scholarly journals Is that food RTE?

2019 ◽  
Author(s):  
Ella Derby ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Dale Chen ◽  
Lorraine McIntyre
Keyword(s):  
Food Safety ◽  
Product Category ◽  
Food Product ◽  
Food Products ◽  
Primary Data ◽  
Grocery Stores ◽  
Internal Temperature ◽  
Additional Food ◽  
Frozen Food ◽  
Cooking Temperature

  Background: Rates of foodborne illness linked to consumers misinterpreting, or lack of proper cooking instructions on frozen food products continue to rise. With many recalls and outbreaks in the recent years surrounding frozen breaded chicken (FBC) products due to consumers not adequately cooking products and in turn becoming ill. However, it is not just frozen breaded chicken to blame, frozen microwavable entrees have also contributed to this problem. Therefore, the purpose of this project was to determine what was actually being displayed on the packaging of these frozen foods. Identifying whether or not frozen food products have clear, specific and consistent cooking instructions for the consumers is critical in identifying the risk of cooking and eating these foods. Methods: Secondary data was obtained from the British Columbia Centers for Disease Control (BCCDC) of cooking instructions on FBC packaging, and primary data was collected through visiting grocery stores in the Metro Vancouver area by surveying cooking instructions on frozen microwavable entrees packaging. Four categories of data were assessed, 2008 and 2018 raw FBC products, 2018 cooked FBC, and 2019 frozen microwavable entrees. Parameters such as inclusion of internal cooking temperature, thermometer usage, microwave instructions, and additional food safety handling was gathered. Chi-square tests were used to analyze the results with the statistical software NCSS12. Results: Of all categories surveyed 87.1% (n=122) said to cook the product to a minimum of 74°C, and 12.9% (n=18) did not state anything. 2018 raw FBC always stated an internal cooking temperature (100%), whereas 58% of the 2008 raw FBC stated an internal temperature and 89% of both the 2019 frozen entrees and 2018 cooked FBC did. Out of all 140 products surveyed across categories only 8% stated to use a thermometer when cooking to ensure food has reached proper internal temperature. The frequency of categories to display food safety was as follows, the 2018 raw FBC (82%) and the 2008 raw FBC (79%), followed by the 2019 frozen entrees (42%) and the 2018 cooked FBC (21%). For the microwave instructions the frozen entrees almost always stated this (81%), whereas the 2008 and 2018 raw FBC both never stated to use a microwave (0%). There was a significant association between products and the inclusion of the statement of internal cooking temperature and thermometer usage. This was based on the food product category itself, frozen breaded chicken or frozen entrees, or based on manufacturer of the product. Conclusions: It was evident that the major gap lies in the consistency of instructions. Almost every manufacturer had their cooking instructions presented differently, which could in turn confuse the consumer. Instructions also rarely stated to use a thermometer to check the internal temperature, although almost always stated a specific temperature to cook to. A small portion of manufactures are diligent about displaying all necessary information to the consumer such as, Kraft, Conagra foods, and Olymel which adequately met all parameters assessed. In order to fix the gaps of inconsistency of instructions this information can be used as educational tools by the BCCDC to inform customers on what to look for in cooking instructions of frozen  

scholarly journals Juridical Assessment of Food Safety in Packaged Processed Food Product

2021 ◽  
Author(s):  
Dwi Bagus Pambudi ◽  
Rany Ekawati
Keyword(s):  
Food Safety ◽  
Consumer Protection ◽  
Government Regulation ◽  
Food Additives ◽  
Food Product ◽  
Food Products ◽  
The Body ◽  
Processed Food ◽  
Balanced Diet ◽  
The Government

Food safety is one of WHO’s primary concerns during a pandemic. The current Covid-19 pandemic requires us to boost our immune system by eating a healthy and balanced diet. Food consumed by the masses must be free of chemical and biological substances that can be harmful for the body. Nowadays, food products have developed to be more innovative, such as packaged processed food products that can be stored for a long time, generally using Food Additives. The safety of packaged processed food products must be guaranteed by the manufacturers in order to guarantee consumer protection. To ensure this, the government has established the Consumer Protection Law; the Government Regulation on Food Safety, Quality and Nutrition; and the Food and Drug Administration Division. Through the BPOM, the government supervises food products circulating in the community. The supervision carried out by BPOM are preventive and repressive. One form of supervision carried out by BPOM is granting distribution permits for packaged processed food products before they are distributed to the public. Keywords: packaged processed food products, BPOM

scholarly journals Consumption Patterns for Ready to Eat Foods Items in Phagwara District of Punjab (India)

2019 ◽  
Vol 8 (9S2) ◽  
pp. 483-486 ◽  
Keyword(s):  
Influencing Factor ◽  
Food Product ◽  
Food Products ◽  
T Test ◽  
Descriptive Statistics ◽  
Consumption Patterns ◽  
Primary Data ◽  
Test Results ◽  
Rural And Remote ◽  
The Impact

