a b s t r a c tThis study aimed to evaluate the attitudes towards food safety among consumers in the city of São Paulo, the major consumer market in Brazil. Focus group sessions were conducted with 30 adults responsible for food choices and purchases. Results indicated a preference for supermarkets over street markets, for the variety of foods, convenience and confidence in the safety assurance. On the other hand, the ''naturalness" of the products in the street markets was the main reason for purchases in those places. Participants showed concerns with respect to food additives, hormones and pesticides -technological rather than ''natural" hazards. Minimally processed and ready-to-eat foods were considered convenient products meeting the need for time/labor-savings in the kitchen, although suspicion about wholesomeness and safety came up among consumers. Lack of awareness regarding potentially risky behaviors was observed, including handling and storage of foods in the domestic environment. In conclusion, this study suggests that Brazilian regulators should create more effective risk communication combining technical information with actual consumer perceptions of food risks.

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The effect of expectation on the acceptability of four types of yoghurt-like fermented soyamilk was studied among fifty-three subjects. Overall liking was rated under three conditions: (1) blind test (B); (2) expectations created by nutritional and health claims about the products (E) and (3) subjects re-tasted the beverages, having the nutrition and health claims available (R). Student's t-tests performed on data indicated no significant differences (P > 0.05) between acceptance levels under the blind (B) and real (R) conditions, although expectation ratings (E) were significantly higher (P < 0.05) than (B) and (R). However, linear regression of (R ) C) · (E ) C) ratings for each sample revealed a major assimilation effect of expectation, especially under negative disconfirmation (when the product was evaluated as worse than expected). Contrast effect was also observed, but to a lesser extent. In conclusion, information influenced positively on the acceptance, although such influence was limited by the subjects' sensory experience.

Background Several actions in the realm of public policies and programs have been implemented worldwide to prevent and control the spread of COVID-19. As Brazil and many parts of the world are marked by regional, cultural, and social inequalities, risk communication and assimilation of protection recommendations by the public may be erratic, hampering the proper measurement of their effectiveness. Scope and approach Even though transmission of SARS-CoV-2 by foods is unlikely, this work aimed to evaluate the population's adherence to the recommended food hygiene and personal protection measures to prevent COVID-19. An online survey containing questions on food hygiene and personal protection was publicly disseminated via internet and social networks. Data from 3000 respondents were collected and discussed herein. Key findings and conclusions: Most respondents adopted the recommended hygienic and personal protection measures to avoid contamination with SARS-CoV-2. However, some important flaws were detected, such as lack of use of face masks when in public places (6%), improper hand washing and sanitizing (10–12%) and use of incorrect products for food or environment cleaning and sanitization (28%), indicating that adequate risk communication and preventive recommendations must continue in order to avoid contamination with the coronavirus. The heighten awareness with food hygiene during the pandemic may have an enduring positive effect on food safety.

Despite nutritional claims and other advantages that parboiled rice possesses, its consumption is still low in Brazil mainly because of the local preference for milled rice. In the first part of this study, the acceptability of five commercial brands of parboiled and milled rice was assessed by 100 consumers and similar acceptance levels were observed, evidencing that consumers might not reject parboiled rice for its sensory properties. In the second part, 286 consumers were surveyed about their eating habits and attitude towards rice, focusing especially the nutritional value, sensory and convenience aspects of parboiled rice. In the survey 35% of the respondents were unaware of parboiled rice. Cluster analysis performed on data grouped consumers in one segment with positive attitude and in two other segments with negative attitude towards parboiled rice. Segmentation was mainly because of negative beliefs about the sensory characteristics of the product, although its nutritional claims were unknown to most respondents, revealing the need of marketing efforts focused on informing consumers the health benefits and convenience of eating parboiled rice.

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Sensory acceptance of formulations of probiotic Minas fresh cheese was investigated. Cheeses were prepared and supplemented with Lactobacillus acidophilus (T1 -probiotic), Lactobacillus acidophilus + Streptococcus thermophilus (T2 -probiotic + starter) or produced with no addition of cultures (T3 -control). Sensory acceptance tests were performed after 7 and 14 days of storage at 5°C, using a 9-point hedonic scale (1 = dislike extremely; 9 = like extremely). After 7 days, no significant difference was detected among cheeses T1, T2 and T3 (P > 0.05). After 14 days, cheeses T1 and T2 presented higher acceptance and differed significantly from cheeses T3. Cheeses T3 presented significant difference between 7 and 14 days of storage (P < 0.05), whereas probiotic cheeses T1 and T2 were stable in the same period (P > 0.05). The addition of L. acidophilus, either solely or in co-culture with a thermophilic starter culture, resulted in good acceptance of Minas fresh cheese, improving sensory performance of the product during storage.

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