Segurança de alimentos ligada a aquisição, manipulação e consumo de carne bovina em domicílio na grande Curitiba

• Autor(a) principal: OLIVEIRA, Maria Andria Rodrigues de
• Data de Publicação: 2021
• Outros Autores: SILVA, Rafaela Jesus da
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Digital Unicesumar
• Texto Completo: http://rdu.unicesumar.edu.br/handle/123456789/9000
• topic: Doenças Transmitidas por Alimentos; Higiene dos Alimentos; Carne Vermelha; Boas Práticas de Manipulação; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

Bovine meat is the most consumed in Brazil, and it and its derivatives have significance in the transmission of Foodborne Illness (FI) in houses. This present study evaluated the profile of consumers as well as their opinion on some aspects of hygiene adopted in the buy, manage and consumption of beef at home. The random sample was composed by adults, living of the city of Curitiba and Metropolitan area, in Paraná. The methodology consisted of collecting data online, between August and September 2020, through a questionnaire consisting of 12 sessions, divided between consent form, personal data, buy, transport, storage, thawing, cooking, consumption, surplus of preparations and FI . There are 269 people in the research, 3,4% does not have High School. It checked some dangers in some items, for example in the storage process, where 20% of surveyed keeps the storage process chilled, exceeds safe storage time. Another situation is defrosting, where 47% of surveyed, make out of the fridge, in sun exposure or immersed in water. The storage of clean leftover needs attention; 5,2% of the surveyed keeps the prepared meat on the stove to reheat before the new consumption. We conclude the need for individuals in the households to evaluate the Good Manipulation procedures that are being applied during the buy, handling and consumption of beef at home, with a view to the risks of FI, which can cause damage to the health of the consumer.