Massey Documents by Type
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Item Food risk in consumers' eye and their consumption responses: evidence from Hanoi survey(Emerald Publishing Limited, 2021-06-08) Ha TM; Shakur S; Pham Do KHPurpose This paper analyses Hanoi consumers' evaluation of food risk and response to the perceived risk. Design/methodology/approach The authors employed the mixed method approach that integrates segmentation analysis on the survey data and information from group discussions. Findings Based on consumers' risk rating of six food groups and level of food safety worry, the authors identified four distinct consumer segments: low, moderate, high and very-high-risk perception. The authors found the existence of widespread food safety concerns among Hanoi consumers. Living in an urban region was associated with a higher level of food risk perception. Moderate, high and very-high-risk perception segments exhibited a very low level of institutional trust and subjective control over hazards. Response to the perceived risk differed across segments. “Very high-risk perception” was associated with the most risk-averse behaviour, putting more effort into seeking food safety information and engaging more in supermarket purchase. Consumers with a low and moderate perceived food risk participate more in self-supply of food to reduce their food safety concern. Practical implications The paper provides empirical evidence on consumers' evaluation of food risk and their risk-reducing strategies to support the risk communication in Vietnam. Social implications Enhancing institutional trust and risk communication including hazard education can improve consumer confidence in food. Originality/value This is the first segmentation study on consumer food risk perception in Vietnam.Item A risk-benefit approach to the purchase and consumption of conventional vegetables in wet markets(Elsevier Ltd, 2022-09-01) Ha TM; Hansson H; Abu Hatab A; Darr D; Shakur SThe purchase and consumption of conventional vegetables from wet markets in Vietnam are like two sides of a coin: perceived food safety risks and perceived benefits. Drawing on a sample of 463 Hanoi consumers, this study employed a risk-benefit approach to analyze the purchase intention and consumption frequency of conventional vegetables at traditional markets. A confirmatory factor analysis examined the links among risk perception, perceived utilitarian benefits, perceived hedonic benefits, and trust. Finally, generalized ordered and Poisson regressions were performed on these psychological constructs and their identified links. We found that perceived hedonic benefits, trust in wet market actors, and the presence of homegrown vegetables determined purchase intention and consumption frequency. The joint influence of perceived hedonic and utilitarian benefits on purchase intention implies that consumers considered both benefit dimensions when thinking of their future purchase of conventional vegetables. The significant interaction between perceived risk and perceived hedonic benefits on consumption frequency supports the risk-benefit approach. The effect of perceived hedonic benefits and income on purchase intention and consumption frequency are evidence of wet markets' social and cultural relevance.Item Reduction of the attachment, survival and growth of L. monocytogenes on lettuce leaves by UV-C stress(Elsevier Ltd, 2021-06) Kyere EO; Popovich DG; Palmer J; Wargent JJ; Fletcher GC; Flint SMild stress of leafy greens by UV-C radiation has been reported to stimulate plant defences capable of reducing pathogens on produce surfaces. In this study, the attachment, survival and growth of Listeria monocytogenes was investigated on lettuces stressed with mild UV-C radiation (1.3 and 2.6 kJm−2). Attachment of L. monocytogenes to UV-C stressed (1.3 kJm−2) lettuce leaves after 1 h was significantly (p < 0.05) reduced by 1.4–1.5 log cfu/cm2. UV-C stress also reduced the survival of L. monocytogenes on lettuce by 1.8–1.9 log cfu/g 96 h after inoculation, however a higher dosage of UV-C stress (2.6 kJm−2) did not inhibit the survival of L. monocytogenes. The total phenolic compounds in lettuce significantly increased following UV-C stress (1.3 kJm−2) indicating the accumulation of polyphenols might have contributed to the inhibition of L. monocytogenes attachment and growth. Appropriate dosage of mild UV-C stress of lettuce can reduce the attachment, survival and growth of L. monocytogenes in lettuce and can therefore be explored further for application in fresh produce safety.Item Acceptance sampling for food quality assurance : this dissertation is submitted for the degree of Doctor of Philosophy in Statistics, Institute of Fundamental Sciences, Massey University(Massey University, 2017) Santos-Fernández, EdgarAcceptance sampling plays a crucial role in food quality assurance. However, safety inspection represents a substantial economic burden due to the testing costs and the number of quality characteristics involved. This thesis presents six pieces of work on the design of attribute and variables sampling inspection plans for food safety and quality. Several sampling plans are introduced with the aims of providing a better protection for the consumers and reducing the sample sizes. The effect of factors such as the spatial distribution of microorganisms and the analytical unit amount is discussed. The quality in accepted batches has also been