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Consumer perceptions about seafood – an Internet survey 消费者对海鲜的看法——一项网络调查
Journal of Foodservice Pub Date : 2008-08-26 DOI: 10.1111/j.1748-0159.2008.00107.x
Doris Hicks, Lori Pivarnik, Ryan McDermott
{"title":"Consumer perceptions about seafood – an Internet survey","authors":"Doris Hicks,&nbsp;Lori Pivarnik,&nbsp;Ryan McDermott","doi":"10.1111/j.1748-0159.2008.00107.x","DOIUrl":"10.1111/j.1748-0159.2008.00107.x","url":null,"abstract":"<p>Consumer knowledge of and attitude toward seafood and seafood consumption was assessed using a nationwide Internet survey. The survey was evaluated for content validity and was pilot tested by consumers. There were 1062 respondents representing the US population for age, gender, income, ethnicity and geographic location. Respondents were asked questions regarding seafood consumption frequency, sources of information about seafood and preferred formats, knowledge of key seafood issues, and barriers to seafood consumption. Consumers were asked if they had heard positive or negative information about seafood and where they heard this information. Respondents were categorized as current seafood eaters (CSE), 88%; former seafood eaters (FSE), 9%; and nonseafood eaters (NSE), 3%. While only 22% of Americans met the United States Department of Agriculture (USDA) recommendation of two servings of seafood each week, overall, 45% ate seafood at least once a week. Only 19% of women of childbearing age ate seafood two or more times per week. The top-ranking reason for not eating seafood or changing seafood consumption habits was taste preference (46%) for FSE and NSE respondents, and affordability (45%) for CSE. Based on the results of this survey, a better understanding of consumers’ seafood habits can be used for the development of balanced messages for consumers over a variety of demographics. Respondents chose the media (30%) and the Internet (14%) as their preferred seafood information resource.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 4","pages":"213-226"},"PeriodicalIF":0.0,"publicationDate":"2008-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00107.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73371008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 85
North Atlantic Vibrio vulnificus surveillance from postharvest oysters at a US shellfish processing facility 美国贝类加工厂采后牡蛎的北大西洋创伤弧菌监测
Journal of Foodservice Pub Date : 2008-08-26 DOI: 10.1111/j.1748-0159.2008.00104.x
Kenneth J. La Valley, Joseph DeAlteris, Michael Rice, Marta Gomez-Chiarri
{"title":"North Atlantic Vibrio vulnificus surveillance from postharvest oysters at a US shellfish processing facility","authors":"Kenneth J. La Valley,&nbsp;Joseph DeAlteris,&nbsp;Michael Rice,&nbsp;Marta Gomez-Chiarri","doi":"10.1111/j.1748-0159.2008.00104.x","DOIUrl":"10.1111/j.1748-0159.2008.00104.x","url":null,"abstract":"<p>Postharvest surveillance for <i>Vibrio vulnificus</i> by a commercial processing facility was conducted from May 2001 to September 2003. Harvest areas included the Delaware Bay, Long Island Sound and Prince Edward Island. Occurrence followed a seasonal distribution. Low densities were observed in June, increased through August, and became rare by September. Given the ubiquitous nature of marine Vibrios, it was not surprising to find <i>V. vulnificus</i> everywhere, which was investigated. Observations confirmed the importance of strict time/temperature and product handling practices by shellfish harvesters, dealers and processors. Mishandling led to a potentially dangerous and uncharacteristically high <i>V. vulnificus</i> observation.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 4","pages":"234-237"},"PeriodicalIF":0.0,"publicationDate":"2008-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00104.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79915566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Seafood – exploring benefits and risks 海鲜——探索其益处和风险
Journal of Foodservice Pub Date : 2008-08-26 DOI: 10.1111/j.1748-0159.2008.00116.x
Catherine Violette
{"title":"Seafood – exploring benefits and risks","authors":"Catherine Violette","doi":"10.1111/j.1748-0159.2008.00116.x","DOIUrl":"10.1111/j.1748-0159.2008.00116.x","url":null,"abstract":"","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 4","pages":"201-204"},"PeriodicalIF":0.0,"publicationDate":"2008-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00116.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89445077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Environmental sources of microbial contaminants in shellfish and their public health significance 贝类微生物污染物的环境来源及其公共卫生意义
Journal of Foodservice Pub Date : 2008-08-26 DOI: 10.1111/j.1748-0159.2008.00105.x
Stephen H. Jones
