A5069267073- Food Safety and Hygiene
- Occupational Health and Safety Research
- Food Waste Reduction and Sustainability
- Supply Chain Resilience and Risk Management
- Risk Perception and Management
- Food Supply Chain Traceability
- Consumer Retail Behavior Studies
- Listeria monocytogenes in Food Safety
- Animal Disease Management and Epidemiology
- Food Security and Health in Diverse Populations
- Consumer Attitudes and Food Labeling
- Agricultural and Food Sciences
- COVID-19 Pandemic Impacts
- Biochemical Analysis and Sensing Techniques
- Pesticide Exposure and Toxicity
- Healthcare during COVID-19 Pandemic
- Business and Management Studies
- Consumer Behavior in Brand Consumption and Identification
- Maternal and Neonatal Healthcare
- Organic Food and Agriculture
- Public Health in Brazil
- Sharing Economy and Platforms
- Consumer Packaging Perceptions and Trends
- Salmonella and Campylobacter epidemiology
- Education and Public Policy
Universidade Federal de São Paulo
2014-2024
Universidade de São Paulo
2023-2024
Universidade de Ribeirão Preto
2023-2024
Foodborne diseases still occur globally, and alongside food safety systems, culture has been established as a factor in ensuring safety. This study describes the development of mixed-methods approach to collecting quantitative qualitative data interpreting triangulated assess prevailing culture. The was designed based on literature tested service establishment at an army headquarters Brazil. Both managers (3) handlers (39) participated. (questionnaires checklists) (participant observations)...
The aim of this study was to assess the risk occurrence a foodborne outbreak and point practices determinant achieve high Good Hygienic Practice level during handling practice from purchase consumption chicken meat eggs. behavior respondents were measured using Weighted Harmonic Outbreak Prevention Index (WHOPI). WHOPI not correlated socioeconomic data perception risks. Different profiles identified inside each level. Chicken defrost, time temperature egg cooking yolk as most important...
Purpose This study aims to explore whether the application of a positive food safety (FS) climate reduces number FS violations in hospitality industry. Design/methodology/approach The sample comprised 271 handlers six hotels and 12 restaurants Brazil. risk perceptions were evaluated by self-applicable questionnaires. through observations during workday. Structural equation modeling with partial least squares was used test four hypotheses. Findings findings this suggest that violations. It...
The quality of fish is affected by various factors such as, source species, freshness, and storage conditions. In free markets, exposure handling are intense, often it not known the origin date capture. aim this work was study physico-chemical, microbiological sensory parameters to determine shelf life Yellow Hake sold in street markets city Santos-SP. Samples were acquired from different districts stored a domestic refrigerator for 72 hours. And found that on open Santos-SP should be...
Summary Educational actions in the food sector can contribute to monitoring, deciding on best interventions, and defending consumer health. We aimed develop implement educational for health inspectors about good manufacturing practices of canned fruits vegetables based risk. This quantitative qualitative study was carried out six stages: (1) document analysis, (2) preparation a preliminary questionnaire, (3) focus group validation that (4) application (5) action itself, (6) post‐educational...