Navegando por Palavras-chave "Good handling practices"
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- ItemSomente MetadadadosAvaliação dos aspectos higiênicos-sanitários da manipulação de pescado a partir da perspectiva dos trabalhadores da cadeia produtiva do pescado: relações entre percepção de risco, conhecimentos, atitudes e práticas autorreferidas(Universidade Federal de São Paulo (UNIFESP), 2014-03-26) Zanin, Laís Mariano [UNIFESP]; Capriles, Vanessa Dias [UNIFESP]; http://lattes.cnpq.br/2781360640415360; http://lattes.cnpq.br/6364509085975014; Universidade Federal de São Paulo (UNIFESP)Este trabalho teve como objetivo avaliar conhecimentos, atitudes e práticas autorreferidas de aspectos higiênico-sanitários da manipulação de pescado e a percepção de risco de doenças transmitidas pelo consumo de pescado, a partir da perspectiva dos trabalhadores da cadeia produtiva do pescado (TCPP). Trata-se de um estudo transversal, cuja coleta de dados foi realizada com aplicação de questionários por meio de entrevista face a face com 193 TCPP, dos quais 50,2 % exerciam suas atividades na planta de desembarque e seleção de pescado, 49,8 % dentro de embarcações pesqueiras e 33,7% realizaram o treinamento de manipulação de alimentos/pescado. Do total, 85,5 % eram do sexo masculino, e a média (desvio-padrão) de idade foi 38,9 (11,8) anos, apresentando também uma média de 7,0 (3,3) anos de escolaridade e 16,5 (12,5) anos de trabalho com manipulação de pescado. Os “Trabalhadores da planta” apresentaram maior escore de conhecimentos corretos, 5,84 (2,09), comparados aos “trabalhadores do barco”, 4,69 (2,24), (p = 0,01); assim como, maior escore de atitudes positivas, 7,90 (1,25) e 7,22 (1,78), respectivamente (p = 0,01). Todavia, essa diferença não se mantém para o escore de práticas autorreferidas, 38,54 (6,99) e 37,41 ( 6,47), respectivamente (p = 0,21). Entre os “trabalhadores da planta”, os “treinados” apresentaram maior escore de conhecimentos, 6,26 (2,24), comparados aos “não treinados”, 5,33 (1,78), (p = 0,03); sem diferenças de escore de atitudes e práticas autorreferidas. Os “Trabalhadores da planta” apresentaram maior escore de percepção de risco, 5,40 (1,60), que os “trabalhadores do barco”, 4,57 (1,66), sendo essa variável correlacionada positivamente com o conhecimento (r = 0,61; p < 0,01 e r = 0,65; p < 0,01, respectivamente) e com a atitude (r = 0,52; p < 0,01 e r = 0,58; p < 0,01, respectivamente); e o conhecimento com a atitude (r = 0,54; p < 0,01; e r = 0,71; p < 0,01, respectivamente). Não foram encontradas correlações com o tempo de trabalho com pescado, nem com a escolaridade. O modelo de regressão linear múltiplo mostrou que as variáveis relacionadas às práticas autorreferidas dos “trabalhadores da planta” foram escore de atitude (β = 2,12; p < 0,01) e idade (β = 0,11; p = 0,02), e dos “trabalhadores do barco” também foram escore de atitude (β = 0,99; p = 0,05) e idade (β = 0,13; p = 0,02). “Trabalhadores da planta” obtiveram maior escore de conhecimentos e de atitudes comparados aos “trabalhadores do barco”, sem diferença de práticas autorreferidas. Entre os “trabalhadores da planta”, os “treinados” possuem maior escore de conhecimentos que os “não treinados”, entretanto esta diferença não resultou em atitudes positivas e práticas autorreferidas seguras. Independente da realização de treinamentos, ou do local onde exercem sua função, os TCPP apresentaram média percepção de risco. Conclui-se que há necessidade de elaborar estratégias eficazes de formação para todos os TCPP, visando à melhoria da qualidade higiênico-sanitária do pescado e ao fortalecimento da Política Nacional de Aquicultura e Pesca e da Política Nacional de Alimentação e Nutrição.
- ItemAcesso aberto (Open Access)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.
- ItemSomente MetadadadosSeafood safety: Knowledge, attitudes, self-reported practices and risk perceptions of seafood workers(Elsevier B.V., 2015-01-01) Zanin, Lais Mariano [UNIFESP]; Cunha, Diogo Thimoteo da [UNIFESP]; Stedefeldt, Elke [UNIFESP]; Capriles, Vanessa Dias [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)The aims of this study were to assess the knowledge, attitudes and self-reported practices regarding seafood safety and the risk perception of seafood-borne diseases among seafood workers and to study the relationships among these variables. This study was cross-sectional, and the data collection was conducted using questionnaires administered through face-to-face interviews with 193 seafood workers in Brazil. of these workers, 49.8% handled fish on fishery boats (Fishery Workers, FWs) and 50.2% were seafood handlers in two seafood warehouses (Seafood Warehouse Workers, SWWs). A minority of the seafood workers (33.7%) had participated in at least one food-safety training session. the knowledge and attitudes scores of the SWWs were higher than the scores of the FWs. However, no difference was observed between the self-reported practice scores of the SWWs and FWs. the mean level of risk perception score of the SWWs was higher than that of the FWs; nevertheless, both groups were classified as having an average risk perception of seafood-borne diseases. the risk perception score was correlated with the knowledge and attitude scores in both groups. Multiple linear regression analysis showed that the attitude score and the age of the worker were related to the self-reported practice scores of both groups. These results showed the need for immediate actions to improve the knowledge, attitudes, and practices regarding food safety and handling to ensure the production of seafood that is safe for consumption. (C) 2014 Elsevier B.V. All rights reserved.