Journal of Consumer Protection and Food Safety最新文献

{"title":"Food safety knowledge, attitudes, and practices of food vendors participating in Nigeria’s school feeding program","authors":"Bulus Barnabas,&nbsp;Miroslava Bavorova,&nbsp;Mustapha Yakubu Madaki,&nbsp;Harald Kächele","doi":"10.1007/s00003-023-01476-3","DOIUrl":"10.1007/s00003-023-01476-3","url":null,"abstract":"<div><p>This study aimed to measure the food safety knowledge, attitude, and practices among food vendors engaged in Nigeria’s ongoing Home-grown School Feeding Program. A cross-sectional survey was conducted in face-to-face interviews with 240 food vendors from 3 states in northeast Nigeria involved in the school feeding program using a structured questionnaire. Multiple linear regression results revealed that increased education and access to information through radio, television, and food inspection institutions increased food safety knowledge. Food safety attitudes score increased with more years of vending experience and accessing food safety information via radio, food inspection institutions, and the Internet. An increase in household size and food safety information from friends and colleagues negatively affected food safety attitude scores. As a result, we emphasize the need for dissemination of improved food safety information via radio, television and food safety inspection institutes. Food vendors in the SFP should be selected after passing a food safety training and gaining food handling experience. Higher education should be a priority criterion in the hiring process.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"19 2","pages":"199 - 212"},"PeriodicalIF":1.4,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00003-023-01476-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139459238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microplastics in raw milk samples from the Marmara region in Turkey","authors":"Sanae Rbaibi Zipak,&nbsp;Karlo Muratoglu,&nbsp;Serkan Kemal Buyukunal","doi":"10.1007/s00003-023-01477-2","DOIUrl":"10.1007/s00003-023-01477-2","url":null,"abstract":"<div><p>Microplastics are small polymeric particles formed after the degradation and environmental erosion of plastic waste. They pose a significant threat to the environment, animal, and human health. For humans, food is an important route for the transmission of microplastics. In this study, the presence of microplastics in raw milk is investigated. Samples from various milk-producing animals were collected in Turkey’s Marmara Region, a prominent industrial and agricultural area (n:588). Rigorous quality control measures were applied to prevent contamination during sampling and analysis. Microplastics were identified, classified, and measured through microscopic analysis, and their surface morphology and chemical composition were assessed using advanced techniques such as Scanning Electron Microscope Energy Dispersive X-Ray Spectroscopy (SEM-EDS) and Attenuated Total Reflection-Fourier-Transform Infrared Spectroscopy (ATR-FTIR). Results reveal that microplastics were present in 89% of the milk samples. They exhibited diverse colours, shapes, and sizes, with fibrous particles (52%) being the most common. ATR-FTIR analysis identified 7 types of microplastics, with ethylene propylene being the most prevalent (77%). This study highlights the potential risk of microplastic contamination in raw milk.</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":"19 2","pages":"175 - 186"},"PeriodicalIF":1.4,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139411184","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}

{"title":"Drivers and barriers of organic food consumption: a comparative analysis in Brazil, the U. S., and Europe","authors":"Pietro Sica,&nbsp;Décio Henrique Franco","doi":"10.1007/s00003-023-01469-2","DOIUrl":"10.1007/s00003-023-01469-2","url":null,"abstract":"<div><p>Organic food markets in Brazil, the U.S., and in Europe have distinct consolidation levels and growth potential. This research aims to reveal factors impacting these disparities and identify prospects for efficient exploration of the organic market. Surveys conducted via online questionnaires in these regions revealed health and nutrition as key drivers in Brazil, while the U.S., and Europe prioritize the environment and animal welfare concerns. Supporting local businesses is a common thread and high prices are a shared challenge. In Brazil, limited product availability and difficulties in finding desired products are significant barriers, potentially causing supply-demand imbalances and elevated prices. Notably, while &gt; 70% of the consumers in Europe and the U.S. buy organic goods from supermarkets, only 45% do so in Brazil; 44% prefer direct purchases from farmers due to scarcity or cost considerations. This study underscores untapped potential in Brazil’s organic food market and offers insights for farmers and retailers in all regions. Our results can support stakeholders to tailor strategies to boost organic food consumption and capitalize on latent opportunities in these markets.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"19 1","pages":"113 - 118"},"PeriodicalIF":1.4,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139376160","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}

