Using tactile cold perceptions as an indicator of food safety-a hazardous choice

Borda, Daniela; Mihalache, Octavian Augustin; Nicolau, Anca Ioana; Teixeira, Paula; Langsrud, Solveig; Dumitrascu, Loredana

Publication

Using tactile cold perceptions as an indicator of food safety-a hazardous choice

2020Journal article

dc.contributor.author	Borda, Daniela
dc.contributor.author	Mihalache, Octavian Augustin
dc.contributor.author	Nicolau, Anca Ioana
dc.contributor.author	Teixeira, Paula
dc.contributor.author	Langsrud, Solveig
dc.contributor.author	Dumitrascu, Loredana
dc.date.accessioned	2020-01-07T17:44:32Z
dc.date.available	2020-01-07T17:44:32Z
dc.date.issued	2020
dc.description.abstract	The safety of many foods is dependent on ensuring the cold chain until the time of consumption. A weak link is the consumer part of the chain as the temperatures of domestic refrigerators are often too high and the users have limited possibilities to monitor and adjust the temperatures. The aim of this work was to evaluate whether common consumer practices for monitoring that food is kept cold are valid. Consumers demonstrated limited ability to assess food and surface temperature by tactile sense with lower precision at 8 °C compared to 4 °C. Almost 20% of the consumers were able to detect the exact food and surface temperature kept at 4 °C, while at 8 °C only 13% detected the exact temperature. A web-based survey mapping consumer practices showed that more than 40% of consumers never checked the temperature in their refrigerators, 38% rely on food coldness to evaluate if the refrigerator is running at adequate temperature and 65% lack knowledge on how to correctly asses temperature in the fridge. Most of the comments emphasized the situations where consumers could be at risk due to misevaluation of refrigerated food and surfaces real temperature indicating the necessity for better monitorization of cold food chain at domestic level.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Borda, D., Mihalache, O. A., Nicolau, A. I., Teixeira, P., Langsrud, S., Dumitrascu, L. (2020). Using tactile cold perceptions as an indicator of food safety-a hazardous choice. Food Control, 111, 107069	pt_PT
dc.identifier.doi	10.1016/j.foodcont.2019.107069	pt_PT
dc.identifier.eid	85076700172
dc.identifier.issn	0956-7135
dc.identifier.uri	http://hdl.handle.net/10400.14/29105
dc.identifier.wos	000517659100017
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	Elsevier	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	pt_PT
dc.subject	Refrigeration	pt_PT
dc.subject	Food safety	pt_PT
dc.subject	Tactile sensation	pt_PT
dc.subject	Effusivity	pt_PT
dc.subject	Thermal conductivity	pt_PT
dc.title	Using tactile cold perceptions as an indicator of food safety-a hazardous choice	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.title	Food Control	pt_PT
oaire.citation.volume	111	pt_PT
person.familyName	Borda
person.familyName	Nicolau
person.familyName	Teixeira
person.familyName	Langsrud
person.givenName	Daniela
person.givenName	Anca Ioana
person.givenName	Paula
person.givenName	Solveig
person.identifier	269090
person.identifier.orcid	0000-0002-5354-0196
person.identifier.orcid	0000-0001-8018-1478
person.identifier.orcid	0000-0002-6296-5137
person.identifier.orcid	0000-0001-6415-017X
person.identifier.rid	J-8678-2014
person.identifier.scopus-author-id	6602310602
person.identifier.scopus-author-id	16316514700
person.identifier.scopus-author-id	7005895206
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT
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