scholarly journals Transparency As A Way Of Attaining Quality, Safety And Optimal Food Purchases

2020 ◽  
Vol 4 (4) ◽  
pp. 48-62
Author(s):  
Martina Dove ◽  
Adhithya Balasubramanian ◽  
Badri G. Narayanan
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Personal Values ◽  
Environmental Concerns ◽  
Grocery Shopping ◽  
Extensive Literature ◽  
Quality Food ◽  
Local Agriculture ◽  
Subjective Perceptions ◽  
Almost All

The present extensive literature analysis and interview study, with consumers living in Washington state, USA, set out to explore consumers’ perceptions of quality, safety, and transparency and see how these influence shopping preferences. Literature review included global studies which looked at food transparency, safety, quality, food certifications and environmental concerns. The findings indicate that organic foods are often linked to health, nutrition, environmental concerns as well as presence of children, and quality is measured by assessing freshness, taste, nutrition and traceability. Consumers are increasingly interested in knowing where their food comes, expressing willingness to switch to more transparent brands. Additionally, welfare of animals reared for consumption and support for local agriculture is also important to consumers, who are willing to pay more for organic products. However, this willingness also depends on demographic factors, such as gender, educational level, income or age. The results of the interviews yielded similar findings. Participants were guided by subjective perceptions of food quality and concerns driven by personal values and ethical and environmental considerations. Food safety was confusing for almost all of the consumers in this study, with many expecting stores to provide safe foods. The study utilized a concept testing method to evaluate the concept of food transparency and examine how it compares against the established food certifications (organic and free-range). Consumers exhibited trust in organic labels, expecting organic farming to ensure good farming practices and quality of life for animals reared for consumption; however, they were also aware that this trust is based on assumptions. As a result, they were receptive to more accurate and transparent information, that could guide their decisions and give them more certainty. Transparency concept was seen as a useful tool in identifying quality products that align with personal values, such as supporting local food producers, and was received well with consumers in the present study. Keywords: food transparency, food quality, food safety, ethics, values, environment, agriculture, grocery shopping, food.

scholarly journals Food quality, food-borne diseases, and food safety in the Brazilian food industry

2017 ◽  
Vol 1 (1) ◽  
pp. 13-27 ◽  
Author(s):  
Maria Manuela Camino Feltes ◽  
Adriana Pavesi Arisseto-Bragotto ◽  
Jane Mara Block
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Food Industry ◽  
Quality Food ◽  
Food Borne

scholarly journals Food safety management and food quality in hospitality industry during covid-19 pandemic

2021 ◽  
Vol 9 (3) ◽  
pp. 681-686 ◽  
Author(s):  
Tiurida Lily Anita ◽  
Aditya Pratomo
Keyword(s):  
Food Safety ◽  
Customer Satisfaction ◽  
Food Quality ◽  
Safety Management ◽  
Food Products ◽  
Quality Food ◽  
Analysis Technique ◽  
The Social ◽  
Quantitative Manner ◽  
Made In

During the pandemic, many hotels have lost their source of income. The sources of hotel revenue that usually come from the sales of rooms, food and beverages, or other services have suddenly disrupted. This study was conducted to examine whether the food quality and food safety that are implemented in hotels during the social distancing period can increase customer satisfaction and increase revenue from food products made in hotels. This research was conducted by conducting observations and case studies at a hotel in Jakarta. Population and samples were taken from guests who came and bought food products at this hotel since the hotel started operating again in June 2020. This research was conducted in a descriptive quantitative manner. The analysis technique, namely path analysis, was carried out to show whether the factors of food quality, food safety, customer satisfaction have a direct or indirect effect on hotel revenue from food products. The results found that food quality, food safety and customer satisfaction had a direct impact on increasing revenue at the company.

scholarly journals Food quality, food-borne diseases, and food safety in the Brazilian food industry

2017 ◽  
Vol 1 (1) ◽  
pp. 13-27 ◽  
Author(s):  
Maria Manuela Camino Feltes ◽  
Adriana Pavesi Arisseto-Bragotto ◽  
Jane Mara Block
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Food Industry ◽  
Quality Food ◽  
Food Borne

scholarly journals Quality and Safety of Meat Products

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 803
Author(s):  
Begoña Panea ◽  
Guillermo Ripoll
Keyword(s):  
Food Safety ◽  
Food Quality ◽  
Meat Products ◽  
Human Suffering ◽  
Quality And Safety ◽  
Economic Costs ◽  
Quality Food ◽  
Nutritional Characteristics ◽  
The World ◽  
Complex Term

Food safety is a major problem around the world, both regarding human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.

scholarly journals Understanding Risk Perception toward Food Safety in Street Food: The Relationships among Service Quality, Values, and Repurchase Intention

2021 ◽  
Vol 18 (13) ◽  
pp. 6826
Author(s):  
Kyung Hwa Seo ◽  
Jee Hye Lee
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Service Quality ◽  
Food Quality ◽  
Perceived Value ◽  
Internet Survey ◽  
Food Culture ◽  
Repurchase Intention ◽  
Street Food ◽  
Perception Group

