Food safety from consumer perspective: health safety

Golian, Jozef; Nagyová, Ľudmila; Andocsová, Alexandra; Zajác, Peter; Palkovič, Jozef

doi:10.5219/917

Cited by 23 publications

(10 citation statements)

References 15 publications

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“…are used for their structure stabilization (Kochubei- Lytvynenko et al, 2018a;Ondrušíková et al, 2019;Kumbár et al, 2017). Free moisture is suitable environment for biochemical transformations, that is why during production and storage of butter pastes there is a danger of biochemical transformations of milk fat and other components, primarily proteins and carbohydrates limiting storage life of such products (Golian et al, 2018;Frolova et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Research of milk fat oxidation processes during storage of butter pastes

Yatsenko¹,

Yushchenko²,

Kuzmyk³

et al. 2020

Potr. S. J. F. Sci.

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Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

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Section: Introductionmentioning

confidence: 99%

Research of milk fat oxidation processes during storage of butter pastes

Yatsenko¹,

Yushchenko²,

Kuzmyk³

et al. 2020

Potr. S. J. F. Sci.

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“…The rest of the respondents (7.5%) consider this information to be unimportant. Even nowadays some consumers do not care where the food they are purchasing and subsequently eating was produced and factors like price, brand or taste and aroma are more important (Golian et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Consumers´ awareness of food safety

Nagyová

Andocsová

Géci

et al. 2019

Potr. S. J. F. Sci.

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Eating food is one of the most important needs of every person, so their safety and quality should be crucial for everyone. People expect, that food they eat is hygienically and health safe. Unfortunately, people usually start to focus on food safety only when various food scandals are exposed and it is too late. Mass consumption of food is the cause of a high risk to human health, but only in the case of harmful food. Food-borne diseases are a common and widespread phenomenon in all parts of the world, regardless of the economic development of the country. Protection of human, animal and plant health is one of the main economic priorities of each country. The political objective of the European Union is therefore to ensure that European Union citizens have access to safe and nutritious foods, so it must meet strict safety standards. In ensuring food safety, it is necessary to take into account all aspects of the food production chain as a whole, because each subject can have a potential impact on food safety. This paper deals with the issues of food safety and food quality. The main objective was to find out how consumers perceive higher quality food and whether they read information included on the food packaging. Primary data were obtained from a survey that was conducted on the sample of 478 respondents living in Slovakia. For a deeper analysis, several assumptions, which were verified by Friedman Test, Chi-Square Test of Independence, Wilcoxon Signed-Rank Test, were formulated. The survey has found out that 84% of respondents buy higher quality food and 60% purchase them because of health-related reasons. More than half of respondents search for the information about food safety on the Internet and the same percentage considere government as the most reliable source of information about food safety. Unfortunately, just more than one quarter of them read the information on food label and for 34% is this information unsufficient.

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“…Local Foods Füzesi et al, 2018;Golian et al, 2018;Kumpulainen et al, 2018;Osmani et al, 2021;Zhang et al, 2020 Imported food Haas et al, 2021;Kumpulainen et al, 2018 Frozen foods Hasani et al, 2022 Organic foods Lamonaca et al, 2022 Wild or farmed foods Pulcini et al, 2020 The studies referenced in this section tended to test consumer expectations in order to (1) examine and evaluate the extent to which consumers perceive food safety, (2) understand consumer perceptions of elements of the value chain such as breeding, production, and packaging, (3) understand differences in consumer expectations about food safety, (4) establish the needs of consumers in relation to food-related information, (5) establish consumer behaviours in relation to purchase, consumption, and avoidance of food.…”

Section: Origin and Traceabilitymentioning

confidence: 99%

Communication of food‐related health risks and benefits – a systematic review (2018‐2022)

Jaskiewicz¹,

Taylor²,

Senior³

et al. 2023

EFS3

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In response to a request from the European Food Safety Authority (EFSA) to summarise the body of evidence in relation to communication of food‐related health risks and benefits ICF identified and reviewed the relevant scientific literature in six areas: (i) Consumer expectations about food production, food products and ingredients; (ii) Consumers’ preferred sources of information about food and food products; (iii) Consumer responses to risk benefit information about foods; (iv) Trade‐offs consumers make based on food risk and benefit information; (v) Consumers’ trust in different actors involved in the risk benefit analysis; (vi) The impact of controversies on risk and benefit perceptions. The review followed a structured process to identify the 48 studies included in this report. These are all articles from peer‐reviewed journals, published in the period from 2018 to 2022, mostly with a European Union context. The studies indicated that consumer knowledge of food safety can be improved. They illustrated that consumer perceptions of food safety do not always reflect reality. This could be explained by the fact that people's perceptions of food safety are shaped by a wide range of internal and external factors. New technologies, if presented as new and not well established, are perceived as carrying more risk than well‐known technologies. Consumers perceived chemical risks (such as pesticides) more negatively than naturally occurring risks. The literature also found that certified labelled food instilled a general feeling of trust among consumers. Overall, the studies confirmed that European consumers actively seek food safety information, find it important to stay informed and place high value on food safety and food traceability. The literature strongly highlighted the importance of individual values and beliefs in purchasing food. For communication to build trust, it must show empathy and respond to needs and to individual as well as culturally specific values.

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Food safety from consumer perspective: health safety

Cited by 23 publications

References 15 publications

Research of milk fat oxidation processes during storage of butter pastes

Research of milk fat oxidation processes during storage of butter pastes

Consumers´ awareness of food safety

Communication of food‐related health risks and benefits – a systematic review (2018‐2022)

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