Pure meat – Public perceptions of risk reduction strategies in meat production

Experience has shown that both the assessment and implementation of new technologies in food production are challenged by negative assessments of the technologies by the public. This article seeks to deepen our understanding of the concerns that may underlie negative attitudes to various kinds of risk reduction strategy in meat production, with the aim of distinguishing between forms of risk reduction in terms of their acceptability. The paper reports the result of a focus-group study. Six focus groups with Danish citizens (N: 5–9) were conducted during May 2006. The design of the groups took a bottom-up approach and included elements of meat quality, meat safety and risk reduction strategies. The study shows the dilemma risk reduction presents to members of the public. On the one hand, people want safe meat; on the other, the study showed that with the exception of hygiene practices, people generally have an aversion to risk reduction strategies. Some variation was found, however, in the rejection of the strategies. Thus, more acceptable strategies are characterised by a low degree of technological interference, and by being close to the consumer’s experience in everyday life and/or familiar to the participants’ picture of meat production. It is also important that the strategy does not alter the quality of the end-product (meat) in an unfavourable way. The implications of the results and the inherent dilemma for meat safety policy formation are discussed.     

Interaction between message framing and consumers’ prior subjective knowledge regarding food safety issues

This study analyzed the interaction between message frames and recipients’ prior knowledge. The hypothesis is that less prior consumer knowledge will result in a larger framing effect. That is, if the subjective knowledge of the public is low, then the controversy created by mass media regarding a specific food-related event will be larger. Empirical results show that message frame has an influence on college students’ purchasing intentions. College students showed distinct responses in purchasing intention based on different headlines and different amounts of information within articles. The results further suggest that the framing effect depends not only on message frames, but also on the prior knowledge of the message recipient. Those who have less knowledge have larger variation in their purchase intention when responding to different message frames. This suggests that people with less knowledge are more likely to panic due to mass media reports regarding a food hazard issue. More informed consumers have less dramatic responses to food safety issues compared to less informed people.     

Meanings of Food among Polish and American Young Women

Food carries different meanings across cultures and times. This study aimed to explore the meanings of food among young women in Poland and the United States using a qualitative approach. The findings show that, in both countries, women associate food with health, pleasure, and socializing, but overall Polish women are less emotional about food. More specifically, in the United States, women associate food with love, their identities, and have more conflictual feelings about food, whereas in Poland women associate food with creativity. The study discusses marketing implications of the results.     

An investigation of restaurant food safety performance: A comparison between ethnic and nonethnic and chain and independent restaurants in Louisiana

This study examines health inspection data from casual dining restaurants and compares differences of food code violations between ethnic and nonethnic restaurants. A total of 7,415 violations were retrieved from the restaurant inspection reports of 769 restaurants. Ethnic restaurants have more violations than nonethnic restaurant in categories related to food time/temperature violations, cross contamination, and food condition/surface/labels. Nonethnic and chain restaurants had fewer behavioral violations than ethnic and independently operated restaurants. Ethnic restaurants were 1.74 times more likely than nonethnic restaurants to have critical violations. Meanwhile, independent restaurants were 1.64 times more likely than chain restaurants to have critical violations.     

Food safety recall effects across meat products and regions

Food safety is one of the key issues for the international meat market. As a major meat exporter, few things facing the U.S. meat industry in recent years have garnered more attention than food safety events and policies. The impacts of Food Safety Inspection Services (FSIS) recalls on United States consumer meat demand are estimated using monthly grocery-scanner data identifying effects across products, geographic regions, and recall type. Results suggest beef E. coli recalls significantly reduce the demand for recalled ground beef contemporaneously among most, but not all, regions in the United States. Evidence of heterogeneity in demand impacts across regions and products is provided for the first time. Domestic and international implications for policy makers, industry leaders, and researchers are discussed.     

胶原蛋白在食品中的应用现状及其发展前景分析

由于具有独特的生物功能和理化性质,胶原蛋白拥有着较强的保健功能和较高的营养价值。所以近年来,越来越多的学者开始研究胶原蛋白的保健功能,并且对食品中应用的胶原蛋白的制备问题展开了研究。     

Psychological safety climate and workplace bullying in Vietnam’s public sector

The bureaucratic and impersonal nature of public management can fertilize workplace bullying and risks for psychological health and safety. Psychological safety climate (PSC) is an important indicator to reduce psychological hazards. Yet, there have been few studies conducted to examine the existence of PSC in the public sector in non-Western economies. This study examined the implementation of PSC and its effects on 274 employees from six branches of a Vietnamese public sector organization. The results suggest that senior management in organizations should consider positive work conditions and an effective system of policies, procedures, and practices for the prevention of psychosocial hazards.     

Analysis of Consumer Preferences for Quality and Safety Attributes in Artisanal Fruit Juices in Kenya

This study used choice experiment survey data from a random sample of 374 respondents to analyze consumer preferences for quality and safety attributes of artisanal fruit juices in Kenya. Results show that consumers had a positive and significant preference for single fruit juices compared to fruit mixtures, private rather than public inspection of the juices, traceability of fruit origin, and vendor’s health. Additives such as colorants, flavors, and preservatives were not preferred. Consumers were willing to pay premiums of up to 200% for artisanal juices that contain single fruits, lack additives, and are inspected by private agencies. These insights should be incorporated in ensuring that artisanal fruit juice designs comply with food quality and safety requirements. Further, there is a need to license and regulate the artisanal juice preparation and handling and to provide training to the handlers on safety and quality requirements.     

Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in Barcelona,Spain

In this paper we advocate the study of local food markets to explore fundamental issues about the relationship between these urban tourist attractions and visitors’ motivation and satisfaction. Based on a survey in La Boqueria Market in Barcelona, Spain, we test the direct effect of escape from routine, cultural experience, prestige, and food market involvement on satisfaction, and also the moderator role of food neophilia in this relationship. We conclude that tourists visiting food markets are motivated mainly by cultural experience and interaction with local producers, while food neophilia plays a significant moderator role.