Vegetarians’ and omnivores’ affective and physiological responses to images of food

Many vegetarians report that meat is unpleasant, but little else is known about their affective responses to meat and non-meat foods. Here we explored affective responses to food images in vegetarians and omnivores and tested the hypothesis that vegetarians have global differences in affective processing (e.g., increased disgust sensitivity). We presented pictures of different food items and recorded participants’ affective experience while we recorded peripheral physiology. We found that vegetarians’ self-reported experience of meat meal images was less pleasant than omnivores’, but that other food images were equally pleasant across the two groups. Moreover, vegetarians and omnivores had strikingly similar physiological responses to all food images – including meat meals. We interpret these results from a psychological constructionist perspective, which posits that individuals conceptualize changes in their bodily states in ways that match their beliefs, such that increased sympathetic nervous system activity may be conceptualized as an experience of excitement about a delicious meat meal for omnivores but as an experience of displeasure for a vegetarian who believes meat is cruel, wasteful, impure, or unhealthy. This interpretation is consistent with emerging neuroscience evidence that the brain constructs experience by predicting and making meaning of internal sensations based on past experience and knowledge.     

Copper release from nano‑copper/polypropylene composite films to food and the forms of copper in food simulants

The influences of temperature, exposure time, different types of polypropylene (PP), (3-Aminopropyl) triethoxysilane (KH550) used as coupling agent, sterilizing conditions on copper migration from nano‑copper/PP composite films into food/ food simulants were explored. Results showed that copper migrated more easily from polypropylene (PPH) films with a maximum rate of 34.51%, compared to those from copolymer polypropylene (PPR) and block copolymer polypropylene (PPB) to 3% acetic acid (w/v). Gamma (γ) irradiation could significantly increase the copper migration (P < 0.05). Different forms of copper were found in different simulants. Copper crystals were found in 10% ethyl alcohol and identified by scanning electron microscopy and energy dispersed analysis of X-rays (SEM-EDX). The hydroxylation (%) of nano‑copper/PP films was less than 100%. These films had certain antioxidant and antimicrobial properties which could extend the shelf life of packaged food. The migration amount of copper into rice vinegar was the largest, with a maximum of 0.65 mg/ kg.Industrial relevanceAlthough nanomaterials are potentially beneficial for food packaging, migration of nanoparticles to the packaged food can be harmful to the human body. Therefore, it is very important to determine the presence and characterize the morphology of nanoparticles in food. In this paper, we have developed a new and effective packaging material containing nanoparticles and have explored the migration form and morphology in food simulants. In conjunction with the results of current study, nano‑copper/PP packaging material can be suggested for maintaining the product quality and has commercial potential.     

The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?

The negative impact of food neophobia (FN) on food and beverage (F&B) liking/disliking is well documented. Against this backdrop, the present research sought to raise awareness of data analysis strategy in FN research. Extreme groups analysis currently dominates as evidenced from the many studies that compare groups of neophobic and neophilic consumers. However, when a variable, like FN, is naturally continuous, full-data analysis has been recommended. We present both approaches using data from online surveys in three Western countries where consumers rated degree of liking/disliking for F&B names (USA, UK and Australia, n = 3454). The first objective was to explore how results from extreme groups analysis were influenced by group extremity (more/less neophobic vs. more/less neophilic). In the case of seafood and ethnic food items, the average difference in liking score between neophobic and neophilic groups ranged from 2 to 4.5 points on the 9-pt hedonic scale depending on FN group definition (less extreme vs. more extreme). To acknowledge this influence contextualisation of degree of FN group extremity is encouraged. For example, FN groups defined by M ± 0.5 × SD and M ± 1.5 × SD should be differently named to convey greater FN extremity in the latter. In the second objective, full-data analysis was performed, treating FN as a continuous variable. Additional knowledge about the impact of FN on F&B liking/disliking beyond that from extreme groups analysis was gained. Linearity in the relationship between FN and degree of F&B liking/disliking was generally observed. Moderating factors were included in additional analyses and illustrated the possibility of accounting for participants’ country of living or differences between consumer populations in overall level of FN (central location vs. online). We suggest that it may be time to rely less on extreme groups analysis in FN research, and if used that adequate justification be given and care taken to describe the FN groups to facilitate more robust interpretations and between-study comparisons. The insights and recommendations have relevance for other continuous psychological traits relating to food liking food-related consumer behaviour in general.     

