmani
- Antibiotics Antifungal Laboratory, Physical Chemistry, Synthesis and Biological Activity (LAPSAB), Department of Biology, Faculty of Sciences, University of Tlemcen, BP 119, 13000 Tlemcen, Algeria.
| | - Kebir Boucherit
- Antibiotics Antifungal Laboratory, Physical Chemistry, Synthesis and Biological Activity (LAPSAB), Department of Biology, Faculty of Sciences, University of Tlemcen, BP 119, 13000 Tlemcen, Algeria.
| | - Alírio E Rodrigues
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal.
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Maria Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 5301-253 Bragança, Portugal.
| |
Collapse
|