Objective:Globally, China is among the ‘saltiest’ nations. In order to support current nationwide salt reduction initiatives, we investigated Chinese consumers’ knowledge, beliefs and behaviours related to salt intake and salt reduction.Design:A cross-sectional face-to-face survey was carried out, focusing on salt knowledge, beliefs and behaviours related to salt intake and salt reduction, perceptions of salt reduction responsibility and support for different national strategies.Setting:The survey was carried out in China mainland.Participants:Consumers (n 2444) from six of seven major geographical regions in China participated in the survey. After data cleaning, a sample of 2430 was included in the final analysis.Results:A majority of Chinese consumers believed that salt added during home cooking was the biggest contributor to their salt intake. Knowledge gaps existed in the awareness of salt hidden in certain foods and flavouring products. Chinese consumers in general were interested in lowering their salt intake. They were aware of salt reduction tools, but the adoption level was low. Consumers expressed strong support for promotion of salt-restriction spoons and public education, but not fiscal policies (e.g. salt-related tax or subsidies). In terms of individual differences, education status demonstrated a substantial impact on salt reduction knowledge and behaviour.Conclusions:There is still big room to ‘shake’ Chinese consumers’ salt habit. The present study provides important evidence and consumer insights to support China’s efforts to meet its salt reduction targets.
1. This review explores current and proposed on-farm interventions and assess the potential of these interventions against Campylobacter spp. 2. Interventions such as vaccination, feed/water-additives and, most importantly, consistent biosecurity, exhibit potential for the effective control of this pathogen and its dissemination within the food chain. 3. Due to the extensive diversity in the Campylobacter spp. genome and surface-expressed proteins, vaccination of poultry is not yet regarded as a completely effective strategy. 4. The acidification of drinking water through the addition of organic acids has been reported to decrease the risk of Campylobacter spp. colonisation in broiler flocks. Whilst this treatment alone will not completely protect birds, use of water acidification in combination with in-feed measures to further reduce the level of Campylobacter spp. colonisation in poultry may be an option meriting further exploration. 5. The use of varied types of feed supplements to reduce the intestinal population and shedding rate of Campylobacter spp. in poultry is an area of growing interest in the poultry industry. Such supplements include pro-and pre-biotics, organic acids, bacteriocins and bacteriophage, which may be added to feed and water. 6. From the literature, it is clear that a distinct, albeit not unexpected, difference between the performance of in-feed interventions exists when examined in vitro compared to those determined in in vivo studies. It is much more likely that pooling some of the discussed approaches in the in-feed tool kit will provide an answer. 7. Whilst on-farm biosecurity is essential to maintain a healthy flock and reduce disease transmission, even the most stringent biosecurity measures may not have sufficient, consistent and predictable effects in controlling Campylobacter spp. Furthermore, the combination of varied dietary approaches and improved biosecurity measures may synergistically improve control.
Campylobacteriosis is the most commonly reported zoonosis in Ireland and European Union, posing a serious health burden with 9 million cases reported annually in the European Union. Chicken meat is recognized as a major source of human infections, with an estimated 20%–30% of cases of campylobacteriosis in the European Union attributed to the handling, preparation, and consumption of broilers. The application of strict biosecurity measures is the most effective method to prevent flock colonization. However, biosecurity measures alone will not be sufficient because broiler chickens are at constant risk of Campylobacter contamination. Therefore, specific post‐slaughter interventions, for example, physical and chemical interventions such as irradiation, cold plasma treatment, chemical treatment, and cold processing also need to be considered. This review highlights the effectiveness of traditional and novel decontamination techniques at the processing stage. This review also discusses the key points at retail storage. Practical applications Campylobacteriosis is the most common cause of bacterial enteritis and remains the most commonly reported foodborne disease in the EU and has been so since 2005. Most cases of human Campylobacter infection are thought to result from handling raw poultry or eating undercooked poultry meat This literature review explores traditional and emerging techniques to reduce Campylobacter contamination in retail chicken through in‐factory processing to retail display and consumption by the consumer. This paper potentially helps understand the efficacy of decontamination methods and how Campylobacter can be controlled at processing and retail stages.
