O comércio de queijo de coalho na orla de Salvador, Bahia: trabalho infantil e segurança de alimentos

Meneses, Roberta Barbosa de; Cardoso, Ryzia de Cássia Vieira; Guimarães, Alaíse Gil; Góes, José Ângelo Wenceslau; Silva, Sueli Alves da; Argolo, Simone Vieira

doi:10.1590/s1415-52732012000300008

Cited by 13 publications

(14 citation statements)

References 12 publications

(21 reference statements)

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“…In this case, work exposes young packmen to a number of risks, since the required tasks are incompatible with their ages 8,25 , even if most, especially girls, are supervised by adult family members during their work -a strategy employed by families to minimize jobrelated risks. According to Schwartzman 28 , working children aged 5 to 9 years are more prevalent in low-income families.…”

Section: Discussionmentioning

confidence: 99%

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Quail egg safety and trade on beaches of Salvador (BA): a study from a child labor perspective

2013

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OBJECTIVE: This study aimed to describe the trade and microbiological quality of boiled quail eggs on the waterfront of Salvador , Bahia, Brazil, from the child labor perspective. METHODS: This cross-sectional study administered semi-structured questionnaires to 40 underage vendors and performed the microbiological assessment of 40 quail egg samples as follows: mesophilic aerobic microorganism count, coagulase-positive staphylococcus count, estimation of the most probable number of total and thermotolerant coliforms/Escherichia coli, and testing for Salmonella spp.. The results were compared with the standards provided by the Resolution RDC nº 12/2001, National Sanitary Surveillance Agency. RESULTS: The vendors were mostly female (57.5%) students (95.0%) aged 8 to 17 years. The most common reason for working was supplementation of the family income (57.5%). The mean gross income was R$38.31/day. Most of them presented inadequate personal hygiene but they recognized that foods could cause diseases. Many (47.5%) vendors reported washing their hands up to twice daily. Mean mesophilic aerobic microorganism and coagulase-positive staphylococcus counts were 2.43 and 2.01 log colony-forming unit/g, respectively, and the estimated thermotolerant coliform contamination was 0.98 log most probable number/g. Escherichia coli was found in 15.0% of the samples and none contained Salmonella spp. Most (55.0%) samples were noncompliant with the legislation. CONCLUSION: The results evidenced the presence of minors selling quail eggs on beaches of Salvador and suggest risk to consumers' health because of the detected contamination and vendors' ignorance of principles of hygiene.

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Section: Discussionmentioning

confidence: 99%

“…Moreover, other factors, such as poorly trained vendors, inappropriate hygiene habits and inadequate knowledge on food handling techniques, have been reported in studies with packmen [6][7][8] .…”

Section: Introductionmentioning

confidence: 99%

Quail egg safety and trade on beaches of Salvador (BA): a study from a child labor perspective

2013

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“…Informal production is termed erratic and problematic, since it is free of both regulatory requirements, and any attempt on the part of the producers to establish quality standards (Meneses et al, 2012). On the other hand, a number of sources identified informal cheese manufacturing as an important source of livelihood for many farmers: "curd cheese is very important because it is a product fraught with symbolism.…”

Section: Informal Meanings Of Artisanal Curd Cheese Productionmentioning

confidence: 99%

“…The product has its own social and economic characteristics and is strongly associated with northeastern cuisine, even described as identity food by Menezes (2011). Most of the production of curd cheese is manufactured by hand and homemade on small farms (Meneses et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Geographical Indication Re-signifying Artisanal Production of Curd Cheese in Northeastern Brazil

et al. 2016

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ResumoA acirrada competição de mercado e o crescente padrão de exigência dos consumidores em relação à qualidade têm estimulado organizações a buscarem certificações para diferenciar produtos e serviços. Um tipo de certificação que vem recebendo atenção de instituições interessadas no agronegócio é a Indicação Geográfica (IG). O significado de um artefato cultural, como o queijo coalho, não está no produto em si, mas nas relações que se estabelecem com quem o produz ou com quem o consome, com destaque para a interrelação dessas práticas de produção simbólica. Este estudo visa compreender como o processo de IG significa a produção artesanal de Queijo Coalho, agregando valor ao produto e tornando-o competitivo. Por meio da análise do discurso, foi possível comparar os significados culturais do queijo na sua forma original e naquela delineada pelos produtores que integram a Associação de Certificação do Queijo Coalho (CQP). Os resultados revelam que inovações advindas do processo de obtenção da IG têm ajudado os produtores da CQP na resignificação da sua produção artesanal, já que melhorias têm sido percebidas no processo produtivo, tanto na dimensão material do alimento, como no que se refere a sua dimensão simbólica.Palavras-chave: produção simbólica; indicação geográfica; queijo coalho. AbstractFierce market competition and growing consumer demand for quality have spurred organizations to seek certification as a way of differentiating their products and services from those of competitors. Geographical Indication (GI) is a type of certification that has received attention from agribusiness. The significance as a cultural artifact (e.g., locally-produced curd cheese) does not lie in the product itself, but in the relationships that are established between those who produce it and those who consume it, thereby highlighting the interrelationships of these symbolic production practices. This study seeks to understand how the process of GI certification has conferred new meaning on (re-signified) artisanal production of curd cheese in rural parts of the Brazilian state of Pernambuco. GI adds value to the product, making it competitive. Discourse analysis enabled comparison of the cheese's original cultural meanings with those outlined by Curd Cheese Certification Association (CCCA) member-producers. Certification-driven innovations have helped CCCA member-producers to re-signify their artisanal production, while providing a clear understanding of both the material and symbolic dimensions of improvements perceived to have occurred in the production process.

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“…This option, however, assumes risks related to the health of sold products, since studies in this field have evidenced the microbiological contamination of several foods that appear in the preference of the population and the tourists, including in the city of Salvador 4,5 .…”

mentioning

confidence: 99%

Hazards and Risks to Consumers’ Health Caused by Popsicles on Salvador Beaches – Bahia State

Menezes¹,

Cardoso²,

Guimarães³

2017

BJMHH

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| Introduction:Beaches are a place for interaction and leisure, as well as a scenery for the provision of services, including the street food trade. In this segment, different workers with different type of foods are included, especially the popsicles. Methods: This study aimed to characterize microbiologically the popsicles commercialized on the beaches of Salvador, Bahia State. A cross-sectional study was carried out on 13 beaches, with the application of semistructured questionnaires to 33 vendors to characterize microbiologically the popsicles sold on the beaches of Salvador, Bahia State, and the collecting of 198 samples, which were submitted to analysis: counting of Psychrotrophic microorganisms and coagulase-positive staphylococci, estimation of the Most Likely Number of total and thermolerant Coliforms/Escherichia coli and Salmonella spp research. Results: The results showed that in the microbiological profile, most of the samples were in compliance with the standards. However, 34.3% (68) of non-compliance were recorded, including contamination by the various microorganisms studied, except for Salmonella spp., which was not identified. Conclusion:The study identified risks to the costumer's health, given the contamination in the products, for both groups of sellers.

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O comércio de queijo de coalho na orla de Salvador, Bahia: trabalho infantil e segurança de alimentos

Cited by 13 publications

References 12 publications

Quail egg safety and trade on beaches of Salvador (BA): a study from a child labor perspective

Quail egg safety and trade on beaches of Salvador (BA): a study from a child labor perspective

Geographical Indication Re-signifying Artisanal Production of Curd Cheese in Northeastern Brazil

Hazards and Risks to Consumers’ Health Caused by Popsicles on Salvador Beaches – Bahia State

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