Avaliação Das Condições Higiênico-Sanitárias Das Feiras Livres De Comercialização De Peixe Na Cidade De Caxias-Ma.

Holanda, Maria de Fátima de Almeida; Silva, Márcia Andréa Mota Paz; Pinto, Luan Icaro Freitas; Brandão, Tatiane Meneses; Silva, Robson Alves

doi:10.35818/acta.v8i2.101

Cited by 6 publications

(6 citation statements)

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“…Regarding nail hygiene, all the vendors had short nails, as indicated by current legislation, since long nails can more easily accumulate microorganisms. In addition, none of them had visible diseases all over their body, which is also seen as positive when it comes to food handlers, but despite these positive points, another factor that can put the health of consumers at risk is the fact that there is no distribution of tasks among different people within each commercial establishment, and the same person responsible for handling the fish is also responsible for receiving money and taking care of all the utensils used, results also evidenced in the studies of Holanda et al (2013) and Silva, Matté and Matté (2008).…”

Section: Resultsmentioning

confidence: 88%

“…The problems reported here are frequently observed in public markets. In a survey by Holanda et al (2013), for example, fish in 100% of the stalls were exposed to the environment, subject to contact with contaminated sources such as insects and dirt use of equipment and utensils in good condition. In the research conducted by Freire, Silva and Souza (2011), the fish sold in the form "in the wild" were stored on ice, but during the marketing period, they were exposed on benches at room temperature, which compromises the quality of the product, besides leaving it susceptible to contamination and accelerating its deterioration process.…”

Section: Resultsmentioning

confidence: 99%

“…According to Silva, Matté and Matté (2008), the way the fish are purchased can vary, ranging from grocery stores to supermarkets and street markets. The street market, despite being one of the most traditional places for retail food sales within urban areas (GOMES et al, 2012) presents bigger fragility about food conservation (SILVA; MATTÉ; MATTÉ, 2008), and often, only one person is responsible for both handling the fish, money, and utensils (HOLANDA et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Analysis of the Hygienic and Sanitary Conditions in the Fish Market of Capanema-PA

Sousa

Nery²,

Farias³

et al. 2022

Ensaios Ciênc.

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Os pescados são uma excelente fonte proteica e podem ser comercializados em vários espaços, inclusive feiras livres e mercados públicos, porém, é um produto muito suscetível a contaminação, o que pode acelerar o seu processo de deterioração, além de provocar doenças aos consumidores, trazendo prejuízos não apenas relacionados a saúde, como também econômicos. Baseando-se nisto, objetivou-se avaliar as condições higiênico-sanitárias dos pescados comercializados no mercado municipal de peixes de Capanema-PA. A avaliação ocorreu utilizando-se um checklist baseados na resolução RDC nº 216, de 15 de setembro de 2004 da Agência Nacional de Vigilância Sanitária. De acordo com o percentual de atendimento aos quesitos, os boxes foram classificados como bom (75 a 100% de atendimento), regular (50 a 74,9%) ou ruim (0 a 49,9%). Foi apresentado aos responsáveis, um termo de consentimento livre e esclarecido, visando o esclarecimento dos objetivos e importância da pesquisa, bem como a autorização dos comerciantes. O local de estudo conta com 16 boxes ativos, dos quais, sete proprietários autorizaram a avaliação de seus estabelecimentos. De modo geral, os boxes obtiveram entre 54,2% a 70,8% de conformidade com a legislação vigente, e todos foram considerados regulares, mostrando ainda um distanciamento ao referencial aceitável, que é acima de 75% de conformidade aos aspectos higiênico-sanitários. Através dos resultados aqui levantados, foi possível detectar irregularidades nas condições higiênico-sanitárias da comercialização de peixes em Capanema-PA, o que pode comprometer a qualidade do pescado e, consequentemente, oferecer riscos à economia local e saúde dos consumidores. Palavras-chave: Pescado. Higiene Alimentar. Comercialização. Abstract Fish is an excellent source of protein and can be marketed in spaces, including open fairs and public markets, however, it is a product very susceptible to contamination, which can accelerate its deterioration process, besides causing diseases to consumers, bringing losses not only related to health, but also economic. Based on this, the objective was to evaluate the hygienic-sanitary conditions of the fish commercialized in the municipal fish market of Capanema-PA. The evaluation was done using a checklist based on the resolution RDC nº 216, from September 15th 2004 of the National Health Surveillance Agency. According to the percentage of attendance to the questions, the boxes were classified as good (75 to 100% attendance), regular (50 to 74.9%) or bad (0 to 49.9%). An informed consent form was presented to those responsible, aiming at clarifying the objectives and importance of the research, as well as the shopkeepers’ authorization. The study site has 16 active boxes, of which seven owners authorized the evaluation of their establishments. In general, the boxes obtained between 54.2% and 70.8% of compliance with the legislation in force, and all of them were considered regular, still showing a distance to the acceptable benchmark, which is above 75% of compliance to hygiene and sanitation aspects. Through the results surveyed here, it was possible to detect irregularities in the hygienic-sanitary conditions of fish sales in Capanema-PA, which can compromise the quality of the fish and, consequently, offer risks to the local economy and consumer health. Keywords: Fish. Food Hygiene. Commercialization.

