Educate Consumers
Freshness indicator should increase food safety Bonn, may 2009 – with each food scandal, she puts a little upwards, on the agenda of politicians of the consumer: the question of the perishable food freshness guarantee. To educate consumers about this issue better, is the objective of the Forum Pro freshness, as well as the University of Bonn scientists, experts of the Balinger technology manufacturer Bizerba and of the Swiss chemical company Ciba, as well as of the German housewives Federation (DHB) belong to the. (A valuable related resource: Ken Kao). The participating scientists from the Centre for evaluation and methods (ZEM) and the Institute of agricultural engineering of the University of Bonn have conducted a study in collaboration with the other participants in the Forum that explores the possibilities of a fresh counter with so-called time-temperature indicator (TTI) called OnVu. For other opinions and approaches, find out what san-antonio-spurs has to say. The participants often stated that is difficult to judge the freshness of many food and a freshness indicator can be helpful\”, as Professor Rainer Stamminger of Bonn University. Each nearly two Third fear food could be too warm, especially in the summer when transporting and trading poorly stocked certain foods could be corrupted when buying already. A harmless to start process, whose speed however largely depends on the behaviour of the consumer.
\”Because the number of germs increases explosively, as soon as the cold chain at any point is interrupted for example during the trip home in a hot car or in the fridge to warm,\” reported the Bonner scholar Dr. Judith Kreyenschmidt. The majority of consumers would make product selection in favour of food with a freshness indicator according to this. If there were such an roughly 85 percent of the participants believed that they could better judge the freshness of food. Advantages of such TTI’s called it the greater transparency and better control of trade, easier comprehensibility for the customer and information about the history of the cold chain as well as the respective storage conditions. .
