The Experts below are selected from a list of 867 Experts worldwide ranked by ideXlab platform

Koppel Kadri - One of the best experts on this subject based on the ideXlab platform.

  • Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
    MDPI (Multidisciplinary Digital Publishing Institute), 2016
    Co-Authors: Koppel Kadri, Higa Federica, Godwin Sandria, Gutiérrez Nelson, Shalimov Roman, Cardinal Paula, Di Donfrancesco Brizio, Sosa Miriam, Carbonell-barrachina, Ángel A., Timberg Loreida
    Abstract:

    Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food Leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food Leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food Leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%–29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste Leftovers to determine its probable safety. Correct handling of Leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling Leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling Leftover Foods among various countries

  • Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
    'MDPI AG', 2016
    Co-Authors: Koppel Kadri, Higa F., Godwin S., Gutierrez N., Shalimov R., Cardinal P., Di Donfrancesco B., Sosa M., Carbonell-barrachina A. A., Timberg L.
    Abstract:

    Citation: Koppel, K., Higa, F., Godwin, S., Gutierrez, N., Shalimov, R., Cardinal, P., . . . Chambers, E. (2016). Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America. Foods, 5(3), 14. doi:10.3390/Foods5030066Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food Leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food Leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food Leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%-29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste Leftovers to determine its probable safety. Correct handling of Leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling Leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling Leftover Foods among various countries

Danso Raymond Sey - One of the best experts on this subject based on the ideXlab platform.

  • Food Safety Knowledge and Practice of Street Food Vendors in Rural Northern Ghana
    Food and Public Health, 2014
    Co-Authors: Stephen Apanga, Jerome Addah, Danso Raymond Sey
    Abstract:

    Food safety amongst street food vendors is becoming a major public concern especially in urban areas of the developing world where this industry is expanding rapidly. There is rarely any information on street food safety issues in rural northern Ghana where this industry is equally growing rapidly. We therefore conducted this study to assess the knowledge level and evaluate food safety and hygiene practices amongst street food vendors in a rural district of northern Ghana. A cross sectional study was carried out in the Nadowli district where 200 street food vendors were randomly selected from of both densely and none densely populated areas of food vendors. Knowledge level amongst vendors concerning food safety practices was 100%. Although over 96% washed their hands after some major activities, about 13% of them did not use soap. The main storage forms of Leftover Foods were consumption by friends and family members (13%), reheating (13%) and refrigeration (11.5%). Water storage containers were also found to be used for other activities. 71% of the vendors had undergone medical screening despite a high knowledge level (100%) of its importance. Street food vendors in this rural northern setting generally have a high knowledge level on food safety issues but however do not translate this knowledge into practice.

Miranda Mirosa - One of the best experts on this subject based on the ideXlab platform.

  • The attributes of Leftovers and higher-order personal values
    British Food Journal, 2018
    Co-Authors: Lynda Andrews, Gayle Kerr, David Pearson, Miranda Mirosa
    Abstract:

    The purpose of this paper is to investigate the inter-relationships between peoples’ perceptions of the attributes of Leftover food and how they lead to higher-order values in relation to food waste.,The method involved an online, text-based, qualitative survey of 112 panel members from a market research firm. The data were examined using thematic analysis and framed using a means-end approach.,Findings show that Leftover Foods take on both positive and negative attributes and benefits, as shown in four themes—tasty Foods, dangerous Foods, images of spoiling and used or second-hand—leading to consequences, identified as creating time, Time to binning and repurposing. Additionally, how individuals in a household speak of themselves based on their higher-order values, termed as states of being, can determine whether such Foods are repurposed or consigned to the bin. These states of being are reflected in the three themes: the responsible ones, the virtuous ones and the blameless ones.,This study provides more focussed insights on the interplay between the attributes and benefits of Leftovers and how household members position themselves towards these Foods, particularly in their transition to waste.

Mirosa Miranda - One of the best experts on this subject based on the ideXlab platform.

  • The attributes of Leftovers and higher-order personal values
    'Emerald', 2018
    Co-Authors: Andrews Lynda, Kerr Gayle, Pearson David, Mirosa Miranda
    Abstract:

    Purpose The purpose of this paper is to investigate the inter-relationships between peoples’ perceptions of the attributes of Leftover food and how they lead to higher-order values in relation to food waste. Design/methodology/approach The method involved an online, text-based, qualitative survey of 112 panel members from a market research firm. The data were examined using thematic analysis and framed using a means-end approach. Findings Findings show that Leftover Foods take on both positive and negative attributes and benefits, as shown in four themes—tasty Foods, dangerous Foods, images of spoiling and used or second-hand—leading to consequences, identified as creating time, Time to binning and repurposing. Additionally, how individuals in a household speak of themselves based on their higher-order values, termed as states of being, can determine whether such Foods are repurposed or consigned to the bin. These states of being are reflected in the three themes: the responsible ones, the virtuous ones and the blameless ones. Originality/value This study provides more focussed insights on the interplay between the attributes and benefits of Leftovers and how household members position themselves towards these Foods, particularly in their transition to waste

Mirosa M - One of the best experts on this subject based on the ideXlab platform.

  • The attributes of Leftovers and higher-order personal values
    'Emerald', 2018
    Co-Authors: Andrews L, Kerr G, Pearson D, Mirosa M
    Abstract:

    Pearson, DH ORCiD: 0000-0002-5374-7074Purpose: The purpose of this paper is to investigate the inter-relationships between peoples’ perceptions of the attributes of Leftover food and how they lead to higher-order values in relation to food waste. Design/methodology/approach: The method involved an online, text-based, qualitative survey of 112 panel members from a market research firm. The data were examined using thematic analysis and framed using a means-end approach. Findings: Findings show that Leftover Foods take on both positive and negative attributes and benefits, as shown in four themes—tasty Foods, dangerous Foods, images of spoiling and used or second-hand—leading to consequences, identified as creating time, Time to binning and repurposing. Additionally, how individuals in a household speak of themselves based on their higher-order values, termed as states of being, can determine whether such Foods are repurposed or consigned to the bin. These states of being are reflected in the three themes: the responsible ones, the virtuous ones and the blameless ones. Originality/value: This study provides more focussed insights on the interplay between the attributes and benefits of Leftovers and how household members position themselves towards these Foods, particularly in their transition to waste. © 2018, Emerald Publishing Limited