Consumer Handling Research Articles

Influence of Packaging Design on Technical Emptiability of Dairy Products and Implications on Sustainability through Food Waste Reduction

Food loss and waste have been identified as significant contributors to existing environmental challenges. Previous studies have extensively quantified losses and waste throughout the value chain. However, there is a lack of knowledge regarding the influence of packaging design on food residue quantities. This study analyses the technical emptiability of dairy product packaging, building upon previously described methods and proposing new methods for a standardized analysis. The results demonstrate significant variations in residue amounts depending on product type, fat content, viscosity, packaging type and design, as well as consumer handling. The findings indicate that residues of high-viscosity products, such as yoghurt drinks and buttermilk, can accumulate to a level exceeding 4% of the total filling weight in the packaging; meanwhile, the residues of low-viscosity products, such as milk, collectively represent less than 1% of the total filling weight. Consumer handling instructions on packaging significantly reduce residues, as shown by the instruction to shake before opening, which notably decreases the residues of high-viscosity products. Future legislation to minimize food waste and reduce the environmental impact of packaging will necessitate that the packaging industry produces easy-to-empty packaging. This will improve sorting, recycling, recyclate quality, and environmental impact, consequently enhancing the sustainability of dairy packaging.

A Critical Review of Risk Assessment Models for Listeria monocytogenes in Produce.

A review of quantitative risk assessment (QRA) models of Listeria monocytogenes in produce was carried out, with the objective of appraising and contrasting the effectiveness of the control strategies placed along the food chains. Despite nine of the thirteen QRA models recovered being focused on fresh or RTE leafy greens, none of them represented important factors or sources of contamination in the primary production, such as the type of cultivation, water, fertilisers or irrigation method/practices. Cross-contamination at processing and during consumer's handling was modelled using transfer rates, which were shown to moderately drive the final risk of listeriosis, therefore highlighting the importance of accurately representing the transfer coefficient parameters. Many QRA models coincided in the fact that temperature fluctuations at retail or temperature abuse at home were key factors contributing to increasing the risk of listeriosis. In addition to a primary module that could help assess current on-farm practices and potential control measures, future QRA models for minimally processed produce should also contain a refined sanitisation module able to estimate the effectiveness of various sanitisers as a function of type, concentration and exposure time. Finally, L. monocytogenes growth in the products down the supply chain should be estimated by using realistic time-temperature trajectories, and validated microbial kinetic parameters, both of them currently available in the literature.

Quantitative assessment of food safety interventions for Campylobacter spp. and Salmonella spp. along the chicken meat supply chain in Burkina Faso and Ethiopia

Rural and small-scale chicken farming is a major source of income in most African countries, and chicken meat is an important source of nutrients. However, chicken meat can be contaminated with Campylobacter spp. and Salmonella spp., pathogens with a high reported burden of foodborne illnesses. Therefore, it is essential to control these pathogens in chicken meat. Quantitative microbial risk assessments (QMRA) can aid the development of effective food safety control measures and are currently lacking in chicken meat supply chains in the African context. In this study, we developed stochastic QMRA models for Salmonella spp. and Campylobacter spp. in the chicken meat supply chain in Burkina Faso and Ethiopia employing the modular process risk model in @Risk software. The study scope covered chicken farming, transport, slaughtering, consumer handling, and consumption. Effectiveness of candidate interventions was assessed against baseline models' outputs, which showed that the mean annual Campylobacter spp. risk estimates were 6482 cases of illness per 100,000 persons and 164 disability adjusted life years (DALYs) per 100,000 persons in Burkina Faso, and 12,145 cases and 272 DALYs per 100,000 persons in Ethiopia. For Salmonella spp., mean annual estimates were 2713 cases and 1212 DALYs per 100,000 persons in Burkina Faso, and 4745 cases and 432 DALYs per 100,000 persons in Ethiopia. Combining interventions (improved hand washing plus designated kitchen utensils plus improved cooking) resulted in 75 % risk reduction in Burkina Faso at restaurants and 93 to 94 % in Ethiopia at homes for both Salmonella spp. and Campylobacter spp. For Burkina Faso, adding good hygienic slaughter practices at the market to these combined interventions led to over 91 % microbial risk reduction. Interventions that involved multiple food safety actions in a particular step of the supply chain or combining different interventions from different steps of the supply chain resulted in more risk reduction than individual action interventions. Overall, this study demonstrates how diverse and scanty food supply chain information can be applied in QMRA to provide estimates that can be used to stimulate risk-based food safety action in African countries.

