Avaliação do nível de conhecimento, práticas e atitudes auto-referidas sobre segurança alimentar dos manipuladores de alimentos: um estudo transversal no setor da restauração comercial e social das Sub-Regiões do Douro e Alto-Tâmega do Norte de Portugal
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2013
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A avaliação do conhecimento e das atitudes referentes à higiene e segurança alimentar por parte dos manipuladores da restauração e o estudo dos fatores associados, são fundamentais na vigilância e quantificação das doenças de origem alimentar associadas ao sector da restauração.
A importância dos alimentos na saúde dos consumidores e os perigos que estes podem representar, são hoje uma realidade referente às expectativas do consumidor na restauração, relativamente à segurança dos alimentos, que exige a responsabilização crescente, assim como, a colaboração do conjunto de entidades envolvidas na cadeia alimentar, como os manipuladores de alimentos. Os conhecimentos e práticas dos manipuladores do setor influenciam a qualidade microbiológica do alimento.
Foi aplicado um inquérito a 293 manipuladores pertencentes a 94 estabelecimentos de restauração comercial e social, integrantes nas sub-regiões do Douro e Alto Tâmega, no período de Outubro de 2009 e Fevereiro de 2010.
O objetivo deste estudo foi avaliar o nível de conhecimento, atitudes e práticas auto-referidas relacionadas com a segurança alimentar, dos manipuladores de alimentos da restauração comercial e social, integrantes nas sub-regiões do Douro e Alto Tâmega do norte de Portugal.
Para proceder à análise dos dados do presente estudo recorreu-se ao Software Statistical Package for the Social Sciences – SPSS® for Windows, versão 20.0, tendo sido considerados significativos os resultados cujo valor de p se apresentasse igual ou inferior a 0,05.
Do conjunto de questões que foram formuladas aos manipuladores de alimentos visando determinar o seu conhecimento sobre doenças de origem alimentar e higiene alimentar, observou-se que a grande maioria dos inquiridos respondeu corretamente. A questão que obteve maior percentagem de respostas corretas foi sobre o facto da maioria dos alimentos ser um excelente meio para o desenvolvimento de microrganismos causadores de doença (83,6%). As questões sobre a possibilidade de alimentos com qualidades organoléticas favoráveis poderem causar doença e a Hepatite A é uma doença que pode ter origem alimentar foram aquelas em que se observou maior percentagem de respostas erradas (38,2% e 31,1% respetivamente). Neste estudo, o conhecimento demonstrado sobre práticas de higiene pessoal na manipulação de alimentos e fenómenos de contaminação cruzada, foi considerado elevado.
Com o objetivo de averiguar as práticas e atitudes auto-referidas dos participantes, foi calculado um nível percentual e agruparam-se os manipuladores em duas categorias, utilizando a mediana (78%) como limite, nomeadamente práticas e atitude auto-referidas menos corretas (< 78%) e práticas e atitudes auto-referidas mais corretas (≥ 78%). Constatou-se que, dos 293 manipuladores, 196 (66,9%) apresentaram práticas e atitude menos corretas e 97 (33,1%) apresentaram práticas e atitudes mais corretas. Observou-se que o sexo (p=0,042) e o tipo de estabelecimento (p=0,004) influenciaram de forma significativa as práticas e atitudes auto-referidas. Os manipuladores com práticas e atitudes mais corretas eram maioritariamente do sexo feminino (78,4%) e trabalhavam em estabelecimentos do tipo comercial (62,9%).
Este estudo mostrou a existência de fatores associados às práticas e atitudes auto-referidas sobre manipulação segura de alimentos e devem ser tomados em consideração no desenho de programas de formação/educação em segurança alimentar.
