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| 1. |  | FIORE, N.; FAJARDO, T. V. M.; PRODAN, S.; HERRANZ, M. C.; APARICIO, F.; MONTEALEGRE, J.; ELENA, S. F.; PALLÁS, V.; SÁNCHEZ-NAVARRO, J. Genetic diversity of the movement and coat protein genes of South American isolates of Prunus necrotic ringspot virus. Archives of Virology, New York, v. 153, n. 5, p. 909-919, 2008.| Biblioteca(s): Embrapa Uva e Vinho. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
03/05/2018 |
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Data da última atualização: |
03/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
ARAUJO, J. A. M.; ESMERINO, E. A.; ALVARENGA, V. O.; CAPPATO, L. P.; HORA, I. C; SILVA, M. C.; FREITAS, M. Q.; PIMENTEL, T. C.; WALTER, E. H. M.; SANT'ANA, A. S.; CRUZ, A. G. |
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Afiliação: |
Jane A. M. Araújo, IFRJ; Erick A. Esmerino, UFF; Verônica O. Alvarenga, UNICAMP; Leandro P. Cappato, UFRRJ; Iracema C. Hora, IFRJ; Marcia Cristina Silva, IFRJ; Monica Q. Freitas, UFF; Tatiana C. Pimentel, IFPR; EDUARDO HENRIQUE MIRANDA WALTER, CTAA; Anderson S. Sant’Ana, UNICAMP; Adriano G. Cruz, IFRJ. |
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Título: |
Development of a checklist for assessing good hygiene practices of fresh-cut fruits and vegetables using focus group interviews. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Foodborne Pathogens and Disease, v. 15, n. 3, p. 132-140, 2018. |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to develop a checklist for good hygiene practices (GHP) for raw material of vegetable origin using the focus groups (FGs) approach (n = 4). The final checklist for commercialization of horticultural products totaled 28 questions divided into six blocks, namely: water supply; hygiene, health, and training; waste control; control of pests; packaging and traceability; and hygiene of facilities and equipment. The FG methodology was efficient to elaborate a participatory and objective checklist, based on minimum hygiene requirements, serving as a tool for diagnosis, planning, and training in GHP of fresh vegetables, besides contributing to raise awareness of the consumers’ food safety. The FG methodology provided useful information to establish the final checklist for GHP, with easy application, according to the previous participants’ perception and experience. |
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Palavras-Chave: |
Boas práticas de higiene; Checklist; Grupo focal; Lista de verificação; Produtos hortícolas. |
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Thesagro: |
Fruta; Higiene de Alimento; Hortaliça; Legume; Produto de Origem Vegetal; Tecnologia de Alimento. |
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Thesaurus NAL: |
Focus groups; Fresh-cut foods; Fresh-cut produce; Fruits; Good hygiene practices; Horticultural products industry; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02239naa a2200457 a 4500
001 2091118
005 2018-05-03
008 2018 bl uuuu u00u1 u #d
100 1 $aARAUJO, J. A. M.
245 $aDevelopment of a checklist for assessing good hygiene practices of fresh-cut fruits and vegetables using focus group interviews.$h[electronic resource]
260 $c2018
520 $aThis study aimed to develop a checklist for good hygiene practices (GHP) for raw material of vegetable origin using the focus groups (FGs) approach (n = 4). The final checklist for commercialization of horticultural products totaled 28 questions divided into six blocks, namely: water supply; hygiene, health, and training; waste control; control of pests; packaging and traceability; and hygiene of facilities and equipment. The FG methodology was efficient to elaborate a participatory and objective checklist, based on minimum hygiene requirements, serving as a tool for diagnosis, planning, and training in GHP of fresh vegetables, besides contributing to raise awareness of the consumers’ food safety. The FG methodology provided useful information to establish the final checklist for GHP, with easy application, according to the previous participants’ perception and experience.
650 $aFocus groups
650 $aFresh-cut foods
650 $aFresh-cut produce
650 $aFruits
650 $aGood hygiene practices
650 $aHorticultural products industry
650 $aVegetable products
650 $aFruta
650 $aHigiene de Alimento
650 $aHortaliça
650 $aLegume
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aBoas práticas de higiene
653 $aChecklist
653 $aGrupo focal
653 $aLista de verificação
653 $aProdutos hortícolas
700 1 $aESMERINO, E. A.
700 1 $aALVARENGA, V. O.
700 1 $aCAPPATO, L. P.
700 1 $aHORA, I. C
700 1 $aSILVA, M. C.
700 1 $aFREITAS, M. Q.
700 1 $aPIMENTEL, T. C.
700 1 $aWALTER, E. H. M.
700 1 $aSANT'ANA, A. S.
700 1 $aCRUZ, A. G.
773 $tFoodborne Pathogens and Disease$gv. 15, n. 3, p. 132-140, 2018.
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Embrapa Agroindústria de Alimentos (CTAA) |
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