studied, which is relevant for assessing the impact of the product in the public health system. Optimum design of sampling plans for bulk materials is considered and different scenarios in terms of mixing efficiency are evaluated. Single and two-stage sampling plans based on compressed limits are introduced. Other issues such as the effect of imperfect testing and the robustness of the plan have been also discussed. The use of the techniques is illustrated with practical examples. We considered numerous probability models for fitting aerobic plate counts and presence-absence data from milk powder samples. The suggested techniques have been found to provide a substantial sampling economy, reducing the sample size by a factor between 20 and 80% (when compared to plans recommended by the international Commission on Microbiological Specification for Food (ICMSF) and the CODEX Alimentarius). Free software and apps have been published, allowing practitioners to design more stringent sampling plans. Keywords: Bulk material, Composite samples, Compressed limit, Consumer Protection, Double sampling plan, Food safety, Measurement errors, Microbiological testing, Sampling inspection plan.Item Non-regulatory food safety management in New Zealand : motivation, effectiveness, and implications : a thesis presented in partial fulfilment of the requirements of the degree of Doctor of Philosophy in Food Safety Management at Massey University, Palmerston North, New Zealand(Massey University, 2015) Chen, EnchengNon-regulatory food safety management schemes, as a complement or alternative to mandatory regulation, have become a prevalent component of the food safety control system of the global food supply chain. This study focused on non-regulatory food safety management schemes implemented by the New Zealand food manufacturing industry, and examined the motivation for, challenges and impacts of, and the role of third-party certification bodies in the implementation of non-regulatory food safety management schemes. In particular, factors influencing the effectiveness of nonregulatory food safety management schemes and the quality of third-party food safety audits were examined. It was found that non-regulatory food safety management is a key component of the entire food safety management system in New Zealand. The implementation of nonregulatory food safety management schemes was mainly driven by major customers’ requirements, a desire to improve product quality and safety, and the desire to be recognized by the industry and the public. After the implementation of these schemes, enterprises experienced many desirable changes such as the improvement of product traceability, increasing food safety awareness of employees, and reduced customer complaints. Notably, the implementation improved the food safety culture. The major challenges encountered during the implementation of these schemes were increased paper work, and the cost of development and implementation. The service of thirdparty certification bodies was important for food companies to continuously improve their food safety management. Enterprise characteristics made a substantial difference to the propensity of food manufacturing enterprises to implement non-regulatory schemes. These characteristics made notable differences to the relative importance of different incentives to implement non-regulatory schemes and the food manufacturing enterprise’s experiences of the implementation of non-regulatory schemes. The effectiveness of non-regulatory food safety management schemes was largely influenced by the food safety culture in food manufacturing companies and the quality of third-party food safety audits. A relatively robust food safety culture is in place in the food manufacturing industry, although there are areas needing improvement and change. The audit quality could be affected by accreditation, competition in the certification market, competency and integrity of auditors, audit scope, audit time, and surveillance activities of scheme owners.Item Food safety in small and medium hospitality enterprises in New Zealand : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Health Science at Massey University, Wellington, New Zealand(Massey University, 2013) Kramer, JanPresent food safety legislation (Food Act 1981) has seen very few adjustments made over a period of more than 30 years. The need for food safety is unquestionable, and legislation is essential for the maintenance of healthy standards in food preparation. Small and medium enterprises find it challenging to meet the required food safety standards as most proprietors work extremely long hours just to remain viable. Their staff’s levels of training and trade knowledge are, due to minimum wages and unsociable hours worked, often insufficient and their employment is not seen as a career path. Any extra work load to be completed by management in filling in forms as part of a food control or food safety plans may be unmanageable. This study investigates the feasibility of food safety legislation and its implementation in small to medium enterprises in the hospitality industry – a study guided and influenced by the researcher’s lifelong association with the hospitality industry. This study explores food safety and its origins across the world. Carefully worded interviews and surveys with experts, who were either working in, or had close relationships with the Hospitality Industry, were used to question