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Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on an...

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Autores principales: Zielińska, Dorota, Bilska, Beata, Marciniak-Łukasiak, Katarzyna, Łepecka, Anna, Trząskowska, Monika, Neffe-Skocińska, Katarzyna, Tomaszewska, Marzena, Szydłowska, Aleksandra, Kołożyn-Krajewska, Danuta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7084339/
https://www.ncbi.nlm.nih.gov/pubmed/32138334
http://dx.doi.org/10.3390/ijerph17051632
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author Zielińska, Dorota
Bilska, Beata
Marciniak-Łukasiak, Katarzyna
Łepecka, Anna
Trząskowska, Monika
Neffe-Skocińska, Katarzyna
Tomaszewska, Marzena
Szydłowska, Aleksandra
Kołożyn-Krajewska, Danuta
author_facet Zielińska, Dorota
Bilska, Beata
Marciniak-Łukasiak, Katarzyna
Łepecka, Anna
Trząskowska, Monika
Neffe-Skocińska, Katarzyna
Tomaszewska, Marzena
Szydłowska, Aleksandra
Kołożyn-Krajewska, Danuta
author_sort Zielińska, Dorota
collection PubMed
description Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.
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spelling pubmed-70843392020-03-24 Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration Zielińska, Dorota Bilska, Beata Marciniak-Łukasiak, Katarzyna Łepecka, Anna Trząskowska, Monika Neffe-Skocińska, Katarzyna Tomaszewska, Marzena Szydłowska, Aleksandra Kołożyn-Krajewska, Danuta Int J Environ Res Public Health Article Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage. MDPI 2020-03-03 2020-03 /pmc/articles/PMC7084339/ /pubmed/32138334 http://dx.doi.org/10.3390/ijerph17051632 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zielińska, Dorota
Bilska, Beata
Marciniak-Łukasiak, Katarzyna
Łepecka, Anna
Trząskowska, Monika
Neffe-Skocińska, Katarzyna
Tomaszewska, Marzena
Szydłowska, Aleksandra
Kołożyn-Krajewska, Danuta
Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration
title Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration
title_full Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration
title_fullStr Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration
title_full_unstemmed Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration
title_short Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration
title_sort consumer understanding of the date of minimum durability of food in association with quality evaluation of food products after expiration
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7084339/
https://www.ncbi.nlm.nih.gov/pubmed/32138334
http://dx.doi.org/10.3390/ijerph17051632
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