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Journal of Consumer Protection and Food Safety最新文献

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Reflections on technological advancement and food safety management 技术进步与食品安全管理的思考
IF 1.7 3区 农林科学
Journal of Consumer Protection and Food Safety Pub Date : 2025-09-01 DOI: 10.1007/s00003-025-01569-1
Michel Leporati
{"title":"Reflections on technological advancement and food safety management","authors":"Michel Leporati","doi":"10.1007/s00003-025-01569-1","DOIUrl":"10.1007/s00003-025-01569-1","url":null,"abstract":"","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"20 3","pages":"211 - 212"},"PeriodicalIF":1.7,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Events and news 活动及新闻
IF 1.7 3区 农林科学
Journal of Consumer Protection and Food Safety Pub Date : 2025-08-18 DOI: 10.1007/s00003-025-01572-6
{"title":"Events and news","authors":"","doi":"10.1007/s00003-025-01572-6","DOIUrl":"10.1007/s00003-025-01572-6","url":null,"abstract":"","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"20 3","pages":"291 - 292"},"PeriodicalIF":1.7,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Transportation conditions and knowledge of beef supply chain stakeholders on humane pre-slaughter handling in Uganda 运输条件和乌干达牛肉供应链利益相关者对人道屠宰前处理的了解
IF 1.7 3区 农林科学
Journal of Consumer Protection and Food Safety Pub Date : 2025-07-05 DOI: 10.1007/s00003-025-01567-3
Daniel Kizza, Sylvia Nalubwama, Francis Mutebi, Dorothy Nampanzira, Rose Azuba, Immaculate Nakabugo, Joan Kisaka, Robert Twinamatsiko, Howard Onyuth
{"title":"Transportation conditions and knowledge of beef supply chain stakeholders on humane pre-slaughter handling in Uganda","authors":"Daniel Kizza,&nbsp;Sylvia Nalubwama,&nbsp;Francis Mutebi,&nbsp;Dorothy Nampanzira,&nbsp;Rose Azuba,&nbsp;Immaculate Nakabugo,&nbsp;Joan Kisaka,&nbsp;Robert Twinamatsiko,&nbsp;Howard Onyuth","doi":"10.1007/s00003-025-01567-3","DOIUrl":"10.1007/s00003-025-01567-3","url":null,"abstract":"<div><p>Pre-slaughter handling of beef cattle affects carcass quality by altering its appearance and composition. Inhumane pre-slaughter handling of beef cattle is a major global concern and has attracted considerable attention from policymakers and consumers. This study aimed to assess the knowledge of humane pre-slaughter beef cattle handling among key stakeholders in Uganda, including consumers, cattle farmers, animal transporters/handlers, abattoir workers, veterinary officers, butcher operators, law enforcement officers. A survey was conducted in five regions of Uganda, with 276 participants using a questionnaire. Furthermore, field observations were carried out using a standardized checklist. Results indicated significant differences in stakeholders understanding of animal welfare, particularly regarding transport conditions and the concept of Five Freedoms (<i>p</i> = 0.007). Most stakeholders identified meat color and carcass bleeding as key indicators of inhumane pre-slaughter handling. While perceptions of the effect of poor handling on meat quality did not differ significantly among groups, a majority of beef consumers (<i>n</i> = 163) stated willingness to pay more for meat from humanely handled cattle. However, this willingness varied significantly across stakeholder groups. Field observations revealed high stocking densities during cattle transport and excessive vehicle speeds, suggesting substandard transport practices.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"20 3","pages":"269 - 275"},"PeriodicalIF":1.7,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Exploring the mechanism of blockchain technology application on consumers’ green agricultural product purchasing behavior: a qualitative study 区块链技术应用对消费者绿色农产品购买行为影响机制的定性研究
IF 1.7 3区 农林科学
Journal of Consumer Protection and Food Safety Pub Date : 2025-06-20 DOI: 10.1007/s00003-025-01566-4
Hua Liu, Weikun Zhang, Yatao Huang
