Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346808
Type: Artigo
Title: Consumption, knowledge, and food safety practices of brazilian seafood consumers
Author: Baptista, Rafaela C.
Rodrigues, Heber
Sant'Ana, Anderson S.
Abstract: The present work aimed to evaluate the frequency of seafood consumption by the Brazilian population, the safety practices during seafood handling and preservation as well as to evaluate the consumers’ perception on the risks associated with these foods. A total of 962 respondents responded to a survey divided into three parts: demographic and socio-economic profiles, seafood consumption habits, safety practices, and risk perceptions regarding seafood. The survey revealed a low level of perception about seafood safety. The respondents (64–71%) demonstrated a lack of knowledge of the main pathogens associated with seafood disease outbreaks and presented difficulties in identifying consumption places that could result in higher microbiological risk. Besides, these respondents showed to be unaware of their responsibility towards seafood safety from purchasing through preparation. Respondents belonging to the generation of baby boomers, with the postgraduate level and females presented a better perception of microbiological risk and on the importance of safety practices. These respondents showed positive attitudes, such as knowledge of the proper thawing procedures of seafood, knowledge of the potential risks to get sick from the consumption of raw seafood, and were also able to recognize Vibrio and Listeria as seafood bacterial pathogens. The knowledge proves to be an adequate tool for perception and judgment of microbiological risk, making the consumer adopt safe practices. The instruction of seafood consumers about safe handling practices and perceptions is critical for the success of farm to fork preventive measures aiming to protect public health
Subject: Avaliação de riscos
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2020.109084
Address: https://www.sciencedirect.com/science/article/pii/S0963996920301095
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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