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Martindale, Wayne. "Using consumer surveys to determine food sustainability." British Food Journal 116, no. 7 (July 1, 2014): 1194–204. http://dx.doi.org/10.1108/bfj-09-2013-0242.
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Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings – The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food. Research limitations/implications – This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home. Practical implications – This research will guide future product development for frozen foods with regard to dietary planning and portion control. Social implications – The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices. Originality/value – This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.
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Siregar, Onan M., and Selwendri. "Development of frozen food Royal Food UMKM." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (December 12, 2019): 683–86. http://dx.doi.org/10.32734/abdimastalenta.v4i2.4209.
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Community service activities aim at increasing the competitiveness of fostered partners in dealing with market developments. The potential of developing frozen food UMKM products is still very open because it is very popular among many people in the City of Medan. Royal Food also experiences the same thing as most UKMKs in Medan, which generally have limited human resource quality of education. The workforce in UKMK is dominated by workers with low education and do not have good financial management and the low utilization of technology. This community service activity was carried out over a period of six months. Activities carried out in the form of socialization and counseling to partners, training in business development and marketing, safe and hygienic production practices and designing more attractive packaging, carrying out production and marketing to partner monitoring and evaluation. After getting a touch of good design, proper management, modernization of production equipment, attractive promotional media, UMKM Royal Food is able to experience business development with increasingly high sales and more competitive products.
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Pascoato de Oliveira, Thaise, Giseli Cristina Pante, Natara Fávaro Tosoni, Maria Josiane Sereia, and Bogdan Demczuk Júnior. "Characterization and application of blueberry pulp (Vaccinium sp.) fresh and powder in frozen yogurt." Revista Brasileira de Pesquisa em Alimentos 6, no. 3 (December 17, 2015): 23. http://dx.doi.org/10.14685/rebrapa.v6i3.3461.
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The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to meet consumer demand, differentiating products and services. Regular consumption of fermented foods like yogurt and frozen foods rich in antioxidants such as blueberries is recognized as beneficial to maintaining good health. This effect is attributed, in part, the lactic acid bacteria used in the preparation of frozen yogurt that has therapeutic properties and the presence of phenolic compounds present in blueberries, which counteract the effect of free radicals. Thus the aim of this study was to develop and characterize pulp added frozen yogurt blueberry and fresh powder. The yogurt made with frozens pulps were characterized and compared with a control formulation with added red dye Bordeaux. From the analyzes, it was concluded that the pulp of fresh blueberries showed levels of total phenolics and flavonoids in higher amounts in the pulp powder can be a viable alternative to coloring of in natura instead of artificial coloring.
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Singleton, Chelsea R., Yu Li, Angela Odoms-Young, Shannon N. Zenk, and Lisa M. Powell. "Change in Food and Beverage Availability and Marketing Following the Introduction of a Healthy Food Financing Initiative–Supported Supermarket." American Journal of Health Promotion 33, no. 4 (October 3, 2018): 525–33. http://dx.doi.org/10.1177/0890117118801744.
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Purpose: The Healthy Food Financing Initiative (HFFI) aims to expand access to healthy foods in low-resourced communities across the United States. This study examined changes in food and beverage availability and marketing in nearby small food stores after the opening of an HFFI-supported supermarket in a predominately low-income and African American community. Design: Natural experiment. Setting: Rockford, Illinois. Participants: A full audit was conducted of the small grocery and limited service stores located in a 1-mile radius around the new supermarket (N = 22) and a 1-square mile area within a nearby demographically matched comparison community (N = 18). Stores were audited in 2015 (1 month preopening) and 2016 (1 year afterward). Measures: Store characteristics, item availability, and interior and exterior promotions/advertisements were examined. Analysis: Difference-in-difference (DID) regression models assessed pre- and postintervention changes in availability and marketing between small food stores in the intervention and comparison communities. Results: The DID regression models indicated no difference between intervention and comparison communities with respect to changes in availability and marketing of all food items with the exception of frozen vegetables which had higher availability postintervention in the comparison community versus intervention (β for interaction term = .67; standard error: 0.33; P = .04). Conclusion: After the opening of the HFFI-supported supermarket, food and beverage availability and marketing in nearby small food stores did not change significantly. However, the wide range of staple foods offered by the supermarket contributed to the expansion of healthy food retail in the intervention community.
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Elobeid, Tahra, Ioannis Savvaidis, and Vijay Ganji. "Impact of food safety training on the knowledge, practice, and attitudes of food handlers working in fast-food restaurants." British Food Journal 121, no. 4 (April 1, 2019): 937–49. http://dx.doi.org/10.1108/bfj-01-2019-0066.
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Purpose In many developing countries, the main source of food related illness is the fast foods restaurants. Health inspections of fast-food restaurants may not be sufficient to ensure and enforce the food safety regulations. The purpose of this paper is to investigate the food safety knowledge, attitudes and practices (KAP) of fast food handlers in Qatar. Design/methodology/approach Data were collected from 102 fast-food handlers through a structured survey. The questionnaire comprised questions on food safety KAP. The association between scores for KAP among the food handlers was measured with Spearman’s rank correlation. Findings A significant direct association was found throughout the different criteria of food safety KAP. In total, 90 percent of fast food handlers had undergone formal training on food safety. Although fast food handlers thought they had overall good knowledge on food safety (93.9 percent), results showed that they had a poor knowledge on proper cleaning of equipment, cross-contamination, foodborne diseases, food danger zone and correct procedures for thawing of frozen food. Only (34.7 percent) of the food handlers correctly identified Salmonella as a food pathogen. Originality/value Based on the current findings, the authors believe that continuous food safety and hygiene training should be implemented in all food service operations especially in fast-food restaurants in Qatar to ensure that all food handlers have the knowledge and the skill to provide safe food.
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Oyarzabal, Omar A., Nicole M. Behnke, Mark A. Mozola, Wallace H. Andrews, Elliot T. Ryser, and Catherine W. Donnelly. "Validation of a Microwell DNA Probe Assay for Detection of Listeria spp. in Foods." Journal of AOAC INTERNATIONAL 89, no. 3 (May 1, 2006): 651–68. http://dx.doi.org/10.1093/jaoac/89.3.651.
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Abstract A new DNA hybridization assay in microwell format for detection of Listeria spp. in foods and environmental samples was developed. This assay uses Listeria-specific oligonucleotide probes labeled with horseradish peroxidase and a photometrically determined end point. Validation studies with 15 different food commodities and a variety of environmental sample types were conducted to compare the performance of this alternative test versus reference methods. Meats, seafood, dairy products, and vegetables comprised the categories of food tested. Food samples were inoculated at 2 levels and refrigerated or frozen for at least 72 h. Uninoculated (negative) control samples were included in each trial. Samples were enriched according to the procedure recommended by either the U.S. Food and Drug Administration (FDA) or the U.S. Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS). Samples enriched for 24 h were transferred to Oxford agar plates and incubated for 24 h. The surface of the plateswas then swabbed and any growth present was transferred to phosphate buffer solution for the performance of the DNA assay. A standard confirmation procedure was used to compare the number of positive samples obtained with the DNA method versus reference methods. Statistical analyses of the results indicate that the proposed alternative method performs equally to cultural referencemethods. TheDNAassay is able to detect as lowas 1 colony-forming unit of Listeria in a 25 g food sample, with results available as early as 48 h after the start of sample enrichment.
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Juck, Gregory, Verapaz Gonzalez, Ann-Christine Olsson Allen, Meredith Sutzko, Kody Seward, and Mark T. Muldoon. "Romer Labs RapidChek®Listeria monocytogenes Test System for the Detection of L. monocytogenes on Selected Foods and Environmental Surfaces." Journal of AOAC INTERNATIONAL 101, no. 5 (September 1, 2018): 1490–507. http://dx.doi.org/10.5740/jaoacint.18-0035.
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Abstract The Romer Labs RapidChek®Listeria monocytogenes test system (Performance Tested Method 011805) was validated against the U.S. Department of Agriculture-Food Safety and Inspection Service Microbiology Laboratory Guidebook (USDA-FSIS/MLG), U.S. Food and Drug Association Bacteriological Analytical Manual (FDA/BAM), and AOAC Official Methods of Analysis (AOAC/OMA) cultural reference methods for the detection of L. monocytogenes on selected foods including hot dogs, frozen cooked breaded chicken, frozen cooked shrimp, cured ham, and ice cream, and environmental surfaces including stainless steel and plastic in an unpaired study design. The RapidChek method uses a proprietary enrichment media system, a 44–48 h enrichment at 30 ± 1°C, and detects L. monocytogenes on an immunochromatographic lateral flow device within 10 min. Different L. monocytogenes strains were used to spike each of the matrixes. Samples were confirmed based on the reference method confirmations and an alternate confirmation method. A total of 140 low-level spiked samples were tested by the RapidChek method after enrichment for 44–48 h in parallel with the cultural reference method. There were 88 RapidChek presumptive positives. One of the presumptive positives was not confirmed culturally. Additionally, one of the culturally confirmed samples did not exhibit a presumptive positive. No difference between the alternate confirmation method and reference confirmation method was observed. The respective cultural reference methods (USDA-FSIS/MLG, FDA/BAM, and AOAC/OMA) produced a total of 63 confirmed positive results. Nonspiked samples from all foods were reported as negative for L. monocytogenes by all methods. Probability of detection analysis demonstrated no significant differences in the number of positive samples detected by the RapidChek method and the respective cultural reference method.