{"title":"Exploring the mechanism of blockchain technology application on consumers’ green agricultural product purchasing behavior: a qualitative study","authors":"Hua Liu,&nbsp;Weikun Zhang,&nbsp;Yatao Huang","doi":"10.1007/s00003-025-01566-4","DOIUrl":"10.1007/s00003-025-01566-4","url":null,"abstract":"<div><p>Blockchain technology offers the possibility of solving trust-related challenges in the green food sector due to its inherent transparency and reliability. However, its actual effectiveness in enhancing consumer trust has not been fully verified. This study adopts qualitative research methods to explore how blockchain applications in the green food sector influence consumer trust and purchasing behavior through 3 dimensions: technology trust, information trust, and product trust. Findings from in-depth interviews reveal that enhancing consumer trust depends largely on improving consumers’ technology cognition, especially regarding the transparency of cultivation and production processes, which is important for consumers’ trust and perception of product quality. This study provides a theoretical foundation for empirical research on blockchain in the green food sector and offers practical insights for industry stakeholders.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"20 3","pages":"225 - 233"},"PeriodicalIF":1.7,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality control and origin traceability of Tibetan yak meat using mid-infrared spectroscopy combined with multivariate analysis and machine learning
IF 1.7 3区 农林科学
Journal of Consumer Protection and Food Safety Pub Date : 2025-06-18 DOI: 10.1007/s00003-025-01565-5
Wanli Zong, Shanshan Zhao, Yalan Li, Xiaoting Yang, Mengjie Qie, Ping Zhang, Yan Zhao
{"title":"Quality control and origin traceability of Tibetan yak meat using mid-infrared spectroscopy combined with multivariate analysis and machine learning","authors":"Wanli Zong,&nbsp;Shanshan Zhao,&nbsp;Yalan Li,&nbsp;Xiaoting Yang,&nbsp;Mengjie Qie,&nbsp;Ping Zhang,&nbsp;Yan Zhao","doi":"10.1007/s00003-025-01565-5","DOIUrl":"10.1007/s00003-025-01565-5","url":null,"abstract":"<div><p>Yak meat from different geographical origins exhibits distinct quality traits. Accurate identification of its origin is essential for protecting consumer rights and promoting the sustainable development of the yak industry. This study aimed to trace the origin of Tibetan yak meat using mid-infrared spectroscopy combined with multivariate analysis and machine-learning methods. The training set and test set achieved high accuracy using the back propagation neural network (100% and 95%, respectively), and 99% and 95%, respectively, using the Fisher discriminant analysis. Compared to methods that involve expensive instruments and complex operations, this approach offers a rapid, cost-effective and reliable solution.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"20 3","pages":"235 - 244"},"PeriodicalIF":1.7,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Natural propionic acid from traditional shrimp pastes from Indonesia 天然丙酸来自印尼传统虾膏
IF 1.7 3区 农林科学
Journal of Consumer Protection and Food Safety Pub Date : 2025-06-09 DOI: 10.1007/s00003-025-01564-6
Novalia Rachmawati, Radestya Triwibowo, Tuti Hartati Siregar, Dwiyitno Dwiyitno, Giri Rohmad Barokah, Izhamil Hidayah, Fera Roswita Dewi, Yusma Yennie, Arifah Kusmarwati
{"title":"Natural propionic acid from traditional shrimp pastes from Indonesia","authors":"Novalia Rachmawati,&nbsp;Radestya Triwibowo,&nbsp;Tuti Hartati Siregar,&nbsp;Dwiyitno Dwiyitno,&nbsp;Giri Rohmad Barokah,&nbsp;Izhamil Hidayah,&nbsp;Fera Roswita Dewi,&nbsp;Yusma Yennie,&nbsp;Arifah Kusmarwati","doi":"10.1007/s00003-025-01564-6","DOIUrl":"10.1007/s00003-025-01564-6","url":null,"abstract":"<div><p>Propionic acid is a food preservative classified as Generally Recognized as Safe (GRAS) and is known to inhibit mold growth. While it can naturally form in foods through bacterial fermentation, limited data on its natural concentrations in fermented foods can cause trade issues. This study emphasized the need for a scientific database on natural propionic acid levels in fermented fish products, referencing a 2021 case where Indonesian fermented fish products were refused due to the presence of propionic acid. Traditional Indonesian shrimp pastes were analyzed using gas chromatography-mass spectrometry (GC–MS), revealing propionic acid concentrations ranging from 1.33 to 24.49 mg/kg, with the highest levels found in Puger and the lowest in Toboali. Molecular analysis confirmed the presence of propionic acid bacteria (PAB), which showed a moderate positive correlation with propionic acid content (r = 0.379, <i>p</i> &lt; 0.05). This research provides the first dataset on natural propionic acid content in shrimp pastes, offering a scientific foundation for future regulatory and trade policy development.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"20 3","pages":"277 - 281"},"PeriodicalIF":1.7,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Design and synthesis of functionalized green PVA/starch composite films with bio-char for fresh food protection 生物炭功能化绿色PVA/淀粉复合保鲜膜的设计与合成