{"title":"Environmental sources of microbial contaminants in shellfish and their public health significance","authors":"Stephen H. Jones","doi":"10.1111/j.1748-0159.2008.00105.x","DOIUrl":"10.1111/j.1748-0159.2008.00105.x","url":null,"abstract":"<p>Shellfish-harvesting waters are subject to a variety of pollution sources. Different sources pose different public threats; human sources are of more concern than nonhuman, and domestic animals are of more concern than wild animals. The type of source is also important because management strategies for eliminating sources may not be available for some wild animal sources. Water samples were collected from shellfish waters at two sites in coastal New Hampshire (NH) and on Martha's Vineyard, Massachusetts, and were analyzed for <i>Escherichia coli</i>. <i>E. coli</i> isolates were ribotyped, and their ribopatterns were statistically compared to databases containing patterns from known source species. Each study area was significantly impacted by different types of source species including humans and pets at one NH site, wild animals at the other NH site, and birds at Martha's Vineyard. Strategies are available for managing these sources to improve water quality and reduce the public health threat.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 4","pages":"238-244"},"PeriodicalIF":0.0,"publicationDate":"2008-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00105.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84104424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Understanding the factors related to the consumers' choices of oysters in Australia: an empirical study 了解澳大利亚消费者选择牡蛎的相关因素:一项实证研究
Journal of Foodservice Pub Date : 2008-08-26 DOI: 10.1111/j.1748-0159.2008.00112.x
Felicia Kow, Liu Yu, Des FitzGerald, Devinder Grewal
{"title":"Understanding the factors related to the consumers' choices of oysters in Australia: an empirical study","authors":"Felicia Kow,&nbsp;Liu Yu,&nbsp;Des FitzGerald,&nbsp;Devinder Grewal","doi":"10.1111/j.1748-0159.2008.00112.x","DOIUrl":"10.1111/j.1748-0159.2008.00112.x","url":null,"abstract":"<p>Oysters, one of the most popular shellfish, constitute an important food commodity in Australia. With the rapid growth of production, Australian oyster suppliers have realized the need for a better understanding of oyster consumption patterns to maximize economic returns. This study examines oyster consumer demographics and attitudes towards oysters, which in turn identify antecedent variables influencing consumer choice of oysters. Relevant antecedent variables such as quality, safety, labelling and preferred values were identified by factor analysis. A logistic regression analysis predicts consumer choice of oysters using those antecedent variables and the demographic factors. We recommend factors to be considered in the marketing of oysters.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 4","pages":"245-253"},"PeriodicalIF":0.0,"publicationDate":"2008-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00112.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73414199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 10
The role of marine aquaculture in meeting the future demand for animal protein 海洋水产养殖在满足未来动物蛋白需求方面的作用
Journal of Foodservice Pub Date : 2008-08-26 DOI: 10.1111/j.1748-0159.2008.00101.x
Richard Langan
{"title":"The role of marine aquaculture in meeting the future demand for animal protein","authors":"Richard Langan","doi":"10.1111/j.1748-0159.2008.00101.x","DOIUrl":"10.1111/j.1748-0159.2008.00101.x","url":null,"abstract":"<p>Farm-raised seafood is expected to play a major role in meeting the future demand for animal protein; however, the growth of marine aquaculture as currently practiced is constrained by space, economics and environmental concerns. For aquaculture to continue to expand, the potential of farming offshore ocean waters must be explored. Over the past decade, there has been worldwide interest in exploring the potential for offshore production, and the USA has emerged as one of the leaders in developing and demonstrating technologies for farming in the open ocean culture. Offshore research and development projects in New Hampshire, Hawaii and Puerto Rico have led to small-scale commercial production, demonstrating that open ocean culture is indeed feasible and has great potential for future expansion. Despite the evidence that offshore farming is possible, a number of technical, economic and political challenges must be addressed before large-scale production can be realized.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 4","pages":"227-233"},"PeriodicalIF":0.0,"publicationDate":"2008-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2008.00101.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91100916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
Conditions causing burn injuries in foodservice workers 导致餐饮服务工人烧伤的条件
Journal of Foodservice Pub Date : 2008-04-24 DOI: 10.1111/j.1745-4506.2008.00099.x
John Halpin, Linda Forst, John Zautke
