Journal of Consumer Protection and Food Safety最新文献_第7页

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, Sylvia Nalubwama, Francis Mutebi, Dorothy Nampanzira, Rose Azuba, Immaculate Nakabugo, Joan Kisaka, Robert Twinamatsiko, 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

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

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, Radestya Triwibowo, Tuti Hartati Siregar, Dwiyitno Dwiyitno, Giri Rohmad Barokah, Izhamil Hidayah, Fera Roswita Dewi, Yusma Yennie, 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> < 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, Shivam Saw, Mrinal Kanti Mandal, 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

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

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

引用次数: 0

Occurrence and the impact of climate change on mycotoxin production in Ethiopia: a review 气候变化对埃塞俄比亚霉菌毒素生产的发生和影响：综述

IF 1.7 3区农林科学

Journal of Consumer Protection and Food Safety Pub Date : 2025-04-19 DOI: 10.1007/s00003-025-01558-4

Kumlachew Alemu, Goytom Berihun

引用次数: 0

Magnitude of thiamethoxam and its metabolite residues in okra following open field application: an arid ecosystem pilot study 露天施用后秋葵中噻虫胺及其代谢物残留量：干旱生态系统中试研究

IF 1.7 3区农林科学

Journal of Consumer Protection and Food Safety Pub Date : 2025-04-16 DOI: 10.1007/s00003-025-01557-5

Farag Malhat, Osama I. Abdallah, El-Sayed Saber, Sara Heikal, Nevein S. Ahmed, Shokr Abel Salam Shokr

{"title":"Magnitude of thiamethoxam and its metabolite residues in okra following open field application: an arid ecosystem pilot study","authors":"Farag Malhat, Osama I. Abdallah, El-Sayed Saber, Sara Heikal, Nevein S. Ahmed, Shokr Abel Salam Shokr","doi":"10.1007/s00003-025-01557-5","DOIUrl":"10.1007/s00003-025-01557-5","url":null,"abstract":"<div><p>This study evaluates the dissipation kinetics, terminal residues, and dietary risk of thiamethoxam and its metabolite clothianidin in okra under field conditions, using an optimized and validated dispersive solid phase extraction and liquid chromatography-tandem mass spectrometry method. The method demonstrated high selectivity and linearity (R<sup>2</sup> > 0.999) for both analytes, with recoveries ranging from 88.8 to 101.2% across different spiking levels. Method optimization included adjustments to hydration levels and adsorbent combinations, which minimized matrix suppression (reduced matrix effects to − 8.91% for thiamethoxam and − 10.4% for clothianidin). Validation confirmed low limits of detection (0.15 µg/kg for thiamethoxam and 0.73 µg/kg for clothianidin) and quantification (1 µg/kg and 2.5 µg/kg, respectively), with acceptable precision [intra- and inter-day relative standard deviations values below 12.5%]. Residue dissipation of thiamethoxam in okra followed first-order kinetics, with a half-life of 1.72 days and a pre-harvest interval of 8.11 days based on a maximum residue limit (MRL) of 0.01 mg/kg, while clothianidin fell below MRL by day 10. Chronic dietary risk assessments confirmed negligible risk to adult consumers when thiamethoxam was applied at twice the recommended field dose (40 g a.i./ha). The findings highlight the rapid dissipation of thiamethoxam in okra, driven by its tender surface and high environmental exposure, ensuring safe pesticide use and regulatory compliance.</p></div>","PeriodicalId":622,"journal":{"name":"Journal of Consumer Protection and Food Safety","volume":"20 3","pages":"257 - 268"},"PeriodicalIF":1.7,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145037039","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