Scrape off or throw away?
Knowledge about how consumers handle mouldy food products at home is limited. It is of interest to investigate these aspects more closely, since some moulds can produce mycotoxins and other secondary metabolites that could be harmful to human health. A mainly picture-based survey regarding how parti...
| Autor principal: | |
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2021
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| Acceso en línea: | https://stud.epsilon.slu.se/16747/ |
| _version_ | 1855572790553346048 |
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| author | Jonasson, Lotta |
| author_browse | Jonasson, Lotta |
| author_facet | Jonasson, Lotta |
| author_sort | Jonasson, Lotta |
| collection | Epsilon Archive for Student Projects |
| description | Knowledge about how consumers handle mouldy food products at home is limited. It is of interest to investigate these aspects more closely, since some moulds can produce mycotoxins and other secondary metabolites that could be harmful to human health. A mainly picture-based survey regarding how participants would handle a variety of mouldy foods was distributed through social media and email, with a target of collating answers from both genders and a range of age groups. The participants were presented with a photo of mouldy foods with numbers indicating where they would remove part of the product, alternatively if they would discard the whole mouldy product.
The survey generated 650 full answer-sets from people resident in Sweden. Participants were not evenly distributed by gender (84% women, 14% men), and this was treated in the statistical analysis of the results. About 39% of the participants agreed that if the mouldy part of the product was discarded, the rest of the product would be safe to eat. About 79% of the precipitants disagreed with the statement “mouldy food is not dangerous, and the mouldy food could be consumed”. When looking at the responses to the picture-based questions, products that the majority of participants would discard substantially or completely if mouldy were salsa, béarnaise sauce, liver pâté, crème fraiche, Turkish yoghurt and squash (cordial). Products which showed a greater range of opinions about how participants would handle them when mouldy were bread, peach, pear, carrot, cheese and apple sauce.
Mouldy food samples (n=31) from Swedish household were collected and the moulds present were identified according to two methods: traditional PCR-sequencing combined with morphology, and MALDI-TOF, to get a snapshot over which species were present in the food products. The 38 mould isolates and identified showed that the majority of the species were not known producers of the regulated mycotoxins. The exception was the mould that was identified from pear and apple, Penicillium expansum, which can produce the regulated mycotoxin, patulin. |
| format | Second cycle, A2E |
| id | RepoSLU16747 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2021 |
| publishDateSort | 2021 |
| record_format | eprints |
| spelling | RepoSLU167472021-06-12T01:02:03Z https://stud.epsilon.slu.se/16747/ Scrape off or throw away? Jonasson, Lotta Food science and technology Food contamination and toxicology Knowledge about how consumers handle mouldy food products at home is limited. It is of interest to investigate these aspects more closely, since some moulds can produce mycotoxins and other secondary metabolites that could be harmful to human health. A mainly picture-based survey regarding how participants would handle a variety of mouldy foods was distributed through social media and email, with a target of collating answers from both genders and a range of age groups. The participants were presented with a photo of mouldy foods with numbers indicating where they would remove part of the product, alternatively if they would discard the whole mouldy product. The survey generated 650 full answer-sets from people resident in Sweden. Participants were not evenly distributed by gender (84% women, 14% men), and this was treated in the statistical analysis of the results. About 39% of the participants agreed that if the mouldy part of the product was discarded, the rest of the product would be safe to eat. About 79% of the precipitants disagreed with the statement “mouldy food is not dangerous, and the mouldy food could be consumed”. When looking at the responses to the picture-based questions, products that the majority of participants would discard substantially or completely if mouldy were salsa, béarnaise sauce, liver pâté, crème fraiche, Turkish yoghurt and squash (cordial). Products which showed a greater range of opinions about how participants would handle them when mouldy were bread, peach, pear, carrot, cheese and apple sauce. Mouldy food samples (n=31) from Swedish household were collected and the moulds present were identified according to two methods: traditional PCR-sequencing combined with morphology, and MALDI-TOF, to get a snapshot over which species were present in the food products. The 38 mould isolates and identified showed that the majority of the species were not known producers of the regulated mycotoxins. The exception was the mould that was identified from pear and apple, Penicillium expansum, which can produce the regulated mycotoxin, patulin. Kunskapen om hur konsumenter hanterar mögliga livsmedel i hemmet är begränsad. Det är av intresse att studera detta närmare, då vissa mögel kan producera mykotoxiner och andra sekundära metaboliter som kan vara skadliga för människors hälsa. En enkät till stor del bestående av bilder på mögliga livsmedel distribuerades via sociala medier och email, med målet att få svar från båda könen och ett brett åldersspann. Deltagarna fick se ett flertal bilder på mögliga livsmedel med numrering för att indikera hur mycket det skulle avlägsna av produkten, alternativt om det skulle kasta hela produkten. Enkäten genererade 650 svar från personer boende i Sverige. Det var inte jämnt fördelat mellan könen i enkäten (84% kvinnor och 14% män), och detta behandlades genom statistisk analys av resultatet. Ungefär 39% av deltagarna höll med att om den mögliga delen av produkten borde avlägsnas, och att resterande del av produkten var säker att konsumera. Ungefär 79% av deltagarna höll inte med i uttalandet ”möglig mat är inte farligt, möglig mat kan konsumeras”. När man tittat på deltagarnas svar på bilderna av mögliga livsmedel, så skulle majoriteten av deltagarna ta bort stora delar av produkten eller kasta hela om möglet finns på: tacosås, bearnaisesås, leverpastej, crèmefraiche, turkisk yoghurt eller saft. Andra produkter som visade en bredare fördelning i hur det hanterades var mögligt: bröd, persika, päron, morot, hårdost och äppelmos. Spontant mögliga livsmedel (n=31) samlades in och möglet identifierades med hjälp av två metoder: traditionell PCR-sekvensering kombinerad med morfologi och MALDI-TOF för att få en ögonblicksbild över vilka arter som fanns på produkterna. De 38 mögel som identifierades visade att majoriteten av arterna inte var producenter av det reglerade mykotoxinerna. Undantaget var möglet på päron och äpple, Penicillium expansum, som kan producera mykotoxinet patulin. 2021-06-08 Second cycle, A2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/16747/1/jonasson-l-210607.pdf Jonasson, Lotta, 2020. Scrape off or throw away? : consumer attitudes to mouldy foods at home. Second cycle, A2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-16747 eng |
| spellingShingle | Food science and technology Food contamination and toxicology Jonasson, Lotta Scrape off or throw away? |
| title | Scrape off or throw away? |
| title_full | Scrape off or throw away? |
| title_fullStr | Scrape off or throw away? |
| title_full_unstemmed | Scrape off or throw away? |
| title_short | Scrape off or throw away? |
| title_sort | scrape off or throw away? |
| topic | Food science and technology Food contamination and toxicology |
| url | https://stud.epsilon.slu.se/16747/ https://stud.epsilon.slu.se/16747/ |