ickeperishable
Ickeperishable is a theoretical category used in discussions of consumer perception, food safety, and waste management. The term blends “icky,” indicating sensory disgust or aversion, with “perishable,” referring to items that deteriorate physically or biologically over time. It is not an official scientific classification but a conceptual tool for analyzing how disgust cues influence perceptions of shelf life and handling.
Definition: An item is described as ickeperishable when its degradation is accompanied by sensory indicators—such as
Measurement and classification: Researchers may assess ickeperishability by correlating sensory thresholds for disgust with consumer rejection
Applications: The notion is discussed in food science, marketing, and behavioral economics to understand how disgust
Examples: Spoiled fish with overpowering odor, moldy bread with visible growth, or other perishable foods where
Caveat: Ickeperishable is not a formal term in standard taxonomies; its use remains informal and primarily