The assessment of knowledge and attitudes related to food safety and hygiene by handlers of restoration and study of associated factors are critical in monitoring and quantification of foodborne illness associated with the catering sector. The importance of food in the consumer health and the dangers they may pose, are now a reality regarding consumer expectations in the restoration, in relation to food safety, which requires increasing accountability, as well as the collaboration of all entities involved the food chain, such as food handlers. The knowledge and practices of food handlers sector influence the microbiological quality of food. A survey to 293 handlers belonging to 94 commercial catering establishments and social members in the sub region and Alto Douro Tâmega, between October 2009 and February 2010, was applied by a questionnaire. The aim of this study was to evaluate the level of knowledge, attitudes and self-reported practices related to food safety, food handlers of business and social restoration, in the sub - regions of Douro and Alto Tâmega northern Portugal. The data of the present study was analyzed by software Statistical Package for the Social Sciences - SPSS ® for Windows, version 20.0 and were considered statistically significant at p whose value is present or less than 0.05. A set of questions were formulated to food handlers to determine their knowledge of foodborne diseases and food hygiene, it was observed that the majority of respondents answered correctly. The question that has received the highest percentage of correct answers was about the fact that most of the food is an excellent way for the development of disease-causing organisms (83.6 %). Questions about the possibility of favorable organoleptic qualities of foods can cause disease and Hepatitis A is a disease that can be foodborne were those where there was a greater percentage of wrong answers (38.2 % and 31.1 % respectively). In this study, demonstrated knowledge about personal hygiene practices in food handling and cross contamination was considered high. In order to investigate the practices and attitudes of the participants self -reported , we calculated a percentage level and grouped into two categories handlers , using the median ( 78 % ) as a limit , attitude and practices including self -reported less correct ( < 78 % ) and practical attitudes and self -reported more correct ( ≥ 78 % ) . It was found that, of the 293 handlers, 196 (66.9 %) had less correct attitude and practices and 97 (33.1 %) had more correct practices and attitudes. It was observed that sex (p=0.042) and type of establishment (p=0.004) significantly influenced the practices and self-reported attitudes. Handlers with more correct practices and attitudes were mostly female (78.4 %) worked in establishments and commercial type (62.9 %). This study exhibited the existence of factors associated with self-reported practices and attitudes about safe food handling and should be taken into consideration in the design of training / education programs in food security.
The assessment of knowledge and attitudes related to food safety and hygiene by handlers of restoration and study of associated factors are critical in monitoring and quantification of foodborne illness associated with the catering sector. The importance of food in the consumer health and the dangers they may pose, are now a reality regarding consumer expectations in the restoration, in relation to food safety, which requires increasing accountability, as well as the collaboration of all entities involved the food chain, such as food handlers. The knowledge and practices of food handlers sector influence the microbiological quality of food. A survey to 293 handlers belonging to 94 commercial catering establishments and social members in the sub region and Alto Douro Tâmega, between October 2009 and February 2010, was applied by a questionnaire. The aim of this study was to evaluate the level of knowledge, attitudes and self-reported practices related to food safety, food handlers of business and social restoration, in the sub - regions of Douro and Alto Tâmega northern Portugal. The data of the present study was analyzed by software Statistical Package for the Social Sciences - SPSS ® for Windows, version 20.0 and were considered statistically significant at p whose value is present or less than 0.05. A set of questions were formulated to food handlers to determine their knowledge of foodborne diseases and food hygiene, it was observed that the majority of respondents answered correctly. The question that has received the highest percentage of correct answers was about the fact that most of the food is an excellent way for the development of disease-causing organisms (83.6 %). Questions about the possibility of favorable organoleptic qualities of foods can cause disease and Hepatitis A is a disease that can be foodborne were those where there was a greater percentage of wrong answers (38.2 % and 31.1 % respectively). In this study, demonstrated knowledge about personal hygiene practices in food handling and cross contamination was considered high. In order to investigate the practices and attitudes of the participants self -reported , we calculated a percentage level and grouped into two categories handlers , using the median ( 78 % ) as a limit , attitude and practices including self -reported less correct ( < 78 % ) and practical attitudes and self -reported more correct ( ≥ 78 % ) . It was found that, of the 293 handlers, 196 (66.9 %) had less correct attitude and practices and 97 (33.1 %) had more correct practices and attitudes. It was observed that sex (p=0.042) and type of establishment (p=0.004) significantly influenced the practices and self-reported attitudes. Handlers with more correct practices and attitudes were mostly female (78.4 %) worked in establishments and commercial type (62.9 %). This study exhibited the existence of factors associated with self-reported practices and attitudes about safe food handling and should be taken into consideration in the design of training / education programs in food security.
Descrição
Dissertação de Mestrado em Segurança Alimentar
Palavras-chave
Segurança alimentar , Restauração