This paper aims to identify service quality dimensions of street food that have an impact on utilitarian and hedonic values and to determine the effect of utilitarian and hedonic values on repurchase intention. It also examines the moderating effect of risk perception toward street food safety on the relationship between service quality and perceived value. An Internet survey was performed in Korea with 285 respondents. The results confirmed that the five dimensions of street food’s service quality—food quality, employee service, physical environment, price, and rapidity of service—had positive impacts on utilitarian and hedonic values. All perceived value (utilitarian, hedonic) has an impact on repurchase intention. Finally, the food quality of street food showed a stronger influence on utilitarian value among the low-risk perception group than the high-risk perception group depending on the consumers’ level of awareness of food safety. This provides new insights for marketing strategies to attract domestic/foreign consumers to street food vendors and for creating a new food culture by emphasizing important domains of service quality, the relation of quality to consumer values, and risk perception toward food safety in street food.

Ultrasonics in food processing – Food quality assurance and food safety

2012 ◽  
Vol 26 (2) ◽  
pp. 88-98 ◽  
Author(s):  
Jayani Chandrapala ◽  
Christine Oliver ◽  
Sandra Kentish ◽  
Muthupandian Ashokkumar
Keyword(s):  
Quality Assurance ◽  
Food Safety ◽  
Food Quality ◽  
Food Processing

FOOD SAFETY KNOWLEDGE, ATTITUDES AND PRACTICES AMONG FEDERAL UNIVERSITY OF AGRICULTURE STUDENTS IN ABEOKUTA

2017 ◽  
Vol 15 (1) ◽  
pp. 94-107
Author(s):  
M O ADEGUNWA ◽  
M I SANUSI ◽  
H A BAKARE ◽  
A M OMEMU
Keyword(s):  
Food Safety ◽  
Contributing Factors ◽  
Safety Attitudes ◽  
Attitudes And Practices ◽  
Handling Practices ◽  
High Level ◽  
Almost All ◽  
The University ◽  
Safety Knowledge ◽  
Safety Attitude

Improper practices, poor attitudes and lack of knowledge by food handlers are contributing factors for the spread of foodborne diseases. Food safety knowledge is an important factor in improving food safety practices and subsequently food safety attitude. This study is aimed at exploring the food safety knowledge, practice and attitude of FUNAAB students. A self completed questionnaire was answered by randomly selected 270 students from each of the nine (9) colleges in the university and analyzed using SPSS software. The study revealed that almost all of the students had a high level of food safety awareness but the knowledge was not to large extent translated into practice. Majority of the students also had good food safety attitudes as many of them are willing to change their food handling behav-iour when they know they are incorrect (94.8%). The study further revealed similar level of food safety knowledge between the male and female. Despite the level of students’ knowledge, their choice of eating place on campus was determined by the price of the food. This study therefore concluded that good knowledge of food safety does not determine students’ safe handling practices and choice of eating place.Keywords: Food safety

The MycoGlobe project: a European Union funded successful experiment in enhancing cooperation and coordination amongst mycotoxin researchers worldwide

2008 ◽  
Vol 1 (4) ◽  
pp. 493-500
Author(s):  
D. Bhatnagar ◽  
G. Perrone ◽  
A. Visconti
Keyword(s):  
European Union ◽  
Food Safety ◽  
Food Quality ◽  
Research Policy ◽  
Public Awareness ◽  
Quality And Safety ◽  
The European Union ◽  
Toxigenic Fungi ◽  
Wide Range ◽  
Food Quality And Safety

In 2004, the European Commission approved the specific support action 'Integration of Mycotoxin and Toxigenic Fungi Research for Food Safety in the Global System' (MycoGlobe, contract FOOD-CT-2004-007174) within the Sixth Framework Programme, Food Quality and Safety. The aim of the MycoGlobe project (http://mycoglobe.ispa.cnr.it) was to implement the outcomes of a wide range of European research projects in the area of mycotoxins and toxigenic fungi by supporting, stimulating and facilitating cooperation between countries in the European Union and other countries that have bilateral scientific and technological cooperation agreement with the European Union (such as USA, Australia and South America). Through a series of conferences and interactions between scientists worldwide, MycoGlobe was a very successful project. The scientific significance of the MycoGlobe project consisted in the spread of knowledge of advanced research tools in genomics and sophisticated and rapid detection systems for mycotoxins and toxigenic fungi; and evaluation of research policy and procedures to achieve best practice for enhancement of food quality and safety by elimination of mycotoxins and toxigenic fungi from commodities. The socio-economic significance of the project was the setting up of a global collaborative network for research and technology transfer in the field of mycotoxins and toxigenic fungi, particularly for the benefit of the developing countries. A relevant outcome of the project was also the launching of the International Society for Mycotoxicology (http://www.mycotoxsociety. org) to promote research on mycotoxins and toxigenic fungi, thereby leading to prevention and reduction in exposure to mycotoxins, enhanced food safety and a greater public awareness of this area.

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