Food Safety Knowledge of Cheese Consumers

Authors

  • S.B. Planzer Jr.,

    1. Authors Planzer Jr. and Cruz are with Dept. of Food Technology, Faculty of Food Engineering, State Univ. of Campinas, Rua Monteiro Lobato, 80, Caixa Postal 6121, CEP 13083–862, Campinas, SP, Brazil. Author Sant´ana is with Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, CEP 05508–900, São Paulo, SP, Brazil. Author Silva is with Faculty of Pharmacy, Estácio de Sá Univ. Campus Rebouças, RJ, Rua do Bispo, 83, Rio Comprido, CEP 20261–063, Rio de Janeiro, RJ, Brazil. Author Moura is with Dept. de Produtos Naturais e Alimentos, Faculdade de Farmácia, UFRJ, and author de Carvalho is with Dept. de Nutrição Experimental, Faculdade de Nutrição, UFRJ, Cidade Universitária, Ilha do Fundão, CEP 21941–590, Rio de Janeiro, RJ, Brazil. Direct inquiries to author Cruz (E-mail: adriano@fea.unicamp.br).
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  • A.G. Da Cruz,

    1. Authors Planzer Jr. and Cruz are with Dept. of Food Technology, Faculty of Food Engineering, State Univ. of Campinas, Rua Monteiro Lobato, 80, Caixa Postal 6121, CEP 13083–862, Campinas, SP, Brazil. Author Sant´ana is with Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, CEP 05508–900, São Paulo, SP, Brazil. Author Silva is with Faculty of Pharmacy, Estácio de Sá Univ. Campus Rebouças, RJ, Rua do Bispo, 83, Rio Comprido, CEP 20261–063, Rio de Janeiro, RJ, Brazil. Author Moura is with Dept. de Produtos Naturais e Alimentos, Faculdade de Farmácia, UFRJ, and author de Carvalho is with Dept. de Nutrição Experimental, Faculdade de Nutrição, UFRJ, Cidade Universitária, Ilha do Fundão, CEP 21941–590, Rio de Janeiro, RJ, Brazil. Direct inquiries to author Cruz (E-mail: adriano@fea.unicamp.br).
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  • A.S. Sant´ana,

    1. Authors Planzer Jr. and Cruz are with Dept. of Food Technology, Faculty of Food Engineering, State Univ. of Campinas, Rua Monteiro Lobato, 80, Caixa Postal 6121, CEP 13083–862, Campinas, SP, Brazil. Author Sant´ana is with Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, CEP 05508–900, São Paulo, SP, Brazil. Author Silva is with Faculty of Pharmacy, Estácio de Sá Univ. Campus Rebouças, RJ, Rua do Bispo, 83, Rio Comprido, CEP 20261–063, Rio de Janeiro, RJ, Brazil. Author Moura is with Dept. de Produtos Naturais e Alimentos, Faculdade de Farmácia, UFRJ, and author de Carvalho is with Dept. de Nutrição Experimental, Faculdade de Nutrição, UFRJ, Cidade Universitária, Ilha do Fundão, CEP 21941–590, Rio de Janeiro, RJ, Brazil. Direct inquiries to author Cruz (E-mail: adriano@fea.unicamp.br).
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  • R. Silva,

    1. Authors Planzer Jr. and Cruz are with Dept. of Food Technology, Faculty of Food Engineering, State Univ. of Campinas, Rua Monteiro Lobato, 80, Caixa Postal 6121, CEP 13083–862, Campinas, SP, Brazil. Author Sant´ana is with Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, CEP 05508–900, São Paulo, SP, Brazil. Author Silva is with Faculty of Pharmacy, Estácio de Sá Univ. Campus Rebouças, RJ, Rua do Bispo, 83, Rio Comprido, CEP 20261–063, Rio de Janeiro, RJ, Brazil. Author Moura is with Dept. de Produtos Naturais e Alimentos, Faculdade de Farmácia, UFRJ, and author de Carvalho is with Dept. de Nutrição Experimental, Faculdade de Nutrição, UFRJ, Cidade Universitária, Ilha do Fundão, CEP 21941–590, Rio de Janeiro, RJ, Brazil. Direct inquiries to author Cruz (E-mail: adriano@fea.unicamp.br).
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  • M.R.L. Moura,

    1. Authors Planzer Jr. and Cruz are with Dept. of Food Technology, Faculty of Food Engineering, State Univ. of Campinas, Rua Monteiro Lobato, 80, Caixa Postal 6121, CEP 13083–862, Campinas, SP, Brazil. Author Sant´ana is with Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, CEP 05508–900, São Paulo, SP, Brazil. Author Silva is with Faculty of Pharmacy, Estácio de Sá Univ. Campus Rebouças, RJ, Rua do Bispo, 83, Rio Comprido, CEP 20261–063, Rio de Janeiro, RJ, Brazil. Author Moura is with Dept. de Produtos Naturais e Alimentos, Faculdade de Farmácia, UFRJ, and author de Carvalho is with Dept. de Nutrição Experimental, Faculdade de Nutrição, UFRJ, Cidade Universitária, Ilha do Fundão, CEP 21941–590, Rio de Janeiro, RJ, Brazil. Direct inquiries to author Cruz (E-mail: adriano@fea.unicamp.br).
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  • L.M.J. De Carvalho

    1. Authors Planzer Jr. and Cruz are with Dept. of Food Technology, Faculty of Food Engineering, State Univ. of Campinas, Rua Monteiro Lobato, 80, Caixa Postal 6121, CEP 13083–862, Campinas, SP, Brazil. Author Sant´ana is with Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, CEP 05508–900, São Paulo, SP, Brazil. Author Silva is with Faculty of Pharmacy, Estácio de Sá Univ. Campus Rebouças, RJ, Rua do Bispo, 83, Rio Comprido, CEP 20261–063, Rio de Janeiro, RJ, Brazil. Author Moura is with Dept. de Produtos Naturais e Alimentos, Faculdade de Farmácia, UFRJ, and author de Carvalho is with Dept. de Nutrição Experimental, Faculdade de Nutrição, UFRJ, Cidade Universitária, Ilha do Fundão, CEP 21941–590, Rio de Janeiro, RJ, Brazil. Direct inquiries to author Cruz (E-mail: adriano@fea.unicamp.br).
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Abstract

ABSTRACT:  The aim of this study was to evaluate habits and practices of cheese consumers toward their level of knowledge of food safety. A total of 1000 people were interviewed in several cities of the state of Rio de Janeiro, Brazil. Five hundred thirty-eight (53.8%) people consume cheese daily, while 318 (31.8%) and 144 (14.4%) consume cheese weekly and monthly, respectively. Five hundred twenty-two (52%) people reported its usage as an ingredient used in the preparation of other dishes, while 320 (32%) of the interviewed people consume cheese directly as a part of the diet. Typical Brazilian cheeses such as “Minas Frescal” and “Prato” cheese are preferred by 528 (52.8%) of the consumers. Of the total consumers, 764 (76.4%) purchase cheese from supermarkets, while 236 (23.6%) from open-air markets. Inspected cheese is purchased by 350 (35%) consumers, while 650 (65%) buy it without knowing if they were submitted to previous fiscalization. Four hundred thirty (43%) consumers do not know any disease transmitted by cheese that has not been inspected. Overall, educational campaigns must be developed by the Sanitary Surveillance and the Health Agencies to improve the knowledge of the consumer about food safety of cheeses.

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