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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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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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. |
format | Online Article Text |
id | pubmed-7084339 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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