Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/511 |
Resumo: | Cheese type cabacinha from Vale do Jequitinhonha is obtained by curd heating in a similar process made to Mozzarella, but the raw milk is unpasteurized and the final product is stored unpackaged and at room temperature. This milk derivative may contribute to the increase the income of the local population, especially the residents of the edges of roads, due to the flow of vehicles and possible buyers. The purpose of this work was to identify the physical and sanitary conditions of cheese type cabacinha market places present in three municipalities of the Vale do Jequitinhonha, MG, Brazil. Previously the investigation was detected the number of marketplaces that sell these cheese in the Medina, Cachoeira de Pajeú and Pedra Azul, municipalities of the state of Minas Gerais, Brazil, located on the surrounding area of the highways BR 251 and BR 116. Afterward as developed a physical and sanitary checklist and it were filled in loco. It was observed that most market places were not provided of masonry walls, piped water or toilet and sink. It is also common to the presence of possible contamination vectors in surroundings, such as dogs and insects. It is verified that most of these cheese is exposed in pairs held by string and unpackaged. This study demonstrated the precariousness of the physical structures and consequently the lack of adequate sanitary conditions in the cheese type cabacinha market places. Because it is an artisanal product from family farming, which generates income and employment in the field deserve more attention of competent state and municipal authorities. |
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Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, BrazilCARACTERIZAÇÃO FÍSICA E CONDIÇÕES SANITÁRIAS DO COMÉRCIO DE QUEIJO CABACINHA EM TRÊS MUNICÍPIOS DO VALE DO JEQUITINHONHA, MG, BRASILtraditional cheese; marketing; milk derivative; structure; hygiene.queijo artesanal; comercialização; derivado lácteo; estrutura; higiene.Cheese type cabacinha from Vale do Jequitinhonha is obtained by curd heating in a similar process made to Mozzarella, but the raw milk is unpasteurized and the final product is stored unpackaged and at room temperature. This milk derivative may contribute to the increase the income of the local population, especially the residents of the edges of roads, due to the flow of vehicles and possible buyers. The purpose of this work was to identify the physical and sanitary conditions of cheese type cabacinha market places present in three municipalities of the Vale do Jequitinhonha, MG, Brazil. Previously the investigation was detected the number of marketplaces that sell these cheese in the Medina, Cachoeira de Pajeú and Pedra Azul, municipalities of the state of Minas Gerais, Brazil, located on the surrounding area of the highways BR 251 and BR 116. Afterward as developed a physical and sanitary checklist and it were filled in loco. It was observed that most market places were not provided of masonry walls, piped water or toilet and sink. It is also common to the presence of possible contamination vectors in surroundings, such as dogs and insects. It is verified that most of these cheese is exposed in pairs held by string and unpackaged. This study demonstrated the precariousness of the physical structures and consequently the lack of adequate sanitary conditions in the cheese type cabacinha market places. Because it is an artisanal product from family farming, which generates income and employment in the field deserve more attention of competent state and municipal authorities.O queijo cabacinha, originário do Vale do Jequitinhonha, é obtido por aquecimento do coágulo, de forma semelhante à mussarela, porém a matéria prima não é pasteurizada e o produto final é armazenado sem embalagem e em temperatura ambiente. Esse derivado lácteo pode contribuir para a elevação da renda da população local, principalmente dos moradores das margens das rodovias, em função do fluxo de veículos e de possíveis compradores. Neste trabalho, objetivou-se conhecer as condições físicas e sanitárias dos locais de comércio do queijo artesanal cabacinha em três municípios do Vale do Jequitinhonha, MG, Brasil. Para tanto, inicialmente, foi realizado levantamento do número de locais de venda do derivado lácteo nos municípios de Medina, Cachoeira de Pajeú e Pedra Azul, localizados nas imediações das rodovias BR 251 e BR 116 no estado de Minas Gerais, Brasil. Posteriormente, foi elaborada planilha para averiguações da estrutura física e condições sanitárias dos locais, preenchida em nova visitação in loco. Pode-se observar que a maioria dos pontos comerciais não possuía as condições adequadas, como ausência de paredes de alvenaria, de água canalizada e de sanitários ou pias. Era comum também a presença de possíveis vetores de contaminação nas imediações dos locais de venda do produto lácteo, como cães e insetos. Verificou-se que a maior parte dos queijos era exposta pendurada