how the proposed legislation would affect them, and could affect those in small and medium enterprises. Two surveys were undertaken over a period of three years. The results from both of these surveys indicated that it is likely that the greater majority of small to medium enterprises’ management and staff do not possess sufficient knowledge to comply with the proposed standards of the legislation and the documentation needed.Item 'From boat to bowl' : an exploratory study of the implementation of the Hazard Analyis Critical Point (HACCP) system in tuna processing in the Solomon Islands : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Health Science in Environmental Health, Institute of Food, Nutrition and Human Health, Massey University, Wellington campus, New Zealand, May 2011(Massey University, 2011) Kolly, ErnestFish and fish products are among the most internationally traded food commodities of which approximately fifty percent originate in developing countries. This raises concerns about seafood safety and quality for the food industry. The Solomon Islands currently export tuna loins to the European Union (EU), which requires accreditation. This lucrative market requires the Solomon Islands to meet stringent standards stipulated by the EU for fishery products. The aim of the study was to explore and evaluate factors that influence the implementation of the Hazard Analysis Critical Control Point (HACCP) food safety system at National Fisheries Developments Company Ltd (NFD Ltd) and Soltai Fishing & Processing Company Ltd (Soltai Ltd) in the Solomon Islands, and its effectiveness at meeting stringent EU requirements. A mixed methods research and design was adopted in the study, which involved non-experimental research, survey research and qualitative research (one on one (talanoa) interviews). The study revealed that NFD Ltd and Soltai Ltd are in general terms in compliance with the EU directives (EC 852/2004, EC 853/2004 and EC 854/2004) and the Solomon Islands Pure Food (fishery products) Regulation 2005. Furthermore, while NFD Ltd and Soltai Ltd do have a well documented HACCP system in place, the study showed that the majority of workers do not fully understand the HACCP system. The review of Good Manufacturing Practices (GMP) on board the fishing vessels revealed that the Chief Engineers, as far as histamine control and monitoring is concerned, are complying with EU Regulation EC 853/2004 and the Solomon Islands Pure Food (fishery products) Regulation 2005.The tests carried out to assess microbiological parameters revealed that, a large number of microorganisms were present at all four sites in the processing factory as indicated by Total Plate Counts, a good indicator of product/surface contamination from environmental sources. Furthermore, survey research revealed that a high proportion (43%) of participants indicated they only adhere to the HACCP system “sometimes” and for some “never” in the factory - which poses significant food safety risk. The qualitative (talanoa) interviews showed that culture and low literacy level were major factors that impede the effective implementation of the HACCP system in the processing factory. The study further indicated that, to control food safety hazards (physical, chemical, and biological), the tuna industry needs a collaborative approach among those involved throughout the food processing chain, from the fishing vessels during harvesting, through to the processing factory and product shipment. Training programmes, including pre-requisite programmes, designed to increase staff awareness of HACCP principles should be comprehensive and ongoing, to ensure sustained implementation of HACCP principles in the workplace. These should be an integral component of the companies‟ HACCP food safety policies and systems.Item Rural-urban differences in willingness to pay for organic vegetables: Evidence from Vietnam(Elsevier Ltd, 1/10/2019) Ha TM; Shakur S; Pham Do KHConcerns about food safety together with rising disposable income means consumers in developing countries are willing to pay more for safe and high-quality food such as organic vegetables. At the same time, socioeconomic profiles differ in rural versus urban areas leading to differing intakes. This paper investigates regional differences in the determinants of willingness to pay (WTP) for organic vegetables in Vietnam. A contingent valuation survey was used to collect information on consumer preferences of organic vegetables in two regions of Hanoi. Using interval regression model, we found that consumer perception about organic vegetables, trust in labels, and disposable family income increased WTP for organic vegetables in both urban and rural regions. Risk perception of conventional vegetables was high in both regions. However, higher WTP prevailed only in the rural region. Besides, growing vegetables at home affected the WTP only in the rural region while education played a role in the WTP in the urban region. Since rural and urban consumers have different preferences toward organic food, they should not be treated as a homogenous group in formulating organic food policy. This paper also shows that very high price of organic vegetables and lack of trust in organic labels are key barriers to organic purchase. Thus, creating more trust and reducing the price of organic vegetables through lowering certification cost might be a good strategy to expand the organic vegetable market in Vietnam.
