Cargando…

Developing a Messaging Graphic for Storage Times of Refrigerated Ready to Eat (RTE) Foods for a Consumer Food Safety Health Campaign

This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five categories of attributes potentially present in health promoti...

Descripción completa

Detalles Bibliográficos
Autores principales:	Chambers, Delores, Chambers, Edgar, Godwin, Sandria, Doan, Alisa, Cates, Sheryl
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8314301/ https://www.ncbi.nlm.nih.gov/pubmed/34542516 http://dx.doi.org/10.3390/ejihpe10030062

Ejemplares similares

Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed
por: Godwin, Sandria, et al.
Publicado: (2016)

Isolation, Characterization, and Application of Bacteriophage LPSE1 Against Salmonella enterica in Ready to Eat (RTE) Foods
por: Huang, Chenxi, et al.
Publicado: (2018)

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets
por: Kumar, Rajesh, et al.
Publicado: (2021)

Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
por: Koppel, Kadri, et al.
Publicado: (2016)

Acceptability of Dry Dog Food Visual Characteristics by Consumer Segments Based on Overall Liking: a Case Study in Poland
por: Gomez Baquero, David, et al.
Publicado: (2018)

Replacing American Breakfast Foods with Ready-To-Eat (RTE) Cereals Increases Consumption of Key Food Groups and Nutrients among US Children and Adults: Results of an NHANES Modeling Study
por: Rehm, Colin D., et al.
Publicado: (2017)

Escherichia coli of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers
por: Abass, Abdulai, et al.
Publicado: (2020)

Processed ready-to-eat (RTE) foods sold in Yenagoa Nigeria were colonized by diarrheagenic Escherichia coli which constitute a probable hazard to human health
por: Beshiru, Abeni, et al.
Publicado: (2022)

A Pilot Study on RTE Food Purchasing and Food-Related Behaviors of College Students in an Urbanized Area
por: Choi, Jinkyung
Publicado: (2022)

Consumer behaviors towards ready-to-eat foods based on food-related lifestyles in Korea
por: Bae, Hyun-Joo, et al.
Publicado: (2010)

Characterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables
por: Taban, Birce Mercanoglu, et al.
Publicado: (2013)

Prevalence of Antimicrobial Resistance and Virulence Gene Elements of Salmonella Serovars From Ready-to-Eat (RTE) Shrimps
por: Beshiru, Abeni, et al.
Publicado: (2019)

Not All Street Food Is Bad: Low Prevalence of Antibiotic-Resistant Salmonella enterica in Ready-to-Eat (RTE) Meats in Ghana Is Associated with Good Vendors’ Knowledge of Meat Safety
por: Aduah, Martin, et al.
Publicado: (2021)

Motivations for Food Consumption during Specific Eating Occasions in Turkey
por: Chambers, Delores, et al.
Publicado: (2016)

Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines
por: Chambers, Edgar, et al.
Publicado: (2018)

Consumers’ Attitude towards the Sustainability of Different Food Categories
por: Sánchez-Bravo, Paola, et al.
Publicado: (2020)

The Influence of Message Framing on Consumers’ Selection of Local Food
por: Carfora, Valentina, et al.
Publicado: (2022)

Consumer Acceptance of Dry Dog Food Variations
por: Donfrancesco, Brizio Di, et al.
Publicado: (2014)

Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerations
por: Castro, Mauricio, et al.
Publicado: (2019)

Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials
por: Karam, Layal, et al.
Publicado: (2023)

Are food allergic consumers ready for informative precautionary allergen labelling?
por: Zurzolo, Giovanni A., et al.
Publicado: (2017)

Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study
por: Smigic, Nada, et al.
Publicado: (2023)

Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study
por: Kumar, Rajesh, et al.
Publicado: (2019)

Campaign education and communication to the potential consumers of brewers’ spent grain (BSG)-added food products as sustainable foods
por: Naibaho, Joncer, et al.
Publicado: (2023)

Growth potential of Listeria monocytogenes in six different RTE fruit products: impact of food matrix, storage temperature and shelf life
por: Ziegler, Matthias, et al.
Publicado: (2018)

Listeria monocytogenes growth kinetics in refrigerated ready-to-eat dips and dip components
por: Salazar, Joelle K., et al.
Publicado: (2020)

Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation
por: Albaridi, Najla A., et al.
Publicado: (2022)

The Interaction between Message Sensation Value and Food Neophobia in Communication about Insect-Based Foods: An Experiment with Italian Consumers
por: Riverso, Roberta, et al.
Publicado: (2022)

A Campaign for Food Economy
Publicado: (1917)

Listeria spp. in Street-Vended Ready-to-Eat Foods
por: El-Shenawy, Moustafa, et al.
Publicado: (2011)

Generation of microsatellite repeat families by RTE retrotransposons in lepidopteran genomes
por: Tay, Wee Tek, et al.
Publicado: (2010)

Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador)
por: Meza-Bone, Gary Alex, et al.
Publicado: (2023)

Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland
por: Wiatrowski, Michał, et al.
Publicado: (2021)

Consumer awareness campaign to reduce household food waste based on structural equation behavior modeling in Hungary
por: Szakos, Dávid, et al.
Publicado: (2020)

Detection of airborne psychrotrophic bacteria and fungi in food storage refrigerators
por: Altunatmaz, Sema Sandikci, et al.
Publicado: (2012)

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times
por: Lee, Jeehyun, et al.
Publicado: (2013)

Presence of Listeria monocytogenes in Ready-to-Eat Artisanal Chilean Foods
por: Bustamante, Fernanda, et al.
Publicado: (2020)

Fluoride Content of Ready-to-Eat Infant Foods and Drinks in Australia
por: Chandio, Navira, et al.
Publicado: (2022)

Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration
por: Arienzo, Alyexandra, et al.
Publicado: (2020)

Antimicrobial-Resistant Listeria monocytogenes in Ready-to-Eat Foods: Implications for Food Safety and Risk Assessment
por: Kayode, Adeoye John, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_qdj65jjqb7bje2a0d9is94evtt