https://www.selleckchem.com/products/selonsertib-gs-4997.html Food suboptimality is one of the major driving factors of food waste at the consumer level. Consumer decision to purchase a suboptimal food strongly depends on the associations raised by the suboptimality. In this context, the aim of the current study was to study the influence of different types of suboptimality on consumer associations, emotional reactions, perceived quality dimensions, and purchase intention. An online study with 600 Uruguayan participants was conducted. Results showed that the presence of a suboptimality triggered associations about quality issues and negative emotional reactions. The effect of suboptimality varied with categories and type of suboptimality. Regarding perceived quality, a significant reduction in perceived quality and purchase intention was found for products with damaged packages and defective fresh produce. At the aggregate level, consumers showed a slightly higher intention to purchase the products when a 50% discount was considered. In summary, results from the present work suggest that communication strategies aimed at increasing the perceived quality of suboptimal foods and pricing tactics could contribute to reduce food waste at the store level.We investigated the bactericidal effects against Escherichia coli O157H7 of light-emitting diodes (LEDs) emitting blue light of four different peak wavelengths ranging from 395 to 425 nm in water. Furthermore, we investigated inactivation in the presence of reactive oxygen species (ROS) scavengers to elucidate the contribution of bacterial inactivation. An aluminum chamber was constructed and coated in carbon to block exterior light, and a single blue light LED with a rear heat sink was attached to the chamber lid. Effective inactivation of the pathogen was observed for all blue light LED irradiation at 305, 405, 415, and 425 nm. The log-linear with shoulder and tail model and log-linear model described the survival of th