{"title":"Conditions causing burn injuries in foodservice workers","authors":"John Halpin,&nbsp;Linda Forst,&nbsp;John Zautke","doi":"10.1111/j.1745-4506.2008.00099.x","DOIUrl":"10.1111/j.1745-4506.2008.00099.x","url":null,"abstract":"<p>Minor occupational burn injuries are common among foodservice workers. Risk factors and interventions to prevent these injuries, however, have not been well elucidated. The goal of this study was to determine the workplace conditions that put foodservice workers at risk for such burn injuries. A chart review of patients who presented to an ambulatory clinic located in a large metropolitan airport in the US with burns from handling food was conducted. This was followed by workplace visits of multiple food vendors and aircraft. The majority of burn injuries identified were scald injuries to the hands and upper extremities, and occurred primarily while handling coffee and from splashes of cooking oil. Contact burn injuries were also common, involving the use of hot equipment or incidental contact with nearby equipment. Mechanisms of injury and root causes were explored. Measures for preventing these painful, potentially disfiguring and time-losing occupational injuries are suggested.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 3","pages":"189-193"},"PeriodicalIF":0.0,"publicationDate":"2008-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2008.00099.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73581483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 9
Authenticity and food experience – commercial and academic perspectives* 真实性和食物体验-商业和学术观点*
Journal of Foodservice Pub Date : 2008-04-24 DOI: 10.1111/j.1745-4506.2008.00096.x
Sean Beer
{"title":"Authenticity and food experience – commercial and academic perspectives*","authors":"Sean Beer","doi":"10.1111/j.1745-4506.2008.00096.x","DOIUrl":"10.1111/j.1745-4506.2008.00096.x","url":null,"abstract":"<p>This paper compares and contrasts commercial and academic perspectives on the nature of authenticity and the role it plays within the hospitality, tourism and leisure industries. The discussion commences by looking at the complex nature of the relationship between food and ourselves as consumers and then goes on to examine how society seeks to regulate the authenticity of food by using terms such as organic, protected and local. The paper examines some of the perspectives on object reality and a move to subsume the wide range of thought on this subject under a single, but very broad understanding, developed by Heidegger. The author challenges this view and concludes that our perceptions of authenticity involve an interaction between what we are considering (the thing), society (the others) and the individual that is contemplating this whole idea of authenticity (the self), particularly with reference to food.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 3","pages":"153-163"},"PeriodicalIF":0.0,"publicationDate":"2008-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2008.00096.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85623512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 108
Introduction of a patient-centred snack delivery system in a children's hospital increases patient satisfaction and decreases foodservice costs 在儿童医院引入以病人为中心的快餐配送系统，提高了病人的满意度，降低了餐饮服务成本
Journal of Foodservice Pub Date : 2008-04-24 DOI: 10.1111/j.1745-4506.2008.00100.x
Melinda White, Judy Wilcox, Rebecca Watson, Ayala Rogany, Lorissa Meehan
{"title":"Introduction of a patient-centred snack delivery system in a children's hospital increases patient satisfaction and decreases foodservice costs","authors":"Melinda White,&nbsp;Judy Wilcox,&nbsp;Rebecca Watson,&nbsp;Ayala Rogany,&nbsp;Lorissa Meehan","doi":"10.1111/j.1745-4506.2008.00100.x","DOIUrl":"10.1111/j.1745-4506.2008.00100.x","url":null,"abstract":"<p>The aim of this article is to evaluate a new patient-centred snack delivery system at a children's hospital, investigating patient satisfaction, cost outcomes and snack item popularity. Patient satisfaction was determined via surveys. Foodservice cost comparisons were made 6 months before and after the implementation of the snack trolley. Snack popularity was determined by recording, categorizing and ranking snacks distributed over this period. Patients/carers (75%) believed that the snack trolley service rated a four or above on a scale of 1 (not satisfied) to 5 (very satisfied). Foodservice cost savings of $AU3307 or 33.3% (<i>P</i> &lt; 0.01) were observed over 6 months. Popular snacks were Arnott's Tiny Teddies [22.5% (<i>n</i> = 978) of the snacks distributed], followed closely by Arnott's Shapes (<i>n</i> = 818, 18.9%). In conclusion, a patient-centred snack trolley in a children's hospital can increase patient satisfaction and reduce foodservice costs.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 3","pages":"194-199"},"PeriodicalIF":0.0,"publicationDate":"2008-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2008.00100.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83782548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
From foodservice to food experience? Introduction to the topical focus papers: extraordinary experiences in foodservice 从餐饮服务到美食体验?专题论文导论:餐饮服务的非凡经验
Journal of Foodservice Pub Date : 2008-04-24 DOI: 10.1111/j.1745-4506.2008.00095.x
Michael Morgan, Nigel Hemmington, John S. A. Edwards
{"title":"From foodservice to food experience? Introduction to the topical focus papers: extraordinary experiences in foodservice","authors":"Michael Morgan,&nbsp;Nigel Hemmington,&nbsp;John S. A. Edwards","doi":"10.1111/j.1745-4506.2008.00095.x","DOIUrl":"10.1111/j.1745-4506.2008.00095.x","url":null,"abstract":"","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 3","pages":"151-152"},"PeriodicalIF":0.0,"publicationDate":"2008-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2008.00095.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74356791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
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