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Hobson, Allison, John M. Gonzalez, Travis O’Quinn, Elizabeth A. Boyle, J. Scott Smith, Faris A. Karim, Christopher I. Vahl, Robert Johnson, and Terry A. Houser. "Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon." Meat and Muscle Biology 3, no. 1 (2019): 356. http://dx.doi.org/10.22175/mmb2019.06.0020.
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Koontz, John L., Katherine M. Phillips, Kelli M. Wunderlich, Jacob Exler, Joanne M. Holden, Susan E. Gebhardt, and David B. Haytowitz. "Comparison of Total Folate Concentrations in Foods Determined by Microbiological Assay at Several Experienced U.S. Commercial Laboratories." Journal of AOAC INTERNATIONAL 88, no. 3 (May 1, 2005): 805–13. http://dx.doi.org/10.1093/jaoac/88.3.805.
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Abstract Analysis of total folate concentration measured by microbiological assay in a variety of foods submitted in a routine manner to experienced laboratories that regularly perform folate analysis on fee-for-service basis was evaluated. Homogenates of fresh strawberries, frozen spinach, orange juice, frozen meat and vegetable pizza, dry macaroni, and dried pinto beans were prepared and stored under conditions previously determined to maintain stability of folate content. An aliquot of each composite and of 3 certified reference materials were sent on each of 4 occasions to 4 laboratories. Results for macaroni and pizza, the only folic acid-fortified foods, had considerably lower between-laboratory variation (CVB) with CVB of 9–11% versus >45% for other foods. Mean total folate ranged from 14 to 279 μg/100 g for a mixed vegetable reference material, from 5 to 70 μg/100 g for strawberries, and from 28 to 81 μg/100 g for wholemeal flour. Only 1 laboratory reported using a tri-enzyme extraction, and all laboratories used folic acid fortified foods as internal control materials. Users of commercial total folate analysis should understand the uncertainty in values determined by microbiological assay, particularly for foods containing primarily naturally occurring folate, which may not be apparent when replicate samples are not submitted for analysis.
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Bres, Vanessa, Hua Yang, Ernie Hsu, Yan Ren, Ying Cheng, Michele Wisniewski, Maesa Hanhan, et al. "Atlas® Listeria monocytogenes LmG2 Detection Assay Using Transcription Mediated Amplification to Detect Listeria monocytogenes in Selected Foods and Stainless Steel Surface." Journal of AOAC INTERNATIONAL 97, no. 5 (September 1, 2014): 1343–58. http://dx.doi.org/10.5740/jaoacint.13-386.
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Abstract The Atlas Listeria monocytogenes LmG2 Detection Assay, developed by Roka Bioscience Inc., was compared to a reference culture method for seven food types (hot dogs, cured ham, deli turkey, chicken salad, vanilla ice cream, frozen chocolate cream pie, and frozen cheese pizza) and one surface (stainless steel, grade 316). A 125 g portion of deli turkey was tested using a 1:4 food:media dilution ratio, and a 25 g portion for all other foods was tested using 1:9 food:media dilution ratio. The enrichment time and media for Roka's method was 24 to 28 h for 25 g food samples and environmental surfaces, and 44 to 48 h for 125 g at 35 ± 2°C in PALCAM broth containing 0.02 g/L nalidixic acid. Comparison of the Atlas Listeria monocytogenes LmG2 Detection Assay to the reference method required an unpaired approach. For each matrix, 20 samples inoculated at a fractional level and five samples inoculated at a high level with a different strain of Listeria monocytogenes were tested by each method. The Atlas Listeria monocytogenes LmG2 Detection Assay was compared to the Official Methods of Analysis of AOAC INTERNATIONAL 993.12 method for dairy products, the U.S. Department of Agriculture, Food Safety and Inspection Service, Microbiology Laboratory Guidebook 8.08 method for ready-to-eat meat and environmental samples, and the U.S. Food and Drug Administration Bacteriological Analytical Manual, Chapter 10 method for frozen foods. In the method developer studies, Roka's method, at 24 h (or 44 h for 125 g food samples), had 126 positives out of 200 total inoculated samples, compared to 102 positives for the reference methods at 48 h. In the independent laboratory studies, vanilla ice cream, deli turkey and stainless steel grade 316 were evaluated. Roka's method, at 24 h (or 44 h for 125 g food samples), had 64 positives out of 75 total inoculated samples compared to 54 positives for the reference methods at 48 h. The Atlas Listeria monocytogenes LmG2 Detection Assay detected all 50 L. monocytogenes strains that encompassed 13 serotypes across the various lineages and none of the 30 exclusive organisms, including seven other Listeria species. The product consistency and kit stability studies revealed no statistical differences between the three lots tested or to the term of the shelf life. Finally, the robustness study demonstrated no statistical differences when samples were incubated at 33 ± 2°C or 37 ± 2°C, when enrichment aliquots were 1.3 mL or 1.7 mL, or when the samples were analyzed the same day or five days later. Overall the Atlas Listeria monocytogenes LmG2 Detection Assay is statistically equivalent to or better than the reference methods and is robust to the tested variations.
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Han, Kwang Hee. "A Study on Safety Enhancement of Frozen Food Delivery Service in Korea." Korean-Japanese Jounal of Economics and Management Studies 82 (February 28, 2019): 31–54. http://dx.doi.org/10.46396/kjem.82.2.
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Gao, Yanqing, and Joseph F. Guenthner. "The Global Demand For United States Frozen Potatoes in the Year 2000." HortTechnology 3, no. 2 (April 1993): 239–44. http://dx.doi.org/10.21273/horttech.3.2.239.
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An econometric model was developed to forecast the global demand for U.S. frozen potato products in the year 2000. Quantity-dependent demand equations were established for the U.S. retail market, the U.S. food service market, the Japanese market, and the rest of the world. It was estimated that total sales of U.S. frozen potato products will be 81.5 million cwt in 2000, a 33% increase from 1989. The domestic retail market is forecast to increase by 4%, and the food service market by 33%. Exports are expected to double 1989 volume, with a 30% increase in exports to Japan and a 264% growth in exports to the rest of the world.
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Tikhova, T. S., Valery A. Kaptsov, L. P. Korotich, A. G. Leksin, and A. V. Morgunov. "HYGIENIC ASSESSMENT OF THE THERMOS CAR FOR TRANSPORTING FOOD PRODUCTS." Hygiene and sanitation 98, no. 8 (October 28, 2019): 870–72. http://dx.doi.org/10.18821/0016-9900-2019-98-8-870-872.
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Recently, due to the increasing volume of traffic and the lack of specialized transport, new engineering solutions are being sought, one of which is the modernization of the existing fleet of thermos cars to extend their service life. The aim of this study was the hygienic assessment of the modernized thermos car model 16-6894 for its compliance with the current Rules for the carriage of perishable goods by rail. Perishable goods include food products requiring compliance with certain temperature and humidity conditions during storage and transportation. To confirm the compliance of the temperature in the thermos car with the requirements of sanitary and hygienic rules and regulations, a corresponding study was conducted. According to a special program, tests were carried out to determine the time of heating the air in a thermos car using a simulator of deep-frozen products (frozen water) in order to further establish the deadlines for transportation in the summer and transitional periods of the year. The result of the research was the development of computer software that allows predicting the timing of transportation of any frozen food for certain specified conditions.
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Yoder, Laura E., John G. Rehm, Hunter R. Smith, Daniel A. Tigue, Barney Wilborn, Amit Morey, Christy L. Bratcher, Eugene Blythe, and Jason T. Sawyer. "Evaluation of Simulated Shelf-Life Conditions for Food Service Applications on Chicken Tenderloins." Animals 11, no. 7 (July 7, 2021): 2028. http://dx.doi.org/10.3390/ani11072028.
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The objective of this study was to validate the shelf-life of marinated and frozen chicken tenderloins. Treatments were randomly assigned to the age of the tenderloins post-harvest, days aged (DA): DA4, DA5, DA6, DA7, and DA8. Microbial analyses were used to analyze the growth of aerobic, psychotropic, and lactobacilli bacteria to assess the shelf-life of bulk-packaged chicken tenderloins. Tenderloins were sampled fresh, then vacuum tumbled in a marinade. After marination, the tenderloins were sampled with the remaining tenderloins packaged and frozen (−25 °C). After freezing the chicken tenderloins were slacked in a refrigerated cooler (2.2 °C) for up to 132 h (h) and sampled at 36 h, then every 24 h following. After marination, each treatment significantly (p < 0.05) decreased in aerobic and psychotropic counts except DA4. During slacking, no treatment crossed the threshold of 106 CFU/mL (Log 6) set for this study. Though none crossed the threshold, treatments DA4, DA5, and DA6 had significant (p < 0.05) increases in aerobic bacteria after 7 days of age. The psychotropic bacteria continuously grew at each sampling period, with DA4 and DA5 surpassing the other treatments (p < 0.05) at 108 h and 132 h reaching 105 CFU/mL. Every treatment remained below the spoilage threshold, suggesting that this method of storage is suitable for chicken tenderloin shelf-life.
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HEDEEN, NICOLE. "Restaurant Policies and Practices for Serving Raw Fish in Minnesota." Journal of Food Protection 79, no. 10 (October 1, 2016): 1813–19. http://dx.doi.org/10.4315/0362-028x.jfp-16-164.
