Food safety knowledge of cheese consumers Kirke Kübarsepp  EMÜ  Food Technology 2011
Why? How ? <ul><li>The aim of this study was to evaluate habits and practices of cheese consumers toward their level of kn...
1000 people were interviewed in several cities of the state of Rio de Janeiro, Brazil </li></ul>
Background <ul><li>Several studies have reported the incidence of pathogens like  Escherichia coli ,  Aeromonas   hydrofil...
Alterkruse  and others  identified several types of cheese as the food vehicle for 32 outbreaks in the United States betwe...
The primary determinants for contamination of processed product were identified as postpasteurization recontamination and ...
Materials & Methods <ul>A structured questionnaire of multiple choices composed of 5 questions: <li>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. </li></ul>
Results: Habits and practices of cheese consumers <ul>Frequency of consumption  % <li>Daily  53.8
Weekly  31.8
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  1. 1. Food safety knowledge of cheese consumers Kirke Kübarsepp EMÜ Food Technology 2011
  2. 2. Why? How ? <ul><li>The aim of this study was to evaluate habits and practices of cheese consumers toward their level of knowledge of food safety
  3. 3. 1000 people were interviewed in several cities of the state of Rio de Janeiro, Brazil </li></ul>
  4. 4. Background <ul><li>Several studies have reported the incidence of pathogens like Escherichia coli , Aeromonas hydrofilla, Staphylococcus aureus and Salmonella Enteritidis from retail cheese samples
  5. 5. 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;
  6. 6. The primary determinants for contamination of processed product were identified as postpasteurization recontamination and the use of raw milk </li></ul>
  7. 7. Materials & Methods <ul>A structured questionnaire of multiple choices composed of 5 questions: <li>the frequency
  8. 8. the preference for the consuming cheese
  9. 9. the form of consuming it
  10. 10. the places they bought it
  11. 11. the knowledge of diseases transmitted by the cheese. </li></ul>
  12. 12. Results: Habits and practices of cheese consumers <ul>Frequency of consumption % <li>Daily 53.8
  13. 13. Weekly 31.8
  14. 14. Monthly 14.4 </li></ul>
  15. 15. Results: Habits and practices of cheese consumers <ul>Forms of consumption % <li>Ingredient in other culinary dishes 52.0
  16. 16. Regular diets 32.0
  17. 17. Monthly 16.4 </li></ul>
  18. 18. Results: Habits and practices of cheese consumers <ul>Main cheeses consumed % <li>Minas Frescal 39.2
  19. 19. Mozzarella 18.0
  20. 20. Prato 13.6
  21. 21. Others 29.2 </li></ul>
  22. 22. Results: Habits and practices of cheese consumers <ul>Place % <li>Supermarkets 76.4
  23. 23. Open-air markets 23.6 </li></ul>
  24. 24. Results & Discussion <ul><li>The education level & city did not present relation with the practices involved at the consumption of cheese (P > 0.05)
  25. 25. 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 </li></ul>
  26. 26. Results & Discussion <ul><li>35% of the interviewees buy inspected cheese
  27. 27. 65% buy cheese without knowing if it has been inspected
  28. 28. Concerning the knowledge of the possibility of the transmission of diseases by the consumption of cheese, 43% of the interviewed consumers answered negatively </li></ul>
  29. 29. Conclusions <ul><li>The population of the cities is susceptible to foodborne diseases, for a large portion of people consume noninspected cheese
  30. 30. open-air markets should be the main actions to be performed by the Health Agencies to improve the safety of marketed cheeses </li></ul>
  31. 31. References <ul>Journal of Food Science http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2008.00995.x/full </ul>
  32. 32. <ul>THANK YOU FOR YOUR ATTENTION ! </ul>

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