摘要:

ABSTRACTMicro‐level cross‐sectional data were used to analyze the impact of the Gulf war on the production capabilities of the food processing industry in Kuwait. Using a nonparametric test, the Wilcoxon rank‐sum statistical test, and a sample of 33 local food manufacturing firms, the null hypothesis of no difference in the production levels of the food industry between the pre‐and post‐Gulf war period was rejected. The result of the analysis indicated that the food industry in Kuwait was significantly affected by the invasion as far as its production capabilities and levels are

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1996.tb00311.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTWeight losses, as purge, and pH were monitored during storage of strip loin, tenderloin, and top sirloin steaks to investigate factors that affect purge losses in portion controlled steaks. Purge losses and pH were monitored over time (6, 10, 14, 18, 22 and 26 days), across temperature and in individual and multiple steak packages (strip loin, n = 4; tenderloin, n = 7; top sirloin, n = 10). Top sirloin steaks had the greatest purge loss (%) and strip loin steaks had the lowest purge loss (%) across all treatments. In general, purge losses (%) increased and pH decreased during storage of all three steak types; however, storage temperature did not influence (P>0.10) purge loss. Total purge loss and purge loss as a percent of steak weight was significantly higher (P<0.05) in multiple steak packages as compared to single steak packages. Correlations between the number of steaks in a package and purge losses were highly significant (P<0.001) across all three steak types. Within a steak type, the number of steaks in a package explained 59, 75 and 89% of the variation in total purge losses in strip loin, tenderloin, and top sirloin steaks, respectively. Across all steak types, total purge loss increased quadratically as package weight increased (R2=0.89) emphasizing a greater total purge loss per steak in the multiple steak packages than in the individual steak packages. These data suggest that package size (steak number) has a greater influence on the amount of purge in portion sized strip loin, tenderloin and top sirloin steaks than storage time or storage temperature.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1996.tb00312.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe objectives of this study were to compare foodservice directors’ratings of satisfaction with conventional or cook‐chill systems and to determine whether these ratings differed based on the type of system. A total of 126 foodservice directors (51 % response) rated 42 issues related to the foodservice system they had chosen. Results indicated that foodservice directors were at least somewhat satisfied with all issues. Highest ratings were given for foodservice staff acceptance, total food cost, and hospital administrator's support, whereas they were least satisfied with issues such as foodservice consultant advice, amount of space for floor pantries, and total utility costs. The degree of satisfaction with certain issues differed based on type of foodservice system the director had selec

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1996.tb00313.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe idea for a food safety study within the restaurant population was brought to light by Joan Giampaoli, M.S., R.D. The study's query began with the intent to bridge the gap between those restaurant operators who know about food safety yet do not practice it and those who not only know food safety principles, but actually put them to use. It was brought to our attention that eliciting truthful responses to actual restaurant practices would be extremely difficult. Consequently, the query became “what differences occur between restaurants with excellent environmental health code records and those having difficulty with food safety.” Due to good timing and luck, the Department of Environmental Health, Consumer Protection Division of Santa Clara County, California, was in the process of examining their own inspection procedures and welcomed us as partners. The data collected from the study was useful to them in assessing the effectiveness of their current foodservice education program, identifying additional educational methods for restaurant operators, and in revising their inspection process. A follow‐up study is planned after implementing these changes. Food safety and foodborne illness prevention are both a high priority with the Department of Environmental Health, Consumer Protection Division (DEH, CPD) in Santa Clara County, California. With the rising incidence of foodborne illness outbreaks across the United States it is imperative that restaurant foodservice operators become not only concerned with the dangers of foodborne illness, but also knowledgeable about how to prevent outbreaks. To measure attitude and knowledge regarding food safety, three hundred surveys were mailed to two separate restaurant operator populations in Santa Clara County, California. The two populations were separated by distinguishing favorable and unfavorable health code violation records dating between January 1994 and January 1995. Those restaurants with favorable health code records were hypothesized to be highly concerned and knowledgeable regarding food safety in comparison to restaurants with unfavorable health code records. Total response rate for the survey was 20.6%. Results of the survey indicated that restaurants with favorable health code records reflected a significantly higher level of concern and knowledge regarding food safety with a p<0.05. It was concluded that restaurant operators possessing the necessary knowledge and an appropriate attitude and concern towards food safety are practicing these principles on a more frequent basis as evidenced by favorable health code re

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1996.tb00314.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTEscherichia coli O157:H7 (E. coli O157:H7)issues were one of the driving forces behind the desire of the American National CattleWomen, Inc. (ANCW) to educate their beef demonstrators about food safety issues and food safety behaviors. The National Restaurant Association's SERVSAFE® program was used to educate the beef demonstrators about food safety. The SERVSAFE® program was designed for use in commercial foodservice, and to our knowledge, has not been used with this type of audience. Ninety‐three beef demonstrators and potential beef demonstrators took part in the SERVSAFE® training. Food safety knowledge, confidence levels and attitudes regarding beef demonstration ability, safe food handling and beef safety, and food safety behaviors, both home and demonstration, were assessed. This was accomplished using results of the SERVSAFE® certification exam, along with pretraining, posttraining and follow‐up questionnaires. Significant improvements (p = 001) were seen in al

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1996.tb00315.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY