We studied correlates of habitat use of riparian feral American minkMustela vison Schreber, 1777 during winter in Biscay (Northern Iberian Peninsula). We live-trapped and radio-tagged 10 American mink (5 males and 5 females) and successfully radiotracked 7 of them (3 males and 4 females). During resting periods both sexes selected areas with dense scrub and near to deep waters. Both sexes used underground dens as well as resting sites located above the ground, but during cold days females rested in buildings much more often than males. Active females used areas of dense scrub, and males used large scrub patches. The results are interpreted in the light of mink hunting techniques and perceived predation risk: on larger scales, mink select areas primarily by food abundance, while on very small scales they use scrub and similar structures providing safe areas to hunt, forage and rest. The strong preference for banks with dense scrub provides options for management of the species.
The aim of this study was to examine the perception of risk related to the presence of chemical hazards in meat and to establish the relationship between the risk perceived by Polish consumers and applied methods of its reduction, as well as the likelihood of recurring meat purchases. The research was carried out on a representative sample of 1075 respondents from Warmia and Mazury region. A quota sampling method was used with gender, age and educational level. The survey instrument consisted of three parts with questions assessing: risk perception, risk reducing strategies and likelihood of purchasing meat. The research revealed that the risk perceived by Polish consumers was reflected in decisions concerning meat purchase. It was shown that assumptions of the perceived risk theory applied in the marketing theory of consumer purchasing behaviour can be used in the context of threat to the health safety of food. Guaranteed quality of meat is very important for purchasers since it provides a guarantee of a proper safety level. The research indicated that good branding can be one of the most effective strategies for meat producers, since in the opinion of consumers it is associated with high product quality and represents a low threat to consumer health safety.
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