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ABSTRACT The number of restaurants serving sushi within Minnesota is continuously increasing. The practices and protocols of serving raw fish are complex and require detailed planning to ensure that food served to patrons will not cause illness. Although the popularity of sushi is increasing, there is a lack of research on food safety issues pertaining to preparation of raw fish and sushi rice. To address this gap, the Minnesota Department of Health Environmental Health Specialists Network Food program collected descriptive data on restaurant practices and policies concerning the service of raw fish and sushi rice in 40 Minnesota restaurants. At each restaurant, a specialist interviewed a restaurant manager, conducted an observation of the sushi prep areas in the restaurant kitchen, and reviewed parasite destruction letters and invoices from fish supplier(s). Over half of the restaurants (59%) were missing one or more of the parasite destruction letters from their fish supplier(s) guaranteeing that fish had been properly frozen to the time and temperature requirements in the Minnesota Food Code. A total of 42 parasite destruction letters from suppliers were observed; 10% were considered “adequate” letters. The majority of the letters were missing details pertaining to the types of fish frozen, the length of time fish were frozen, or details on what temperatures fish were held frozen or a combination of all three. Most restaurants were using time as a public health control for their sushi rice. For those restaurants using time as a public health control, 26% had a written procedure on-site, and approximately 53% were keeping track of time. Bare hand contact during sushi prep was observed in 17% of restaurants, and in more than 40% of the restaurants, at least one fish was mislabeled on the menu. Findings from this study indicate that many Minnesota restaurants are not complying with the Food Code requirements pertaining to parasite destruction for the service of raw fish or the use of time as a public health control for sushi rice.
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Smith-Kayode, O. "731 PB 501 INTERGRATING MICROWAVE FOOD PROCESSING INTO PLANTAIN UTILIZATION." HortScience 29, no. 5 (May 1994): 537f—537. http://dx.doi.org/10.21273/hortsci.29.5.537f.
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Plantain (Musa parasidiaca), a staple among estimated 70 million Africans and popular item in the tropics is emerging as specialty ethnic food product in developed countries. It is suitable as menu item for food service particularly in the ripe form when deep oil fried. The perishability of the fruit is a major constraint to wide spread use and distribution. To expand the utilization base in the food service industry, microwave heating process was applied to tempering and cooking of frozen pre-fried slices. The purpose of this is to determine the effect of the process on warmed over properties and acceptability of fried plantain. Large surface area and spherical shape were critical physical factors in the heating thus providing good quality product from taste, texture and appearance standpoint
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MELDRUM, R. J., D. TUCKER, R. M. M. SMITH, and C. EDWARDS. "Survey of Salmonella and Campylobacter Contamination of Whole, Raw Poultry on Retail Sale in Wales in 2003." Journal of Food Protection 68, no. 7 (July 1, 2005): 1447–49. http://dx.doi.org/10.4315/0362-028x-68.7.1447.
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A survey of the Salmonella and Campylobacter contamination of raw, whole chickens available to consumers in Wales was performed between March and December 2003. In total, 736 samples were taken, and overall contamination rates of 73.1% for Campylobacter and 5.7% for Salmonella were found. This survey follows a survey performed during 2001 to 2002 by Welsh local authorities and the National Public Health Service for Wales that established updated baseline rates for both pathogens in raw, whole chicken available to consumers in Wales. This survey indicated no difference in Campylobacter rates between fresh and frozen samples or between samples taken from retailers and local butchers, but significant differences existed in Salmonella rates between fresh and frozen samples and between those sampled from retailers and butchers, with frozen chickens and samples taken from retailers having significantly higher rates. However, the difference in Salmonella isolation rate between retailers and butchers was found to be due to the differences in the proportions of fresh and frozen chickens sampled from these locations, with a significantly higher number of frozen chickens (with a higher Salmonella rate) being sampled from retailers.
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Johnson, Ronald, John Mills, Jean-Louis Pittet, and Denise Hughes. "Comparative Evaluation of the VIDAS®Listeria monocytogenes Xpress (LMX) for the Detection of Listeria monocytogenes in a Variety of Foods." Journal of AOAC INTERNATIONAL 96, no. 2 (March 1, 2013): 229–41. http://dx.doi.org/10.5740/jaoacint.govval03.
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Abstract The VIDAS® Listeria monocytogenes Xpress (LMX) test is an enzyme-linked fluorescent immunoassay designed for use with the automated VIDAS or mini-VIDAS instruments for the specific detection of L. monocytogenes using a 26 h proprietary enrichment broth. The VIDAS LMX method was validated according to harmonized AOAC Research Institute (RI) and Official Methods of Analysis guidelines in both the AOAC Performance Tested MethodSM (PTM) and GovVal programs. In the PTM comparison studies, the VIDAS LMX method was compared to the U. S. Department of Agriculture-Food Safety and Inspection Service Microbiology Laboratory Guidebook, the U. S. Food and Drug Administration Bacteriological Analytical Manual, and AOAC Official Methods. The comparative food studies consisted of two main parts: internal testing and AOAC independent laboratory testing, which included seven food matrixes (deli ham, processed cheese, vanilla ice cream, cooked shrimp, smoked white fish, frozen spinach, and peanut butter). As part of the AOAC RI GovVal program, the VIDAS LMX method was compared to the Health Canada MFHPB-30 method for the detection of L. monocytogenes in five ready-to-eat (RTE) meats (hot dogs, deli turkey, deli ham, fermented sausage, and liver paté). Twenty replicates of each inoculation level and five uninoculated controls were evaluated in each study. The LMX method also included the use of chromogenic media, chromID™ Ottaviani Agosti agar and chromID™ L. mono. agar, for confirmation of LMX presumptive results. In both the PTM and GovVal evaluations, there were no significant differences in the Chi-square values for the LMX method when compared to reference methods. The additional parameters tested in the PTM evaluation (inclusivity, exclusivity, ruggedness, stability, and lot-to-lot) satisfied the AOAC RI performance requirements. In both the PTM and GovVal validation studies, the VIDAS LMX method demonstrated reliability as a rapid qualitative method for next-day detection of L. monocytogenes in a variety of foods, including RTE meats.
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Kabinlapat, Panravee, and Siriluck Sutthachai. "An application of activity-based costing in the chicken processing industry: a case of joint products." International Food and Agribusiness Management Review 20, no. 1 (February 7, 2017): 85–97. http://dx.doi.org/10.22434/ifamr2016.0017.
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A great deal of research has been presented on the application of activity-based costing (ABC) in the manufacturing and service industries. In the field of agribusiness, which focuses uniquely on joint products, few studies exist that illustrate applications of ABC. This research has therefore applied ABC to a food company, concentrating on fresh and frozen chicken processing production. The basic process of ABC, based upon five steps, was applied and demonstrated the difficulties in applying cost data collection, identifying activity and cost drivers, as well as collecting driver data. The results also revealed significant differences in unit costs derived by ABC and the company’s existing cost system, particularly within frozen food products. This may suggest the possibility of distorted cost allocations within the company’s current costing system.
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MELDRUM, R. J., D. TUCKER, and C. EDWARDS. "Baseline Rates of Campylobacter and Salmonella in Raw Chicken in Wales, United Kingdom, in 2002." Journal of Food Protection 67, no. 6 (June 1, 2004): 1226–28. http://dx.doi.org/10.4315/0362-028x-67.6.1226.
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The Public Health Laboratory Service in Wales, in cooperation with local authorities and the Food Standards Agency Wales, carried out a survey to establish baseline figures for the contamination of raw retail chicken with Salmonella and Campylobacter available within Wales, a devolved part of the United Kingdom with a population of ~3 million. Seven hundred thirty-nine samples were obtained between November 2001 and December 2002. Overall, 71% of samples were contaminated with Campylobacter, and 8% were contaminated with Salmonella. There were no significant differences between fresh and frozen carcasses and between samples taken from retailers or butchers. There was seasonal variation in the level of Campylobacter contamination of fresh chicken, with a peak in June and the lowest positive rates in January, March, and December. There was no similar peak observed in frozen samples or for Salmonella.
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Phipps, Etienne J., Samantha L. Wallace, Shana D. Stites, Nadine Uplinger, S. Brook Singletary, Lacy Hunt, Saul Axelrod, Karen Glanz, and Leonard E. Braitman. "Using rewards-based incentives to increase purchase of fruit and vegetables in lower-income households: design and start-up of a randomized trial." Public Health Nutrition 16, no. 5 (November 20, 2012): 936–41. http://dx.doi.org/10.1017/s1368980012004934.
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AbstractObjectiveTo report the design and baseline results of a rewards-based incentive to promote purchase of fruit and vegetables by lower-income households.DesignA four-phase randomized trial with wait-listed controls. In a pilot study, despite inadequate study coupon use, purchases of fresh fruit (but not vegetables) increased, but with little maintenance. In the present study, credits on the study store gift card replace paper coupons and a tapering phase is added. The primary outcome is the number of servings of fresh and frozen fruit and vegetables purchased per week.SettingA large full-service supermarket located in a predominantly minority community in Philadelphia, Pennsylvania, USA.SubjectsFifty-eight households, with at least one child living in the home.ResultsDuring the baseline period, households purchased an average of 3·7 servings of fresh vegetables and an average of less than 1 serving of frozen vegetables per week. Households purchased an average of 1·9 servings of fresh fruit per week, with little to no frozen fruit purchases. Overall, the range of fresh and frozen produce purchased during this pre-intervention period was limited.ConclusionsAt baseline, produce purchases were small and of limited variety. The study will contribute to understanding the impact of financial incentives on increasing the purchases of healthier foods by lower-income populations.