Distribution of serotypes and pulsotypes of Listeria monocytogenes from human,food and environmental isolates (Italy 2002–2005)

This work was undertaken to study the serotypes and pulsotypes of 674 Listeria monocytogenes isolates from human (57), food (558) and environmental (59) sources, collected from different Italian geographical areas during 2002–2005, to determine whether certain subtypes were associated with certain foods and more often involved in cases of listeriosis, and to determine possible geographical or temporal associations. Eleven different L. monocytogenes serotypes were found in the food, environmental and human isolates. Most isolates belonged to only four serotypes (1/2a, 1/2b, 1/2c, 4b). The isolates were divided into 133 distinct AscI pulsotypes grouped into 26 pulsogroups. Pulsogroups ranged from a minimum of 2 up to 212 isolates, and contained 1–19 different pulsotypes. When associations between subtypes and isolates from specific foods selected as being most frequently involved in cases of listeriosis were tested some of these associations were highly significant but not exclusive, indicating that there was no close correlation between specific subtypes and specific food products. Despite the limitations of this study (few human isolates versus many food isolates prevalently collected from one food category), we believe that a large-scale database of L. monocytogenes subtypes and a timely epidemiological investigation can facilitate risk assessment and outbreak detection and control.     

Pine heartwood and glass surfaces: easy method to test the fate of?bacterial contamination

The survival of two bacteria, Escherichia coli and Listeria monocytogenes was observed on pine heartwood and glass surfaces by using a simple test method. The development of the number of bacterial cells was evaluated by titration after vortexing the samples in BHI broth and culturing the resulting broth on agar plates. The bacterial count decreased clearly faster on pine heartwood than on glass surfaces. This result was confirmed by studying the wooden samples also one day after to exclude possible adherence of the bacterial cells on the porous surface. This study confirms the results of several other studies that suggest wood to have antibacterial properties.     

Olfactory priming for eating behavior – The influence of non-conscious exposure to food odors on specific appetite,food preferences and intake

Sensory food cues in our surroundings, such as odors, trigger decisions that may lead to (over)eating. These cues occur mainly outside of people’s awareness. Therefore, it is crucial to better understand the effect of (non-consciously exposure of) food odors on behavioral responses. Moreover, sensory-specific appetite suggests that food odor exposure may enhance appetite for products with similar properties in taste and calorie content, inferring that we can detect nutrient content of the food through our sense of smell. Our previous research showed that conscious exposure to macronutrient-related odors influenced specific appetite but not food preferences or intake. However, eating behavior responses may differ depending on the level of awareness of the odor cue. Therefore, in our current study, we aimed to determine the influence of non-conscious exposure to macronutrient-related odors on specific appetite, food preferences and food intake. 34 healthy, normal-weight and unrestrained Dutch females underwent four sessions where they were non-consciously exposed to odors representing food high in carbohydrates, protein and fat, and low-calorie foods. Eating behavior was assessed through a specific appetite questionnaire, a computer task on macronutrient and taste food preferences, and actual food intake by means of a salad bar which included toppings representing the different macronutrients. Results show that non-conscious exposure to macronutrient-signaling odors does not influence congruent appetite, food preferences nor food intake of a main meal. Follow-up research should focus on different odor exposure (intensity and exposure time) and outcomes measures to have a better understanding of olfactory priming on eating behavior.     

Microwave testing of moist and oven-dry wood to evaluate grain angle,density, moisture content and the dielectric constant of spruce from 8 GHz to 12 GHz

The scope of this work is to discuss the challenges and demonstrate the potential of microwave testing for applications in the wood processing industry. Microwave technology benefits from the anisotropic dielectric properties of wood to simultaneously identify grain angle, density, and moisture content of wood. Therefore, the theory of free space transmission measurement is thoroughly discussed with emphasis on the characteristics of (and how to deal with) reflections occurring in real measurements. A more sophisticated calculation method for the derivation of the desired physical wood properties is presented. The advantages of a modern laboratory style setup are shown and its possible transition in an industrial-style application is discussed. Moist (moisture content 7.6–14%) and oven-dry spruce samples are tested. The detection of grain angle for moist and oven-dry wood yields an RMSE (root-mean-squared-error) of 0.14° and 0.4°, respectively. Moisture content is evaluated with density- and thickness-independent methods. Adapted regression models are proposed yielding an RMSE for moisture content of 0.45% for a single frequency measurement. The promising advantages of wood moisture estimation with frequency sweeps instead of fixed frequency signals are discussed and demonstrated for all samples (RMSE 0.39%). The dielectric constant of moist and oven dry spruce in the range from 8 to 12 GHz is evaluated in respect to density, moisture content and temperature. The respective constants ε′, ε′′, and tan(δ) are formulated in a general form via a non-linear regression and compared to existing data in literature.     

