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In Europe fresh-cut fruit and vegetables, is one of the major growing segments in agro-food sector. Current literature reports a limited number of studies about consumers’ preferences towards these products. In particular, it lacks of studies focussed on fresh-cut salads and based on market data. In this paper, a study on consumer preferences towards the main attributes of Italian fresh-cut salads is proposed. More specifically the investigation is focussed on attributes assessable by consumers before purchase such as assortment, tenderness, product preparation and vegetable variety together with brand, size and type of packaging, presence of organic certification, promotion and product price. The purpose of this paper is to evaluate how much Italian consumers pay for those attributes with the aim to understand how much profitable could be different strategies in the sector.

The analysis is based on IRI-Infoscan scanner data, consisting of 881 fresh-cut products. The impact of each attributes on pricing is measured by means of a hedonic price model.

Main results show that, in Italy, fresh-cut salad price is greatly affected by tenderness, product preparation, assortment, brand, presence of organic certification, packaging attributes and vegetable variety.

Findings offer to producers the possibility to set up products by composing the mix of attributes that gives back the highest price. In addition, they provide some insights to define manufacturer’s strategies.

This paper represents a novelty in economic literature because it can be considered an example of consumer preferences analysis towards the different attributes of fresh-cut vegetables based on real market data.

The purpose of this paper is to evaluate the difference in antioxidant contents of pre‐packed fresh‐cut and whole fruit and vegetables as sold in the market.

Samples of pre‐packed fresh‐cut fruit and vegetables as well as whole produce were collected from the market in Muscat and Oman, and analyzed for vitamin C, lycopene and total carotenoids. Analysis of variance was carried out to determine the level of statistical differences between fresh‐cut and whole fruit and vegetables.

In both fruit and vegetables, vitamin C contents are higher in whole than fresh‐cut produce, with greater reductions in vitamin C contents of fresh‐cut vegetables than fruit. In both fresh‐cut and whole fruit, lycopene content is 30‐36 times higher in watermelon than the contents of other fruit genotypes studied. Similarly, total carotenoids content of watermelon is six to 21 times higher than other types of fruit studied. Both lycopene and total carotenoids content are higher in whole than fresh‐cut fruit, except in pineapple fruit. In both fresh‐cut and whole vegetables, lycopene content of carrot is three to four times higher than cucumber, and four to six times higher than celery. Implications of these results on public health policy are discussed.

Previous studies on quality of fresh‐cut produce are based on controlled experimental studies using samples of produce from the same batch to compare fresh‐cut versus whole produce. However, consumers in retails stores often have to make a choice between pre‐packed fresh‐cut or whole (un‐cut) produce, which are not usually from the same source or batch. It is therefore essential to understand the differences in nutritional value of whole and pre‐packed fresh‐cuts sold in the market.

Fresh vegetables contain advantageous phytochemical components, making them one of the most significant sources of nutrition. The threat of harmful bacteria still exists because these vegetables are not heated in restaurants before being consumed. Therefore, this study aimed to evaluate the microbial quality of fresh vegetables in restaurants of different levels.

A total of 499 fresh vegetable samples (from sandwiches and fresh-cut vegetable salads) were collected from 3 different types of food service establishment: 201 from international restaurants (IRs), 210 from national restaurants (NRs), and 88 from cafeterias (CAs). The samples were prepared and inoculated on specific growth media. The aerobic mesophilic bacteria (AMB) Campylobacter spp., Staphylococcus aureus (S. aureus), Enterobacteriaceae, Escherichia coli (E. coli) and yeast and molds were counted, and Listeria monocytogenes, Salmonella spp. and Escherichia coli O157 were detected using specialized medium.

High counts of S. aureus, above 3 log cfu/g, suggested that 71.5% of samples collected from NRs and 77.3% from CA were not accepted, whereas 81.6% of samples collected from IRs were accepted. The low population of E. coli, less than 2 log cfu/g, suggested that 99.0, 97 and 92.0 % of samples collected from IRs, NRs and CA, respectively, were accepted. Listeria monocytogenes and Escherichia coli O157 were absent from every sample. One sample was positive for Salmonella spp. in each of the NR and CA sample groups.

RIs adhere to health and hygiene standards better than NRs and CAs, according to the findings of vegetable contamination tests.