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Watson, Wendy L., Kathy Chapman, Lesley King, Bridget Kelly, Clare Hughes, Jimmy Chun Yu Louie, Jennifer Crawford, and Timothy P. Gill. "How well do Australian shoppers understand energy terms on food labels?" Public Health Nutrition 16, no. 3 (March 30, 2012): 409–17. http://dx.doi.org/10.1017/s1368980012000900.
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AbstractObjectiveTo investigate nutrition literacy among adult grocery buyers regarding energy-related labelling terms on food packaging.DesignQualitative interviews and quantitative surveys to determine shoppers’ understanding of energy terms (‘energy’, ‘calories’ and ‘kilojoules’) and how energy terms affect perceptions of healthiness and intentions to purchase breakfast cereals, muesli bars and frozen meals.SettingIndividual in-depth interviews and surveys in two metropolitan supermarkets, Sydney, Australia.SubjectsAustralian adults (interview n 40, survey n 405) aged 18–79 years.ResultsThe relationship between energy and perceived healthiness of food varied by product type: higher energy breakfast cereals were perceived to be healthier, while lower energy frozen meals were seen as healthier choices. Likewise, intentions to purchase the higher energy product varied according to product type. The primary reason stated for purchasing higher energy products was for sustained energy. Participants from households of lower socio-economic status were significantly more likely to perceive higher energy products as healthier. From the qualitative interviews, participants expressed uncertainty about their understanding of kilojoules, while only 40 % of participants in intercept surveys correctly answered that kilojoules and calories measured the same thing.ConclusionsAustralian consumers have a poor understanding of energy and kilojoules and tend to perceive higher energy products as healthier and providing sustained energy. This has implications regarding the usefulness of industry front-of-pack labelling initiatives and quick service restaurant menu labelling that provides information on energy content only. Comprehensive and widely communicated education campaigns will be essential to guide consumers towards healthier choices.
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Kable, Mary, Elizabeth Chin, Liping Huang, Charles Stephensen, and Danielle Lemay. "Association of Estimated Daily Lactose Consumption, Lactase Persistence Genotype (rs4988235), and Gut Microbiota in Healthy U.S. Adults." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1566. http://dx.doi.org/10.1093/cdn/nzaa062_023.
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Abstract Objectives Lactase persistence (LP) is a heritable trait in which lactose can be digested into adulthood. Lactase non-persisters (LNP) who consume lactose may experience microbial adaptations in response to the undigested lactose. The objective of this study was to determine the interaction between lactose consumption, LP genotype and gut microbiota in an observational cross-sectional study of healthy U.S. adults. Methods ASA24 dietary data and stool samples were collected from healthy U.S. adults genotyped for the lactase persistence SNP ID: rs4988235 (n = 280). Lactose was estimated by matching ASA24-reported foods to foods in the Nutrition Coordinating Center Food and Nutrient Database. The 16S rRNA V4/V5 region, amplified from bacterial DNA extracted from each frozen stool sample, was sequenced using Illumina MiSeq (300bp PE) and analyzed using Qiime 2 (v 2019.10). Bacterial sequence counts present at greater than 0.1% of the total data set were analyzed using DESeq2 and LEfSe. Taxa that were differentially abundant by both analyses at the family or genus level are reported here. Results On average 246 ng/uL (3.9 – 646.5ng/uL) DNA was obtained from each sample, yielding 21,470 sequences (10,122 – 56,837). LP genotypes were unevenly distributed by ethnicity and Clostridium (family Lachnospiraceae) was significantly enriched in Asian ethnicities. Therefore, only Caucasian and Hispanic participants were grouped as LP (AA or AG genotype) or LNP (GG genotype) for further analysis. The abundance of Roseburia and family Lachnospriaceae was higher in the upper (>12.4g), relative to lower (< 5.78g), tertile of lactose consumption in LNP adults, but not in LP. Conclusions Increased abundance of Roseburia, a microbe capable of utilizing lactose, in LNP individuals consuming >12.4 g lactose/day suggests that this genus may metabolize lactose in LNP adults. Funding Sources The California Dairy Research Foundation and the United States Department of Agriculture, Agricultural Research Service.
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ENTIS, PHYLLIS. "Validation of the ISO-GRID® 2-Day Rapid Screening Method for Detection of Salmonella spp. in Egg Products." Journal of Food Protection 59, no. 5 (May 1, 1996): 555–58. http://dx.doi.org/10.4315/0362-028x-59.5.555.
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A comparative study was carried out in three laboratories to evaluate the performance in egg products of the ISO-GRID® rapid Salmonella method (Official Method #991.12 of AOAC International against the U.S. Department of Agriculture, Agriculture Marketing Service (USDA/AMS Salmonella method. Both methods performed identically in both frozen, liquid, and dried egg products. As a result of this study, the ISO-GRID® Salmonella method was accepted by USDA/AMS as a valid method for the detection of Salmonella spp. in egg products.
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PORTO-FETT, ANNA C. S., MICHELLE OLIVER, MARCIAUNA DANIEL, BRADLEY A. SHOYER, LAURA J. STAHLER, LAURA E. SHANE, LAMIN S. KASSAMA, ARMITRA JACKSON-DAVIS, and JOHN B. LUCHANSKY. "Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin–Producing Cells of Escherichia coli in Meatballs." Journal of Food Protection 79, no. 5 (May 1, 2016): 723–31. http://dx.doi.org/10.4315/0362-028x.jfp-15-427.
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ABSTRACT We investigated the effects of deep-frying or oven cooking on inactivation of Shiga toxin–producing cells of Escherichia coli (STEC) in meatballs. Finely ground veal and/or a finely ground beef-pork-veal mixture were inoculated (ca. 6.5 log CFU/g) with an eight-strain, genetically marked cocktail of rifampin-resistant STEC strains (STEC-8; O111:H, O45:H2, O103:H2, O104:H4, O121:H19, O145:NM, O26:H11, and O157:H7). Inoculated meat was mixed with liquid whole eggs and seasoned bread crumbs, shaped by hand into 40-g balls, and stored at −20°C (i.e., frozen) or at 4°C (i.e., fresh) for up to 18 h. Meatballs were deep-fried (canola oil) or baked (convection oven) for up to 9 or 20 min at 176.7°C (350°F), respectively. Cooked and uncooked samples were homogenized and plated onto sorbitol MacConkey agar with rifampin (100 μg/ml) followed by incubation of plates at 37°C for ca. 24 h. Up to four trials and three replications for each treatment for each trial were conducted. Deep-frying fresh meatballs for up to 5.5 min or frozen meatballs for up to 9.0 min resulted in reductions of STEC-8 ranging from ca. 0.7 to ≥6.1 log CFU/g. Likewise, reductions of ca. 0.7 to ≥6.1 log CFU/g were observed for frozen and fresh meatballs that were oven cooked for 7.5 to 20 min. This work provides new information on the effect of prior storage temperature (refrigerated or frozen), as well as subsequent cooking via deep-frying or baking, on inactivation of STEC-8 in meatballs prepared with beef, pork, and/or veal. These results will help establish guidelines and best practices for cooking raw meatballs at both food service establishments and in the home.
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Miller, Steven R., and William A. Knudson. "Nutrition and Cost Comparisons of Select Canned, Frozen, and Fresh Fruits and Vegetables." American Journal of Lifestyle Medicine 8, no. 6 (February 27, 2014): 430–37. http://dx.doi.org/10.1177/1559827614522942.
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A common call to action for addressing public health concerns of both obesity and hunger is improving access to and consumption of fruits and vegetables. Previous research has examined the nutritional merits of fresh, frozen, and canned fruits and vegetables. However, there are limited data on the cost-effectiveness of fresh compared with processed—that is, canned and frozen—food. This study examined the nutrition delivered in 8 common vegetables and 10 common fruits across multiple packaging options (fresh, frozen, and canned) relative to average costs. A method of scoring based on nutrient intake recommendations was used to calculate the nutrients per calorie, and average costs were obtained from the US Department of Agriculture’s Economic Research Service. Nutrient scores for the vegetables were similar across the 3 packaging options, whereas canned vegetables had a lower cost per edible cup compared with frozen and fresh. Nutrient scores were variable for the fruits across the 3 packaging options, and canned fruits were either lower or comparably priced per edible cup. The evidence from this study suggests that fruits and vegetables packaged as frozen or canned are cost-effective and nutritious options for meeting daily vegetable and fruit recommendations in the context of a healthy diet.
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Kurnia, Ari, Nurul Asiah, Laras Cempaka, and Tri Pujadi Susilo. "Pemanfaatan Jejaring Sosial dalam Mencari Referensi Resep Makanan Pendamping ASI bagi Working Mom." Indonesian Journal for Social Responsibility 2, no. 2 (December 29, 2020): 43–50. http://dx.doi.org/10.36782/ijsr.v2i2.21.
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The babies are six months and over enter the fulfillment phase of complementary food. Working Mom often has difficulty in preparing the child's food, due to limited time and knowledge of food recipes, so using frozen food is an easy way to provide food. Apart from being considered more economical, cleanliness is also more guaranteed, and the most important thing is that nutrition is fulfilled and fresh when consumed even though you have to struggle with time. The purpose of this Community Service is to educate working mom in utilizing social media as a means of finding information, as well as a verified, trusted source. The method used was a Focus Group Discussion (FGD) with approximately 30 participants from the Mom Blogger Community and the City of Pelangi in Pancoran, South Jakarta. The FGD’s result, the Working Mom utilizes social media because of their network and the ease of making food, no longer looking for trusted sources because of their lack of understanding in using smartphones, so that even though the making of MPASI recipes is accessed through a number of mass media and social media, it is necessary to consider, composition, material handling, processing techniques, sanitation and
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Nguyen, Quynhanh, Ying Li, Jaspreet Ahuja, and Pamela Pehrsson. "Challenges and Application of IngID, a Framework for Parsing and Systematic Reporting of Ingredients Used in Commercially Packaged Foods." Current Developments in Nutrition 5, Supplement_2 (June 2021): 600. http://dx.doi.org/10.1093/cdn/nzab044_031.