aos pares em barbantes e sem embalagem. O estudo demonstra a precariedade da estrutura física e das condições higiênico-sanitárias nos locais de comércio do queijo cabacinha. Por tratar-se de produto artesanal proveniente da agricultura familiar, que gera renda e emprego no campo, merecia mais atenção dos órgãos competentes estaduais e municipais.ILCTFilho, Adair da Silva SantosPires, Christiano VieiraCardoso, Weslley JoséPinto, Maximiliano SoaresOliveira, Neide Judith Faria de2016-09-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/51110.14295/2238-6416.v71i4.511Journal of Candido Tostes Dairy Institute; v. 71, n. 4 (2016)Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 4 (2016)2238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/511/418https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/511/130Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2017-09-12T20:46:38Zoai:oai.rilct.emnuvens.com.br:article/511Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2017-09-12T20:46:38Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil CARACTERIZAÇÃO FÍSICA E CONDIÇÕES SANITÁRIAS DO COMÉRCIO DE QUEIJO CABACINHA EM TRÊS MUNICÍPIOS DO VALE DO JEQUITINHONHA, MG, BRASIL |
title |
Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil |
spellingShingle |
Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil Filho, Adair da Silva Santos traditional cheese; marketing; milk derivative; structure; hygiene. queijo artesanal; comercialização; derivado lácteo; estrutura; higiene. |
title_short |
Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil |
title_full |
Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil |
title_fullStr |
Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil |
title_full_unstemmed |
Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil |
title_sort |
Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil |
author |
Filho, Adair da Silva Santos |
author_facet |
Filho, Adair da Silva Santos Pires, Christiano Vieira Cardoso, Weslley José Pinto, Maximiliano Soares Oliveira, Neide Judith Faria de |
author_role |
author |
author2 |
Pires, Christiano Vieira Cardoso, Weslley José Pinto, Maximiliano Soares Oliveira, Neide Judith Faria de |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Filho, Adair da Silva Santos Pires, Christiano Vieira Cardoso, Weslley José Pinto, Maximiliano Soares Oliveira, Neide Judith Faria de |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
traditional cheese; marketing; milk derivative; structure; hygiene. queijo artesanal; comercialização; derivado lácteo; estrutura; higiene. |
topic |
traditional cheese; marketing; milk derivative; structure; hygiene. queijo artesanal; comercialização; derivado lácteo; estrutura; higiene. |
description |
Cheese type cabacinha from Vale do Jequitinhonha is obtained by curd heating in a similar process made to Mozzarella, but the raw milk is unpasteurized and the final product is stored unpackaged and at room temperature. This milk derivative may contribute to the increase the income of the local population, especially the residents of the edges of roads, due to the flow of vehicles and possible buyers. The purpose of this work was to identify the physical and sanitary conditions of cheese type cabacinha market places present in three municipalities of the Vale do Jequitinhonha, MG, Brazil. Previously the investigation was detected the number of marketplaces that sell these cheese in the Medina, Cachoeira de Pajeú and Pedra Azul, municipalities of the state of Minas Gerais, Brazil, located on the surrounding area of the highways BR 251 and BR 116. Afterward as developed a physical and sanitary checklist and it were filled in loco. It was observed that most market places were not provided of masonry walls, piped water or toilet and sink. It is also common to the presence of possible contamination vectors in surroundings, such as dogs and insects. It is verified that most of these cheese is exposed in pairs held by string and unpackaged. This study demonstrated the precariousness of the physical structures and consequently the lack of adequate sanitary conditions in the cheese type cabacinha market places. Because it is an artisanal product from family farming, which generates income and employment in the field deserve more attention of competent state and municipal authorities. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09-12 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/511 10.14295/2238-6416.v71i4.511 |
url |
https://www.revistadoilct.com.br/rilct/article/view/511 |
identifier_str_mv |
10.14295/2238-6416.v71i4.511 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/511/418 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/511/130 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2017 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 71, n. 4 (2016) Revista do Instituto de Laticínios Cândido Tostes; v. 71, n. 4 (2016) 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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