Food Protection Trends

Abstracts - October 2004

Risk Profile for Strawberries

onsumers’ Perceptions of Irradiated Ground Beef After Education and Product Exposure

Risk Profile for Strawberries

S. NOTERMANS,-1* J. S. VAN ZANDVOORT-ROELOFSEN,-1 A.W. BARENDSZ,-1 and J. BECZNER-2
1-TNO Nutrition and Food Research, P.O. Box 360, 3700AJ Zeist, The Netherlands
2- KÉKI Central Food Research Institute, Herman Ottó út 15, Budapest, Hungary

SUMMARY
This document describes a risk profile for strawberries intended for fresh consumption. Attention is paid to the current production methods for strawberries, consumption-related issues, including positive and negative health effects, and contamination with microorganisms and pesticide residues. In addition, pre-harvest and harvesting requirements are described, as well as post-harvest measures, including decontamination and suitable storage conditions. Finally, there is a brief overview of existing regulations.

The study reveals that strawberries intended for fresh consumption have a relatively good safety record. To keep this status and maintain consumer confidence, it is recommended that codes of good agricultural practice be used, for which land and water use, application of organic and inorganic fertilizers, animal exclusion and pest control are described, together with recommended harvesting and cooling practices and measures for ensuring worker health and safety.

Consumers’ Perceptions of Irradiated Ground Beef After Education and Product Exposure

Lori S. Hamilton Zienkewicz-2 and Karen P. Penner-1*

Mesa Community College, Food and Nutrition Department, 1833 W. Southern Ave., Mesa, AZ  85202, USA;
*Kansas State University, Food Science Institute, Dept of Animal Sciences & Industry, 216 Call Hall, Manhattan, KS 66506, USA

SUMMARY
A consumer study of irradiated ground beef was conducted in Manhattan, Kansas to test the effects of education and product exposure on consumers’ perceptions of food irradiation.  Sensory evaluation was performed on irradiated and non-irradiated ground beef at the time of the consumer study and again following three months of frozen storage.

Sensory evaluation indicated that consumers could not differentiate between the two types of ground beef and had no preference for either (P > 0.05). For both the initial and follow-up sensory tests, irradiated and non-irradiated cooked ground beef were perceived the same (P > 0.05).  

Educating consumers on irradiation had the most significant impact on their views of food irradiation (P < 0.05). Groups that received irradiation education were more accepting of the technology (P < 0.05) and more consumers positively changed their perceptions of irradiation (P < 0.05). Consumers not receiving education were skeptical, uninformed and had more negative perceptions. Some were unaware of irradiation technology. Product exposure had no effect on perception of irradiation.