Consumers' perceptions of item-level RFID Use in FMCG: A balanced perspective of benefits and risks

This research explores how perceived consumer benefits affect the perceived privacy risks from implementation of Radio Frequency Identification (RFID) tags at an item-level in the Fast Moving Consumer Goods (FMCG) industry. Two new categories measure the benefits and risks: in-store and after-sales. These specific categories allow the respondents' willingness to accept RFID to be evaluated using a quantitative survey focused on the primary household grocery purchasers within the USA. The results suggest differences in perceptions of the in-store and after-sales risks and benefits of RFID use. While consumers are aware of privacy risks while using RFID technology, they would be willing to use the technology if sufficient benefits are available. This research moves the discussion away from a focus on consumer privacy issues to a balanced privacy/benefits approach for consumers and how that might affect their technology acceptance, suggesting that careful management of consumer benefits might allow FMCG firms to introduce RFID technology to support their global supply chains

Utilization of Buffered Vinegar to Inhibit the Growth of Listeria monocytogenes on Marinated and Cooked Chicken Breast

The objective of this experiment was to evaluate the efficacy of adding buffered vinegar to RTE broiler breast meat to inhibit growth on cooked broiler breast meat. Broiler breast fillets were vacuum-tumbled with a 15% solution (over green weight) for 30 min with a marinade consisting of different concentrations of dry vinegar (DV) or liquid vinegar (LV; 0%, 0.4, 0.6, and 0.8% DV, and 1.5% LV), 1.0% sodium chloride on a total raw product basis (RPB), 0.4% sodium tripolyphosphate on a RPB and water. After marinating, the chicken was cooked to an internal temperature of 77°C. The top and bottom of each piece of broiler breast meat (200 g) was surface inoculated with 1 mL of ∼5 log CFU/g of a 3 strain mixture of such that there was a target concentration of 3 log CFU/g on each chicken breast. Each chicken breast was then placed into individual packages that had the headspace exchanged for a modified atmosphere (95% CO, 5% O) and stored at refrigeration temperature (2°C ± 2°C) for 0 to 60 d and sampled at 5 d intervals. No differences in counts existed among buffered vinegar treatments at any storage time. At storage times from 35 to 60 d, broiler breast meat that was treated with buffered vinegar had fewer counts ( < 0.05) than the untreated broiler breast meat and continued to control growth through 60 d of storage. Additionally, the chicken treated with 0.8% DV and 1.5% LV had 2.0 log CFU/g or less counts after 60 d of storage