Efeito da pandemia da Covid-19 nas práticas e hábitos dos manipuladores de alimentos
DOI:
https://doi.org/10.4025/arqmudi.v29i4.77622Keywords:
Covid-19, Food handling, Hygiene, Pandemics, Surveys and questionnairesAbstract
Objective: The research aimed to investigate the changes caused by the Covid-19 pandemic in food handlers’ habits in restaurants in the city of Maringá, state of Paraná, Brazil. Methods: A cross-sectional study was carried out from November 8, 2021, to April 6, 2022, with an initial number of 832 restaurants, randomly selected, and 256 were visited, of which 50 agreed to participate in the research. The survey form consisted of 92 questions and was divided into six sections. Results: Covering mouth when sneezing or coughing, wearing a mask and gloves when handling food, and sanitizing food packaging were the most frequently used practices throughout the pandemic. Conclusion: The results allow us to conclude that, although good handling practices are already well established in food services, there has been an intensification in practices adopted by food handlers during the Covid-19 pandemic.
Downloads
References
2. WHO. Coronavirus disease (Covid-19) advice for the public. World Heal Organ 2020. https://www.who.int/pt/emergencies/diseases/novel-coronavirus-2019/advice-for-public. (accessed July 27, 2022).
3. Ncube F, Kanda A, Chijokwe M, Mabaya G, Nyamugure T. Food safety knowledge, attitudes and practices of restaurant food handlers in a lower-middle-income country. Food Sci Nutr. 2020;8(3):1677-87. https://doi.org/10.1002/fsn3.1454
4. Bou-Mitri C, Nakat Z. Covid-19 and the food industry: Readiness assessment. Food Control. 2021;121:107661. https://doi.org/10.1016/j.foodcont.2020.107661
5. Souza TSP, Miyahira RF, Matheus JRV, Nogueira TBB, Maragoni-Santos C, Barros FFC, et al. Food services in times of uncertainty: Remodeling operations, changing trends, and looking into perspectives after the Covid-19 pandemic. Trends Food Sci Technol. 2022;120:301-7. https://doi.org/10.1016/j.tifs.2022.01.005
6. Jung A-R, Lee G, Jeong E. Covid-19 impact on hygiene practices for food safety in South Korea. Public Health Pract. 2022;3:100241. https://doi.org/10.1016%2Fj.puhip.2022.100241
7. Faour-Klingbeil D, Osaili TM, Al-Nabulsi AA, Jemni M, Todd ECD. An on-line survey of the behavioral changes in Lebanon, Jordan and Tunisia during the Covid-19 pandemic related to food shopping, food handling, and hygienic practices. Food Control. 2021;125:107934. https://doi.org/10.1016%2Fj.foodcont.2021.107934
8. Mucinhato RMD, Cunha DT, Barros SCF, Zanin LM, Auad LI, Weis GCC, et al. Behavioral predictors of household food-safety practices during the Covid-19 pandemic: Extending the theory of planned behavior. Food Control. 2022;134:108719. https://doi.org/10.1016/j.foodcont.2021.108719
9. Rodrigues JF, Santos Filho MTC, Oliveira LEA, Siman IB, Barcelos AF, Ramos GLPA, et al. Effect of the Covid-19 pandemic on food habits and perceptions: A study with Brazilians. Trends Food Sci Technol. 2021;116:992-1001. https://doi.org/10.1016/j.tifs.2021.09.005
10. Food and Agriculture Organization of the United Nations, World Health Organization. Covid-19 and Food Safety: Guidance for Food Businesses: Interim guidance. 2020. https://openknowledge.fao.org/server/api/core/bitstreams/f861bba9-72a0-4955-a3f8-55a0e5aff67b/content. (accessed July 18, 2022).
11. Brazilian Institute of Geography and Statistics. Brazilian Census 2010: Overview. Brasília; 2010 [acessed October 06, 2022]. https://cidades.ibge.gov.br/brasil/pr/maringa/panorama .
12. Google News. Coronavirus (Covid-19). Mountain View; 2020 [accessed October 06, 2022]. https://news.google.com/covid19/map?hl=pt-BR&mid=%2Fm%2F015fr&gl=BR&ceid=BR%3Apt-419.
13. Limon MR. Food safety practices of food handlers at home engaged in online food businesses during Covid-19 pandemic in the Philippines. Cur Res Food Sci. 2021;4:63-73. https://doi.org/10.1016/j.crfs.2021.01.001
14. Andualem A, Tegegne B, Ademe S, Natnael T, Berihun G, Abebe M, et al. Covid-19 infection prevention practices among a sample of food handlers of food and drink establishments in Ethiopia. PLoS One. 2022;17(1):e0259851. https://doi.org/10.1371/journal.pone.0259851
15. Oliveira, F. Economically Active Population (PEA). Educa Mais Brasil; 2019 [accessed August 03, 2022]. https://www.educamaisbrasil.com.br/enem/geografia/populacao-economicamente-ativa-pea.
16. Thomas M, Feng Y. Food Handling Practices in the Era of Covid-19: A Mixed-Method Longitudinal Needs Assessment of Consumers in the United States. J Food Prot. 2021;84(7):1176–87. https://doi.org/10.4315/jfp-21-006
17. Finger JAFF, Lima EMF, Coelho KS, Behrens JH, Landgraf M, Franco BDGM, et al. Adherence to food hygiene and personal protection recommendations for prevention of Covid-19. Trends Food Sci Technol. 2021;112:847-52. https://doi.org/10.1016/j.tifs.2021.03.016
18. Anelich LECM, Lues R, Farber JM, Parreira VR. SARS-CoV-2 and Risk to Food Safety. Front Nutr. 2020;7:580551. https://doi.org/10.3389%2Ffnut.2020.580551
19. Franco BDGM, Landgraf M, Pinto M. Food, Sars-CoV-2 and Covid-19: possible contact, unlikely transmission. Estud av. 2020;34(100). https://doi.org/10.1590/s0103-4014.2020.34100.012
20. Ray LC, Collins JP, Griffin PM, Shah HJ, Boyle MM, Cieslak PR, et al. Decreased Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food During the Covid-19 Pandemic — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2017–2020. MMWR Morb Mortal Wkly Rep. 2021;70(38):1332-6. https://doi.org/10.15585/mmwr.mm7038a4
21. Djekic I, Nikolić A, Uzunović M, Marijke A, Liu A, Han J, et al. Covid-19 pandemic effects on food safety - Multi-country survey study. Food Control. 2021;122:107800. https://doi.org/10.1016/j.foodcont.2020.107800
Downloads
Published
Issue
Section
License
DECLARAÇÃO DE ORIGINALIDADE E DIREITOS AUTORAIS
Declaro que o presente artigo é original, não tendo sido submetido à publicação em qualquer outro periódico nacional ou internacional, quer seja em parte ou em sua totalidade.
Os direitos autorais pertencem exclusivamente aos autores. Os direitos de licenciamento utilizados pelo periódico é a licença Creative Commons Attribution 4.0 (CC BY ): são permitidos o acompartilhamento (cópia e distribuição do material em qualqer meio ou formato) e adaptação (remix, transformação e criação de material a partir do conteúdo assim licenciado para quaisquer fins, inclusive comerciais.
Recomenda-se a leitura desse link para maiores informações sobre o tema: fornecimento de créditos e referências de forma correta, entre outros detalhes cruciais para uso adequado do material licenciado.
How to Cite
