Uncovering the mind-sets of consumers towards food safety messages

Saulo, Aurora A.; Moskowitz, Howard R.

doi:10.1016/j.foodqual.2011.02.005

Cited by 23 publications

(17 citation statements)

References 19 publications

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“…This may be due to the high consumption pressure (to fulfill family consumption needs) associated with a large family, limiting their ability to learn about the quality of the food they consume. Many studies indicated that women had a greater knowledge of fungal and aflatoxin contamination compared to men (Sabran, Jamaluddin, Abdul Mutalib, and Abdul Rahman (); Saulo & Moskowitz, ). In contrast, we found that respondents in female‐headed households were less willing to pay for aflatoxin control.…”

Section: Discussionmentioning

confidence: 99%

Incidence and farmers’ knowledge of aflatoxin contamination and control in Eastern Democratic Republic of Congo

Udomkun

Wossen

Nabahungu³

et al. 2018

Food Science & Nutrition

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Despite efforts to reduce aflatoxin contamination and associated mycotoxin poisoning, the phenomenon continues to pose a public health threat in food and feed commodity chains. In this study, 300 samples of cassava, maize, and groundnut were collected from farmers’ households in Eastern DRC and analyzed for incidence of aflatoxins. In addition, the farmers’ level of knowledge of the causes and consequences of contamination and the measures for prevention were also examined by administering questionnaires to a cross section of 150 farmers. The results showed the presence of aflatoxins in all samples, with levels ranging from 1.6 to 2,270 μg/kg. In 68% of all samples, total aflatoxin contamination was above 4 μg/kg, the maximum tolerable level set by the European Union. Farmers ranked high humidity, improper storage practices, and poor soils as potential causes of aflatoxin contamination and changes in color, smell, and taste, and difficulty in selling crops as consequences. They identified crop management practices as the most effective way to control contamination. The results also revealed that most farmers apply preharvest crop management practices as a means of controlling contamination. More educated households were more knowledgeable about aflatoxins. Female‐headed and married households were less likely to be willing to pay for aflatoxin control. About 28% of farmers claimed to be willing to allocate resources to seed intervention while a smaller proportion agreed to pay for training and information services. The result further suggests that an adoption of pre‐ and postharvest technologies together with awareness creation is still required to reduce aflatoxin contamination in the country.

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Section: Discussionmentioning

confidence: 99%

Incidence and farmers’ knowledge of aflatoxin contamination and control in Eastern Democratic Republic of Congo

Udomkun

Wossen

Nabahungu³

et al. 2018

Food Science & Nutrition

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“…It seems intuitive that companies would want their products to meet and maintain standards for quality and consistency because products are an expression of a brand and the positive aspects it represents. Recent industry research into consumer behaviors and preferences supports this, finding that survey respondents were willing to pay a premium of 12% for safe foods (2).…”

mentioning

confidence: 90%

Sanitation for Cereal Product Processing Plants Begins with a Plan

Dirksen¹

2011

CFW

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E ffective sanitation programs are critical for food product safety. Establishing a proper sanitation program is both required by law and a good business practice to help protect the health and safety of consumers. As defined by the World Health Organization (WHO), sanitation includes "all precautions and measures which are necessary in production, processing, storage and distribution, in order to assure an unobjectionable, sound and palatable product which is suited for human consumption." Major regulations include the U.S. Food and Drug Administration's (FDA) Good Manufacturing Practices (GMPs) (1), which requires production of foods that are safe and suitable for human consumption and that have been processed, packaged, stored, and distributed under sanitary conditions. While sanitation programs help ensure that food manufacturers produce foods and beverages that are safe to eat and drink, they must also address the safety of the employees who work with the products manufactured and the environment in which sanitation products are discharged. ➤ FEATURE ➤ Effective sanitation programs are critical for food product safety, protecting the health of consumers and businesses alike. ➤ Sources of contamination in cereal food production include physical, chemical, and microbial, as well as cross-contamination. ➤ A variety of wet and dry cleaning methods are reviewed.

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“…In the introductory chapter of an academic text on food additives, food scientist A. Larry Branen and agricultural expert Robert J. Haggerty wrote that although additives have allowed a great variety of foods with longer shelf lives, they also come with direct and indirect risks, not least of which is their contribution to “the increased availability of food products with a low density of nutrients.” 8 The increased availability of junk food adds another layer of complexity atop safety concerns and regulation discrepancies, important in an era with obesity at an all-time high 50 …”

Section: Health Questionsmentioning

confidence: 99%

Secret Ingredients: Who Knows What's in Your Food?

Nicole¹

2013

Environ Health Perspect

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Uncovering the mind-sets of consumers towards food safety messages

Cited by 23 publications

References 19 publications

Incidence and farmers’ knowledge of aflatoxin contamination and control in Eastern Democratic Republic of Congo

Incidence and farmers’ knowledge of aflatoxin contamination and control in Eastern Democratic Republic of Congo

Sanitation for Cereal Product Processing Plants Begins with a Plan

Secret Ingredients: Who Knows What's in Your Food?

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