Food Safety and Preservation

Mandal, Ronit; Shi, Yuan; Singh, Anika; Yada, Rickey Y.; Pratap-Singh, Anubhav

doi:10.1016/b978-0-12-801238-3.65904-4

Cited by 8 publications

(3 citation statements)

References 14 publications

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“…Not washing hands thoroughly after handling raw animal foods can expose consumers to the risk of contracting Campylobacter , Salmonella , and Vibrio infections [ 18 , 35 , 58 ]. It emerges from observational practices that participants significantly underestimate the presence of these two pathogens; thus, this underestimation does not facilitate the adoption of preventive behaviours that avoid their migration from raw meat, poultry, and fish to hands, cutting boards, salads, and taps [ 1 ].…”

Section: Resultsmentioning

confidence: 99%

The Critical Role of Consumers in the Prevention of Foodborne Diseases: An Ethnographic Study of Italian Families

Menini¹,

Mascarello²,

Giaretta³

et al. 2022

Foods

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A high incidence of foodborne diseases occurs in the home setting because consumers adopt inappropriate preparation, consumption, and storage procedures. The present study applies an ethnographic approach to identify inadequate practices that could increase the incidence of foodborne diseases. Techniques related to the ethnographic approach were used: participant observation, kitchens mapping, collection of photographic material, and informal interviews in natural settings. A sample of 14 families was involved through the snowball sampling technique. This study identifies habitual practices and routine behaviour as the main risk factors. The inadequacies most frequently encountered related to the microbiological risks are incorrect handwashing, the presence in the kitchen spaces of objects unrelated to food preparation, the improper use of dishcloths and sponges, the inappropriate washing of utensils and food, the incorrect storage of food in the fridge, and the presence of children and pets without an adequate administration of the spaces. The practices that can expose consumers to chemical risk include food preservation through unsuitable containers/materials, food overcooking, and detergents contamination. The data underline the need to implement communicative and training interventions that give precise and targeted indications about correct safety practices in the home setting.

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Section: Resultsmentioning

confidence: 99%

The Critical Role of Consumers in the Prevention of Foodborne Diseases: An Ethnographic Study of Italian Families

Menini¹,

Mascarello²,

Giaretta³

et al. 2022

Foods

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“…The growth of microbes itself is influenced by intrinsic factors, such as pH, nutrient content, and biological structure; and extrinsic factors, including humidity and temperature. To prevent or minimize these factors, it is necessary to preserve food [2]. Some methods are used to extend the shelf life of agricultural products or food, including photonic irradiation methods [3,4].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Ozone Exposure to Extend the Shelf Life of Carrots (Daucus Carrota L.) Against Vitamin C Levels and Hardness

Astuti,

Susilo,

Yaqubi

et al. 2023

Jurnal Teknologi

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The handling of post-harvest agricultural products has an impact on agricultural production. The handling should prevent factors that can lead to a decrease in the quality of agricultural products. Ozone exposure is done to find out the most effective shelf life for carrots. The sample consisted of 3 groups: the control group without ozone treatment (T0), the ozone exposure group through air or spray (T1), the ozone exposure group through immersion in water or soak (T2), and the spray and soak combination group (T3). Ozone exposure time is given for 10 minutes in a closed container. Further observed organoleptic changes, pH, hardness, and vitamin C levels contained in carrots after 1–5 days of storage. The research results showed that ozone treatment with various methods resulted in significant differences (p = 0) in mass loss, pH, and hardness of carrots. Ozone treatment with spray and soak on days 1–5 resulted in the stability of mass loss, pH, and hardness when compared to other treatment methods. The effect of ozone exposure on carrots by spray and soak can extend shelf life with the smallest percentage decrease based on the results of organoleptic tests, mass loss (58%), hardness (35%), and pH (22%), on the 5th day. So, ozone treatment is able to extend the shelf life of carrots based on their organoleptic and physical parameters.

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“…HPP was used to improve sensory properties and preserved texture on covalent bonds of foods (Mandal et al, 2018). Colour, flavour and texture are the most important factors in determining the acceptance of consumers for a certain food based on sensory (Bao et al, 2016) perception.…”

Section: Introductionmentioning

confidence: 99%

High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief reviewve food preservation method on fruits and vegetables: A brief review

Maqsood-ul-Haque¹,

Kamal²

2021

MJCET

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Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurisation can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurisation. High-pressure processing (HPP) could be a new alternative to preserve foods such as fruits, vegetables and fermented foods since it is less aggressive. The influence of HPP for the preservation of fruits, vegetables and fermented foods was proven to be effective towards the physicochemical properties of fruits and vegetables. The paper review in brief the effect of high-pressure process treatment as an alternative food preservation method. Observations were based on the physical and chemical properties such as colour, texture and microbiological counts. This study demonstrated that the quality changes of foods can be preserve through HPP treatments.

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Food Safety and Preservation

Cited by 8 publications

References 14 publications

The Critical Role of Consumers in the Prevention of Foodborne Diseases: An Ethnographic Study of Italian Families

The Critical Role of Consumers in the Prevention of Foodborne Diseases: An Ethnographic Study of Italian Families

The Effect of Ozone Exposure to Extend the Shelf Life of Carrots (Daucus Carrota L.) Against Vitamin C Levels and Hardness

High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief reviewve food preservation method on fruits and vegetables: A brief review

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