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Section: Resultsmentioning

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Analysis of the Hygienic and Sanitary Conditions in the Fish Market of Capanema-PA

Sousa

Nery²,

Farias³

et al. 2022

Ensaios Ciênc.

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“…The primary source of contamination, in addition to the vessels, were the handlers themselves carrying out incorrect actions such as the use of ornaments, rings, necklaces, lack of hygiene with their clothes, women with nail polish (SANTANA and LUCENA, 2022). The appropriate use of uniforms and good food-handling practices still need to be a reality at some fairs in the country (HOLANDA et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Observational assessment of the hygienic conditions of three fairs in the municipality of Manaus, AM, Brazil

Lima,

Oliveira,

Bussons

et al. 2024

Bol. Ind. Anim.

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The consumer fishing operation can be engaged in fishing problems in consumer health, so the present work as structural conditions and manipulation of the municipal fair of Manaus. Observations were made at three Centro, Santo Antônio and Betânia district fairs. Note that the hygienic and sanitary conditions of the workers are precarious; in one of the fairs, it was possible to verify the protective equipment such as gloves, caps, the presence of animals near the window where the fish is exposed for sale, styrofoam boxes used for the storage in an inappropriate state, dirty and the company of parcels with fish on the floor without any secondary packaging for protection. Therefore, it is concluded that it is necessary to train users on the dangers that can affect the lack of adequate handling of the consumer's health, which may interfere directly with the local fishing sector.

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“…A comercialização de pescados em mercado públicos e feiras livres é uma problemática recorrente, pois o pescado fica exposto nas barracas sem refrigeração adequada, sem proteção contra insetos, poeira, além da falta de higiene pessoal, equipamentos, utensílios e superfícies que entram em contato com o alimento (BARRETO et al, 2012). Os peixes comercializados frescos devem estar submersos ao gelo, dificultando qualquer proliferação de microrganismos que podem vir a causar danos ao consumidor e acarretarem sérios problemas à saúde pública (HOLANDA et al, 2013).…”

Section: Introductionunclassified

Uso de levedura comercial como alternativa para redução do tempo de preparo de pães de fermentação natural

Costa¹,

Vieira²,

Garske³

et al. 2022

Ciência E Tecnologia Dos Alimentos – Volume 13

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Avaliação Das Condições Higiênico-Sanitárias Das Feiras Livres De Comercialização De Peixe Na Cidade De Caxias-Ma.

Cited by 6 publications

References 1 publication

Analysis of the Hygienic and Sanitary Conditions in the Fish Market of Capanema-PA

Analysis of the Hygienic and Sanitary Conditions in the Fish Market of Capanema-PA

Observational assessment of the hygienic conditions of three fairs in the municipality of Manaus, AM, Brazil

Uso de levedura comercial como alternativa para redução do tempo de preparo de pães de fermentação natural

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