Proficiency test for antibiotics in bovine muscle

The aim of this proficiency study was to give laboratories the possibility to evaluate or demonstrate their competence for the analysis of antibiotics in bovine muscle, including the screening analysis. This study also provided an evaluation of the methods applied for screening and quantitative confirmatory analysis of antibiotics in bovine muscle

Microbial screening methods for detection of antibiotic residues in slaughter animals

Monitoring of food products from animal origin for the presence of antimicrobial residues is preferably done using microbial screening methods because of their high cost-effectiveness. Traditionally applied methods fail to detect the maximum residue limits which were established when EU Council Regulation 2377/90 came into effect. Consequently, during the last decade this has led to the development of improved microbial screening methods. This review provides an overview of the efforts expended to bring antibiotic screening methods into compliance with EU legislation. It can be concluded that the current situation is still far from satisfactory

Empirical insights into innovation practices as crises response of ski destinations after the first lockdown of the COVID-19 pandemic

The tourism industry is very vulnerable and is strongly affected by the pandemic. Thus, it requires innovative solutions to cope with and recover from the crisis. The study aims at gaining empirical insights into innovation behavior as means to crisis response of ski destinations. For this purpose, we conducted 20 semi-structured interviews with key stakeholders of ski destinations during the re-start of tourism after the first lockdown in Austria. We further explore how ski destinations develop and implement various types of innovations as a response to the COVID-19 pandemic and reveal that the COVID-19 crisis improves coopetition among stakeholders. The research suggests that the COVID-19 crisis has reinforced innovation activities and the interviews demonstrate that the role of DMOs has become even more important for destination recovery

Success factors of theme parks – An exploration study

Theme parks are important products for the leisure and tourism industry but the analysis of their critical success factors seems to be a neglected area in leisure and tourism research. Most authors agree that authenticity as well as the staging of experiences is a main factor influencing consumer’s decision to buy a leisure or tourism product. Thus, this paper discusses authenticity and the staging of experiences as critical success factors for the management of theme parks. Empirical data gathered from personal interviews with theme park managers in Austria, Germany and Switzerland reveal the assumption that the literature is not in line with the critical success factors of theme park management. The paper concludes by outlining future research on success factors of theme parks as well as implications for their management

Wine and culinary tourism: Preferences of experiential consumers

We explore the key components of consumer demand for the development of a successful wine and culinary tourism segment. In particular, we investigate the demand preferences that are important to consumers interested in a wine and culinary related hotel stay in South Tyrol. Conceptually, we utilize the 4E-Model of experiential consumption by Pine & Gilmore [1, 2] and propose that the four realms of an experience (i.e., entertainment, education, escapist, and aesthetic relate to the principal components of consumer preferences. We survey potential tourists to gain a better understanding of their demand preferences for culinary and wine related hotel stays. Using an exploratory factor analysis, we identify the principal components of consumer demand preferences. The most preferred demand feature of a culinary wine experience relates to informative entertainment. The second feature relates to social-cultural activities that are educating. The third are escapist wine and food-specific activities and the forth relates to the aesthetics of accommodation traits and style in the culinary and wine domain. Moreover, we study the current supply attributes of wine and culinary related hotel offer in South Tyrol and their pricing using a hedonic model. Attributes that provide an entertainment experience form the basis of any offer in the wine and culinary domain. Attributes that provide an educational experience are highly relevant and add will a significant price premium. Matching demand preferences and supply conditions is crucial in developing a successful culinary and wine related tourism segment

Bacteriological examination in place in five European countries to assess carcass fitness for consumption during meat inspection

In the European Union, bacteriological examination (BE) can be used as a decision support tool for an individual slaughter animal, if a clear decision regarding fitness for human consumption cannot be reached after performing the post-mortem meat inspection at the abattoir. The mandatory use of BE started already in the beginning of 20th century and the methods have since evolved in the different countries using it. Although still in use, discussions have taken place on whether BE is still a useful part of meat inspection. Currently, there is no European consensus regarding how to set up the methods or how to interpret the results. Still, there is a need to avoid unnecessary food waste, while at the same time guaranteeing food safety. In this descriptive study, we mapped the BE methods currently used in five European countries, namely Denmark, Finland, Germany, Italy and the Netherlands. The results show there is considerable variation between the countries regarding the specific analyses, sample matrices and media used. There is also variation in the indications when BE should be performed as well as when the results lead to condemnation. Although the results will be interpreted together with the pathological findings in the carcass, clearly written instructions should be available on how to interpret the results and when to perform condemnation. BE is used more often for cattle than for pigs, and e.g., in Denmark, BE is not used for pigs due to costs. Although BE can still be used to detect animals with a generalised infection at the time of slaughter, other methods that would be easier to standardise and accredit should be developed