The launch of a new product into the marketplace involves substantial risk and management planning. Information and tools are required to efficiently test‐market the product price, segment‐based price, and competitive price benchmark. The traditional approach to pricing such products has been on a cost‐plus basis with subsequent adjustments as sales develop. This paper aims to look at a more rigorous method using statistical analyses of survey data and is based on a case study of a company which seeks to differentiate itself by providing fresh cut fresh fruit of exceptional quality.

The empirical research conducted involved surveys of sampling consumers in a regional centre (Rockhampton) and a capital city (Brisbane) in Queensland, Australia. The surveys involved a taste test, feedback on the product, questions on appearance and pricing options, and collection of socio‐economic data. Further statistical tests were conducted to establish the price range for market launch in the two regions.

The findings identify the key demographics of the sample, the price and the main product offering. The price for the cut fresh fruit should be set in the range $2.50 to $2.95 in order to maximise both volume sales and profitability.

The study makes significant theoretical contributions to the literature and also identifies implications for managers. It provides good information for developing an appropriate marketing plan, identifying key demographics, reducing the risk of product failure and implementing strategies effectively, particularly with reference to the critical decision of a launch price.

Nowadays, natural products are preferred for food safety and preservation due to the demand of consumers. The industrial methods which have been in use for a long period of time have had an adverse impact on organoleptic properties of foods or on human health. The purpose of this paper is to investigate the antibacterial effects of unripe grape products on natural and inoculated micro-flora of lettuce as an alternative functional and natural antibacterial agent for consumers and food industry.

The antibacterial effects of products on initial micro-flora of lettuce were detected. The lettuce samples were treated with products for different treatment times (0, 5 and 10 min). The antibacterial effects of products against inoculated micro-flora on lettuce were obtained. Lettuce samples were separately inoculated with food-borne pathogens (~4 log CFU/g) and treated with products for the same treatment periods.

Unripe grape products decreased the initial micro-flora by approximately 1 log CFU/g in 5 min. Unripe grape products dramatically inhibited the inoculated E. coli on lettuce samples right after the treatment. Majority of the unripe grape products decreased the number of S. Typhimurium and L. monocytogenes to an undetectable level in 5 min. S. aureus was the most resistant microorganism among the tested cultures. It was concluded based on the conspicuous results on the inhibition of E. coli, S. Typhimurium and L. monocytogenes that unripe grape products can be considered as natural antimicrobial agents for food safety.

This study is also valuable since it enables the in situ testing of the potential usage of unripe grape products against food-borne pathogens.

Listeriosis in animals and humans has been known for over 60 years. Outbreaks in humans have been reported since 1951 but the importance of foodborne transmission has only been realised recently. Listeria monocytogenes is of concern to the food industry because of its ability to grow at refrigeration temperatures and the serious nature of listeriosis. Surveys have shown a widespread incidence of L. monocytogenes in foods and high numbers in certain foods. Hygienic practices in food production are being modified to reduce this incidence, and conditions to minimise the survival and growth of listeria in foods are being determined. Listeriosis is still a relatively rare disease and the majority of people may be resistant, or develop immunity to the bacterium. Because of the fact that a significant proportion of the population is likely to be vulnerable to infection, and the trend towards increased consumption of chilled foods which may have an extended shelf life, it is important to minimise the incidence of listeria in foods.

The technology of time temperature integrators (TTI) is used to ensure the safety and quality of temperature sensitive goods such as food and drugs along their entire lifespan. This work aims to provide a better understanding of potential benefits that can be expected from the use of TTIs in terms of supply chain improvement.

Based on the different types of information provided by TTIs: information on products' freshness and information on products' remaining shelf lives, the paper identifies qualitatively the benefits that would stem from each type of information.

A framework is built to evaluate the benefits, in terms of cost reduction and/or quality service improvement, that would stem from information provided by TTIs. Illustrative models are also developed in order to quantify some of these benefits.

The coexistence on products' packaging of a printed use by date and a TTI device can be misleading for consumers. Besides, the benefits that supply chain actors will achieve by using TTIs will vary by product category and are dependent upon the level at which the TTI device is used. Further research and case studies have to be developed in order to bring further answers to these issues.

