Food Safety When Eating Out-Perspectives of Young Adult Consumers in Poland and Turkey-A Pilot Study.

Food safety is perceived differently by consumers in different countries. The objective of this study was to examine the experience of young adults regarding the safety of meals eaten outside the home in Poland and Turkey. Questionnaire surveys were conducted on a group of 400 young adults. The findings provided new insights into cross-cultural consumer perceptions of the food safety of meals eaten out. Differences in the perception of the safety of the meals eaten out concerned both the manner in which consumers chose an eating establishment, the frequency with which they ate out, their experience of the meals consumed, and their practice of lodging complaints. Consumers in Poland and Turkey experienced different problems with the health quality of meals eaten out. The experience of consumers in Turkey reflected the occurrence of numerous cases of meals of poor quality, while in Poland it was smaller. This suggests that meals eaten out in Poland (an EU country) may have a lower health risk than in Turkey (a non-EU country). The method described in this study could be an additional tool for checking the operation of food safety systems in eating out establishments.

Performance and milk composition of dairy goats as affected by the dietary level of stoned olive cake silages.

OBJECTIVE: The current study compared the effects of dietary levels of two phase stoned olive cake (OC) in form of silage (OCS) on milk production and quality of Saanen goats. METHODS: The OCS included in total mixed ration (TMR) at dry matter proportions of 0.0 (OC0), 0.10 (OC10), and 0.20 (OC20). The TMR were fed to a total of 18 goats in a completely randomized design for a period of 5 weeks. RESULTS: Dietary treatments had no effect on the milk yield of Saanen goats, but the daily milk fat production was greater (p<0.05) at feeding OC20. The total phenolic (TP) compounds contents increased (p<0.01) in each increment of OCS in TMR and this was also reflected in the TP contents of milk. The C8:0, C10:0, C12:0, and C14:0 saturated fatty acids (FAs) in milk fat decreased (p<0.01) with increasing dietary level of OCS, but the decrease (p<0.001) in C16:0 and the increase (p<0.01) in C18:0 in milk fat occurred similarly at each inclusion level of OCS. Only OC20 reduced (p<0.05) the total saturated FA, yet the reduction (p<0.01) in n6/n3 ratio and atherogenicity index occurred in both OC10 and OC20. CONCLUSION: Two phase stoned OCS increases milk quality not only through modifying the milk FA composition, but also by increasing the milk TP content. These favorable changes in milk quality are closely associated with the dietary level of OCS.