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Abstract Objectives The purpose is to describe the IngID's challenges and application of the development process. Methods Ingredient lists were mainly obtained from BFPD for top sellers of each food category. Manufacturer's and third-party websites were used if the ingredients from BFPD were not available. Ingredient lists were then compiled and parsed using a custom program in R, a software application. The program identified unmatched parentheses where numbers of open and closed parentheses were not matched. Another step involved in parsing ingredients from ingredient lists on the labels was manually developing replacement files for ingredient clarification. After parsing and assigning preferred descriptors (PDs), the PDs were then assigned Broader Term (BT) based on types or functions such as sweeteners, pertinent to specific research questions. Results Challenges during the process included missing parentheses and complicated ingredient lists especially in Frozen and Refrigerated Entrees and Snack bars categories. There were ∼710 ingredient lists in these 3 categories with unmatched parentheses. Assigning BTs could be difficult as one PD can be assigned different BTs; potato starch could be assigned as a starch, stabilizer, or thickener. An example of IngID's application was assigning BTs for types of sweeteners. There were 101 different sweeteners which were assigned to 4 different BTs: nutritive and non-nutritive sweeteners, reduced-calorie sweeteners, and fruit-juice concentrates. Conclusions The IngID program is still evolving, especially with respect to automation of some of the pre-processing steps to save time and avoid human errors. Once fully developed, IngID will help identify and report commercial ingredients, and will be useful for developing artificial intelligence tools, research, and food ontology. Funding Sources Agricultural Research Service, U.S. Department of Agriculture.
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Lucas, Patricia J., Tricia Jessiman, and Ailsa Cameron. "Healthy Start: The Use of Welfare Food Vouchers by Low-Income Parents in England." Social Policy and Society 14, no. 3 (February 20, 2015): 457–69. http://dx.doi.org/10.1017/s1474746415000020.
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The Healthy Start scheme provides food welfare to pregnant women and children under four years old in the UK. The Government provides vouchers to families living on a low income that can be exchanged for infant formula, plain cow's milk and fresh or frozen fruit and vegetables. This article reports on a qualitative study of parents using Healthy Start in England. Interviews were conducted with 107 parents from thirteen areas in England. Most found the scheme easy to use, but some vulnerable groups were unable to access the scheme. The vouchers provided a vital source of food at times of crisis, and put purchase of fruit and vegetables within reach for some. Parents reduced stigma by using self-service tills and by only visiting retailers known to accept the vouchers. Healthy Start provides additional protection by sitting outside of other social security benefits. To continue to provide this essential protection, their value should be reviewed and increased.
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JACKSON, TIMOTHY C., MARGARET D. HARDIN, and GARY R. ACUFF. "Heat Resistance of Escherichia coli O157:H7 in a Nutrient Medium and in Ground Beef Patties as Influenced by Storage and Holding Temperatures." Journal of Food Protection 59, no. 3 (March 1, 1996): 230–37. http://dx.doi.org/10.4315/0362-028x-59.3.230.
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Stationary-phase cultures of Escherichia coli O157:H7 were inoculated into tryptic soy broth, sealed in vials, and stored at −18°C for 1, 8, and 15 days, or 3 or 15°C for 3, 6, and 9 h. Thermal resistance was determined at 55°C. Each storage treatment was repeated with additional holding at 23 or 30°C for 1, 2, 3, or 4 h prior to heating to simulate potential temperature abuse during handling. Cultures under treatments enabling the growth of E. coli O157:H7 were generally more heat sensitive than those held at temperatures which restricted growth or enabled growth to stationary phase. Cultures stored frozen (−18°C) without holding at elevated temperatures had greater heat resistance than those stored under refrigeration (3°C) or at 15°C. Subsequent holding of frozen cultures at 23 or 30°C resulted in a decrease in heat resistance. To determine whether these responses would be observed under typical commercial preparation procedures, ground beef patties were inoculated with E. coli O157:H7 and stored at 3 or 15°C for 9 h or at −18°C for 8 d and then held at 21 or 30°C for 0 or 4 h. Patties were grilled to an internal temperature of 54.4°C (130°F), 62.8°C (145°F), or 68.3°C (155°F). Cultures were most resistant in frozen patties, while cultures in patties stored at 15°C were the most heat sensitive. Holding patties at 21 or 30°C prior to grilling resulted in increased sensitivity. Storage and holding temperatures similar to those encountered in food service may influence the ability of E. coli O157:H7 to survive heat treatments.
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HUANG, YUNLE, VINAYAK GHATE, LESLIE PHUA, and HYUN-GYUN YUK. "Prevalence of Salmonella and Vibrio spp. in Seafood Products Sold in Singapore." Journal of Food Protection 75, no. 7 (July 1, 2012): 1320–23. http://dx.doi.org/10.4315/0362-028x.jfp-12-007.
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Foodborne hazards in seafood have only recently received increased attention in Singapore since the illness outbreak in 2009 that was associated with consumption of Indian rojak (a traditional salad of fruits, vegetables, and seafood). The microbiological quality of seafood must be evaluated for assurance of food safety. The aim of this study was to evaluate the microbiological quality and to determine the prevalence of Salmonella and Vibrio spp. in seafood sold in Singapore. A total of 116 samples (41 prawn, 44 shellfish, and 31 fishball samples) were collected from major supermarkets and wet markets in Singapore. The mesophilic and psychrotrophic bacterial counts for prawn, shellfish, and fishballs were 2 to 7 log CFU/g. One Salmonella Lexington strain was isolated from a thawed-frozen shellfish product and two Vibrio parahaemolyticus strains were isolated from commercial fishball and shrimp meat products. Thus, seafood sold in Singapore has the potential to be contaminated with Vibrio spp. and Salmonella, and proper handling at food service establishments is required to ensure food safety. Effective control measures also are needed to prevent cross-contamination during postharvest seafood processing.
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VADHANASIN, SUMONTHA, AROON BANGTRAKULNONTH, and THANED CHIDKRAU. "Critical Control Points for Monitoring Salmonellae Reduction in Thai Commercial Frozen Broiler Processing." Journal of Food Protection 67, no. 7 (July 1, 2004): 1480–83. http://dx.doi.org/10.4315/0362-028x-67.7.1480.
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Since 1998, pathogen reduction regulations for poultry have been enforced through the Food Safety and Inspection Service of the U.S. Department of Agriculture and through hazard analysis critical control point evaluation. This enforcement has focused attention on pathogen control and sanitation in the United States and in other countries, including Thailand. The objective of this study was to evaluate reduction in salmonellae achieved by Thai commercial exporters of frozen broiler chickens. A total of 188 broiler samples and 56 water overflows from two chillers were collected from nine processing lines of frozen broiler exporters at four identified critical control points (CCPs): CCP1, washing; CCP2, chilling; CCP3, deboning; and CCP4, packing. Samples were screened for salmonellae by enzyme-linked immunosorbent assay, and bacterial identification was confirmed through biochemical and serological patterns. The overall prevalence of Salmonella was 24.6% (60 of 244 samples), with 12 serovars identified. Salmonella Albany was predominant (33.3%, 20 of 60 samples). Salmonella prevalence was 20.0% (6 of 30 samples) prior to CCP1 and was 12.5% (4 of 32), 22.7% (15 of 66), 33.3% (10 of 30), and 23.3% (7 of 30) after CCP1, CCP2, CCP3, and CCP4, respectively. The critical limit was 20% positive samples, and three CCPs failed to meet standards. Three corrective interventions were used at CCP2: 30 mg/liter hydrogen peroxide, 0.5% peracetic acid, and 125 mg/liter ozone. After these interventions, 65 broiler samples were collected for analysis of Salmonella prevalence. Results were compared with those obtained after chlorine was applied individually as a control. The Salmonella prevalences after intervention treatments were 16.0% (4 of 25), 5.0% (1 of 20), and 15.0% (3 of 20) after hydrogen peroxide, peracetic acid, and ozone treatments, respectively. All values were below the 20% critical limit, and the application of 0.5% peracetic acid produced significantly lower prevalences (P < 0.05). Repeated sampling after 1 to 4 months indicated that sanitation at these three plants was inconsistent (P < 0.05).
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Hoffman, Mark S. "NCR 7824 Scanner/Scale: An Ergonomic Solution for the Retail Checkout Environment." Proceedings of the Human Factors Society Annual Meeting 32, no. 11 (October 1988): 714–18. http://dx.doi.org/10.1518/107118188786762397.
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Barcode scanning has been instrumental in increasing user productivity and has expanded the capture of product information, and inventory control. The Human Factors Group in NCR has been a major contributor to the design of scanners. The 7824 Scanner/Scale was introduced in 1986. It was designed to provide an ergonomic solution to excessive lifting to weigh produce and meats during the transaction process. This product filled a growing market in customer service; that is to weigh produce and frozen meats within the transaction process rather than require customers to purchase prepackaged fresh foods. The success of the 7824 exceeded expectations because of the influence of ergonomics on market demand. Throughput performances for weighed items improved from 2.1 to 3.4 seconds per item, depending upon workstation configurations. Improvements in throughput are attributed to reductions in physical and psychological workload.