The consumer survey reported in this research paper aims to understand how Chinese mothers learn about and confirm the origin of powdered infant formulas (henceforward formulas), their knowledge level and preferences between formulas from different origins. With globalization, dairy companies can source ingredients for domestic production and manufacture finished products across the world. Chinese consumers are now facing a variety of formulas with different brand origin, main ingredient origin (‘nai yuan’), manufacturing origin, and country-of-purchase. Drawing on a large representative sample of Chinese mothers who have purchased formulas, we found that most of them had intensively engaged in learning about and confirming formulas' origin through different strategies. However, they may not interpret related cues correctly: a majority of Chinese mothers incorrectly considered the ‘main ingredient origin’ as the ‘manufacturing place’ and could not necessarily recognize between ‘foreign’ and ‘domestic’ brands. Among formulas from different origins, authentic foreign branded, produced and packaged formulas showed a high popularity in Tier 1 & 2 cities and among more knowledgeable consumers. In low-tier cities, these products were equally popular as domestically branded and produced formulas using imported milk powders and other ingredients. Formulas directly acquired from overseas markets through unofficial channels were least favoured by consumers. The study shows that Chinese consumers' previous one-sided endorsement towards foreign formulas appears to have weakened. Decisions made by formula companies on the origin of the main ingredient and the place of manufacture would influence product attractiveness, and the segments of Chinese consumers to target.
Campylobacter is the commonest cause of bacterial food poisoning on the island of Ireland (1) . The prevalence of Campylobacter on retail poultry on the island of Ireland ranges widely, from approximately 50 % to over 90 % (2) . Many processing methods have been investigated regarding the efficacy in reducing Campylobacter in raw retail poultry. This study aims to explore consumer acceptance of a number of processing technologies proven to reduce Campylobacter.During the qualitative research, a total of five consumer focus groups (9 respondents per group) were conducted across ROI and NI, involving a mix of ages and life stages, with two groups female only and three groups mixed gender. Based on the reactions noticed during the groups as well as how the proposed treatments were analyzed by industry experts, the 6 treatments chosen to be analyzed during the subsequent quantitative stage were Crust Freezing, Steam Ultrasound, Forced Air Chilling, Organic Acid Wash, Chemical Wash and Cold Plasma treatment.In quantitative research, after being given some explanations, forced air chilling (55 %) ranked as the most acceptable intervention while chemical washes (16 %) were considered the least acceptable. The data was also analyzed using cluster analysis. 33 % of respondents were indifferent to interventions of any type, 27 % found some acceptable, 21 % found some partially acceptable, 19 % were against every method. The survey established that the public have clear negative views about chemical forms of treatment with more positive views of physical treatments. Given sufficient information, people become more positive about some forms of treatment. However it appeared that the language used in the explanations given to the respondents was not sufficiently convincing for many consumers.This study highlights the gap that exists between the public and professional views of what is acceptable. It highlighted the challenge for communicators framing messages that can effectively reassure consumers that interventions are beneficial. More innovative communication strategies are needed to generate consumer confidence in interventions Science communication requires competencies that many conventional scientists do not have however if scientific developments are to be utilized strategies to encourage consumer confidence and acceptance have to be considered.This project was generously funded by Safe Food, Republic of Ireland.
There has been an increasing and widespread use of smartphones to make consumer purchases. Given the stark increases in the sales of business transactions using mobile phones, it is obvious that mobile phones have become major mediums for consumer purchases. Through mobile phones, people can make their purchases anytime, anywhere, which leads their impulse of consumption directly to actual actions of consumption. Consequently, mobile commerce has become widely spread and the competition of the market has intensified. The main findings and implications of this study are as follows. First, it is shown that, among the features of mobile commerce, elements of fun, usefulness, convenience, immediateness, and security affect mobile commerce user satisfaction. Second, among mobile commercerelated consumers' propensity, innovative consumption tendency appears to impact mobile commerce user satisfaction and repurchase intention. Third, recognition of elements in regards to fun, usefulness, convenience, immediateness, and security among features of mobile commerce affect consumers' intention to repurchase mobile commerce. Future recognition for mobile commerce has a direct impact on increasing consumers' repurchase intentions. Last, a higher mobile commerce user satisfaction leads to the higher repurchase intentions.
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