Postharvest storage.

2021 ◽  
Author(s):  
Lynette Morgan
Keyword(s):  
Food Safety ◽  
Nutritional Quality ◽  
Consumer Perception ◽  
Cut Flower ◽  
Postharvest Storage ◽  
Ornamental Crops ◽  
Bacterial Decay ◽  
Major Consideration

Abstract Successful postharvest storage of horticultural produce is a vital aspect of feeding the world's population and has been so for as long as crops have been cultivated. Many fruit, nut, grain, vegetable, cut flower and ornamental crops deteriorate rapidly postharvest unless specific treatments, curing, drying or temperatures are maintained to slow the rate of respiration and reduce the occurrence of fungal and bacterial decay. Postharvest storage aims to preserve the desirable characteristics and nutritional quality of produce for as long as is required before consumption. Along with this, food safety during storage is a major consideration as is consumer perception of appearance, taste and increasingly these days, convenience and nutrition.

scholarly journals Understanding the Relationships Between the Consumer Perception on Food Risks, Quality, and Safety Indicators of Braised Meat Sold in “Dibiterie” Restaurants in Dakar, Senegal

2021 ◽  
Vol 8 ◽  
Author(s):  
Malik Orou Seko ◽  
Walter Ossebi ◽  
Nibangue Laré ◽  
Bassirou Bonfoh
Keyword(s):  
Latent Variables ◽  
Nutritional Quality ◽  
Structural Equation ◽  
Small Ruminants ◽  
Consumer Perception ◽  
Health Concern ◽  
Human Consumption ◽  
Quality And Safety ◽  
Potential Health

Dibiteries are restaurants that sell braised meat of small ruminants and sometimes chicken. Current microbiological data indicate that the products sold are sometimes contaminated with pathogenic microorganisms exceeding the quality standards recommended for human consumption, hence a real public health concern. Despite the lack of hygiene, these establishments continue to thrive in the Senegalese food ecosystem. However, very few studies have analyzed the socio-economic motivations and risk representations of these populations who participate in the growing demand for meat from dibiteries. The main objective is to understand the relationships between consumer perception of food risks, quality, and safety indicators of braised meat sold in Dibiteries in Dakar. A total of 479 people from 404 households in the Dakar region were randomly selected and surveyed on the consumption of dibiterie meat using a structured questionnaire. The questionnaire allowed to measure the relative importance given by each interviewee to the indicators related to the risk of food infection, and the quality and safety of dibiterie meat. The structural equation model was used to design the paths and analyze the relationships. Of the 479 people interviewed, 291 people consumed dibiterie meat. Only 16% of consumers strongly perceive the quality and safety of meat. This strong perception has been positively associated with monthly food expenditure, while the age of consumers explained it negatively. Among the latent variables identified, the perceived price effect and the dibiteries' expertise were positively related to the perception on the safety and the perception on the nutritional quality of the product. The nutritional quality of the product had negatively impacted the risks of food infection perceived by consumers. The results of this study suggest the strengthening of hygiene standards in dibiteries and the awareness of consumers, especially young people, about the potential health risks associated with the consumption of dibiterie meat. Further work on willingness to pay to improve the safety of dibiterie meat is needed.

scholarly journals Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1020 ◽  
Author(s):  
Anna Kårlund ◽  
Carlos Gómez-Gallego ◽  
Jenni Korhonen ◽  
Outi-Maaria Palo-oja ◽  
Hani El-Nezami ◽  
...  
Keyword(s):  
Sustainable Development ◽  
Food Safety ◽  
Nutritional Quality ◽  
Current Knowledge ◽  
Raw Materials ◽  
Chenopodium Quinoa ◽  
Fermented Foods ◽  
Protein Sources

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.

The application of slightly acidic electrolyzed water in pea sprout production to ensure food safety, biological and nutritional quality of the sprout

Food Control ◽  
2019 ◽  
Vol 104 ◽  
pp. 83-90 ◽  
Author(s):  
Chunling Zhang ◽  
Yuyu Zhang ◽  
Zhiyi Zhao ◽  
Wenfei Liu ◽  
Yiqing Chen ◽  
...  
Keyword(s):  
Food Safety ◽  
Nutritional Quality ◽  
Electrolyzed Water

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

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