The effect of type of company doing home delivery during a pandemic on consumers' quality perceptions and behavior

PurposeIn the COVID-19 pandemic, consumers increasingly opt for, or are forced to, use home delivery services. The authors study retailers' decisions regarding “delivery mode”, which is about outsourcing (vs. insourcing) the delivery service to a traditional delivery company or an unbranded carrier and its effects on consumers' perceived overall quality, perceived hygienic quality, and subsequently, willingness to stay with the firm beyond the pandemic.Design/methodology/approachA pre-test, an experiment and a post-test were conducted with participants from the UK (Total N = 380).FindingsThe results of this study show that (1) in a pandemic, perceived hygienic quality overshadows perceived service quality as a key determinant of consumers' choices, and (2) while consumers have a relatively negative view of the hygienic level of unbranded carriers, they do not differentiate between traditional delivery carriers and retailer-branded carriers. Thus, they are equally interested in using the services of the latter ones.Originality/valueThis study shows that during a health crisis, consumers change their hierarchy of motivations to reflect the new protection motivations. The authors usher perceived hygienic quality as a variable that should be seriously considered as both a tactical and a strategic variable affecting the attractiveness of alternative home delivery methods and consumers' intentions to continue using them after the pandemic.

Organic versus Conventional Raw Cow Milk as Material for Processing

Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

Feed Intake Parameters of Horses Fed Soaked or Steamed Hay and Hygienic Quality of Hay Stored following Treatment

Horses suffering from equine asthma must consume low-dust forage, with soaking and steaming being suitable methods of hay treatment. The impacts of this treated hay’s subsequent storage and effects on the horses’ chewing activity are largely unknown. Meadow hay was soaked (10–15 °C, 15 min) or steamed (100 °C, 60 min). Microbial counts (colony forming units (CFU)) were determined by culture before and after soaking or steaming, and subsequent storage at 10 and 25 °C for 6, 12 and 24 h (three replicates each). Six horses were fed native, soaked and steamed hay, according to a cross-over design, and chewing parameters were measured. Steaming reduced (p < 0.05) typical mold vs. soaking (0 vs. 50 CFU/g) and yeasts vs. native and steamed hay (0 vs. 102 and 90 CFU/g). Storing soaked hay elevated bacteria, mold, and yeasts (p < 0.05). Within the first 60 min of hay intake, the steamed hay and soaked hay were eaten slower (19.5 and 21.5 g dry matter/min, respectively; p < 0.05) and the steamed hay was chewed more intensely (steamed hay: 3537; native: 2622; and soaked: 2521 chewing cycles/kg dry matter, p < 0.05). Steaming particularly improves the hygienic quality of hay. Soaked hay is not stable when stored and is less accepted by horses.

Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption

Background: In the dairy industry, hygienic quality and safety of milk and dairy products are very important for human health.Methods: The samples taken at the inlet and outlet of the HTST pasteurization process were subjected to physicochemical, bacteriological and sensory analysis.Result: showed that pasteurization has not only been beneficial, as in the case of the hygienic quality of raw milk, where the number of the Total Mesophilic Aerobic Flora dropped by 94% after heat treatment, to reach an average of 5.62 × 104 CFU ml-1 of the thermo-resistant bacteria. Heat treatment resulted in a decrease of protein and lactose values for both types of milk. In fact, this loss is more marked in raw milk than in reconstituted milk (4% against 1.8%, respectively, p less than 0.05). Wetting was more marked after pasteurization for raw milk (0.102°C) compared to reconstituted milk (0.014°C). Sensory profiles were modified in both milk types, with a significant decrease in color, viscosity and flavor descriptors and a significant increase in the intensity of smell and taste (p less than 0.05).

Uji Total Plate Count (TPC) Bakteri Pada Minuman Teh Poci Homemade di Gampong Batoh Banda Aceh

Poci tea is a favorite beverage produced by household industry. Considering its hygienic quality so that it is not contaminated by microbes seems to be an important factor. This study aims to determine the level of microbial contamination in Poci tea produced by household retailers in Batoh, Banda Aceh. This study was conducted at the Pharmacy Laboratory, Academy of Pharmacy and Food Analysts (AKAFARMA) Banda Aceh from 8 to 12 June 2020. The method of this study is a quantitative experimental laboratory with Total Plate Count (TPC). The samples of this study are seven Poci tea obtained from Batoh retailers selected by random sampling. The results showed that the seven Poci teas samples were contaminated microbes, i.e ALMK with a TPC value of 4x103 colonies / ml, AMK with a TPC value of 4x103 colonies / ml, HFK with a TPC value of 2x103 colonies / ml, JLM with a TPC value of 3x103 colonies / ml, KUCB with a TPC value of 4x103 colonies / ml, MHFK with a TPC value of 4x103 colonies / ml, and MHZZ with a TPC value of 2x103 colonies / ml. In conclusion, the seven Poci tea samples sold in Batoh have TPC values that are not permitted by the Regulation of the Head of RI POM No. 16 of 2016. Therefore, this poci tea is not recommended for consumption.

Comparison of the microbiological and hygienic quality of turkey meat between six districts of the Kenitra city

Meat is known to be one of the vehicles for many diseases to humans. The aim of this study is the comparison of the microbiological and hygienic quality of fresh turkey meat marketed in the most popular districts of Kenitra city. Fresh meat samples were taken from stores localized in six different districts. Microorganisms tests were conducted according to the appropriate standards. The Aerobic Mesophilic Flora (AFM) was most counted in district five (7.69±0.212 log10ufc/g), while the highest total and fecal coliform charges were obtained in district six with rates of 7.68±0.160 and 6.89±0.132 log10ufc/g, respectively. Cases of Salmonella spp were observed in all districts, except district five with frequencies up to 10.71%. Pseudomonas aeuroginosa charge was high in district five and its prevalence was high (21.42%) in districts two, four and six. Regarding Clostridium perfringens, the charges were up to 2.11±0.55 log10ufc/g in district six and a high prevalence of 42.85% was in district four. Escherichia coli showed dominance in all the districts studied with a high prevalence in district four with a rate of 75% and a high charge in district five (4.37 log10ufc/g). The presence of Staphylococcus aureus was significant in district four with a rate of 28.57% and a high concentration in district five (4.47 log10ufc/g). This study has shown great variability in the results found between the different districts and the rate of contaminations affecting this product. In fact, this microbiological and hygienic quality of raw turkey meat sold in these districts was judged marginal indicating the need for improved hygienic standards.