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Abstract(s)
As doenças de origem alimentar afetam milhões de pessoas todos os anos por todo o Mundo. Apesar de existirem evidências de melhorias na prevenção das mesmas, prevê-se que estas aumentem no futuro. A globalização, a mudança dos hábitos de consumo, as alterações climáticas, sociais, demográficas e económicas são fatores que contribuem para o aumento da incidência de toxinfeções alimentares. Os alimentos inseguros são uma ameaça global, porém, são os recém-nascidos, crianças, grávidas, idosos e indivíduos com o sistema imunitário comprometido, os principais grupos de risco. As toxinfeções alimentares não afetam apenas a saúde e o bem-estar dos consumidores, mas têm igualmente um efeito negativo sobre a economia dos indivíduos afetados, das comunidades, dos negócios, e consequentemente, dos países. A maioria das toxinfeções alimentares estão associadas ao consumo de alimentos contaminados por Salmonella, Campylobacter e E.coli. Vários estudos parecem concordar que o ambiente doméstico é o principal local associado a surtos alimentares, apesar do consumidor não reconhecer o seu lar como local de risco. Os manipuladores de alimentos da indústria alimentar e serviços de alimentação são igualmente apontados como causas para a ocorrência de surtos. De uma forma geral, a falta de conhecimento sobre boas práticas de higiene na preparação, manipulação e armazenamento de alimentos são fatores determinantes para a ocorrência de toxinfeções alimentares. O crescimento da população e os novos hábitos de consumo trazem novos desafios para a segurança alimentar. Além da aumentada procura por alimentos naturais, existe uma clara tendência para o consumo de alimentos crus, tais como pescado e carne, na forma de carpaccio, tártaros e sushi, que são reconhecidos alimentos de risco. Adicionalmente, com o evidente impacto das alterações climáticas sobre a produção alimentar, a garantia da segurança alimentar tornar-se-á mais difícil de atingir. Todos estes fatores tornam pertinente a melhoria da prevenção das doenças de origem alimentar, sendo para isso necessária a cooperação de todos os intervenientes nas várias etapas da cadeia alimentar, desde a produção, distribuição, até ao consumo. Com esta revisão pretende-se analisar de que forma o consumidor tem impacto na segurança alimentar, quer através do seu conhecimento no momento de escolher e preparar os alimentos que consome, como também pela adoção de novos hábitos de consumo alimentares. Adicionalmente, outros aspetos que estão ligados ao consumidor serão analisados, tais como o crescimento da população, a globalização e as alterações climáticas, de forma a compreender melhor os desafios para o mundo atual no que toca a segurança alimentar.
Foodborne diseases affect millions of lifes all over the world every year. Despite the improvements in prevention, they are expected to increase in the future. Globalization, consumer habits, climatic changes, social, demographic and economic changes, all contribute to the increase in the incidence of foodborne diseases. Unsafe foods are a global threat, however, the newborns, children, seniors and individuals with compromised immune systems are the main at-risk groups. Foodborne diseases not only affect the health and well-being of individuals, but also have a negative effect on the economy, communities, businesses, and at the end the countries. Most of the outbreaks are associated with the consumption of food contaminated by Salmonella, Campylobacter and E.coli. Different studies seem to agree that the domestic environment is the main place associated with the contamination. The food handlers and food services are also identified as the leading causes of outbreaks. In general, a lack of knowledge about good hygiene practices in the preparation, handling and storage of food are determining factors for the occurrence of food poisoning. The population growth and the new consumer habits bring challenges to food safety. We can oberve a increased search for natural food and also a trend towards the consumption of raw foods, such as fish and meat, in the form of carpaccio, tartars and sushi, which are acknowledge risky foods. In addition, the impact of climate change on food production creates difficulties on guaranting the food safety. All these factors makes it clear that the improvement in prevention of foodborne diseases is needed and will require the cooperation of all players in the various stages of the food-chain, from production, distribution, to consumption. This review intends to analyze how consumers have an impact on food safety, whether is through their knowledge when choosing and preparing the food they consume, as well as through the adoption of new eating habits. In addition, other aspects that are linked to the consumer will be analyzed, such as population growth, globalization and climate change, in order to better understand the challenges for the food safety today.
Foodborne diseases affect millions of lifes all over the world every year. Despite the improvements in prevention, they are expected to increase in the future. Globalization, consumer habits, climatic changes, social, demographic and economic changes, all contribute to the increase in the incidence of foodborne diseases. Unsafe foods are a global threat, however, the newborns, children, seniors and individuals with compromised immune systems are the main at-risk groups. Foodborne diseases not only affect the health and well-being of individuals, but also have a negative effect on the economy, communities, businesses, and at the end the countries. Most of the outbreaks are associated with the consumption of food contaminated by Salmonella, Campylobacter and E.coli. Different studies seem to agree that the domestic environment is the main place associated with the contamination. The food handlers and food services are also identified as the leading causes of outbreaks. In general, a lack of knowledge about good hygiene practices in the preparation, handling and storage of food are determining factors for the occurrence of food poisoning. The population growth and the new consumer habits bring challenges to food safety. We can oberve a increased search for natural food and also a trend towards the consumption of raw foods, such as fish and meat, in the form of carpaccio, tartars and sushi, which are acknowledge risky foods. In addition, the impact of climate change on food production creates difficulties on guaranting the food safety. All these factors makes it clear that the improvement in prevention of foodborne diseases is needed and will require the cooperation of all players in the various stages of the food-chain, from production, distribution, to consumption. This review intends to analyze how consumers have an impact on food safety, whether is through their knowledge when choosing and preparing the food they consume, as well as through the adoption of new eating habits. In addition, other aspects that are linked to the consumer will be analyzed, such as population growth, globalization and climate change, in order to better understand the challenges for the food safety today.
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Keywords
Segurança alimentar Consumidor Tendências alimentares Alterações climáticas Food safety Consumer Food trends Climate changes