The purpose of this study was to examine consumption patterns for ready to eat foods in Phagwara district of Punjab. The study also focused to read food related lifestyle and behaviour of people towards ready to eat food products available in the markets. Defined objectives of the study were fulfilled by collecting primary data in the form of questionnaires, interviews and observations. Primary data was collected from 184 respondents with the help of 18 close ended questions. Data was subjected to statistical tools to gauze the use of ready to eat foods in specified locations. The study concluded that a major segment of ready to eat food products consumers buy these products at discounts from the super markets in the area and another rapidly consuming segment of ready to eat food products prefer these products as a part of convenience in the lifestyle. Further the results from the descriptive statistics showed the rating by the previous consumers is the most influencing factor in deciding the type and brand of ready to use food product. In order to check the impact of gender on the decision of choosing ready to eat products, data filled by the respondents was referred to independent sample t test. Results from the t test described a difference in the gender while using ratings in consumption patterns. The results of the study can be used to develop a proper ready to eat food product market in rural and remote locations of the targeted area

Pengaruh Promosi Produk Seafoodking terhadap Brand Awareness Produk

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Egi Dian Shintarani
Keyword(s):  
Public Relations ◽  
Direct Marketing ◽  
Personal Selling ◽  
Food Products ◽  
Sales Promotion ◽  
Brand Awareness ◽  
Primary Data ◽  
Frozen Food ◽  
Promotional Effort ◽  
Analysis Technique

Frozen food products are now much targeted by consumers because it is considered more practical. In the middle of the rampant new brand of frozen processed food products that have sprung up, PT. Fitrafood International still uses sampling promotion activities to promote Seafoofking as its main product. This promotional effort is conducted in various supermarkets and also traditional markets. This study aims to determine how the influence of promotional activities in building and forming Brand Awareness of SeafoodKing products, and also to find out how the consumer understanding of SeafoodKing products and its interest to buy SeafoodKing products. This research uses quantitative method with associative approach. This research uses primary data obtained from the questionnaire. The analysis technique used is product moment correlation formula. The results showed that the variables of direct marketing, sales promotion, public relations and personal selling significantly influence brand awareness of the product.Keywords: sampling promotion, seafoodking, brand awareness

scholarly journals Microbiological Food Safety of Seaweeds

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2719
Author(s):  
Trond Løvdal ◽  
Bjørn Tore Lunestad ◽  
Mette Myrmel ◽  
Jan Thomas Rosnes ◽  
Dagbjørn Skipnes
Keyword(s):  
Food Safety ◽  
Antimicrobial Resistance ◽  
Product Category ◽  
Food Products ◽  
Health Concern ◽  
Western World ◽  
Brown Macroalgae ◽  
Edible Seaweed ◽  
Emerging Trends ◽  
Antimicrobial Resistance Genes

The use of seaweeds in the human diet has a long history in Asia and has now been increasing also in the western world. Concurrent with this trend, there is a corresponding increase in cultivation and harvesting for commercial production. Edible seaweed is a heterogenous product category including species within the green, red, and brown macroalgae. Moreover, the species are utilized on their own or in combinatorial food products, eaten fresh or processed by a variety of technologies. The present review summarizes available literature with respect to microbiological food safety and quality of seaweed food products, including processing and other factors controlling these parameters, and emerging trends to improve on the safety, utilization, quality, and storability of seaweeds. The over- or misuse of antimicrobials and the concurrent development of antimicrobial resistance (AMR) in bacteria is a current worldwide health concern. The role of seaweeds in the development of AMR and the spread of antimicrobial resistance genes is an underexplored field of research and is discussed in that context. Legislation and guidelines relevant to edible seaweed are also discussed.

scholarly journals Detecting reports of unsafe foods in consumer product reviews

JAMIA Open ◽  
2019 ◽  
Vol 2 (3) ◽  
pp. 330-338 ◽  
Author(s):  
Adyasha Maharana ◽  
Kunlin Cai ◽  
Joseph Hellerstein ◽  
Yulin Hswen ◽  
Michael Munsell ◽  
...  
Keyword(s):  
Machine Learning ◽  
Food Safety ◽  
Food Product ◽  
Food Products ◽  
Good Health ◽  
Consumer Product ◽  
Product Reviews ◽  
Applied Machine Learning ◽  
Under Sampling ◽  
Food Recalls

Abstract Objectives Access to safe and nutritious food is essential for good health. However, food can become unsafe due to contamination with pathogens, chemicals or toxins, or mislabeling of allergens. Illness resulting from the consumption of unsafe foods is a global health problem. Here, we develop a machine learning approach for detecting reports of unsafe food products in consumer product reviews from Amazon.com. Materials and Methods We linked Amazon.com food product reviews to Food and Drug Administration (FDA) food recalls from 2012 to 2014 using text matching approaches in a PostGres relational database. We applied machine learning methods and over- and under-sampling methods to the linked data to automate the detection of reports of unsafe food products. Results Our data consisted of 1 297 156 product reviews from Amazon.com. Only 5149 (0.4%) were linked to recalled food products. Bidirectional Encoder Representation from Transformations performed best in identifying unsafe food reviews, achieving an F1 score, precision and recall of 0.74, 0.78, and 0.71, respectively. We also identified synonyms for terms associated with FDA recalls in more than 20 000 reviews, most of which were associated with nonrecalled products. This might suggest that many more products should have been recalled or investigated. Discussion and Conclusion Challenges to improving food safety include, urbanization which has led to a longer food chain, underreporting of illness and difficulty in linking contaminated food to illness. Our approach can improve food safety by enabling early identification of unsafe foods which can lead to timely recall thereby limiting the health and economic impact on the public.

