Consumer practices for purchase, storage, and preparation of poultry and eggs in selected north and south american countries: a pilot study

Koppel, Kadri; Sosa, Miriam; Gutiérrez, Nelson; Cardinal, Paula; Godwin, Sandria; Cates, Sheryl; Chambers, Edgar

doi:10.17533/udea.vitae.v23n1a06

Cited by 6 publications

(8 citation statements)

References 20 publications

(29 reference statements)

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“…Opened food containers such as canned tomatoes and fruits are store in refrigerator stores (mean= 1.21, CV= 0.33). This statement in contrast with Koppel (2016), who found that open cans can't store in the refrigerator because chemicals, particularly acidic food such as fruit and tomatoes, can be polluted. 8.…”

Section: Resultsmentioning

confidence: 77%

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Chefs' Awareness towards Food Storage Hierarchy in Egyptian Restaurants

Elsaed

Ibrahim

2020

International Journal of Tourism and Hospitality Management

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This research aims to measure the awareness of chefs towards the hierarchy of food storage and analyze the differences between their awareness based on their demographic data. Literature review includes some topics about food storage in the restaurant such as dry storage, chemical storage, refrigerator storage, and freezer storage, food contamination during food storage, preventing cross-contamination during storage, food contaminations and their impact on health, food hierarchy chart in a restaurant, and chefs' awareness towards food hierarchy. For achieving the research aim, an electronic questionnaire (as a test) was designed and distributed to a random sample of chefs in Egyptian restaurants, which 447 responses were received and valid to analyze by SPSS V.25. Results indicated that investigated chefs haven't enough awareness of food hierarchy storage. Some chefs store food in the wrong arrangement that leads to rapid spoilage or cross-contamination. Based on the results, some recommendations have been proposed to increase the awareness of chefs towards food hierarchy storage. One of the most important recommendations was putting guidelines and instructions in clear places within each store that directs chefs on how to arrange food properly.

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Section: Resultsmentioning

confidence: 77%

“…Raw meat is stores on the first shelf in the refrigerator store (mean=1.61, CV=30%). According to Koppel (2016), to avoid crosscontamination, raw meats could always is kept at the bottom of the refrigerator. 9.…”

Section: Resultsmentioning

confidence: 99%

Chefs' Awareness towards Food Storage Hierarchy in Egyptian Restaurants

Elsaed

Ibrahim

2020

International Journal of Tourism and Hospitality Management

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“…The percentage of consumers buying eggs in markets varies, ranging from 1.1% in Italy to 48% in Argentina (Koppel et al., 2016). According to Parker (2013), local farmers’ markets are becoming more attractive to consumers.…”

Section: Consumer Food Journey: Where and How Risk May Occurmentioning

confidence: 99%

Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

Cardoso

Nicolau

Borda

et al. 2021

Comp Rev Food Sci Food Safe

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Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence‐based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella‐free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella‐free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.

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“…Many researchers have investigated the effects of incorrect temperature in a cold chain on perishable foods, such as fresh pork and poultry (Bruckner et al, 2012), sliced ham (Derens-Bertheau et al, 2015), and vacuum-packed pork ham slices (Geczi et al, 2017). Koppel et al (2014Koppel et al ( , 2015Koppel et al ( , 2016 surveyed consumers' egg purchase, storage, and preparation behaviors in selected countries. Koppel et al (2016) indicated that almost all US consumers purchased chilled eggs and stored them in a refrigerator.…”

Section: Introductionmentioning

confidence: 99%

Effect of Cold Chain on Chicken Egg Quality in a Simulated Post Washing Processing and Consumer Storage Model

Tan

Simsiri

Rungruengpet

et al. 2023

Braz. J. Poult. Sci.

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This study assessed the effect of the cold chain on egg quality in a model simulation of post-washing processing and consumer storage. Post-washed eggs were assigned to 12 groups that simulated the conditions of temporary storage after washing (step 1; 7°C or 25°C for 1 day), transportation (step 2; 7°C or 30°C for 8 h), and selling or storage (step 3; 7°C, 25°C or 30°C for 4 weeks). The freshness and microbial characteristics of the eggs were analyzed for 4 weeks. Hightemperature conditions in steps 1 or 2 resulted in reduced quality and more bacteria on eggshells, and this egg quality deterioration worsened after storage for over 2 weeks. In step 3, the quality of the eggs stored at 7°C was maintained during the entire storage, whereas the eggs stored at 25°C had lower quality and broken vitelline membranes in week 4, and the eggs stored at 30°C were spoiled. Eggs should be stored from post-washing until storage by consumers in a cold environment without interruption of temperature control to maintain quality and safety. Consumers must be aware that eggs should be stored at refrigerator temperature.

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Consumer practices for purchase, storage, and preparation of poultry and eggs in selected north and south american countries: a pilot study

Cited by 6 publications

References 20 publications

Chefs' Awareness towards Food Storage Hierarchy in Egyptian Restaurants

Chefs' Awareness towards Food Storage Hierarchy in Egyptian Restaurants

Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

Effect of Cold Chain on Chicken Egg Quality in a Simulated Post Washing Processing and Consumer Storage Model

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