Food Protection Trends

Abstracts - September 2006

Comparison of Treatment of Fresh-cut Lettuce and Diced Tomatoes with Sodium Hypochlorite and Calcium Hypochlorite for Effects on Microbiological and Sensory Qualities  

Characterizing Human Factor Risks in Food Processing 

Comparison of Treatment of Fresh-cut Lettuce and Diced Tomatoes with Sodium Hypochlorite and Calcium Hypochlorite for Effects on Microbiological and Sensory Qualities

Jennifer L. Simmons-1, Jee-Hoon Ryu-2, and Larry R. Beuchat-1

1-Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223-1797, USA
2-Graduate School of Life Sciences and Biotechnology, Korea University, Anam-dong, Sungbuk-ku, Seoul 136-701, Republic of Korea

SUMMARY
A study was done to determine if the type of hypochlorite salt [NaOCl and Ca(OCl)2] used to prepare chlorinated water for sanitizing fresh-cut iceberg, Romaine, and mesclun lettuce, and diced tomatoes affects lethality to microflora naturally occurring on the produce, as well as sensory quality during subsequent storage at 4°C for up to 13 days. The type of hypochlorite salt did not have a significant effect (P > 0.05) on reductions in mesophilic aerobic microorganisms (total counts) or yeasts and molds, regardless of the concentration of free chlorine (50 – 200 μg/ml) in solutions used to treat produce. Appearance, color, aroma, texture, and overall quality of treated fresh-cut lettuce and diced tomatoes were likewise unaffected by the type of hypochlorite salt used to prepare chlorine treatment solutions.

Awareness and Perceived Risk of Pesticide and Antibiotic Residues in Food: Socioeconomic Variations among United States’ Consumers

Steven T. Yen-1, Kimberly L. Jensen-1 and Chung-Tung Jordan Lin-2

1-Department of Agricultural Economics, The University of Tennessee, 302 Morgan Hall, 2621 Morgan Circle, Knoxville, TN 37996-4518, USA
2-Center for Food Safety and Applied Nutrition, US Food and Drug Administration, 5100 Paint Branch Pkwy., HFS-727, College Park, MD 20740-3835, USA

SUMMARY
We investigated American consumers’ awareness and perceptions of risk of pesticide and antibiotic residues in food, and how socioeconomic characteristics affect the consumers’ awareness and risk perceptions. On the basis of a 2001 national telephone survey, we employed a statistical approach that takes into account possible correlations between awareness and risk perceptions and the fact that perceived risk data were collected in the survey only from those who were aware of a given issue. This study shows that awareness of one of the two residue problems was associated with a lower perceived risk of the other problem. Higher income, age, some-college-or-more education, and being the main meal preparer increased the probability of awareness of both kinds of residues as food safety problems. Although being Hispanic or Black decreased the probability of pesticide awareness, being Black decreased the probability of awareness of antibiotic residues as a problem. Among those who had heard of pesticide residues, higher income and being a Midwest resident had positive influences on the perceived risk associated with the residues. Perceived risk from pesticide residues was lower with more adults in the household; being female; being older, Hispanic or Black; and being the main meal preparer in the household. Among those who had heard of antibiotic residues, higher income and being Hispanic were associated with increased perception of the residues; however, the perceived risk was lower among females or Blacks.