- 1. Food safety knowledge of cheese consumers Kirke KbarseppFood
technology
2. Why? How ?
- The aim of this study was to evaluate habits and practices of
cheese consumers toward their level of knowledge of food
safety
3. 1000 people were interviewed in several cities of the state
of Rio de Janeiro, Brazil 4. Background
- Several studies have reported the incidence of pathogens
likeEscherichia coli ,Aeromonas hydrofilla, Staphylococcus
aureusandSalmonella Enteritidis from retail cheese samples
5. Alterkruseand othersidentified 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. The
primary determinants for contamination of processed product were
identified as postpasteurization recontamination and the use of raw
milk 7. Materials & Methods
- A structured questionnaire of multiple choices composed of 5
questions:
- the frequency
8. the preference for the consuming cheese 9. the form of
consuming it 10. the places they bought it 11. the knowledge of
diseases transmitted by the cheese. 12. Results: Habits and
practices of cheese consumers
- Frequency of consumption%
- Daily53.8
13. Weekly31.8 14. Monthly14.4 15. Results: Habits and practices
of cheese consumers
- Forms of consumption %
- Ingredient in other culinary dishes 52.0
16. Regular diets 32.0 17. Monthly 16.4 18. Results: Habits and
practices of cheese consumers
- Main cheeses consumed%
- Minas Frescal 39.2
19. Mozzarella 18.0 20. Prato 13.6 21. Others 29.2 22. Results:
Habits and practices of cheese consumers
23. Open-air markets 23.6 24. Results & Discussion
- The education level & city did not present relation with
the practices involved at the consumption of cheese (P >
0.05)
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 26. Results &
Discussion
- 35% of the interviewees buyinspected cheese
27. 65% buy cheese without knowing if it has been inspected 28.
Concerning the knowledge of the possibility of the transmission of
diseases by the consumption of cheese, 43% of the interviewed
consumers answered negatively 29. Conclusions
- The population of the cities is susceptible to foodborne
diseases, for a large portion of people consume noninspected
cheese
30. open-air markets should be the main actions to be performed
by the Health Agencies to improve the safety of marketed cheeses
31.
- THANK YOU FOR YOUR ATTENTION !