{"title":"Comprehensive landscape of allergen labelling on pre-packed snack foods available in China","authors":"Jian Wang,&nbsp;Wenfeng Liu,&nbsp;Yong Wu,&nbsp;Jinyan Gao,&nbsp;Hongbing Chen","doi":"10.1007/s00003-023-01475-4","DOIUrl":"10.1007/s00003-023-01475-4","url":null,"abstract":"<div><p>Food allergen labelling is an important tool to reduce the risk of exposure to food allergens, especially for highly processed pre-packed snack foods. In order to understand the current status of allergen labelling on pre-packed snack foods in China, this study conducted a stratified random sampling on 9 major categories of pre-packed snack foods in Nanchang, Jiangxi Province, China. 1497 pre-packed snack foods from 15 pre-packed food sale points were collected for information analysis of allergen labelling. It was found that the prevalence of the allergen labelling and precautionary allergen labelling for pre-packed snack foods was 66.93% and 18.77%, respectively, while the overall unqualified rate of the allergen labelling was 29.14%, with the unqualified rate of micro enterprises being as high as 36.88%. This inspires us to strengthen the food safety management concept of food enterprises, accelerate the establishment of mandatory food allergen labelling and standardized management systems in China, and ultimately better protect the health and rights of consumers.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"19 1","pages":"89 - 97"},"PeriodicalIF":1.4,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139031730","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}

{"title":"Virulence and antimicrobial resistance genes occurring in Salmonella spp. isolated from aquatic food","authors":"Sana Majeed,&nbsp;P. M. Kumarage,&nbsp;Gang-Joon Heo","doi":"10.1007/s00003-023-01474-5","DOIUrl":"10.1007/s00003-023-01474-5","url":null,"abstract":"<div><p>The global rise in seafood consumption has increased the incidence of aquatic food-associated bacterial infections, with <i>Salmonella</i> spp. being of great concern. While numerous <i>Salmonella</i> serotypes exist, <i>Salmonella enterica</i> serovar Typhimurium and <i>Salmonella enterica</i> serovar Enteritidis have garnered significant attention as foodborne pathogens. The pathogenicity of <i>Salmonella</i> is attributed to its ability to express a wide array of virulence factors. These factors aid <i>Salmonella</i>'s colonization, invasion, and survival in aquatic environments and the human gastrointestinal tracts. In addition, the emergence of antimicrobial resistance in <i>Salmonella</i> strains isolated from aquatic food is a significant challenge for the seafood industry. Given the increasing evidence of <i>Salmonella</i>'s prevalence, virulence, and antimicrobial resistance isolated from various types of aquatic food, it is crucial to address this issue to safeguard public health. Comprehensive surveillance programs, implementation of good aquaculture and hygiene practices, and adherence to strict food safety regulations are essential in preventing and controlling <i>Salmonella</i> contamination in aquatic food. This review emphasized the occurrence, virulence, and antimicrobial resistance observed in <i>Salmonella</i> strains obtained from different varieties of aquatic food products.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"19 1","pages":"15 - 32"},"PeriodicalIF":1.4,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138945503","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}

{"title":"Identification of geographical origin and adulteration of Northeast China soybeans by mid-infrared spectroscopy and spectra augmentation","authors":"Yuhui Xiao,&nbsp;Honghao Cai,&nbsp;Hui Ni","doi":"10.1007/s00003-023-01471-8","DOIUrl":"10.1007/s00003-023-01471-8","url":null,"abstract":"<div><p>Mathematical models based on infrared spectroscopy and machine learning have been successfully used to trace the origin of soybeans. However, as previous research reported, it is necessary to employ spectra data that undergo multiple pre-processing operations in order to achieve optimal accuracy during model training. And these established models are only capable of predicting samples with identical spectra pre-processing. Specifically, baseline correction, which necessitates individual processing of each spectrum, requiring substantial investments of time and human resources with a large dataset. In this study, the spectra augmentation technique was proposed based on the theory of data augmentation, in order to simplify or even eliminate the pre-processing steps for the prediction dataset. The technique utilized a combination of the standard spectra pre-processed data and the “boost data” to train models, specifically, a total of 180 spectra, including 90 pre-processed standard spectra and 90 “boost” spectra. The “boost” data refers to data without the standard spectra pre-processing. On the prediction dataset without the standard spectra pre-processing, the model with the spectra augmentation technique had an accuracy of 0.91 for the recognition of Northeast China soybeans, while the accuracy of the model with the training method frequently reported in previous studies only reached 0.71, demonstrating that the model trained with the proposed technique possessed higher robustness and generalization capabilities. The spectra augmentation technique can maintain high accuracy while simplifying spectra pre-processing steps on prediction data, therefore, providing a more efficient and expedited method for practical food traceability and authentication.</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":"19 1","pages":"99 - 111"},"PeriodicalIF":1.4,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138818989","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}

