The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g

Ceuppens, Siele; Boxstael, Sigrid Van; Westyn, Astrid; Devlieghere, Frank; Uyttendaele, Mieke

doi:10.1016/j.foodcont.2015.06.009

Cited by 18 publications

(11 citation statements)

References 14 publications

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“…Regarding consumers' perception of date and storage labels, many studies included in the literature review indicated that consumers lack correct understandings on different labeling terminologies. In particular, consumers are confused over the meanings of "Best before" and "Use by" dates [8,11,12,16,23,27,66,68]. Moreover, various formats and displays of date labels can create further confusion for consumers when they check date and storage information on packaging [17,19,26].…”

Section: Consumers' Perception and Use Of Date And Storage Labelsmentioning

confidence: 99%

“…In order to solve this problem, proposals for action were made for food manufacturers and retailers to move toward better labeling uniformity. Common suggestions include allocating one type of products with only one type of labels [24,26,66], ensuring the labels on packaging are visible and easy to read by consumers [19,27,46,[70][71][72] and improving consumer knowledge on the meaning of "Use by" and "Best before" through education campaigns [23,70,71].…”

Section: Consumers' Perception and Use Of Date And Storage Labelsmentioning

confidence: 99%

“…Consumers are confused over the differences between "Best before" and "Use by" dates [8,11,12,16,23,27,66,68].…”

Section: Tensions Within Consumer Interaction With "Best Before" Datementioning

confidence: 99%

“…To allocate to one food category one type of date label and storage guidance to ensure uniformity [24,26,66]. Food and packaging industry practitioners need to standardize and ensure date and storage information on packaging are visible and easy to follow by consumers [12,19,27,46,[70][71][72].…”

Section: Move Towards Better Label Uniformitymentioning

confidence: 99%

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Tensions and Opportunities: An Activity Theory Perspective on Date and Storage Label Design through a Literature Review and Co-Creation Sessions

et al. 2020

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On-pack date and storage labeling is one of the direct information carriers used by the food industry to communicate product shelf-life attributes to consumers. However, it is also one of the major factors that contribute to consumer food waste issues. This study aims to systematically understand the existing tensions within the current date and storage labeling system and explore the potential opportunities for design to intervene. First, we conducted a literature review to identify tensions that the consumer encounters in their food edibility assessment system and summarize the corresponding proposal for actions. 12 tensions and 16 proposals for action were identified and further framed according to a conceptual model developed in this study. Following this, the literature findings were refined and grounded in co-creation sessions in consumer workshops and industry practitioner interviews to develop specific labeling-related design implications. The findings indicate the importance of investigating the role that date and storage labeling play from a system level. Furthermore, we suggest that the conceptual model developed in this study can be used not only as a framework that guides researchers to identify and analyze labeling-related food waste problems that each individual consumer encounters, but also as a guideline that assists packaging design practitioners in exploring potential design opportunities to solve the problem from a system perspective.

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Section: Consumers' Perception and Use Of Date And Storage Labelsmentioning

confidence: 99%

Section: Consumers' Perception and Use Of Date And Storage Labelsmentioning

confidence: 99%

“…Consumers are confused over the differences between "Best before" and "Use by" dates [8,11,12,16,23,27,66,68].…”

Section: Tensions Within Consumer Interaction With "Best Before" Datementioning

confidence: 99%

Section: Move Towards Better Label Uniformitymentioning

confidence: 99%

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Tensions and Opportunities: An Activity Theory Perspective on Date and Storage Label Design through a Literature Review and Co-Creation Sessions

et al. 2020

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“…According to FAO data () around 13 billion tons of food is wasted yearly in the world which adds up to around 750 billion dollars in losses annually. Ceuppens, van Boxstael, Westyn, and Devlieghere () report, that almost 1/3 of produced food is thrown away because of the expiry of the best before date. It seems crucial to perform research which is aimed at improving food security in terms of the best practice on the production stage.…”

Section: Introductionmentioning

confidence: 99%

The quality of pork and the shelf life of the chosen carcass elements during storage depending on the method of carcass chilling

Janiszewski

Borzuta

Lisiak

et al. 2017

J Food Process Preserv

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The aim of this study was to analyze the influence of the chilling method on meat quality and the microbiological durability of pork cuts during storage. The left half-carcasses were put through the shock tunnel and the right half-carcasses were placed directly in the chilling room. After chilling, pH measurements were taken in two muscles. The carcasses were cut, and drip loss, marbling, and color of LL muscle were estimated. The microbiological quality of meat elements was estimated according to the procedure included in the EC regulation. The total viable count tests were done after chilling, 8, 12, 14, 16, and 18 days of storing. The drip loss was higher in the group that was chilled slower. In the group of carcasses chilled quickly lower mass losses were observed. The positive effect of 226 8C in the shocking tunnel on the microbial quality of carcass and vacuum packed primal cuts was not as intensive as expected. As showed the above presented results of the study, the economic aspect of pork carcass chilling system first of all should be taken under consideration in meat production. Practical applicationsThe study shown that very low temperatures in the shock tunnel in chilling process of the pig carcasses (e.g., 226 8C) do not bring the expected results as a significant increase in the shelf life of meat cuts and quality of meat. Therefore, it is useful to modify the regime of temperature through the use in industrial practice of higher temperatures in the shock tunnel. The economic aspect of pork carcass chilling system first of all should be taken under consideration in choosing of the chilling method. | I N TR ODU C TI ONProviding food security during the production process is a subject of interest of many researchers and practitioners and is also a very important issue from the consumers' point of view. Extending shelf life is crucial in order to prevent financial losses which are huge because of wasting products that have short expiry dates. According to FAO data (2013) around 13 billion tons of food is wasted yearly in the world which adds up to around 750 billion dollars in losses annually. Ceuppens, van Boxstael, Westyn, and Devlieghere (2016) report, that almost 1/3 of produced food is thrown away because of the expiry of the best before date. It seems crucial to perform research which is aimed at improving food security in terms of the best practice on the production stage. In the meat industry the prevention or reduction of carcass contamination with pathogens during the slaughter process is very important because it is a crucial element that influences the quality of the final product (Loretz, Stephan, & Zweifel, 2011) | Physical analysis of the meat quality traitsAfter chilling the carcasses pH measurements were taken in two muscles 24 hr after slaughter (pH 24 ), the carcasses were cut according to slaughterhouse regulations. Based on the pH 24 and pH 45

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Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study

Šmigić

Özilgen

Gómez‐López

et al. 2023

J Consum Prot Food Saf

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Understanding consumers' behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers' perception from nine countries, and the identification of customers' clusters and its characteristics in order to understand customers' behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) "Precautious consumers" characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) "Unconcerned consumers" preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries.

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The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g

Cited by 18 publications

References 14 publications

Tensions and Opportunities: An Activity Theory Perspective on Date and Storage Label Design through a Literature Review and Co-Creation Sessions

Tensions and Opportunities: An Activity Theory Perspective on Date and Storage Label Design through a Literature Review and Co-Creation Sessions

The quality of pork and the shelf life of the chosen carcass elements during storage depending on the method of carcass chilling

Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study

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