ArticleInternational journal of environmental research and public health2020
Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration.
Article in International journal of environmental research and public health, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
11 citing papers in PubMed.
- Smart logistics of perishable goods: emerging nanomaterial-based sensing technologies for real-time monitoring and analytical control.Journal of nanobiotechnology · 2026Review
- Lactic Acid Bacteria for Fungal Control and Shelf-Life Extension in Fresh Pasta: Mechanistic Insights and Clean-Label Strategies.Molecules (Basel, Switzerland) · 2026Review
- Physico-Chemical Characteristics, Sensory Properties and Microbial Quality of Date Fruit AddedFood science & nutrition · 2025Article
- Article
- The Shelf Life of Milk-A Novel Concept for the Identification of Marker Peptides Using Multivariate Analysis.Foods (Basel, Switzerland) · 2024Article
- Cadaverine as a Potential Spoilage Indicator in Skin-Packed Beef and Modified-Atmosphere-Packed Beef.Foods (Basel, Switzerland) · 2023Article
- Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling.Frontiers in microbiology · 2023Review
- The Impact of the Nutritional Knowledge of Polish Students Living Outside the Family Home on Consumer Behavior and Food Waste.International journal of environmental research and public health · 2022Article
- The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage.International journal of environmental research and public health · 2022Article
- Segmentation of Polish Households Taking into Account Food Waste.Foods (Basel, Switzerland) · 2020Article
- Online Food Shopping: A Conceptual Analysis for Research Propositions.Frontiers in psychology · 2020Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food labelled with a "best before" date has a long shelf life. This study aimed to examine the respondents' knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico-chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used-a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the "best before" date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the "best before" date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibilityof extending the "best before" dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.
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Registered trials
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