Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America

Autores
Koppel, Kadri; Higa, Federica Andrea; Godwin, Sandria; Gutierrez, Nelson; Shalimov, Roman; Cardinal, Paula; Di Donfrancesco, Brizio; Sosa, Miriam Patricia; Carbonell Barrachina, Angel A.; Timberg, Loreida; Chambers, Edgar
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Koppel, Kadri. The Sensory Analysis Center, Kansas State University; Estados Unidos
Fil: Higa, Federica Andrea. The Sensory Analysis Center, Kansas State University; Estados Unidos
Fil: Godwin, Sandria. University of Tennessee; Estados Unidos
Fil: Gutierrez, Nelson. Universidad Surcolombiana; Colombia
Fil: Shalimov, Roman. Tochka Rosta; Rusia
Fil: Cardinal, Paula. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Di Donfrancesco, Brizio. The Sensory Analysis Center, Kansas State University; Estados Unidos
Fil: Sosa, Miriam Patricia. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carbonell Barrachina, Angel A.. Universidad Miguel Hernández de Elche; España
Fil: Timberg, Loreida. Tallinn University of Technology; Estonia
Fil: Chambers, Edgar. The Sensory Analysis Center, Kansas State University; Estados Unidos
Materia
SOBRAS
INOCUIDAD/ALIMENTOS
CONSUMIDORES
PAISES/COMPARACIÓN
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/106902
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Food Leftover Practices among Consumers in Selected Countries in Europe, South and North AmericaKoppel, KadriHiga, Federica AndreaGodwin, SandriaGutierrez, NelsonShalimov, RomanCardinal, PaulaDi Donfrancesco, BrizioSosa, Miriam PatriciaCarbonell Barrachina, Angel A.Timberg, LoreidaChambers, EdgarSOBRASINOCUIDAD/ALIMENTOSCONSUMIDORESPAISES/COMPARACIÓNhttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Foodborne 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.Fil: Koppel, Kadri. The Sensory Analysis Center, Kansas State University; Estados UnidosFil: Higa, Federica Andrea. The Sensory Analysis Center, Kansas State University; Estados UnidosFil: Godwin, Sandria. University of Tennessee; Estados UnidosFil: Gutierrez, Nelson. Universidad Surcolombiana; ColombiaFil: Shalimov, Roman. Tochka Rosta; RusiaFil: Cardinal, Paula. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Di Donfrancesco, Brizio. The Sensory Analysis Center, Kansas State University; Estados UnidosFil: Sosa, Miriam Patricia. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Carbonell Barrachina, Angel A.. Universidad Miguel Hernández de Elche; EspañaFil: Timberg, Loreida. Tallinn University of Technology; EstoniaFil: Chambers, Edgar. The Sensory Analysis Center, Kansas State University; Estados UnidosMultidisciplinary Digital Publishing Institute2016-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/106902Koppel, Kadri; Higa, Federica Andrea; Godwin, Sandria; Gutierrez, Nelson; Shalimov, Roman; et al.; Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America; Multidisciplinary Digital Publishing Institute; Foods; 5; 66; 9-2016; 1-142304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/foods5030066info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/5/3/66info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:02:37Zoai:ri.conicet.gov.ar:11336/106902instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 12:02:37.278CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
title Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
spellingShingle Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
Koppel, Kadri
SOBRAS
INOCUIDAD/ALIMENTOS
CONSUMIDORES
PAISES/COMPARACIÓN
title_short Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
title_full Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
title_fullStr Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
title_full_unstemmed Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
title_sort Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America
dc.creator.none.fl_str_mv Koppel, Kadri
Higa, Federica Andrea
Godwin, Sandria
Gutierrez, Nelson
Shalimov, Roman
Cardinal, Paula
Di Donfrancesco, Brizio
Sosa, Miriam Patricia
Carbonell Barrachina, Angel A.
Timberg, Loreida
Chambers, Edgar
author Koppel, Kadri
author_facet Koppel, Kadri
Higa, Federica Andrea
Godwin, Sandria
Gutierrez, Nelson
Shalimov, Roman
Cardinal, Paula
Di Donfrancesco, Brizio
Sosa, Miriam Patricia
Carbonell Barrachina, Angel A.
Timberg, Loreida
Chambers, Edgar
author_role author
author2 Higa, Federica Andrea
Godwin, Sandria
Gutierrez, Nelson
Shalimov, Roman
Cardinal, Paula
Di Donfrancesco, Brizio
Sosa, Miriam Patricia
Carbonell Barrachina, Angel A.
Timberg, Loreida
Chambers, Edgar
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv SOBRAS
INOCUIDAD/ALIMENTOS
CONSUMIDORES
PAISES/COMPARACIÓN
topic SOBRAS
INOCUIDAD/ALIMENTOS
CONSUMIDORES
PAISES/COMPARACIÓN
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Koppel, Kadri. The Sensory Analysis Center, Kansas State University; Estados Unidos
Fil: Higa, Federica Andrea. The Sensory Analysis Center, Kansas State University; Estados Unidos
Fil: Godwin, Sandria. University of Tennessee; Estados Unidos
Fil: Gutierrez, Nelson. Universidad Surcolombiana; Colombia
Fil: Shalimov, Roman. Tochka Rosta; Rusia
Fil: Cardinal, Paula. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Di Donfrancesco, Brizio. The Sensory Analysis Center, Kansas State University; Estados Unidos
Fil: Sosa, Miriam Patricia. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Carbonell Barrachina, Angel A.. Universidad Miguel Hernández de Elche; España
Fil: Timberg, Loreida. Tallinn University of Technology; Estonia
Fil: Chambers, Edgar. The Sensory Analysis Center, Kansas State University; Estados Unidos
description 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/106902
Koppel, Kadri; Higa, Federica Andrea; Godwin, Sandria; Gutierrez, Nelson; Shalimov, Roman; et al.; Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America; Multidisciplinary Digital Publishing Institute; Foods; 5; 66; 9-2016; 1-14
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/106902
identifier_str_mv Koppel, Kadri; Higa, Federica Andrea; Godwin, Sandria; Gutierrez, Nelson; Shalimov, Roman; et al.; Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America; Multidisciplinary Digital Publishing Institute; Foods; 5; 66; 9-2016; 1-14
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/foods5030066
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/5/3/66
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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