The rationale for this study lies in the upsurge of home food
preservation which has occurred as a result of the unprecedented rise
in food prices and, concommitantly, the danger and economic loss
entailed in the use of faulty methods. A sample of 200 non-urban
homemakers in the province of...
Food tampering in foodservice facilities, especially
with self-serve foods, can result in consumer illness or
injury and adversely affect the foodservice organization.
This study explored foodservice managers' awareness and
perceptions of risk and evaluated a Hazard Analysis Critical
Control Point (HACCP)-based program of food tampering hazard
reduction developed for managers....
Dressed, bagged whole chickens from three Oregon and several
out-of-state processors were purchased from retail markets in each
season in 1988. Birds were stored at 3°C for 6 days. Total aerobic
microorganisms, total psychrotrophic microorganisms, pseudomonads
and fluorescent pseudomonads were determined by appropriate
procedures. Total aerobic microorganisms and psychrotrophic
microorganisms...
The Hazard Analysis and Critical Control Point (HACCP) system for
studying the food preparation process was conducted in four households in an
environmentally poor urban neighborhood of Guayaquil, Ecuador. The analysis
consisted of observing all of the steps in the food preparation process, measuring
food temperatures at each step, and...
The self-efficacy construct has been determined to be an effective method of
stimulating desired eating behavior in diabetics and obese adults and exercise behaviors in
pulmonary rehabilitation patients. Although the self-efficacy construct has been shown to
mediate eating habits, practical classroom application of the construct has been rarely used
in...