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dc.contributor.author
Koppel, Kadri
dc.contributor.author
Higa, Federica Andrea
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Godwin, Sandria
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Gutierrez, Nelson
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Shalimov, Roman
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Cardinal, Paula
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Di Donfrancesco, Brizio
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Sosa, Miriam Patricia
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Carbonell Barrachina, Angel A.
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Timberg, Loreida
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Chambers, Edgar
dc.date.available
2020-06-08T19:54:00Z
dc.date.issued
2016-09
dc.identifier.citation
Koppel, Kadri; Higa, Federica Andrea; Godwin, Sandria; Gutierrez, Nelson; Shalimov, Roman; et al.; Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America; Multidisciplinary Digital Publishing Institute; Foods; 5; 66; 9-2016; 1-14
dc.identifier.uri
http://hdl.handle.net/11336/106902
dc.description.abstract
Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%–29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste leftovers to determine its probable safety. Correct handling of leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling leftover foods among various countries.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Multidisciplinary Digital Publishing Institute
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
SOBRAS
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INOCUIDAD/ALIMENTOS
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CONSUMIDORES
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PAISES/COMPARACIÓN
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Otras Ciencias Naturales y Exactas
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Otras Ciencias Naturales y Exactas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-06-08T13:47:37Z
dc.identifier.eissn
2304-8158
dc.journal.volume
5
dc.journal.number
66
dc.journal.pagination
1-14
dc.journal.pais
Suiza
dc.description.fil
Fil: Koppel, Kadri. The Sensory Analysis Center, Kansas State University; Estados Unidos
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Fil: Higa, Federica Andrea. The Sensory Analysis Center, Kansas State University; Estados Unidos
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Fil: Godwin, Sandria. University of Tennessee; Estados Unidos
dc.description.fil
Fil: Gutierrez, Nelson. Universidad Surcolombiana; Colombia
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Fil: Shalimov, Roman. Tochka Rosta; Rusia
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Fil: Cardinal, Paula. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
dc.description.fil
Fil: Di Donfrancesco, Brizio. The Sensory Analysis Center, Kansas State University; Estados Unidos
dc.description.fil
Fil: Sosa, Miriam Patricia. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
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Fil: Carbonell Barrachina, Angel A.. Universidad Miguel Hernández de Elche; España
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Fil: Timberg, Loreida. Tallinn University of Technology; Estonia
dc.description.fil
Fil: Chambers, Edgar. The Sensory Analysis Center, Kansas State University; Estados Unidos
dc.journal.title
Foods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/foods5030066
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/5/3/66
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