• Like
  • Save
Slideshow1
Upcoming SlideShare
Loading in...5
×
 

Slideshow1

on

  • 203 views

 

Statistics

Views

Total Views
203
Views on SlideShare
203
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 !