{"title":"Consumers’ approach to genetically modified, functional, and organic foods: a critical review","authors":"Leila Khalili,&nbsp;Jeberlin Prabina Bright,&nbsp;R. Z. Sayyed","doi":"10.1007/s00003-023-01466-5","DOIUrl":"10.1007/s00003-023-01466-5","url":null,"abstract":"<div><p>This paper reviews the factors affecting consumers’ willingness to pay (WTP) for genetically modified (GM) and functional foods, as the newly introduced food products in developing countries, and organic foods. Related articles were searched in PubMed, Embase, Web of Science, and Science Direct by using the key words “WTP”, “GM food”, “functional food”, and “organic food” until 2023. Based on the results of the existing studies, the main factors that affect consumers’ WTP for GM foods are “product information and labels”. For functional foods, “displaying a health claim, consumers’ awareness and information, variety, and consumers’ trust” are factors that affect WTP. “Consumers’ satisfaction, product logos and price, rural–urban differences, and socio-demographic variables” are factors affect WTP for organic foods. One factor that strengthens consumers in making good choices is better knowledge and information about GM food. Food producers and stakeholders should take the importance of these factors seriously, as they could affect consumers’ WTP.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"19 1","pages":"3 - 13"},"PeriodicalIF":1.4,"publicationDate":"2023-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138585262","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}