Self-medication with over-the-counter drugs among consumers: a cross-sectional survey in a Southwestern State in Nigeria

ObjectivesThis study set out to assess the knowledge, perception and practices of consumers regarding self-medication with over-the-counter (OTC) drugs, the prevalence of risky practices and their associated factors in pharmacy...

The tissue dust analysis system: a new device and methodology to quantify dusting and linting propensity in hygiene tissue papers

Paper dusting, which occurs when a tissue web releases unbound and loosely bound fibers or filler particles during tissue-making or product manufacturing, has an overall negative impact, causing safety hazards, machine runnability difficulties, and product quality issues. To date, there are no well-established industry standards to quantify dusting/linting propensities in finished tissue products, thus evaluating the effectiveness of dust/lint control programs is challenging yet intriguing. This research aims to fill this gap by developing a methodology to characterize dusting in tissue papers. We have developed a device prototype (named the Tissue Dust Collector) and a methodology that together have been named the Tissue Dust Analysis System (TDAS), which aims at quantifying the propensity for tissue-grade paper products to generate dust/lint in a controlled and reproducible manner. Two samples, corresponding to commercial products with a low and high linting propensity, were tested using the proposed device and methodology, and the released particles were quantified and characterized. The device and methodology provided reproducible results for simulated consumer handling and product manufacturing scenarios. By changing the instrument's motor frequency, the force of agitation changes, mimicking/simulating consumer (60 strokes per min, spm) and producer/manufacturing (180 spm) handling scenarios (though manufacturing processes are much faster in practice). Particle counts at each level for each product showed reproducible values differentiable at different agitation levels. Adopting the proposed Tissue Dust Analysis System may help to characterize and understand the mechanisms behind dusting to create dust-control strategies that can alleviate this issue at its various sources or simply allow tissue paper manufacturers to compare and advertise their products based on dusting propensity.

Consumer knowledge and awareness of the toxicity and handling of household products at a tertiary care center in Beirut, Lebanon.

Household products intoxication is a common and preventable problem. Household product hazard awareness is lacking among consumers in Lebanon, posing a public health hazard. A cross-sectional observational study was conducted at the American University of Beirut Medical Center by administering surveys to 176 adult participants. The surveys focused on demographics, awareness of product toxicity, practices used to avoid intoxication, and sources of information. Each participant was given a score for behavior and awareness. Informative brochures were handed to increase awareness among consumers. We surveyed 176 patients, of whom (84.7%) were females with a mean age of 42.2 ± 13.5 years. Most were married (77.3%), had a college education (76.7%), were employed (62.5%), and were in charge of household cleaning (76.7%). Toilet cleaners were the substances most perceived to be toxic (94.0%). Most people (86.4%) had low to medium scores on behavior, while most (77.3%) had high scores on awareness. Male gender and using product labels as sources of information were associated with higher behavior scores, while referring to a friend or a relative as a source of information on product intoxication was associated with a lower behavior score. Greater awareness scores were strongly associated with being married, having a higher monthly income, and referring to warning signs presented on the labels as a source of knowledge. Unsafe handling and storage of household products are common among consumers in our population. Therefore, it may be necessary to launch education campaigns to improve consumer handling of household products.

Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points

In Europe, salmonellosis has been ranked as the second leading cause of hospitalization and death due to the consumption of contaminated food. Information about consumers’ food safety perception, knowledge and practices in the domestic environment is lacking in order to define the main intervention opportunities to obtain a significant reduction in the occurrence of foodborne salmonellosis. We conducted an on-line survey of the Portuguese population on self-reported domestic egg handling and occurrence of illness from egg consumption, which were analysed in a Critical Consumer Handling (CCH) framework. Respondents (N = 927) reported behaviours associated with high risk of Salmonella infection, namely the frequent consumption of eggs from non-controlled sources (43%) and of dishes prepared with uncooked or lightly cooked eggs. Other risk related practices, from egg storage until consumption, were also found to be common. However, when buying eggs respondents value safety-related criteria above others – use-by date (highly valued by 72.8%), lack of cracks (72.2%) and cleanliness (48%). Association of eggs with Salmonella contamination was recognized by 65.8% of the respondents; 72.2% declared to have never been sick after eating eggs. In addition to global egg safety awareness messages, future campaigns should prioritize shifting consumers towards eggs with low probability of being contaminated and encouraging the use of pasteurized eggs, in particular when used in recipes that are not fully heat treated. The importance of storing backyards eggs at refrigeration temperature needs to be communicated. • Many consumers prefer backyard eggs, that can be produced in a range of conditions. • Consumers heavily prefer undercooked fried eggs that they consume quite frequently. • Unrefrigerated storage and poor hygiene after handling are also common practices. • Interventions should promote use of eggs with low probability of being contaminated.

Salmonella in eggs: From shopping to consumption-A review providing an evidence-based analysis of risk factors.

Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)-steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.

Consumer Handling of Whole Turkeys: Identification of Common Mishandling Practices

Consumer Handling of Whole Turkeys: Identification of Common Mishandling Practices

How date type, freshness labelling and food category influence consumer rejection

AbstractThe aim of this study was (a) to evaluate the influence of date type and freshness labelling on a consumer rejection of expired food, (b) to assess how product category influences a consumer who rejects expired food based on a given criterion and (c) to investigate if a consumer's handling of food is rational as pertains to ‘use by’ or ‘best before’ dating. A consumer sensory study was conducted among 180 participants from Poland in which their attitude towards eight different foods labelled with two date types (‘use by’ or ‘best before’) and four various freshness dates was examined. The results showed that date type (‘best before’ vs. ‘use by’), freshness labelling and food category significantly influenced consumer rejection of food products and the criteria of rejection changed as the product became expired. Consumer behaviour regarding edibility after expiration was irrational and was manifested in both the acceptance of potentially harmful food products (from 31.5% to 60.2% of expired food products labelled with the ‘use by’ date were accepted) and the rejection of edible foods (from 24.4% to 56.7% of expired foods labelled with the ‘best before’ date were rejected). This study provides new insight into the influence of shelf‐life labelling and sensory perception on discard intention which ultimately results in unnecessary food waste. Our findings that date labelling can contribute to consumer apprehension of the suitability of a given food product for consumption shed new light on the role of building awareness among consumers in order to encourage waste‐reducing behaviour.

Overview of the Potential Impacts of Climate Change on the Microbial Safety of the Dairy Industry.

Climate change is expected to affect many different sectors across the food supply chain. The current review paper presents an overview of the effects of climate change on the microbial safety of the dairy supply chain and suggest potential mitigation strategies to limit the impact. Raw milk, the common raw material of dairy products, is vulnerable to climate change, influenced by changes in average temperature and amount of precipitation. This would induce changes in the microbial profile and heat stress in lactating cows, increasing susceptibility to microbial infection and higher levels of microbial contamination. Moreover, climate change affects the entire dairy supply chain and necessitates adaptation of all the current food safety management programs. In particular, the review of current prerequisite programs might be needed as well as revisiting the current microbial specifications of the receiving dairy products and the introduction of new pretreatments with stringent processing regimes. The effects on microbial changes during distribution and consumer handling also would need to be quantified through the use of predictive models. The development of Quantitative Microbial Risk Assessment (QMRA) models, considering the whole farm-to-fork chain to evaluate risk mitigation strategies, will be a key step to prioritize actions towards a climate change-resilient dairy industry.

Health risks of frozen raw breaded chicken products: A local health unit perspective.

