Reclaimed water has been identified as a viable and cost-effective solution to water shortages impacting agricultural production. However, lack of consumer acceptance for foods irrigated with reclaimed and treated water remains one of the greatest hurdles for widespread farm-level adoption. Using survey data from 760 participants in the mid-Atlantic region of the U.S., this paper examines consumer preferences for six sources of reclaimed irrigation water and identifies statistically significant relationships between consumers’ demographic characteristics and their preferences for each type of reclaimed water. Key findings suggest that adult consumers prefer rain water to all other sources of reclaimed water. Women are less likely than men to prefer reclaimed irrigation water sources and are particularly concerned about the use of black and brackish water. Consumers who had heard about reclaimed water before are more likely to accept its use. Drawing on evidence from survey and experimental research, this paper also identifies disgust, neophobia and safety concerns as the key issues that lead consumers to accept or reject foods produced with reclaimed water. Finally, we identify avenues for future research into public acceptance of reclaimed water based on our analysis and evidence from prior research.

There is a gap in information in the literature regarding the energy and water embodied is seafood, especially wild catch fisheries. This work draws on primary and secondary data to assess, through a life cycle approach, the energy and water consumed to catch and process wild sockeye salmon in Bristol Bay, Alaska (USA). The Bristol Bay sockeye salmon fishery is a very remote wild catch fishery. All material inputs and labor are either barged or flown in from other parts of Alaska, and the lower U.S. states. In addition, a large monitoring and enforcement effort by the State of Alaska is conducted to sustainably manage the fishery. We therefore expanded the system boundary to include energy and water for commuting laborer's and regulators to depict the system within a wider context. Structured interviews were conducted to elicit information from fishers and processors related to their use of water and energy and to ascertain potentials for reducing energy and water demand of the fishery. The energy associated with fishing and processing sockeye ranges between 24.6 and 33.8 MJ kg⁻¹ with fishing effort accounting for 43% of the total energy embodied in products. The water embodied in final sockeye salmon products ranged between 10 and 23 L/kg, mainly the result of processing and packaging. Combined, labor transport and fishery management contributed 8% to the embodied energy in sockeye products, while contributing less that 1% of the water embodied in sockeye products. While not insignificant, the energy costs of fishery management are inconsequential and should provide adequate justification for continued sustainable management and forceful information for consumer choice. The combination of governmental regulations and the remote location results in few opportunities for lowering energy and water demand of this already efficient fishery.

Consumer preference for minimally processed foods has steadily increased for several years, while foodborne outbreaks from under-processed foods continue to be reported worldwide. We investigated the combination effect of ohmic heating with various essential oil components for inactivation of foodborne pathogens in buffered peptone water and salsa. We choose carvone, eugenol, thymol, and citral to combine with ohmic heating, which are registered for use as flavorings in foodstuffs. Combination treatment of ohmic heating with citral showed the most synergistic bactericidal effect against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in buffered peptone water followed by thymol, eugenol, and carvone. When enumerated on selective media, the reductions were 4.8, 5.7, and 4.3 log CFU/ml for E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively. Cell membrane destruction by combination treatment and the loss of cell membrane potential by essential oil components were proposed as the bactericidal mechanism. When applied in salsa, inactivation of bacterial pathogens was the greatest with the ohmic and thymol combination treatment followed by citral, eugenol, and carvone. A synergistic virucidal effect was observed for MS -2 bacteriophage, which was used as a norovirus surrogate. Color (b* values) of salsa were improved by combination treatment of ohmic heating and thymol compared to ohmic treated samples. Therefore, the combination treatment of ohmic heating and thymol could be used effectively to pasteurize salsa.