2009
DOI: 10.1111/j.1750-3841.2008.00995.x
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Food Safety Knowledge of Cheese Consumers

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 intervi… Show more

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Cited by 23 publications
(11 citation statements)
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“…Many of the cheeses inspected were reported to be homemade. These findings are consistent with those of previous studies regarding food safety knowledge among consumers of unpasteurized cheese ( 16, 23 ) and suggest that educational materials regarding the health risks of QF should include recognition of unpasteurized cheese in addition to proper packaging and storage techniques. Because surveillance for QF-associated infections in Mexico is limited, enhanced surveillance in Mexico may be necessary to establish the burden of disease associated with QF and to convince persons born in Mexico of the risks associated with QF consumption ( 15 ) .…”
Section: Discussionsupporting
confidence: 91%
“…Many of the cheeses inspected were reported to be homemade. These findings are consistent with those of previous studies regarding food safety knowledge among consumers of unpasteurized cheese ( 16, 23 ) and suggest that educational materials regarding the health risks of QF should include recognition of unpasteurized cheese in addition to proper packaging and storage techniques. Because surveillance for QF-associated infections in Mexico is limited, enhanced surveillance in Mexico may be necessary to establish the burden of disease associated with QF and to convince persons born in Mexico of the risks associated with QF consumption ( 15 ) .…”
Section: Discussionsupporting
confidence: 91%
“…Possibly, most of the students did not have enough information on cheese processing and they believe that hazards are eliminated during processing. Raw milk and dairy products are the potential sources of pathogenic microorganisms (Planzer et al 2009). Concerning the knowledge level of students, the food poisoning risk from the consumption of cheese processed from raw milk is high in both groups.…”
Section: Discussionmentioning
confidence: 99%
“…Minas fresh cheese (Minas Frescal) is one of the most consumed dairy products in Brazil because of its acceptance on the national market (Pflanzer Junior et al, 2009). It is a fresh, soft, white cheese, slightly salted and with a slight lactic acid taste (Souza et al, 2008).…”
Section: Introductionmentioning
confidence: 99%