{"title":"Comparison of the agar contact method and the wet-dry double swabbing method for determining the total viable bacterial count on pig carcass surfaces","authors":"Roland Fürstenberg,&nbsp;Diana Meemken,&nbsp;Susann Langforth,&nbsp;Julia Grosse-Kleimann,&nbsp;Lothar Kreienbrock,&nbsp;Nina Langkabel","doi":"10.1007/s00003-023-01473-6","DOIUrl":"10.1007/s00003-023-01473-6","url":null,"abstract":"<div><p>A practical and representative sampling method for microbiological examination of the slaughter process is useful for identifying abattoir-specific risk factors within the pig slaughter line. The aim of this study was to examine the suitability of an agar contact method (ACM), where the agar was homogenized before the microbiological processing, in comparison with the wet-dry double swabbing method (WDSM) for quantitative determination of total viable counts (TVC) on pig skin surfaces. In our experimental trial, pig skin pieces were artificially contaminated at 2 levels (3 log and 7 log cfu/ml) with a suspension of bacteria species commonly found on pig skin and cultivated in vitro. Within our field trial, pig carcasses were investigated at pre-chilling in an abattoir under standard processing conditions. For both sampling methods, TVC was determined, and statistical equivalence tests were calculated. Linear regression models showed the similarity of the sampling methods, with coefficient of determination (R²) &gt; 90% and slope parameters of nearly 1 for both trials separately. Statistically significant equivalence between the 2 sampling methods was proven in both trials (with <i>p</i> &lt; 0.0001 within an equivalence range of ± 0.5 log cfu/ml, respectively). The field trial revealed TVC on carcass surfaces sometimes at or below the lower detection limit for the ACM, while TVC from all carcasses were able to be determined by WDSM. Overall, low contamination levels were less reliably detectable by ACM than by WDSM. The ACM can be seen as an additional and suitable sampling procedure for pig skin and can contribute to the identification of abattoir specific risk factors for investigations of the hygienic status at process stages along the pig slaughter line.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"19 1","pages":"41 - 48"},"PeriodicalIF":1.4,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00003-023-01473-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138546728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel field data for exposure of bystanders and residents towards spray drift during application of plant protection products in orchards","authors":"Katrin Ahrens,&nbsp;Markus Röver,&nbsp;Gabor Molnar,&nbsp;Sabine Martin,&nbsp;Enrico Peter,&nbsp;Jan-Niklas Schäckermann,&nbsp;Sandra Bense,&nbsp;Jens Karl Wegener","doi":"10.1007/s00003-023-01468-3","DOIUrl":"10.1007/s00003-023-01468-3","url":null,"abstract":"<div><p>Exposure to pesticide spray drift during the application of plant protection products (PPP) in orchards poses potential health risks to bystanders and residents. To address this concern, this study aimed to gather novel field data on exposure to spray drift in orchards. The research was conducted by the Julius Kuehn-Institute (JKI), the Federal Office of Consumer Protection and Food Safety (BVL), and the German Federal Institute for Risk Assessment (BfR). From 2018 to 2021, the method for conducting the field trials and analysis was implemented. The data from multiple series of performed field trials conducted between 2021 and 2022 allowed for collecting data on potential dermal exposure (PDE), inhalation exposure, and ground sediment. The trials considered various distances from the treatment area and drift-reducing techniques. Adult and child mannequins were used to simulate bystanders’ exposure, and petri dishes were used to measure ground sediment. The results showed that drift reduction settings (75% drift reduction) considerably reduced exposure levels on the mannequins. Furthermore, a strong correlation between PDE values for adults and children located next to each other at the same distance was observed. This finding suggests a possibility to convert exposure results from adult to child mannequins. The study produced realistic exposure data for bystanders and residents next to a treated area. It contributes to a better understanding of exposure risks from PPP application and includes data for different distances and spray drift reducing technique. If taken into account for further development of the current risk assessment models, new risk management options for the safe application of PPP, including buffer strips or application of drift reducing systems, might be available in near future.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"19 2","pages":"131 - 142"},"PeriodicalIF":1.4,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00003-023-01468-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138525572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enterobacteriaceae counts influenced by different scalding techniques in broiler processing","authors":"Nina Langkabel,&nbsp;Sabrina Freter,&nbsp;Roswitha Merle,&nbsp;Lüppo Ellerbroek,&nbsp;Diana Meemken,&nbsp;Reinhard Fries","doi":"10.1007/s00003-023-01470-9","DOIUrl":"10.1007/s00003-023-01470-9","url":null,"abstract":"<div><p>In the highly automated processing in broiler abattoirs, some process steps reduce the bacterial counts and inactivate or remove pathogens, while others can lead to an increase. The present study compared the reduction of <i>Enterobacteriaceae</i> counts (EBCs) on breast skin samples in 3 broiler abattoirs using different scalding techniques: (A) conventional immersion scalding (360 s), (B) conventional immersion scalding with thermal treatment of the water (204 s), and (C) the AeroScalder® using hot, humid, saturated air as the scalding medium (360 s in air). In 3 commercial broiler abattoirs in Germany and The Netherlands, a total of 320 breast skin samples per abattoir (before and after scalding, after plucking, before and after chilling) and water samples from the scalders were taken and examined for EBC. After scalding, a significant EBC reduction by 0.7 log was determined only for the conventional immersion scalder (Abbatoir A); the reductions of the other 2 scalders were 0.1 log (Abattoir B) and 0.2 log (Abattoir C) and not statistically significant. The EBCs after scalding differed by up to 0.5 log cfu/g when the 3 scalders were compared, and these counts can be seen as similar. For all 3 abattoirs, the largest EBC reductions (p &lt; 0.001) of 2.8 to 3.6 logs were found after plucking. Compared to the immersion scalders, EBCs in water samples were lowest in those taken from the AeroScalder®. Hence, we conclude that the conventional immersion scalders and the AeroScalder® reduced EBCs in a comparable manner. However, the greatest reductions in EBCs were seen after the plucking steps in the studied abattoirs, not after the scalding as such.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"19 1","pages":"49 - 58"},"PeriodicalIF":1.4,"publicationDate":"2023-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00003-023-01470-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138525571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}