Perfil dos profissionais envolvidos no abate e consumidores de carne no município de Itabi/SE

Abstract

The slaughtering process has been the target of criticism, and the sanity of the facilities for not providing the necessary hygiene for the slaughtering and meat storage procedure. The objective was to expose the level of knowledge of the people involved in the slaughter process and meat consumers in Itabi / SE municipality through a form with directed questions that aimed to expose the degree of knowledge of them. Of the marchers 54.0% remain in the activity due to lack of opportunity, 63.0% of the total interviewed believe that working conditions are adequate and only 36.4% do not agree with the way animals are treated during the whole process. until the slaughter. Consumers prefer meat sold at the fair (65.7%), of the total respondents 88.24% would be willing to pay a higher price for meat where the animal was slaughtered in a stress-free environment for the animal, as 80% confirmed that they reduced consumption if they learned that slaughter practices were used. The educational level directly influences the degree of knowledge about the risks of contaminated food consumption, as well as the lower the educational level the lower the precaution to the animal integrity, the whole procedure and also after slaughter in the meat handling.

The Behavior of Consumers and Producers of Food of Animal Origin and Their Impacts in One Health

“…In Mexico, people conveyed a high level of empathy with animal feelings and emotions; however, they clearly demanded more information and regulations related to farm animal welfare (4). The Mexican consumers mostly agree that animal welfare should be part of the teaching education programs in primary schools (4). Some Brazilians believe that pigs go through all kinds of discomfort during production and slaughter (12).…”

“…Still, food can be contaminated by physical hazards, such as nails, wood, and plastic, among others, or chemical hazards, such as detergents and pesticides, among others; however, all the hazards can be controlled by applying good manufacturing practices (22). In a research made in Mexico about consumers' perceptions and attitudes toward farm animal welfare and willingness to pay for welfare friendly meat products, they related that the three main risk factors associated with conventional animal foods were residues of antibiotics, hormones, and pathogens (4).…”

“…Protein from animal sources, especially meat, is an important source of nutrition for many people around the world, and to produce them in a sustainable way is one of the challenges in the coming decades (1). Foodborne diseases are a serious global health problem (2), and in developing countries, most people are not concerned about the norms in the processing and packaging of the food (3) that they will consume and/or offer to other people to eat (4,5). Due to this carelessness or lack of knowledge about safety production and handling of food of animal origin at the time of purchase, people do not know whether they are buying clandestine or manufactured products that have a good hygienic-sanitary standard supported by legislation and guarantee safe consumption.…”

“…Unfortunately, most people do not have the answer or the habit of thinking about these questions, mainly in developing countries. In Latin America, there are many researches related to the profile and behavior of the consumer of food from animal sources, and it showed that most of the people do not worry about the animals' sanitary conditions and the good hygienic practices during the production process (2,(4)(5)(6)(7)(8)(9)(10). They care most about the color, tenderness, and price of the food, and in some regions, it is explained by the low education of the population, including people who are analphabet (4).…”

“…In Latin America, there are many researches related to the profile and behavior of the consumer of food from animal sources, and it showed that most of the people do not worry about the animals' sanitary conditions and the good hygienic practices during the production process (2,(4)(5)(6)(7)(8)(9)(10). They care most about the color, tenderness, and price of the food, and in some regions, it is explained by the low education of the population, including people who are analphabet (4). In Brazil, a study about consumer perception of risks associated with food, safety and traceability showed that some consumers are concerned about health risks linked to animal products, but they have a wrong idea about the concept of hygienic-sanitary factors, as could be seen in the phrases like "A product that is not so perishable, such as honey, could buy both from the farm and from the supermarket, as it does not offer such a great risk" and "the cheese on the farm tastes better than the supermarket" (6).…”