Raw chicken, including frozen raw breaded chicken products, has been implicated in 18 outbreaks of nontyphoidal salmonellae in Canada since 2017. The Canadian Food and Inspection Agency has since implemented industry requirements, from April 2019, aimed at reducing salmonellosis risks in frozen raw breaded chicken products prior to their distribution in the retail marketplace. This commentary explores key issues identified by a local public health unit during an investigation of two cases of salmonellosis that occurred within the context of a recent Canada-wide outbreak linked to frozen raw breaded chicken products. Consumer handling and preparation practices, product appearance and labelling issues were essential factors in the development of disease. From this front-line perspective, new industry requirements by the Canadian Food and Inspection Agency are analyzed for their potential to reduce salmonellosis risks in such chicken products, while also identifying additional measures that could be implemented to further reduce the risk of product associated outbreaks.

Flavor-Related Quality Attributes of Ripe Tomatoes Are Not Significantly Affected Under Two Common Household Conditions.

Consumer complaints about the flavor of fresh tomato fruits (Solanum lycopersicum L.) have increased in the past few decades, and numerous studies have been done on the flavor of tomatoes and how it is influenced. However, it has not yet been taken into account how consumer handling affects the flavor when considering the complete post-harvest chain—from retailer (distributor) to retail to consumer. In this study, the impact of two household storage regimes on the volatile profile and important flavor-related compounds were examined, considering the entire post-harvest handling. New breeding lines (n = 2) and their parental cultivars (n = 3) were evaluated. Fruits were harvested ripe and stored at 12.5°C for 1 day, at 20°C for 2 days, and afterward at either 20 or 7°C for another 4 days. The aroma volatile profile was measured using GC-MS and GC-FID. A trained panel was used to characterize the sensory attributes of the fruits. In both storage regimes, the relative amount of hexanal increased during the storage period in three of the five cultivars/breeding lines while benzaldehyde was the only volatile compound that decreased significantly in four cultivars/breeding lines. The relative concentration of the precursors of lipid-derived volatiles—linoleic (C18:2) and linolenic (C18:3) acid—did not change in both storage regimes. The lycopene and β-carotene contents increased slightly during storage (20 and 7°C), as the carotenoid-derived volatile 6-methyl-5-hepten-2-one did. The fructose and glucose concentrations did not vary significantly, while the content of total soluble solids increased during both storage regimes. No significant difference could be found between the fruits stored at 20 or 7°C for 4 days after the post-harvest handling in all the parameters analyzed, including the sensory analysis, considering all cultivars/breeding lines. A storage temperature of 7°C is not detrimental for the flavor of ripe fruits under the experimental conditions used. The genetic background of the studied cultivars/breeding lines have a higher impact on the flavor variation than the two common household storage conditions when storing ripe fruits and taking the entire post-harvest handling into account.

Process risk model for Salmonella and ground chicken.

To develop a process risk model (PRM) for evaluating the safety of individual lots of ground chicken (GC) contaminated with Salmonella (Salm). Data for prevalence, number and serotype of Salm were collected with 25g samples of GC using a combination of methods (whole sample enrichment, quantitative polymerase chain reaction, cultural isolation and serotyping). These data were used to develop a predictive model for Salm contamination of GC as a function of serving size from 25 to 300g. This model was combined with a model for thermal inactivation of Salm in GC and a dose-response model for Salm to develop a PRM in Excel that was simulated with NeuralTools and @Risk. Of 100, 25g samples of GC examined, 19 tested positive for Salm. Three serotypes were isolated: Infantis (n=13), Enteritidis (n=5) and Typhimurium (n=1). The number of Salm ranged from 0 to 2·56 log with a median of 0·93 log per 25g of GC. The PRM predicted that Salm prevalence would increase (P<0·05) from 19 to 57% to 82 to 93% as serving size increased from 25 to 100g to 200 to 300g. However, the total number of Salm in a 100-kg lot of GC and total severity of illness (TSI) were not affected (P>0·05) by serving size. The PRM was also used to evaluate effects of serving size distribution, cooking, food consumption behaviour, consumer demographics and Salmonella virulence on TSI. How a lot of GC is partitioned and consumed does not affect TSI. Scenario analysis demonstrated that the PRM can integrate prevalence, number and serotype data for Salm with consumer handling, consumption and demographics data to identify safe and unsafe lots of GC for improved food safety and public health. Process-risk models like the one developed in this study represent a new, holistic approach to food safety that holds great promise for improving public health and reducing food recalls.