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PRUETT, W. PAYTON, TIMOTHY BIELA, CHARLES P. LATTUADA, PETER M. MROZINSKI, W. MARK BARBOUR, RUSSELL S. FLOWERS, WILLIAM OSBORNE, et al. "Incidence of Escherichia coli O157:H7 in Frozen Beef Patties Produced over an 8-Hour Shift†." Journal of Food Protection 65, no. 9 (September 1, 2002): 1363–70. http://dx.doi.org/10.4315/0362-028x-65.9.1363.
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A ground beef patty processor detected Escherichia coli O157:H7 in five production lots during routine testing with polymerase chain reaction (PCR) technology. This finding stimulated research to determine the incidence and potential entry points of the pathogen during processing. One of these lots (53,960 kg) was divided into 71 pallets (760 kg each) of food service ground beef patties. Ten cartons (19 kg each) were removed from each pallet, for a total of 710 cartons. Four patties were taken from each carton and subdivided to provide comparable samples for E. coli O157:H7 analyses by three different laboratories. Two laboratories employed different immunoassay tests, and one used PCR to screen samples. One sample set was analyzed for aerobic plate, coliform, and E. coli Biotype I counts to determine if any relationship existed between these microbial groups and the incidence of E. coli O157:H7. For 73 samples, presumptive positive results for E. coli O157:H7 were obtained by one or more methods. For 48 of these 73 samples, positive results for the pathogen were culture confirmed. The largest number (29) of culture-confirmed positive E. coli O157:H7 results were detected by PCR. Most positive results were obtained during a short segment of processing. All culture-confirmed E. coli O157:H7 strains were further characterized by two genetic subtyping techniques, resulting in two to four different patterns, depending on the subtyping procedure employed. For any sample tested, the aerobic plate count was <3.0 log CFU/g, and coliform and E. coli Biotype I counts were ≤1.00 log CFU/g. The results of this study suggest that most positive samples were associated with a contaminated batch of raw material introduced just before the 1725- to 1844-h processing segment. These results also indicate that more aggressive sampling plans and genetic screening technologies such as PCR may be used to better detect low levels of E. coli O157:H7 in ground beef products.
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JOHNSTON, JOHN, RANDOLPH DUVERNA, MICHAEL WILLIAMS, RITA KISHORE, CATALINA YEE, and JOHN JAROSH. "Investigating the Suitability of Semicarbazide as an Indicator of Preharvest Nitrofurazone Use in Raw Chicken." Journal of Food Protection 83, no. 8 (April 6, 2020): 1368–73. http://dx.doi.org/10.4315/jfp-20-090.
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ABSTRACT Semicarbazide (SEM) is the U.S. Food and Drug Administration's official marker for nitrofurazone use in food animals. The U.S. Department of Agriculture Food Safety and Inspection Service conducted a study to evaluate the source of SEM that was identified by a U.S. trading partner in a subset of chicken samples presented for inspection, even though nitrofurazone has been banned from use in U.S. food-producing animals since 2002. The study design included analyses to detect and quantify total and bound SEM in chicken collected from the eight U.S. establishments that were associated with the reported detection of SEM. Samples were collected immediately following evisceration, chilling, and cutting carcass into parts (cut-up). Although antimicrobial interventions (processes to reduce pathogen concentrations) are typically used at all three of these processing steps, the product contact time during chilling is significantly longer (hours versus seconds) than during evisceration and cut-up. In addition, parts were analyzed after 0, 10, 20, and 30 days of frozen storage. No postevisceration samples tested positive for SEM; however, most samples collected postchilling and after cut-up tested positive. The absence of SEM in postevisceration samples and detection in the subsequent postchilling samples and after the cut-up samples suggest that the detection of SEM in the sampled products is not indicative of preharvest nitrofurazone use and may be a result of postharvest processing in these establishments. HIGHLIGHTS
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INGHAM, STEVEN C., RISHI K. WADHERA, MELODY A. FANSLAU, and DENNIS R. BUEGE. "Growth of Salmonella Serovars, Escherichia coli O157:H7, and Staphylococcus aureus during Thawing of Whole Chicken and Retail Ground Beef Portions at 22 and 30°C." Journal of Food Protection 68, no. 7 (July 1, 2005): 1457–61. http://dx.doi.org/10.4315/0362-028x-68.7.1457.
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Food regulatory agencies advise against thawing frozen meat and poultry at room temperature. In this study, whole chickens (1,670 g) and ground beef (453 and 1,359 g) were inoculated with Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus on the surface (all products) and in the center (ground beef). After freezing at −20°C for 24 h, products were thawed at 22 or 30°C for 9 h. Pathogen growth was predicted using product time and temperature data and growth values from the U.S. Department of Agriculture Agricultural Research Service Pathogen Modeling Program 7.0 predictive models of pathogen growth. No pathogen growth was predicted for whole chicken or 1,359 g of ground beef thawed at 30°C or 453 g of ground beef thawed at 22°C. Growth (≤5 generations) was predicted for 453 g of ground beef at 30°C. Inoculation study data corroborated the predictions. No growth occurred on whole chickens or 1,359-g portions of ground beef thawed at 30°C for 9 h. Pathogen numbers increased an average of 0.2 to 0.5 log on the surface of 453-g ground beef portions thawed for 9 h at 22 or 30°C. Our results suggest that thawing ≥1,670 g of whole chicken at ≤30°C for ≤9 h and thawing >453 g ground beef portions at ≤22°C for ≤9 h are not particularly hazardous practices. Thawing smaller portions at higher temperatures and/or for longer times cannot be recommended, however. Use of values derived from the Pathogen Modeling Program 7.0 model provided realistic predictions of pathogen growth during thawing of frozen ground beef and chicken.
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Bird, Charles B., Rebecca J. Hoerner, Lawrence Restaino, G. Anderson, W. Birbari, L. Bodra, D. Brookman, et al. "Reveal 8-Hour Test System for Detection of Escherichia coli O157:H7 in Raw Ground Beef, Raw Beef Cubes, and Iceberg Lettuce Rinse: Collaborative Study." Journal of AOAC INTERNATIONAL 84, no. 3 (May 1, 2001): 719–36. http://dx.doi.org/10.1093/jaoac/84.3.719.
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Abstract Five different food types were analyzed by the Reveal for E. coli O157:H7 8-Hour Test System (Reveal 8) and either the U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM) culture method or the U.S. Department of Agriculture Food Safety Inspection Service (FSIS) culture method for the presence of E. coli O157:H7. A total of 27 laboratories representing academia and private industry in the United States and Canada participated. Food types were inoculated with E. coli O157:H7 at 2 different levels: a high level where predominantly positive results were expected, and a low level where fractional recovery was anticipated. During this study, 1110 samples and controls were analyzed by both the Reveal 8 and by BAM or FSIS by each of the collaborators (2220 samples in total). For each set of samples, 740 were artificially inoculated with E. coli O157:H7, and 370 were uninoculated controls. The Reveal 8 detected 528 presumptive positives of which 487 were confirmed positive by the BAM culture method. In comparison, BAM and FSIS detected 489 of the 740 artificially contaminated samples as positive. In an additional in-house study performed only on chilled and frozen raw ground beef, 240 artificially inoculated samples were analyzed by both the Reveal 8 and by FSIS. The Reveal 8 detected and confirmed 104 samples as positive compared to 79 confirmed positive by FSIS.
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DONADO-GODOY, PILAR, VIVIANA CLAVIJO, MARIBEL LEÓN, ALEJANDRA AREVALO, RICARDO CASTELLANOS, JOHAN BERNAL, MC ALLISTER TAFUR, et al. "Counts, Serovars, and Antimicrobial Resistance Phenotypes of Salmonella on Raw Chicken Meat at Retail in Colombia." Journal of Food Protection 77, no. 2 (February 1, 2014): 227–35. http://dx.doi.org/10.4315/0362-028x.jfp-13-276.
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The objective of this study was to determine Salmonella counts, serovars, and antimicrobial-resistant phenotypes on retail raw chicken carcasses in Colombia. A total of 301 chicken carcasses were collected from six departments (one city per department) in Colombia. Samples were analyzed for Salmonella counts using the most-probable-number method as recommended by the U.S. Department of Agriculture, Food Safety Inspection Service protocol. A total of 378 isolates (268 from our previous study) were serotyped and tested for antimicrobial susceptibility. The overall Salmonella count (mean log most probable number per carcass ± 95% confidence interval) and prevalence were 2.1 (2.0 to 2.3) and 37%, respectively. There were significant differences (P < 0.05) by Salmonella levels (i.e., counts and prevalence) by storage temperature (i.e., frozen, chilled, or ambient), retail store type (wet markets, supermarkets, and independent markets), and poultry company (chicken produced by integrated or nonintegrated company). Frozen chicken had the lowest Salmonella levels compared with chicken stored at other temperatures, chickens from wet markets had higher levels than those from other retail store types, and chicken produced by integrated companies had lower levels than nonintegrated companies. Thirty-one Salmonella serovars were identified among 378 isolates, with Salmonella Paratyphi B tartrate-positive (i.e., Salmonella Paratyphi B dT+) the most prevalent (44.7%), followed by Heidelberg (19%), Enteritidis (17.7%), Typhimurium (5.3%), and Anatum (2.1%). Of all the Salmonella isolates, 35.2% were resistant to 1 to 5 antimicrobial agents, 24.6% to 6 to 10, and 33.9% to 11 to 15. Among all the serovars obtained, Salmonella Paratyphi B dT+ and Salmonella Heidelberg were the most antimicrobial resistant. Salmonella prevalence was determined to be high, whereas cell numbers were relatively low. These data can be used in developing risk assessment models for preventing the transmission of Salmonella from chicken to humans in Colombia.
