We developed and tested a behavioral measure to better understand the entire experience and related satisfaction for a commercial packaged food. Measures were performed at home considering the entire food experience, i.e. food unpacking, food preparation and consumption. Participants filmed their interaction at home with the food and also scored in a questionnaire their satisfaction for a list ...

The Victorian Department of Health Food Safety has responded to the findings released in the VCEC1 report on the burden to business of food regulation in this state. From 1 July 2010 the Food Act will introduce a new classification system. There will be four classes of food premises, and the aim of this system is to allow regulation to be better matched to the level of food safety risk which ea...

The present study was conducted to check the microbiological safety of pre-packaged foods during January 2011 to April 2011. A total of 30 randomly collected samples from retail outlets were subjected for presence of microorganisms and total viable count. Out of 30 samples 28 (93.2%) showed the growth, Total Viable count ranged from 4 x 10 to 2.5 x 10 CFU/g. Among positive samples 57.14% were G...

We conducted this study to investigate the magnitude of food adulteration during 1995-2011 and consumer awareness in Dhaka city. We reviewed results of food sample testing by Public Health Food Laboratory of Dhaka City Corporation, Bangladesh Standards and Testing Institution, Consumers Association of Bangladesh publications, reports from lay press, including those on mobile magistrate court op...

Excess sodium intake correlates positively with high blood pressure. Blood pressure varies by region, but whether sodium content of foods sold varies across regions is unknown. We combined nutrition and sales data from 2009 to assess the regional variation of sodium in packaged food products sold in 3 of the 9 US census divisions. Although sodium density and concentration differed little by reg...

Background: Among the bacteria that cause food poisoning, Staphylococcus aureus is one of the most common causes of food poisoning worldwide. The aim of this study was to investigate the presence of S. aureus strains in Iranian hamburgers, analysis of their antibiotic resistance pattern, and molecular detection of mecA gene in isolated strains. Methods: A total of 100 Iranian handmade (traditi...

all of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. hence in this study, some of the quality factores changes of rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitr...

BACKGROUND Little is known about national patterns in the use of fast food and packaged food labels among adults by weight loss strategies and demographic characteristics. METHODS We analyzed the Consumer Behavior Module in the National Health and Nutrition Examination Survey 2007-2010 among adults (N = 9,690). For each of the outcome variables - use of packed food and fast food menu labels -...