Slideshow1
Upcoming SlideShare
Loading in...5
×
 

Slideshow1

on

  • 213 views

 

Statistics

Views

Total Views
213
Views on SlideShare
213
Embed Views
0

Actions

Likes
0
Downloads
0
Comments
0

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as OpenOffice

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Slideshow1 Slideshow1 Presentation Transcript

  • Food safety knowledge of cheese consumers Kirke Kübarsepp EMÜ Food Technology 2011
  • Why? How ?
    • The aim of this study was to evaluate habits and practices of cheese consumers toward their level of knowledge of food safety
    • 1000 people were interviewed in several cities of the state of Rio de Janeiro, Brazil
  • Background
    • Several studies have reported the incidence of pathogens like Escherichia coli , Aeromonas hydrofilla, Staphylococcus aureus and Salmonella Enteritidis from retail cheese samples
    • Alterkruse and others identified several types of cheese as the food vehicle for 32 outbreaks in the United States between 1973 and 1992, resulting in 11 hospitalizations and 58 deaths;
    • The primary determinants for contamination of processed product were identified as postpasteurization recontamination and the use of raw milk
  • Materials & Methods
      A structured questionnaire of multiple choices composed of 5 questions:
    • the frequency
    • the preference for the consuming cheese
    • the form of consuming it
    • the places they bought it
    • the knowledge of diseases transmitted by the cheese.
  • Results: Habits and practices of cheese consumers
      Frequency of consumption %
    • Daily 53.8
    • Weekly 31.8
    • Monthly 14.4
  • Results: Habits and practices of cheese consumers
      Forms of consumption %
    • Ingredient in other culinary dishes 52.0
    • Regular diets 32.0
    • Monthly 16.4
  • Results: Habits and practices of cheese consumers
      Main cheeses consumed %
    • Minas Frescal 39.2
    • Mozzarella 18.0
    • Prato 13.6
    • Others 29.2
  • Results: Habits and practices of cheese consumers
      Place %
    • Supermarkets 76.4
    • Open-air markets 23.6
  • Results & Discussion
    • The education level & city did not present relation with the practices involved at the consumption of cheese (P > 0.05)
    • The risk of outbreaks due to unsuitable storage & manipulation in the residences decreases as cheese is consumed so quickly that even abusive handling & storage will not allow the growth of pathogens in high numbers
  • Results & Discussion
    • 35% of the interviewees buy inspected cheese
    • 65% buy cheese without knowing if it has been inspected
    • Concerning the knowledge of the possibility of the transmission of diseases by the consumption of cheese, 43% of the interviewed consumers answered negatively
  • Conclusions
    • The population of the cities is susceptible to foodborne diseases, for a large portion of people consume noninspected cheese
    • open-air markets should be the main actions to be performed by the Health Agencies to improve the safety of marketed cheeses
  • References
      Journal of Food Science http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2008.00995.x/full
    • THANK YOU FOR YOUR ATTENTION !