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Dahlia, Mutiara, and Cucu Cahyana. "Developing Cassava Based Frozen Products to Increase Housewife’s Income in Benda Baru Village, South Tangerang." Jurnal Pemberdayaan Masyarakat Madani (JPMM) 5, no. 1 (June 8, 2021): 47–60. http://dx.doi.org/10.21009/10.21009/jpmm.005.1.04.
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Frozen snacks innovation is a food that is currently in trend and has a great opportunity to be developed. Referring to the Jakarta State University community service program 2020-2024 it is directed at 4 (four) focus activities, namely: Education; Public welfare; Art and culture; and Environment. Broadly speaking, the implementation of the PKM program is community empowerment in preparing PKM plans for the community in the form of product innovation originating from cassava tubers, thereby increasing culinary productivity through optimizing cassava tubers and can increase household income generating. The aim is to increase the community's ability to plan and manage the potential of cassava tubers as an effort to form a group of people who are economically independent and prosperous. Another goal is to stimulate the productivity of household culinary businesses that are widely cultivated by housewives in Benda Baru village, South Tangerang, especially in the current state of the Covid-19 pandemic. The method used in this activity is the provision of material, direct practice, and assistance in making frozen snack products, namely french fries and cassava croquettes using cassava tubers as one of the variations of the local ingredients used.
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Hartman, Ashley, Madison L. Butler, Esther D. McCabe, Nicole Goodenow, Sharon Tucker, Jennifer M. Bormann, and David M. Grieger. "26 Factors effecting collection characteristics in beef bulls at an artificial insemination facility." Journal of Animal Science 98, Supplement_3 (November 2, 2020): 111–12. http://dx.doi.org/10.1093/jas/skaa054.189.
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Abstract Increased genomic information available for young bulls has decreased age at time of semen collection. Factors effecting collection characteristics include collection method (electro ejaculate (EE), or artificial vagina (AV), and the number of ejaculates collected. The objective of this study was to determine the effect of managerial factors on collection characteristics. From 2008 to 2018, 11,642 individual ejaculates were analyzed by a single technician at the Kansas Artificial Breeding Service Unit. Bulls that were not receptive to the AV after 3 or 4 attempts, were subject to EE. Collection characteristics were evaluated using multiple regression models; fixed effects included collection method, sequence of ejaculates collected per day, and were evaluated for their impact on collection characteristics. Progressive motility before freezing was greater (P< 0.0001) for bulls collected with EE compared to AV. Ejaculate volume for EE collections was greater (P< 0.0001) than those collected with AV. Percent spermatozoa with secondary abnormalities was greater (P< 0.05) for bulls collected with EE compared to AV. Concentration of spermatozoa per mL was less (P< 0.0001) for bulls collected with an EE (514 x106) compared to AV (617 x106). Total number of straws frozen per ejaculate were less (P< 0.001) for bulls collected with EE (94) compared to AV (108). The number of ejaculates collected per day was significant for the percent of spermatozoa with secondary abnormalities (P< 0.001). As ejaculate number per day increased, the concentration of spermatozoa decreased (713, 580, 535, and 434 x 106 per ml respectively; P< 0.0001) and the number of straws frozen per ejaculate decreased (123, 107, 93, and 82 respectively; P < 0.0001). In conclusion, AV collections resulted in a higher number of straws frozen. The method of collection could cause a significant impact when collecting young high demand bulls.
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Fery, R. L., P. D. Dukes, and F. P. Maguire. "BETTERGREEN: A NEW, CREAM-TYPE SOUTHERNPEA WITH GREEN COTYLEDONS." HortScience 27, no. 11 (November 1992): 1177a—1177. http://dx.doi.org/10.21273/hortsci.27.11.1177a.
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The Agricultural Research Service of the United States Department of Agriculture announced the release of `Bettergreen' southernpea on 30 April 1991. `Bettergreen' is a cream-type cultivar that is homozygous for a newly discovered gene(s) conditioning a unique green cotyledon trait. `Bettergreen' can be harvested at the near-dry seed stage of maturity without loss of the seed's fresh green color. The color of the peas harvested upon reaching “dry-stage” maturity is light olive, and the color is present in both the seed coat and the cotyledons. The fresh peas are small (22 g per 100 peas), ovate to reniform in shape, and have excellent culinary quality. The dried peas have a smooth seed coat. `Bettergreen' is recommended for use as a home garden and fresh market cultivar for spring, mid-season, and fall plantings throughout the southeastern United States. It is particularly recommended for trial as a commercial processing cultivar for the frozen food industry.
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WYATT, GARY M., HEATHER A. LEE, SARAH DIONYSIOU, MICHAEL R. A. MORGAN, D. J. STOKELY, A. H. AL-HAJJI, J. RICHARDS, A. J. SILLIS, and P. H. JONES. "Comparison of a Microtitration Plate ELISA with a Standard Cultural Procedure for the Detection of Salmonella spp. in Chicken." Journal of Food Protection 59, no. 3 (March 1, 1996): 238–43. http://dx.doi.org/10.4315/0362-028x-59.3.238.
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A rapid antibody-capture enzyme-linked immunosorbent assay (ELISA) detecting a wide range of Salmonella serotypes and employing only one culture stage was used to analyze the giblets and body cavity rinsings from frozen chickens. The results from the ELISA were compared with those obtained using a standard cultural procedure in current use in two laboratories, Norwich (N) and Ipswich (I), of the Public Health Laboratory Service (PHLS) in the UK. ELISAs were carried out on the same samples at each of two PHLS laboratories and at the Institute of Food Research with good agreement (94% and 90%). When compared with the cultural method there was 80% and 70% agreement with the ELISA with the PHLS(N) and PHLS(l) samples. The ELISA appeared to have a false-positive rate of 17% (samples from PHLS(N)) but on reculture of the “negative” samples this rate fell to 7%. The false-negative rate for the ELISA was 26% (samples from PHLS(N)) which appeared to be due to insufficient growth of the Salmonella spp. in the single cultural step employed in the ELISA rather than lack of recognition by the antibodies. The problem of false negatives with the cultural method is also discussed. These results are comparable to previously published studies relating immunoassays and the conventional procedure for Salmonella detection when analyzing similar samples. Suggestions are made as to how further increases in ELISA efficiency might be brought about.
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Kriswanto, Kriswanto. "Evaluasi Sistem Informasi Akuntansi Pendapatan dan Persediaan Pada PT. DEF." Binus Business Review 3, no. 2 (November 30, 2012): 633. http://dx.doi.org/10.21512/bbr.v3i2.1348.
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PT. DEF is a company engaged in the trading and distribution of food and frozen vegetables to customers in several restaurants and hotels in the big cities in Java. The problems faced by the company based on the results of observations made relating to revenue and inventory due to lack of internal controls in the company are because of the duplication of functions between the accounting and finance, many expired items should be disposed of and affect the company's earnings, collection of accounts receivable which resulted to financial turnaround interrupted, the data inventory is not accurate and complete so that the company's customer service to be less than satisfactory, and the problem of delay in making financial statements. The research method used in this study is data collection method which includes literature and field studies, analysis of findings, identifying the problems and the needs of information, and analysis method on object-oriented approach. The revenue accounting information systems and computerized inventory are expected to help the company run its operations, implement of internal controls within the company better, and overcome all the problems.
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Sunarti, Sunarti, Susan Rachmawati, and Frisma Handayanna. "PENINGKATAN PENDAPATAN UKM PADA HACORD GALLERY DENGAN APLIKASI WEB MARKETPLACE E-COMMERCE." Jurnal Terapan Abdimas 4, no. 2 (July 30, 2019): 166. http://dx.doi.org/10.25273/jta.v4i2.4840.
