Consumer Preferences for Oyster Attributes: Field Experiments on Brand, Locality, and Growing Method

Kecinski, Maik; Messer, Kent D.; Knapp, Lauren; Shirazi, Yosef

doi:10.1017/age.2017.21

Cited by 36 publications

(23 citation statements)

References 18 publications

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“…16 Since there is economic benefit in keeping seafood alive, shellfish may need to be kept in saltwater environments; however, few studies have examined plasma directly applied to seawater. 17,18 For example, a study showed that PAW containing 0.9% wt/vol NaCl effectively reduced planktonic Listeria monocytogenes and E. coli O157:H7. 19 Another study mixed PAW with simulated seawater (SS) to reduce Vibrio alginolyticus, Vibrio harveyi, Vibrio parahaemolyticus, and Edwardsiella tarda attachment on the cysts of Artemia salina.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater onEscherichia coli

et al. 2022

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Background: Some filter-feeding molluscan shellfish can concentrate harmful bacteria in their intestines during feeding, thus posing a potential food safety risk to human consumers. Plasma-activated simulated seawater (PASW) generated from non-thermal plasma may help reduce bacteria in live, molluscan shellfish when used as a disinfectant in depuration systems. This study determined the physicochemical properties of PASW and its antimicrobial efficacy against Escherichia coli DH5α. These results were then compared to similar data from a plasma-activated water (PAW) study.Results: PASW yielded temperatures ranging from 31.0 AE 0.2 to 49.7 AE 1.0 C, pH from 7.21 AE 0.0 to 2.70 AE 0.0, oxidation-reduction potential (ORP) from À15.7 AE 1.0 to 246.0 AE 0.9 mV, and electrical conductivity from 35.4 AE 0.3 to 48.1 AE 1.5 μS/cm after activation by plasma for 1-10 min. Temperature, ORP, electrical conductivity, nitrate (NO 3 À ), and nitrite (NO 2 À ) concentrations of PASW increased while pH decreased with increased plasma activation time. After 2-and 5-min incubations, E. coli treated with PASW5 and PASW10 both resulted in the highest reductions (~3 log CFU/ml). Further, while NO 3 À and NO 2 À concentrations in PASW were higher than in PAW of the same plasma exposure time, PAW yielded higher E. coli reduction values across treatments. Conclusion:Results from this study demonstrate the potential of PASW as a disinfectant for live, molluscan shellfish depuration to provide a microbiologically safer seafood product for human consumers.

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Section: Introductionmentioning

confidence: 99%

Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater onEscherichia coli

et al. 2022

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“…Therefore, researchers have investigated consumer valuations for a variety of oyster attributes (Alfnes, Chen, & Rickertsen, 2018;Li & Messer, 2019). Examples include the nutrient level of the watershed from which they are harvested (Li, Kecinski, & Messer, 2018), growing methods (Kecinski, Messer, Knapp, & Shirazi, 2017), concerns about human health associated with eating raw oysters (Petrolia, Walton, & Acquah, 2014), product packaging (Loose, Peschel, & Grebitus, 2013), and type of harvest location such as wild-caught versus aquaculture (Chen, Haws, Fong, & Leung, 2017). Generally, these studies have found that consumers are sensitive to the harvest location of oysters and are willing to pay a premium for locally produced oysters (see Chen et al (2017) for a choice experiment conducted in Hawaii, and Li, Kecinski, and Messer (2017) for a field experiment conducted in the U.S. East Coast).…”

Section: Introductionmentioning

confidence: 99%

Preferences for local food: Tourists versus local residents

Messer

Mamadzhanov

et al. 2020

Canadian J Agri Economics

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This study examines preferences for local foods by two distinct consumer groups: local residents and tourists. In an incentive‐compatible framed field experiment, a series of dichotomous‐choice tasks involving oyster purchases were completed by 758 individuals: 341 local residents recruited at a Division of Motor Vehicles office and 417 tourists recruited at a beach ferry terminal. The experimental design allowed us to investigate differences in preferences between tourists and local residents for locally produced oysters. Our estimates suggest both locals and tourists are willing to pay more for local oysters than for nonlocal ones, though this result is only statistically significant among tourists. The findings from this study shed light on potential designs for labels of food products, particularly when marketed in popular tourism areas.

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“…The main challenges with these intervention strategies are the regulations governing their implementation, validation, and verification of implemented intervention as well as access to the facility. In addition, the wide‐scale commercial application of these intervention strategies may be challenged by consumer or market preferences as well as the cost of using these methods, which may not be easily passed on to the customer (Baker, 2016; Kecinski, Messer, Knapp, & Shirazi, 2017).…”

Section: Intervention Strategies For Eliminating V Parahaemolyticusmentioning

confidence: 99%

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

Ndraha

Wong

Hsiao

2020

Comp Rev Food Sci Food Safe

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Vibrio parahaemolyticus is a Gram-negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed.In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information relevant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from primary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many intervention strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regulation and/or guidelines governing the safety of oyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption. K E Y W O R D Sclimate change, food poisoning, oyster, risk, Vibrio parahaemolyticus Compr Rev Food Sci Food Saf.

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Consumer Preferences for Oyster Attributes: Field Experiments on Brand, Locality, and Growing Method

Cited by 36 publications

References 18 publications

Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater onEscherichia coli

Physicochemical properties and antimicrobial impacts of plasma‐activated simulated seawater onEscherichia coli

Preferences for local food: Tourists versus local residents

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

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