In recent years, we media, i.e., micro-blogs, have drawn increasing attention to their roles by exposing food safety scandals in China. In this paper, a typical case of a scandal concerning “set-style yogurt and jelly event” reported by a micro-blog was studied and analyzed in terms of its...

While the concept of institutional trust has received considerable attention in different branches of the social science literature, brand trust has been somewhat neglected, particularly with respect to the food sector. Motivated by the need to further investigate the concept, this paper...

This study analyzed the interaction between message frames and recipients’ prior knowledge. The hypothesis is that less prior consumer knowledge will result in a larger framing effect. That is, if the subjective knowledge of the public is low, then the controversy created by mass media...

In this paper we study the impact of the regulations on Maximum Residue Levels (MRLs) of pesticides on the trade of apples and pears and related processed products with the aim of understanding how their similarity (or dissimilarity) affect trade. Most studies investigate the impact of sanitary...

This paper employs firm level benefit-cost and supply chain analyses to explore the reasons why a majority of Philippine seafood processing firms discontinued EU HACCP between 2004 and 2005. Results indicate that only 38% of firms remained certified, as they gained significantly from retention...

GlobalGAP is the most important private standard for producers in the Thai horticultural sector concerning access to high-value markets, especially to Europe. This paper presents an analysis of GlobalGAP adoption by small-scale fruit and vegetable farmers in Thailand focusing on GlobalGAP group...

New technologies in food processing can provide advantages to consumers and producers but often the technologies are applied in different, country-specific regulatory climates. Modified atmosphere packaging extends the shelf life of fresh meat and, with the inclusion of carbon monoxide,...

Food safety training is a method utilized by retail food stores to provide their managers with needed knowledge on how to prevent food borne illnesses, applying Hazard Control Analysis Critical Control Point (HACCP) principles, and help in understanding the requirements of the FDA Food Code as...