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The use of antibiotics is not permitted in Switzerland; moreover, no other medication exists to combat European foul brood. Hives with symptoms must therefore be destroyed in order to limit the outbreak, and the contaminated material must be sanitised. Since prevention is the best cure, early detection is desirable. Numerous studies have been undertaken and documents have been created at the Swiss Bee Research Centre and elsewhere to draw the attention of beekeepers to these problems and inform them about the causes and the control measures to be implemented.

Merkblatt zur erkennung von Bienenbrutkrankheiten (German (PDF, 357 kB, 18.10.2017) and French (PDF, 226 kB, 02.02.2017))
M. Tschumi (2011)

Colours of disgust – an exploratory study on the relationship between food colour and disgust.

Institutional Repository Agroscope

Berthold A., Ammann J.

Colours of disgust – an exploratory study on the relationship between food colour and disgust.

Science Talks, 5, 2023, 1-3.

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Riassunto:

Disgust is a disease avoidance mechanism, helping humans avoid unsuitable foods. Visual perception is usually the first interaction with food. So far, little is known about how colour, a visual feature, influences disgust perception. Thus, this exploratory study investigated how individuals' perceived disgust and attractiveness differ depending on the food colouring. For this, 234 participants completed an online survey and rated four food items (milk, chocolate, toast, and tomatoes) for disgust and attractiveness. Participants were assigned to either a green or a red condition. In the green condition (n = 120), they were presented with two natural and two green coloured foods. Participants in the red condition (n = 114) were presented with two natural and two red coloured foods. Individuals rated the green items as more disgusting than the red or natural items. Moreover, individuals' disgust perception was influenced by their disgust sensitivity, that is, individuals with higher levels of disgust sensitivity evaluated the foods as more disgusting than individuals with lower disgust sensitivity. Our exploratory study is among the first to show that disgust sensitivity seems to be particularly predictive of disgust perception judgments when the presented foods are coloured in green.

ISSN Online: 2772-5693
Digital Object Identifier (DOI): https://doi.org/10.1016/j.sctalk.2022.100124
ID pubblicazione (Codice web): 52203 Inviare via e-mail

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Colours of disgust – an exploratory study on the relationship between food colour and disgust.