This paper is one of the first studies that helps companies in the food and the health care industry to better understand the benefits of using TTIs from an operations management point of view and to evaluate whether it can be advantageous to deploy this technology or not.

This work differs from investigations in literature in that it identifies exhaustively and qualitatively the benefits of TTIs and to give perspectives for quantitative models that can be developed to assess these benefits.

The purpose of this paper is to evaluate the frequency and antimicrobial susceptibility pattern of pathogens present in ready-to-eat salads available at a local market.

A 100 salad samples were collected aseptically. Each sample (25 g) was homogenized in 225 ml of sterile peptone water and was serially diluted up to 1×106. Dilutions were inoculated on nutrient agar by surface spread plate technique. Aerobic colony count (ACC) was estimated by counting the colonies. Bacterial isolates were cultured on blood and MacConkey agar and identified on the basis of their morphology, culture characteristics and confirmed by API 20E and 20NE. Antimicrobial susceptibility was determined as per CLSI 2014.

ACC range was 1.1×103 cfu/g to 5.8×109 cfu/g. Among these the highest ACC was found in channa chat (4.9×104 to 5.8×109 cfu/g). A total of 127 microorganisms were identified; 73 were gram negative rods (GNRs) and 24 were gram positive cocci (GPC). Among GNRs; Klebsiella spp. (n=18) was the predominant whereas among GPC, Staphylococcus aureus (n=6) were the chief pathogen. Klebsiella spp. showed 100 percent resistance to ampicillin, 89-78 percent to amoxicillin/clavulanic acid and 33 percent to imipenem, however, Enterobacter spp. were resistant to ampicillin (100 percent) amoxicillin/clavulanic acid (77 percent) and imipenem (23 percent). Staphylococcus aureus showed resistance to co-amoxiclav (83 percent) and penicillin (75 percent).

This study revealed that effective control measures must been implemented and respected by throughout the entire food chain and better surveillance studies should be performed at national level to reduce the spread of bacteria by fresh salads.

This paper explore the high prevalence of multidrug-resistant pathogens in different salads and most of the salads were found to be unhygienic for consumption.

The purpose of this paper is to systematically review the literature on innovation and the food supply chain to synthesise and explore their interactions, determining what it is known and what gaps there are in the knowledge regarding these subjects.

A systematic review of technological innovation and the food supply chain was conducted based on the Methodi Ordinatio protocol. This method seeks to select and rank papers according to their scientific relevance.

This study has highlighted the importance of research focused on specific matters, such as food packaging, integration, Big Data and bio-economy. Considering the stages of innovation, the portfolio has focused mainly on innovations’ generation. As for adoption, the multiple obstacles responsible for the few successful innovations were highlighted. Adopting these innovations has become complex, with a high level of failure and several critical points, ranging from the level of research to acceptance and purchase, with consumer indifference and even negative positions towards innovation.

This paper contributes to the debate about innovations in the food supply chain, providing a research agenda.

The purpose of this paper is to understand consumer perspectives and trade-offs on packaging convenience attributes of various food and drink packages vs increased cost.

The research utilized structured interviews to collect pertinent data. Personal interviews were conducted at major supermarkets within Bangkok and the vicinity. During data collection, 600 interviews were concluded. Target groups were composed of those who are major shoppers of particular food and drink products. In total, three packages for food products and two packages for drink products were selected for the study, including snack pouches, tuna cans, ready-to-eat plastic trays, laminated juice cartons, and plastic bottles for drinking water. Packaging attributes that were taken into consideration were structure, body style, opening mechanism, reseal features, and tamper-evident characteristics. Part worth analysis and importance level of increased price factors compared with packaging attributes were discussed. Conjoint analysis was used for importance score calculation and data analysis.

The most important packaging attributes for all packages were the opening characteristics. Tamper-evident characteristics were also perceived as very important for drinking water bottles. However, for all packages, the importance score level for the price factor accounted for only 10-19 percent. As a result, opening characteristics of the packages seemed to influence consumer purchasing decisions for food and drink products; most consumers were happy to trade-off on a slight increase in price for additional convenience or tamper-evident features of a package.

The findings of this study can be used in making strategic packaging decisions to improve customer satisfaction and increase sales.