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Abstract(s)
Objetivos: O presente estudo teve como objetivos avaliar algumas mensagens transmitidas pelos meios de comunicação, em programas televisivos e em receitas culinárias, no que diz respeito aos comportamentos de segurança alimentar. Pretendeu ainda avaliar a inativação da Salmonella spp. durante a preparação de duas receitas de pão de ló de ovar. Desenho e métodos: Para concretização destes objetivos analisaram-se episódios e receitas de culinária e realizou-se a análise de perigos e pontos críticos de controlo. Também se preparam diferentes receitas de pão de ló de ovar para se observar a inativação de Salmonella spp.
Resultados: Foram observadas diversas falhas na análise dos perigos e pontos críticos de controlo tanto nos programas como nas receitas de culinária. Relativamente, a Salmonella spp. esta foi inativada nas receitas avaliadas Conclusão: Com este trabalho foi possível denotar que existem falhas de comunicação na
referência de binómio tempo/temperatura de confeção e armazenamento, o que pode colocar em causa a saúde pública.
Objectives: The present work had the objective of directing the messages transmitted by the mass media, in television programs and culinary eminences, referring to food safety behavior of. It also aimed to evaluate the inactivation of Salmonella spp. during a preparation of two ovar sponge cake. Design and methods: To meet the aforementioned goals, culinary episodes and recipes were analyzed and the analysis of hazards and critical control points was carried out. Different loaf recipes were also prepared to observe the inactivation of Salmonella spp. Sample: There were several flaws in the analysis of hazards and critical control points in both cooking programs and recipes. Relatively, Salmonella spp. this was inactivated. Conclusion: This research denote that there are communication failures in the binomial reference time / temperature of confection and storage, which may jeopardize public health.
Objectives: The present work had the objective of directing the messages transmitted by the mass media, in television programs and culinary eminences, referring to food safety behavior of. It also aimed to evaluate the inactivation of Salmonella spp. during a preparation of two ovar sponge cake. Design and methods: To meet the aforementioned goals, culinary episodes and recipes were analyzed and the analysis of hazards and critical control points was carried out. Different loaf recipes were also prepared to observe the inactivation of Salmonella spp. Sample: There were several flaws in the analysis of hazards and critical control points in both cooking programs and recipes. Relatively, Salmonella spp. this was inactivated. Conclusion: This research denote that there are communication failures in the binomial reference time / temperature of confection and storage, which may jeopardize public health.
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Keywords
Segurança alimentar Meios de comunicação Salmonella spp Food safety Media