CONSIDERATIONS FOR THE APPLICATION OF TIME-TEMPERATURE INTEGRATORS IN FOOD DISTRIBUTION

Agribusiness,

CURRENT PRACTICES AND REGULATIONS REGARDING OPEN DATING OF FOOD PRODUCTS

A federally regulated open dating system on food products, instead of the current somewhat random and non-uniform state mandated system, would most likely benefit today's consumers, retailers, and government agencies. Consumers have indicated a strong desire for open dates; it would enhance their ability to make educated choices about the freshness of the foods they consume. A mandatory/uniform system would also assist retail grocers with stock rotation, so that customers can be provided with the best products available. Finally, federal open dating regulations across state borders would lessen burdens on interstate commerce. The potential benefits of this dating system outweigh the opposing points-of-view. The purpose of this research is to illustrate and discuss the current practices and regulations regarding open dating of food. Included in this study are the current federal and state regulations. Fifty-nine percent of the states (including the District of Columbia) currently mandate some sort of open dating on food products. The regulations vary on a state-by-state basis from mandatory dating of all perishable foods to open dating on a completely voluntary basis. While most consumers want to see open dates, educating them about what the dates mean is necessary but currently not being done. A major disadvantage of an open dating system is that it may be deceiving if the food is not properly handled, i.e. the date is based on some average storage condition. There are many modes of food deterioration, and most are dependent on a time- temperature interdependence. This research acknowledges that open dating of food is useful as a guide to the end of shelf-life, but its regulated implementation used in conjunction with time- temperature integrators is a more dependable indicator of freshness and safety for the consumer.Food Consumption/Nutrition/Food Safety,

PERISHABLE REFRIGERATED PRODUCTS AND HOME PRACTICES SURVEY

The "Perishable Refrigerated Products and Home Practices Survey" was a two-part survey developed to better understand consumers' perceptions and their current level of understanding regarding the proper handling and storage of perishable refrigerated foods. Past studies (e.g. Anonymous, 1997a; Anonymous, 1999a) have demonstrated a lack of consumer knowledge in such areas involving food safety practices. In recent years, there have been a number of large food recalls (i.e. Anonymous, 1997b; Anonymous, 1999b; CDC, 1999) due to the presence or possible presence of foodborne pathogens. Part of this study analyzed consumers' knowledge and attitudes towards the recalled products. A large number of foodborne outbreaks also occur in the household. After examining participant responses concerning food handling practices, (i.e. improper temperature control and lack of food rotation habits), the practices of many of the participants were not suitable to prevent possible foodborne contamination. Open dates and time-temperature integrators (TTI's), especially when used together, can assist consumers in purchasing fresh foods (Taoukis and Labuza, 1989a, b). However, numerous past studies have indicated consumer confusion regarding the meaning of open dates; and the results of this study confirm that the confusion continues. This may be due in part to the fact that there is no federally mandated, uniform open dating legislation in this country. TTI's are a fairly new device on the U.S. marketplace. While participants in this study were optimistic about the potential benefits of TTI's, 76% of consumers were unfamiliar with the device.Food Consumption/Nutrition/Food Safety,

Drying Foods at Home

This archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu

Moisture sorption: practical aspects of isotherm measurement and use/ Labuza

107 hal.; ill.; 29 cm

CURRENT PRACTICES AND REGULATIONS REGARDING OPEN DATING OF FOOD PRODUCTS

A federally regulated open dating system on food products, instead of the current somewhat random and non-uniform state mandated system, would most likely benefit today's consumers, retailers, and government agencies. Consumers have indicated a strong desire for open dates; it would enhance their ability to make educated choices about the freshness of the foods they consume. A mandatory/uniform system would also assist retail grocers with stock rotation, so that customers can be provided with the best products available. Finally, federal open dating regulations across state borders would lessen burdens on interstate commerce. The potential benefits of this dating system outweigh the opposing points-of-view. The purpose of this research is to illustrate and discuss the current practices and regulations regarding open dating of food. Included in this study are the current federal and state regulations. Fifty-nine percent of the states (including the District of Columbia) currently mandate some sort of open dating on food products. The regulations vary on a state-by-state basis from mandatory dating of all perishable foods to open dating on a completely voluntary basis. While most consumers want to see open dates, educating them about what the dates mean is necessary but currently not being done. A major disadvantage of an open dating system is that it may be deceiving if the food is not properly handled, i.e. the date is based on some average storage condition. There are many modes of food deterioration, and most are dependent on a time- temperature interdependence. This research acknowledges that open dating of food is useful as a guide to the end of shelf-life, but its regulated implementation used in conjunction with time- temperature integrators is a more dependable indicator of freshness and safety for the consumer