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<p><strong><em>Abstract.</em></strong> <em>Hacord Gallery is a central shop for souvenirs in Depok. The product that is marketed is the production of the Small and Medium Enterprises (UKM) of Depok city, already has permits, proper packaging, and the best quality products. More than 50 SMEs market their products such as types of fashion, crafts, souvenirs, craft, frozen food, food, beverages, and herbal medicines. The problem is marketing activities using conventional systems. By recording, both sales and purchase transactions in a book, promotion using brochures, financial management using a calculator and the quality of human resources is still low in education. Limited access to information and low competitiveness due to lack of information technology support and expensive internet access. Solutions to deal with problems are built by e-commerce marketplace applications. E-Commerce a website makes Hacord Gallery a center for souvenirs in the city of Depok and known by the public. The method in this service is a learning by doing method, starting from field surveys to evaluating training results. The training was conducted by giving information on the use of e-commerce applications to increase sales and income, mentoring was carried out using the application process while discussions were carried out by the service team and partners. The results of this activity in the form of e-commerce marketplace applications provide goods buying and selling services so as to create business opportunities for SMEs in marketing their products. To ensure the success of this program, an evaluation will be carried out at each stage of program development.</em></p><p><strong><em> </em></strong></p><p><strong>Abstrak</strong><strong>.</strong>Hacord Gallery merupakan toko pusat oleh-oleh kota Depok. Produk yang dipasarkan adalah produksi Usaha Kecil dan Menengah (UKM) kota Depok, sudah memiliki izin, kemasan layak dan kualitas produk terbaik. Lebih dari 50 UKM memasarkan produknya seperti jenis fashion, kerajinan, souvenir, craft, frozen food, makanan, minuman, dan jamu herbal. Permasalahannya adalah kegiatan pemasaran menggunakan sistem konvensional. Dengan melakukan pencatatan, baik transaksi penjualan ataupun pembelian ke dalam sebuah buku, promosi menggunakan brosur, pengelolaan keuangan menggunakan kalkulator dan kualitas sumber daya manusia masih rendah pendidikannya. Terbatasnya akses informasi dan rendahnya daya saing disebabkan kurangnya dukungan teknologi informasi dan mahal akses internet. Solusi untuk menangani permasalahan maka dibangun aplikasi <em>marketplace</em><em> e-commerce.</em> <em>E-Commerce</em> sebuah website menjadikan Hacord Gallery sebagai pusat oleh-oleh dikota Depok dan dikenal masyarakat. Metode dalam pengabdian ini adalah metode <em>learning by doing</em>, di mulai dari survei lapangan sampai pada evaluasi hasil pelatihan. Pelatihan dilakukan dengan memberi informasi penggunaan aplikasi <em>e-commerce</em> untuk meningkatkan penjualan dan pendapatan, pendampingan dilakukan proses penggunaan aplikasi sedangkan diskusi dilakukan tim pengabdian dan mitra. Hasil kegiatan ini berupa aplikasi marketplace<em> e-commerce </em>menyediakan layanan jual beli barang sehingga menciptakan peluang bisnis para UKM dalam memasarkan produknya. Untuk menjamin keberhasilan program ini maka akan dilakukan evaluasi pada setiap tahapan perkembangan program.</p>
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Barros, Rúben Silva, and Ana Maria Dias Simões da Costa Ferreira. "Time-driven activity-based costing." Qualitative Research in Accounting & Management 14, no. 1 (April 18, 2017): 2–20. http://dx.doi.org/10.1108/qram-10-2015-0095.
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Purpose By designing a pilot time-driven activity-based costing (TDABC) model, this study aims to examine in depth the suitability and the complexity of TDABC in a manufacturing company. Design/methodology/approach To obtain a deeper understanding on the matters to analyse, this research adopts an interventionist approach. The host organisation is GP, a Portuguese company in the frozen food sector. Findings The authors’ experience allows them to assert that TDABC is suitable for a manufacturing company and it is able to deal with the variability of the industrial processes. Nonetheless, through a comparison with the models presented in the literature, TDABC appears to be more complex for manufacturing. The authors argue that this happens for two reasons. First, the two types of resources (human labour and machinery) used in production areas create a need to split tasks and to create two equations for each process, something that does not happen in service companies. Second, times are difficult to individualise for certain highly automated procedures, which could also give rise to some errors. Research limitations/implications The designed model is compared to other models presented in the literature. Practical implications This study shows a real example of TDABC in manufacturing and the procedural innovation of the time equations. Originality/value As the TDABC literature has been mostly focused on examples of service companies, the authors examine the technical suitability and the complexity of TDABC in manufacturing companies.
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Ezizwita, Ezizwita, and Tri Sukma. "Dampak Pandemi Covid-19 Terhadap Bisnis Kuliner Dan Strategi Beradaptasi di Era New Normal." Jurnal Ekonomi dan Bisnis Dharma Andalas 23, no. 1 (January 31, 2021): 51–63. http://dx.doi.org/10.47233/jebd.v23i1.169.
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The Covid-19 pandemic has also weakened the national and international economies. Various industrial sectors, including the culinary business, experienced disruptions such as supply of raw materials, demand for products, shortages of labor, and business obscurity. This study aims to analyze the impact of the pandemic on the culinary business in Padang city and the strategies needed to adapt to this new normal era. The research used a descriptive qualitative method, using a SWOT analysis. The results show that culinary business should implement product and service diversification strategy The culinary business must be able to gain consumer trust with products that are safe, healthy and hygienic, implement health protocols, maximize online marketing, fulfill take away and delivery orders, make product diversification or innovation in the form of healthy and frozen food, and improve product quality. output of this study is to identify the factors of strengths, weaknesses, opportunities and threats faced by the culinary business in the city of Padang and determine a suitable strategy to adapt to the new normal. In the long term, the results of this study are expected to contribute to the development of business strategies for dealing with emergency situations and full of uncertainty.
ABSTRAK
Selain berdampak serius terhadap kesehatan, pandemi Covid-19 juga melemahkan perekonomian nasional dan internasional. Berbagai sektor industri, termasuk bisnis kuliner, mengalami gangguan seperti pasokan bahan baku, permintaan produk, kekurangan tenaga kerja, dan ketidakjelasan usaha. Penelitian ini bertujuan untuk menganalisa dampak pandemi terhadap bisnis kuliner di kota Padang dan strategi yang dibutuhkan untuk beradaptasi di era new normal ini. Penelitian menggunakan metode kualitatif deskriptif, dengan menggunakan analisa SWOT untuk mengetahui berbagai kekuatan, kelemahan, peluang dan ancaman yang dimiliki oleh bisnis kuliner di masa pandemi ini. Hasil penelitian menunjukkan bahwa strategi yang dapat dilakukan oleh bisnis kuliner adalah diversifikasi produk dan jasa. Bisnis kuliner harus bisa mendapatkan kepercayaan konsumen dengan produk yang aman, sehat dan higienis, menerapkan protokol kesehatan, memaksimalkan pemasaran online, memenuhi permintaan take away dan delivery order, membuat diversifikasi atau inovasi produk berupa makanan sehat dan frozen food, dan meningkatkan kualitas produk. Target luaran penelitian ini adalah mengidentifikasi faktor-faktor kekuatan, kelemahan, peluang dan ancaman yang dihadapi oleh bisnis kuliner di kota Padang dan menentukan strategi yang cocok diterapkan untuk beradaptasi di masa new normal. Dalam jangka panjang, hasil penelitian ini diharapkan dapat berkontribusi dalam hal pengembangan strategi bisnis untuk menghadapi situasi darurat dan penuh ketidakpastian.
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Gee, Erica K., Chris W. Rogers, and Charlotte F. Bolwell. "Commercial equine production in New Zealand. 1. Reproduction and breeding." Animal Production Science 60, no. 18 (2020): 2145. http://dx.doi.org/10.1071/an16728.
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The Thoroughbred and Standardbred studbooks are the largest in New Zealand, where the production of horses is pasture based. Each racing studbook is closed, and both have well structured systems in place for recording breeding data. There are significant pressures on the Thoroughbred and Standardbred breeding industries with declining broodmare numbers, and increasingly large book sizes for popular stallions. The breeding season for Thoroughbreds is very short, with disparity between the official breeding season and the physiologic breeding season for mares. These issues are confounded by variable gestation lengths of mares, making it difficult for mares to maintain yearly foaling patterns. However, the reproductive efficiency of Thoroughbred mares is improving, mainly due to veterinary and stud management practices such as those to ensure that dry mares are cycling at the start of the breeding season, foaling mares are bred on foal heat, and that mares are kept in good body condition at breeding. There is also a bias towards breeding younger mares with high fertility in preference to older mares, unless they have desired genetics or successful offspring. Careful management of popular Thoroughbred stallions ensures that large books of mares can be covered by natural service. In contrast, Standardbred stallions are collected every-other-day using an artificial vagina, allowing the breeding of mares at distant locations by artificial insemination, using chilled or frozen semen. Breeding horses kept at pasture under New Zealand conditions requires excellent stud management and veterinary management to achieve good outcomes.
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Toporenko, Y., and G. Berrebi. "Reversible temperature indicators for frozen foods." Trends in Food Science & Technology 8, no. 8 (August 1997): 280. http://dx.doi.org/10.1016/s0924-2244(97)87545-0.
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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (December 4, 2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.
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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.
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Mampilly, Deepak Joy, and R. Sreedhara. "Factors Affecting Channel Conflicts in the Value Chain of FMCG Sector." Shanlax International Journal of Management 8, S1-Feb (February 26, 2021): 179–84. http://dx.doi.org/10.34293/management.v8is1-feb.3773.
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Marketing channels are a set of interdependent organizations involved in the process of making a product or service available to customers/consumers, for use or consumption. The channel members in a marketing channel include companies, distributors, wholesalers, retailers and customers. Channel conflict is when a member of the distribution channel perceives another member to be engaged in behaviour that negatively impacts the attainment of its goals. Marketing channel conflicts are of different types and there are vast variations in their intensity and scale. This study, therefore, aims to ascertain the factors that cause channel conflicts in the supply chain of the Fast-Moving Consumer Goods (FMCG) sector and their impact on the overall supply chain of their marketing. The study considers a wide variety of FMCG products such as processed foods, baked goods, fresh, frozen and dry goods, medicines, cleaning products, and office supplies. The geographical boundary of this study is the south Indian state of Kerala.A qualitative methodology is used in the study by conducting in-depth interviews of the different channel members in the supply chain of FMCG sector in Kerala. The Quota-sampling method was used to identify the sample to be interviewed. Further, a correlation and regression analysis are done to understand the most influential factors in marketing channel conflicts. The findings of the study revealed that the major factors causing channel conflicts, were damaged goods, late deliveries, miscommunication, poor packaging, very low margin etc. The study found that managing channel conflicts will ensure a more efficient value chain that will reduce the overall costs incurred by the channel members. The study aims to identify measures to tackle channel conflicts in the supply chain of FMCG sector and enhance its value.