scholarly journals Consumers’ Opinion towards Food Product Recall

2019 ◽  
pp. 208-215 ◽  
Author(s):  
C. Kaaviya ◽  
S. Moghana Lavanya ◽  
B. Krishnakumare
Keyword(s):  
Online Survey ◽  
Sampling Technique ◽  
Food Product ◽  
Food Products ◽  
Primary Data ◽  
Product Recall ◽  
Traceability System ◽  
Questionnaire Online ◽  
Structured Questionnaire

Aim: To examine consumers’ opinion towards food product harm crisis. Research Design: Primary data was collected using well-structured questionnaire. Online survey was conducted and responses were obtained from 100 respondents. The study used convenience sampling technique in order to full fill the objectives. Methodology: Percentage analysis was used to analyze the data collected. Results: The results revealed that that the quality is the major factor influencing purchase of food products rather than its taste and promotional activities. Besides, majority of respondents would buy the product again if the issues were resolved. Also, the study revealed that consumers’ would switch the brand if there is any quality issues arise in usual brands they are buying. Conclusion: Results inferred that brand loyalty is dependent on the quality of the product. In order to overcome the food harm crisis, it is suggested that, stringent measures need to be taken regarding the quality of the product, traceability system needs to be implemented for the food products to ensure food safety.

The effect of innovative food products on shaping the image of their offerors

2020 ◽  
Vol 35 (1) ◽  
pp. 1-23
Author(s):  
Agnieszka Izabela Baruk ◽  
Sebastian Białoskurski
Keyword(s):  
Innovation Management ◽  
Statistical Tests ◽  
Empirical Studies ◽  
Food Product ◽  
Food Products ◽  
Primary Data ◽  
Content Type ◽  
The Impact ◽  
Market Success

PurposeThe main purpose of this article is to determine the significance of selected reasons for the market success of a new food product depending on the perception of the offeror.Design/methodology/approachA cognitive-critical analysis of the literature on marketing, innovation management and image management were used to prepare the theoretical section. The results of the analysis indicate a cognitive and research gap regarding the role of innovative food products in creating their offerors' image. In order to reduce the gap, empirical studies were conducted on a sample of young Polish consumers, in which a questionnaire was used to gather primary data. The data were subjected to statistical analysis using the following methods and statistical tests: exploratory factor analysis, Kruskal–Wallis test, Pearson chi-square independence test and V-Cramer coefficient analysis.FindingsThe results of the analysis conducted indicated, inter alia, that there are no statistically significant dependencies between opinions on the importance of individual components to achieve market success by a new food product (NFP), and on the relationship between the perception of the NFP and the image of the offeror. Opinions on the impact of an offeror's image on the perception of an NFP are a feature that differentiates the factors indicating the success of NFPs in the case of three variables only.Originality/valueThe results obtained from the research have a cognitive and applicability value, characterized by originality. Until now, the role of innovative food products in creating their offerors' image has not been analyzed.

scholarly journals Cooperation between Medicine and Food Supervisory Agency (BPPOM) in Padang and Institutions of Food Processing of Medicinal Medicine and Cosmetics of Indonesian Ulama Council (LPPOM MUI) in West Sumatera Province Concerning the Halal Status of Packaged Food Products

2019 ◽  
Vol 6 (5) ◽  
pp. 136
Author(s):  
Dilla Ayuna Letri ◽  
Yaswirman Yaswirman ◽  
Zefrizal Nurdin
Keyword(s):  
Secondary Data ◽  
Food Product ◽  
Food Products ◽  
Primary Data ◽  
Research Approach ◽  
Cooperation Agreement ◽  
Post Market ◽  
Approach Method ◽  
Halal Food ◽  
Packaged Food

Indonesia is a country with muslim mayorities, therefore the state must protect the community to make ends meet, including of halal food according to the faith of every Muslim. In reality, many products in the community are not guaranteed with halal licence. In Indonesia, there is many packaged food products with unclear halal status, producer of these products is needed to be safe for consumption by all people, especially those who are Muslim. Writing this thesis uses an empirical juridical research approach method. The data collected is in the form of primary data obtained from related parties in the supervision of packaged food products, as well as secondary data obtained from primary, secondary and tertiary legal materials. From the results of the study it was found that the authority of the BPOM in conducting oversight of the halal packed food products contained in 2 (two) things, namely: supervision of pre-market and post market. The authority of LPPOM MUI in conducting supervision is carried out by Halal Auditors and Internal Halal Auditors in a company. Until now, BPOM still has not cooperated with LPPOM MUI or BPJPH as stated in a cooperation agreement. So that these agencies only work in accordance with the tasks specificly in the regulations made by their respective agencies and until now it is still difficult to create good coordination or cooperation, including in overseeing the halal of packed food product.

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