Total antioxidant activity and trace elements in human milk: the first 4 months of breast-feeding

The content of many nutrients in breast milk are dependent on the nutritional status of the lactating woman. This is particularly true for fat and water-soluble vitamins, some of which have antioxidant properties. The aim of the study entertained herein was to evaluate the changes in total antioxidant status of human milk during the first 4 months of lactation, and to correlate such changes with the contents in specific antioxidant oligoelements (Cu, Zn, Mn and Se). Milk samples were collected from (31) lactating women recruited at the Service of Obstetrics of the Hospital de São João in Porto, after 1, 4, 8, 12 and 16 weeks after birth. The total antioxidant status (TAS) of human milk was measured by the Randox^® commercial kit and trace metals by ICP-MS (inductively coupled plasma-mass spectrometry). The results found for TAS and oligoelements under study show a decrease in the concentration of these parameters from 7 days to 4 months of breast-feeding and significant correlations (p < 0.05) were found between TAS and Cu, Zn and Se (not Mn). The decreases of Cu, Zn and Se were also correlated, but not proportional between them, suggesting diverse excretion mechanisms for all. Between primipara and multipara women, a significant difference was found only for Cu and Zn concentrations at 7 days of lactation, but not for the other metals or TAS. With respect to the mother’s age, no correlation was found, either for trace metal concentrations or TAS.     

Extreme weather,food security and the capacity to adapt – the case of crops in China

Three extreme weather scenarios are examined for agriculture in China in this study. One scenario assumes a year when every province has precipitation corresponding to the lowest level experienced in the province over the last three decades. Another scenario assumes the highest experienced precipitation for every province is happening; and the last one assumes that the most harmful level of precipitation on crops occurs for every province – whether too little or too much. We studied the role of autonomous adaptation by farmers and through markets as embodied in a computable general equilibrium model. The results show that observed extreme impacts of precipitation on crop harvests are not serious for China at national level. The maize harvest is the most negatively affected with a reduction of 4 % without adaptation and less than 1 % reduction with adaptation. However, the impacts within a province may be serious and even become worse with adaptation. Good harvests might not make farmers better off due to lower crop prices even though consumers benefit. Sensitivity analysis shows that the ability to adapt assumed in the analysis may not be present in the short term.     

Combined industrial processes with irradiation to assure innocuity and preservation of food products — a review

The desire to assure food safety for consumption requires better food preservation techniques. The presence of parasites, insects, mites, and micro-organisms, is an important source of problems. In this regard, irradiation is an interesting alternative to be considered to satisfy quarantine requirements, to control severe losses during transportation and commercialization, and to insure food safety. This paper reviews some potential applications of irradiation for preserving food products.     

Have changes to meat and poultry food safety regulation in Australia affected the prevalence of Salmonella or of salmonellosis?

During the 1990s, there was radical change in regulation of meat and poultry hygiene in Australia, and Australian Standards were developed for each sector of the meat industry. Systems for industry/government co-regulation and company-employed meat inspection were introduced based on company HACCP programs approved and audited by the Controlling Authority. However, in the 5 years since regulatory changes took full effect, rates of salmonellosis have not decreased (surveillance and reporting systems have remained unchanged). Using statistics gathered by the National Enteric Pathogens Surveillance Scheme, an attempt was made to link Salmonella serovars isolated from meat and poultry with those causing salmonellosis. Two periods were studied, 1993/1994, before regulations were introduced, and 2000/2001, when regulations should be having an effect. For red meat, the same serovars were prominent among the top 10 isolates both before and after regulation, and there was little linkage with salmonelloses. For poultry, frequently isolated serovars differed pre- and post-regulation, however, in both periods there was some linkage between serovars isolated from poultry and those causing salmonelloses. Using published and unpublished survey data, it was concluded that there had been improvements in microbiological quality of red meat and poultry over the same timeframe as regulatory changes. That these improvements apparently have not carried through to reduced case-rates for salmonellosis may be due to numerous causes, including lack of control in the food processing, food service and home sectors. The present paper illustrates difficulties faced by governments in measuring public health outcomes of changes to food hygiene regulation.     

Are questionnaires the best way to measure emotions for food products and beverages?

There is a growing awareness in the field of consumer and sensory research to include emotional measurements when evaluating food products and beverages. The present paper provides an overview of the recent measures used for emotional measurements within the context of food products and beverages. Further, it discusses to what extent questionnaires might be the best measurement to capture consumer’s emotions in the field of food science by focusing on three aspects of emotion measurement, namely (i) what do we want to measure, (ii) how do we measure it and (iii) what is the added value of the measurement.