Chromatographic determination of biogenic amines in four typical Italian cheeses: correlations with processing and nutritional characteristics through a chemometric approach

The presence of biogenic amines (BAs) fermented food is well known. They may affect food quality, posing health risks. In this work, four typical Italian cheeses, exported worldwide, were analyzed to determine the possible presence of BAs. The cheese samples were analyzed untreated and having been subjected to common or incorrect consumer handling (domestic grating, unrefrigerated storage). A chromatographic-amperometric method was developed and validated. Extraction of BAs was performed by the addition of eluent, determining matrix effect and recovery of biogenic amines directly within the cheeses. Biogenic amines were present in the range of 0.019-0.044 g kg-1 , well below the current EU limit. Home-manipulation confirmed recontamination of the cheese. The contents of BAs were correlated with the main processing parameters and with the nutritional properties of the four cheeses through the multivariate statistical analysis (principal component analysis). This is believed to be the first study that presents these correlations. This study highlights correlations among BAs and carbohydrates, and anticorrelations with pH and, to a lesser extent, with moisture. Interestingly, BAs are correlated with fat content. This correlation was confirmed by a new principal component analysis performed on our data set with additional data from the literature. © 2019 Society of Chemical Industry.

Bioaccessibility of nickel and cobalt in powders and massive forms of stainless steel, nickel- or cobalt-based alloys, and nickel and cobalt metals in artificial sweat

Nickel (Ni) and cobalt (Co) are the most common metal allergens upon skin contact at occupational settings and during consumer handling of metals and alloys. A standardized test (EN, 1811) exists to assess Ni release from articles of metals and alloys in massive forms intended for direct and prolonged skin contact, but no corresponding test exists for other materials such as powders or massive forms of alloys placed on the market or to determine the release of Co, for which only limited data is available. Differences in Ni and Co release from massive forms of a range of common stainless steels and some high-alloyed grades compared to Ni and Co metals were therefore assessed in artificial sweat for 1 week at 30 °C according to EN 1811. A comparable modified test procedure was elaborated and used for powders and some selected massive alloys. All alloys investigated released significantly less amount of Ni (100–5000-fold) and Co (200–400,000-fold) compared with Ni and Co metal, respectively. Almost all alloys showed a lower bioaccessible concentration (0.007–6.8 wt% Ni and 0.00003–0.6 wt% Co) when compared to corresponding bulk alloy contents (0.1–53 wt% Ni, 0.02–65 wt% Co). Observed differences are, among other factors, related to differences in bulk composition and to surface oxide characteristics. For the powders, less Ni and Co were released per surface area, but more per mass, compared to the corresponding massive forms.

Fate of inoculated Listeria monocytogenes on yellow onions (Allium cepa) under conditions simulating food service and consumer handling and storage

Recalls and cases of listeriosis have been associated with the presence of Listeria monocytogenes in fresh-cut refrigerated or frozen onions or associated processing environments. The survival or growth of L. monocytogenes on the outer surface of whole onions and in diced onion was evaluated during simulated retail or consumer storage. Whole and diced yellow onions (Allium cepa) were inoculated with a 6-strain cocktail of L. monocytogenes collected either from agar plates or from broth culture. Marked circles (3.3 cm in diameter) on the outer papery skin of whole onions were spot inoculated (10 μl) at 7 log CFU per circle, dried for 30 min and then stored at 4 or 23 °C for up to 8 weeks. The marked circles or “disks” of the outermost skin layer were excised for sampling. Diced onions were inoculated at 3 log CFU/g and then stored in closed containers at 4 or 10 °C for 28 or 21 days, respectively, or at 23 °C for 38 h. Populations of L. monocytogenes were determined by plating each sample onto both tryptic soy agar and modified Oxford or CHROMagar Listeria agars. At 4 °C, populations of L. monocytogenes on whole onion declined from initial pre-drying levels of 6–7 log CFU/disk to mean levels of 2.39 ± 1.14 log CFU/disk at week 8; at 23 °C, populations declined to below the limit of detection by plating (<0.40 log CFU/disk) and by enrichment in 3, 9, and 12 of 12 samples at weeks 2, 3, and 4, respectively. No significant change in L. monocytogenes populations was observed in diced onion during 28 days of storage at 4 °C. A maximum rate of change of 0.0081 log CFU/g/day; a mean L. monocytogenes population of 6.86 ± 0.44 log CFU/g was observed at 17 days of storage at 10 °C. At 23 °C calculated lag times of 4.7 and 8.6 h, maximum rates of change of 0.15 and 0.16 log CFU/g/h, and maximum L. monocytogenes populations of 6.24 ± 0.07 and 6.10 ± 0.03 log CFU/g after 38 h of storage were observed in diced onion inoculated with agar and broth cultures, respectively. Diced onions support the growth of L. monocytogenes at 10 and 23 °C but not at 4 °C.

