Navegando por Palavras-chave "Food microbiology"

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    Diagnóstico das condições higiênico-sanitárias do pescado fresco: estudo dos pontos de venda, dos manipuladores e do pescado
    (Universidade Federal de São Paulo (UNIFESP), 2015-08-21) Oliveira, Eduardo Maturino de [UNIFESP]; Capriles, Vanessa Dias [UNIFESP]; http://lattes.cnpq.br/2781360640415360; http://lattes.cnpq.br/2014541144729954; Universidade Federal de São Paulo (UNIFESP)
    A diagnosis of seafood safety was made from an integrated assessment of seafood retailers, seafood handlers and seafood. This study was cross-sectional, conducted in 36 seafood retailers (SR), classified in retailers with minimal structure (RMS), intermediate structure (RIS) and complete structure (RCS). Food hygiene rating of SR was assessed by applying a food safety checklist. Knowledge, attitudes and practices (KAP) regarding seafood safety and the risk perception (RP) of seafood-borne diseases were evaluated by applying questionnaires administered through face-to-face interviews with 110 seafood handlers. Seafood handlers from the three categories of SR had high scores of KAP and RP, although only 53.6% had participated in at least on food-safety training session. Trained seafood handlers from RIS and RCS have higher knowledge and attitudes scores compared to untrained handlers from the same SR category group, which can indicate an influence from training in acquiring knowledge and positive attitudes. However, there were no differences among self-reported practices scores. The absence and fails in different practices were observed during the application of the checklist in all of the three SR categories. The RCS presented the highest food hygiene rating and the lowest health risk score, due to its structure and probably due to the presence of a food safety technician. In the second stage of this study, a fish quality assessment was performed on a subsample of 15 SR, with 5 SR from RMS, RIS and RCS. Samples of ?Pescada? (Cynoscion sp.) were collected in each SR, and evaluated according to the microbiological, sensory and pH criteria established in seafood safety laws. The thermotolerant coliforms were found in 67% of the samples, with the presence of Eschericia coli in 33%. Coagulase-positive Staphylococcus and Salmonella sp. were not found. Eight percent of the samples presented satisfactory sensorial characteristics; however 66% had higher pH values, which is an indicator of fish deterioration. The proportion of fish unfit for human consumption due to the presence of E. coli was 20% in RMS and RCS and 60% in RIS, and due to inadequate pH values was 80% in RMS, 100% on RIS and 20% on RCS. The results suggest that observed seafood safety failures concerning seafood time and temperature control, hand hygiene and handling money while handling food has a direct influence on the freshness and sanitary quality of fish. The results show the necessity of food safety improvement of SR, as well as the development of effective training strategies for seafood handlers, targeting the increase of hygienic and sanitary seafood quality and strengthening the National Aquaculture and Fisheries Policy and the National Food and Nutrition Policy.