IF 1.7 3区 农林科学
Journal of Consumer Protection and Food Safety Pub Date : 2025-05-26 DOI: 10.1007/s00003-025-01562-8
Paulami Banerjee, Shivam Saw, Mrinal Kanti Mandal, Rajib Ghosh Chaudhuri
{"title":"Design and synthesis of functionalized green PVA/starch composite films with bio-char for fresh food protection","authors":"Paulami Banerjee,&nbsp;Shivam Saw,&nbsp;Mrinal Kanti Mandal,&nbsp;Rajib Ghosh Chaudhuri","doi":"10.1007/s00003-025-01562-8","DOIUrl":"10.1007/s00003-025-01562-8","url":null,"abstract":"<div><p>Synthetic polymers used in packaging are harmful to human health and the environment. This study presents an eco-friendly polymeric packaging film for the food industry to reduce synthetic film use and enhance food protection. Biodegradable composite films were prepared using a blend of polyvinyl alcohol and starch, incorporating carbon char from waste banana peels and glycerol as a plasticizer. The films' properties were tested, revealing that the 5 wt% carbon film had excellent UV-blocking capabilities, with an improved water contact angle from 35.2° to 55.6°, indicating increased hydrophobicity. The water vapor transmission rate decreased from 71.42 to 45.42 g/m<sup>2</sup>h because of denser packing, while the moisture retention ability increased from 84.5 to 93.8% because of better hydrogen bonding and hydrophilic interactions. Microbial studies showed a 90.6% degradation with <i>S. aureus</i> in 7 days and 20.7% degradation in soil within 30 days, confirming its biodegradability. Overall, this green composite film is a promising solution for food safety and the reduction of plastic pollution.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"20 3","pages":"245 - 256"},"PeriodicalIF":1.7,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037391","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Can hemp seed oil single-ingredient be marketed as food supplement? 单成分大麻籽油可以作为食品补充剂销售吗？
IF 1.7 3区 农林科学
Journal of Consumer Protection and Food Safety Pub Date : 2025-05-22 DOI: 10.1007/s00003-025-01563-7
Andrea Zovi, Antonio Vitiello, Francesco Ferrara
{"title":"Can hemp seed oil single-ingredient be marketed as food supplement?","authors":"Andrea Zovi,&nbsp;Antonio Vitiello,&nbsp;Francesco Ferrara","doi":"10.1007/s00003-025-01563-7","DOIUrl":"10.1007/s00003-025-01563-7","url":null,"abstract":"<div><p>In recent decades, diet and nutrition have become central to health, with particular attention to food supplements (FS), which represent an increasingly growing global market. Among single-ingredient FS, the formulation and composition of the product do not always meet the definition required by legislation. Hemp seed oil, known for its high content of polyunsaturated fatty acids and other beneficial compounds such as tocopherols and phytosterols, is derived from <i>Cannabis sativa</i> seeds. The composition and presentation of the product described in this way, however, does not appear to fully meet the European regulatory definition of FS. Despite this, the product thus formulated would appear to have a sales impact on the market worldwide. This short technical note aimed to evaluate these aspects from the expert's point of view, in order to analyze the legislative and market aspects, to safeguard the consumer and public health.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"20 3","pages":"287 - 289"},"PeriodicalIF":1.7,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Upcoming events 即将来临的事件
IF 1.7 3区 农林科学
Journal of Consumer Protection and Food Safety Pub Date : 2025-05-21 DOI: 10.1007/s00003-025-01560-w
{"title":"Upcoming events","authors":"","doi":"10.1007/s00003-025-01560-w","DOIUrl":"10.1007/s00003-025-01560-w","url":null,"abstract":"","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"20 2","pages":"209 - 210"},"PeriodicalIF":1.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145168283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Amtliche Mitteilungen 官方新闻稿
IF 1.7 3区 农林科学
Journal of Consumer Protection and Food Safety Pub Date : 2025-05-20 DOI: 10.1007/s00003-025-01561-9
{"title":"Amtliche Mitteilungen","authors":"","doi":"10.1007/s00003-025-01561-9","DOIUrl":"10.1007/s00003-025-01561-9","url":null,"abstract":"","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"20 2","pages":"207 - 207"},"PeriodicalIF":1.7,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145166947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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