57 The Impact of Consumer Handling Behaviors in Retail Locations and during Vehicular Transport on Fresh Red Meat Temperature, Color, and Palatability.

57 The Impact of Consumer Handling Behaviors in Retail Locations and during Vehicular Transport on Fresh Red Meat Temperature, Color, and Palatability.

Fecal Contamination on Produce from Wholesale and Retail Food Markets in Dhaka, Bangladesh.

Fresh produce items can become contaminated with enteric pathogens along the supply chain at the preharvest (e.g., irrigation water, soil, fertilizer) or postharvest (e.g., vendor handling or consumer handling) stages. This study assesses the concentrations of fecal indicator bacteria Escherichia coli, enterococci (ENT), and Bacteriodales on surfaces of carrots, eggplants, red amaranth leaves, and tomatoes obtained from both a wholesale market (recently harvested) and neighborhood retail markets in Dhaka, Bangladesh. We detected E. coli in 100% of carrot and red amaranth rinses, 92% of eggplant rinses, and 46% of tomato rinses. Using a molecular microbial source tracking assay, we found that 32% of produce samples were positive for ruminant fecal contamination. Fecal indicator bacteria were more likely to be detected on produce collected in retail markets compared with that in the wholesale market; retail market produce were 1.25 times more likely to have E. coli detected (P = 0.03) and 1.24 times more likely to have ENT detected (P = 0.03) as compared with wholesale market produce. Bacteriodales was detected in higher concentrations in retail market produce samples compared with wholesale market produce samples (0.40 log10 gene copies per 100 cm2 higher, P = 0.03). Our results suggest that ruminant and general fecal contamination of produce in markets in Dhaka is common, and suggest that unsanitary conditions in markets are an important source of produce fecal contamination postharvest.

A Study of Consumer Handling Behaviors during Transport from Retail to Residence Utilizing an Electronic Questionnaire

A critical problem in the field of meat science is the lack of understanding of consumer handling practices during transport from retail to residence. The objective of this study was to investigate consumer behaviors regarding fresh beef product handling, specifically during the period of transport from retail to residence, utilizing an electronic questionnaire. A 13-item questionnaire utilizing the Qualtrics survey platform was distributed across the United States through web-based platforms. A 43 d response period generated 1,554 responses with 1,484 completed questionnaires yielding a 95.5% completion rate. The survey revealed 46.9% of respondents shop between 17:00 h and 20:59 h. Exactly 42.5% of respondents checkout between 11 and 20 min after fresh beef product selection and placement in cart. Upon check-out, 79.6% of respondents return home from the grocery store in 20 min or less. Fresh beef products are most commonly placed in either the rear seat/floor of the vehicle or the trunk/cargo space for transport. Of the 25.8% of respondents who ran errands with a fresh beef product left in the vehicle, 60.6% admitted to leaving the fresh beef product in the vehicle between 6 and 20 min. Approximately, 55.7% do not use an insulted container to transport fresh beef products. For respondents who did use an insulated container, a bag is most commonly used for temperature abuse protection during vehicular transport. The questionnaire revealed age, gender, ethnicity, and level of attained education influenced handling behavior in retail and during transport to residence (P &lt; 0.05). Results indicate the need for continued dissemination of proper handling behaviors as well as scientific data to support the suggestions.