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Foods 2016, 5(3), 66; doi:10.3390/foods5030066

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

1
The Sensory Analysis Center, Kansas State University, Manhattan, KS 66503, USA
2
Department of Family and Consumer Services, Tennessee State University, Nashville, TN 37209, USA
3
Centro Surcolombiano de Investigación en Café (CESURCAFE), Facultad de Ingeniería, Universidad Surcolombiana, Neiva 660003, Colombia
4
Tochka Rosta, 1 Kvesisskaya str., 18, Trade Center Bld, Moscow 127220, Russia
5
Comisión de Investigaciones Científicas Provincia de Buenos Aires (CIC), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires 6500, Argentina
6
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Superior Experimental de Tecnología Alimentaria (ISETA), 9 de Julio, Buenos Aires 6500, Argentina
7
Departamento Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela 03312, Alicante, Spain
8
Department of Food Processing, Faculty of Chemical and Materials Technology, Tallinn University of Technology, Ehitajate tee 5, Tallinn 19086, Estonia
*
Author to whom correspondence should be addressed.
Academic Editor: Leslie D. Bourquin
Received: 11 July 2016 / Revised: 5 August 2016 / Accepted: 13 September 2016 / Published: 21 September 2016
(This article belongs to the Special Issue Food Choice, Ingestive Behavior and Sensation)
View Full-Text   |   Download PDF [2528 KB, uploaded 21 September 2016]   |  

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. View Full-Text
Keywords: consumer; cross-country; food safety; leftovers consumer; cross-country; food safety; leftovers
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Koppel, K.; Higa, F.; Godwin, S.; Gutierrez, N.; Shalimov, R.; Cardinal, P.; Di Donfrancesco, B.; Sosa, M.; Carbonell-Barrachina, A.A.; Timberg, L.; Chambers, E., IV. Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America. Foods 2016, 5, 66.

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