Consumers' perceptions and awareness of safe food preparation practices at homes in Trinidad,West Indies

The objectives were to evaluate consumer perception and awareness of safe food preparation practices at homes. A questionnaire was self‐administered to 124 consumers who were primarily responsible for preparation of foods and owned a refrigerator at home. Data were analysed by frequencies and chi‐square. Most (97.6%) consumers considered safe food practices as ‘very important’. Few (8.9%) related Hazard Analysis and Critical Control Point to safe food preparation practices. Microbiological hazard was ranked as a most serious threat to food safety (80.5%). Salmonella was most well known (79.8%). Diarrhoea (23.7%) was a common symptom of food‐borne illness. More than 50% would ‘always’ check for expiry dates on labels, seals and would never purchase swollen cans. Only 48.4% consumers used separate cutting boards for meats and vegetables ‘always’. Some (6.5%) felt it was appropriate to give unfit food to someone else. The study identified critical points in safe food preparation practices for effective public health education.     

Vendor Hygienic Practices and Consumer Perception of Food Safety during the Carnival festival on the island of Tobago,West Indies

Local festivals are usually the highlights on the small island, Tobago, West Indies. The street vendors capitalized on the Carnival season where they provide a variety of foods and beverages on‐demand for masqueraders and spectators. Therefore, this study examined food safety and hygienic practices by vendors and consumer perception of such practices at the Carnival festivals in Tobago. Standard structured questionnaires and observational checklists were compiled and administered to 50 vendors and 150 consumers at five Carnival events. Each vendor was observed for frequency of practices for 15–20 min. Consumers were sampled systematically (every fifth person encountered) at each event. The vendors examined were generally female (70.0%), 41–50 years old (34.0%), possessed less than primary education (36.0%), acquired more than 5 years of experience (44.0%) and were stationary (78.0%). The most common food prepared and sold was hot dog (36.0% of all sold foods). Educated vendors practised good personal hygiene and on‐site food handling, whereas the others performed improper practices such as absence of aprons and hair covering, wearing of jewellery and handling money while serving. Also, vendors displaying valid food badges generally practised more proper personal hygiene and food handling than those without badges. The majority of the consumers examined were residents of Tobago (80.0%), female (74.7%), 21–30 years old (39.3%) and possessed secondary education (53.3%). More than half of the consumers purchased foods at Carnival events (57.3%). Most (82.7%) who did not purchase stored foods in coolers. More than half (58.0%) had seen or read Carnival food safety articles in the local newspapers and most (96.0%) were aware that illnesses can be transmitted via consumption of food. Additionally, 42 out of 74 respondents (56.8%), who indicated that they were affected by foodborne illness, sought medical help when foodborne illness was suspected. However, a mere 13 out of 74 consumers (17.6%), who indicated that they were affected by foodborne illness, lodged reports of suspected foodborne illness with the local health authority. Younger consumers (21–30 years old) mostly read food safety articles and were conscious of illness being transmitted via consumption of food. In addition, the more educated consumers (tertiary education) indicated awareness as well as formal reporting of foodborne illness. Some gaps in vendor practices included handling of money while serving (78.0%), failure to clean utensils (68.0%) and access to water (48.0%). Noteworthy, only visual observation and interviews were utilized in the study.     

Deficits and interest rates: : An analysis examining some neglected variables

This paper examines the impact of federal deficits on the nominal long-term rate of interest in the United States, using the IS-LM and loanable-funds models. Unlike the other studies, however, the paper expands these models to include variables to reflect wartime periods, bank regulation and deregulation, recession, and new exchange rate systems. It is found that the federal deficits have positive and significant impact on the long-term rate of interest during the period 1955–1985.     

A corporate bond innovation of the 90s: The clawback provision in high-yield debt

This paper examines a recent financial innovation in corporate bond contracts, referred to as the clawback provision. A clawback provision in debt contracts gives the issuer an option to redeem a specified fraction of the bond issue within a specified period at a predetermined price and with funds that must come from a subsequent equity offering. We argue that issuers use clawback provisions to mitigate the wealth losses that would otherwise occur when new equity is offered. Consistent with the hypotheses, the evidence shows that bond offerings are more likely to include a clawback provision if their issuers are private, have more intangible assets, have fewer liquid assets, and are unregulated. We also estimate the price of clawback provisions and find that yield spreads on bonds with clawback provisions are a median of 86 basis points higher relative to what they otherwise would be.     

Consumer acceptance and physicochemical quality of osmodehydrated carambola (Averrhoa carambola L.) slices

Consumer acceptability and physicochemical properties of candied osmodehydrated (OD) carambola were evaluated in an effort to increase consumption of the fruit. Fresh carambola slices (Averrhoa carambola L.) were soaked in either 15% or 20% or 25% NaCl brine for 18 h, then in 40 °Brix sucrose for 18 h, followed by 60 °Brix sucrose for 18 h and dried at 55°C for 18 h. Slices soaked in 15% NaCl were most preferred by a focus group. Decreases in pH, total soluble solids (TSS) and increase in salinity were recorded in sucrose solutions after soaking carambola. During osmosis, carambola became less green and more orange‐yellow (P < 0.05). The pH of candied OD products varied between 3.62 and 4.16, salinity 16–28 ppt, TSS of 67–70 °Brix and 18.8–20.8% moisture. There were no differences (P > 0.05) in flavour or texture for products brined in 15% NaCl and soaked in either refined white sucrose (RS) solutions or brown unrefined sucrose (URS) syrups, but differences (P < 0.05) in appearance, colour and overall acceptability. Candied RS carambola had higher (P < 0.05) overall acceptability (6.2 – liked slightly to moderately) to products from URS (5.6 – neither liked nor disliked to liked slightly), which was also supported by paired preference testing. Flavour was most liked (P < 0.05) of all sensory attributes.     

Consumers’ perception of food packaging in Trinidad,West Indies and its related impact on food choices

The purpose of the study was to investigate consumers’ perception of food packaging and its impact on food choices. The study population comprised 82 people who were ultimately consumers of packaged food products. The sample was drawn from six major supermarkets located in different geographical areas in Trinidad, West Indies. Data collection was carried out by using a questionnaire based on five topics: visual impact or attractiveness of the packaging; type of packaging material; labelling and nutritional information; new products; and fruit preserves. The packaging feature that influenced most of the respondents’ choice of products was information on the label (41.5%); it was followed by quality and type of packaging (24.4%), brand name/popularity (22.0%) and visual impact (12.2%). When asked if they would purchase a product that was most attractively packaged, 85.4% responded in the affirmative. Most respondents (92.7%) believed that packaging material could adversely affect the quality of performance of a food product. Also, 92.7% of respondents agreed that nutrition information should be shown on all food products, although 36.6% admitted that they do not read the label because of its complexity. Influence of gender was not significant (P < 0.05) on consumer perception of food packaging and on food choices. Although the sample was small, the data highlighted the need to educate consumers of packaged foods, so that informed decisions could be taken in respect to food quality, safety and nutrition.