Loading...
Publication
Avaliação de riscos biológicos através de embalagens e refeições entregues via apps de food delivery, em contexto de pandemia do vírus SARS-CoV-2
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.67 MB | Adobe PDF |
Authors
Abstract(s)
Em plena pandemia mundial devido ao vírus SARS-CoV-2, com a indústria da restauração
afetada profundamente e de forma negativa, surgiu a conversão em massa do consumo no local
para o consumo diferido, sobretudo na habitação do consumidor, i.e., pela entrega ao domicílio
(food delivery) ou recolha no estabelecimento (take-away), aliado ao aumento da preocupação
com a segurança sanitária. Assim, tornou-se relevante avaliar a transmissão de perigos
biológicos através de embalagens e refeições entregues via apps de food delivery, bem como
dos comportamentos e perceções de risco dos operadores económicos do setor da restauração,
e dos estafetas de distribuição. Foi realizada uma pesquisa exploratória com elementos
qualitativos e quantitativos. Foi aplicada uma avaliação da higiene das mochilas de estafetas de
entrega de refeições via apps de food delivery (n=3), através de contagens totais de
microrganismos (n=60), enterobactérias (n=60) e quantificação de ATP por bioluminescência
(n=60). O método de bioluminescência revelou uma elevada percentagem de amostras
insatisfatórias (97%) e superior aquela evidenciada pela avaliação microbiológica de contagens
totais e enterobactérias (5% e 8%, respetivamente). Os dados obtidos foram tratados por
estatísticas descritivas e inferenciais, com a utilização de SPSS® 26.0. Os resultados evidenciam
uma deficiente higiene das mochilas de transporte de refeições, sendo requeridas ações
corretivas nos processos de higienização e desinfeção. Foi também avaliado o conhecimento
dos operadores económicos foi realizada através de um questionário (n=40), dividido em quatro
partes, onde foi possível caracterizar o perfil dos inquiridos e avaliar as suas perceções e
comportamentos, por meio de uma estatística descritiva através do programa QualtricsXM®.
Foram identificadas lacunas relativas à perceção dos riscos de infeção pelo atual coronavírus,
bem como dos tipos de serviço de restauração, sendo percecionado como médio-baixo. Os
conhecimentos e comportamentos do público-alvo quanto à segurança alimentar, revelam ser
coerentes com as diretrizes científicas aplicadas no setor. Complementarmente, avaliou-se a
variação de temperatura no mesmo período de tempo, através de data loggers (n=3), onde se
verificou um conjunto de temperaturas constante entre as amostras, no entanto, o intervalo obtido
é considerado de risco em termos de proliferação microbiana (18-50ºC). No que respeita ao
comportamento dos estafetas, através de uma análise observacional e descritiva, foi verificado
que estes são insuficientes para a garantia da segurança do consumidor. Denota-se assim que
existe uma necessidade de implementar diretrizes, através de uma formação direcionada para
esse efeito.
In the middle of the global pandemic due to the SARS-CoV-2 virus, with the catering industry deeply and negatively affected, the mass conversion from on-site consumption to deferred consumption, especially at the consumer's home, i.e., through home delivery (food delivery) or pick-up at the establishment (take-out), together with the increased concern with health safety, emerged. Thus, it became relevant to evaluate the transmission of biological hazards through packages and meals delivered via food delivery apps, as well as the behaviours and risk perceptions of economic operators in the restaurant sector, and of delivery couriers. Exploratory research with qualitative and quantitative elements was conducted. An assessment of the hygiene of meal delivery courier's backpacks via food delivery apps (n=3) was applied, through total counts of microorganisms (n=60), Enterobacteriaceae (n=60) and ATP quantification by bioluminescence (n=60). The bioluminescence method revealed a high percentage of unsatisfactory samples (97%) and higher than that evidenced by the microbiological evaluation of total counts and enterobacteria counts (5% and 8%, respectively). The data obtained were treated by descriptive and inferential statistics using SPSS® 26.0. The results show a deficient hygiene of the backpacks used to transport meals, requiring corrective actions in hygienization and sanitation processes. The knowledge of the economic operators was also evaluated through a questionnaire (n=40), divided into four parts, where it was possible to characterize the profile of respondents and assess their perceptions and behaviours, through descriptive statistics using the QualtricsXM® program. Gaps were identified regarding the perception of infection risks by the current coronavirus, as well as the types of food service, being perceived as medium-low. The target audience's knowledge and behaviour regarding food safety proved to be consistent with the scientific guidelines applied in the sector. Complementarily, the temperature variation in the same period was evaluated through data loggers (n=3), where a set of constant temperatures among the samples was verified; however, the range obtained is considered risky in terms of microbial proliferation (18-50ºC). Regarding the behaviour of the couriers, through an observational and descriptive analysis, it was verified that these are insufficient to ensure consumer safety. It is thus denoted that there is a need to implement guidelines, through targeted training for this purpose.
In the middle of the global pandemic due to the SARS-CoV-2 virus, with the catering industry deeply and negatively affected, the mass conversion from on-site consumption to deferred consumption, especially at the consumer's home, i.e., through home delivery (food delivery) or pick-up at the establishment (take-out), together with the increased concern with health safety, emerged. Thus, it became relevant to evaluate the transmission of biological hazards through packages and meals delivered via food delivery apps, as well as the behaviours and risk perceptions of economic operators in the restaurant sector, and of delivery couriers. Exploratory research with qualitative and quantitative elements was conducted. An assessment of the hygiene of meal delivery courier's backpacks via food delivery apps (n=3) was applied, through total counts of microorganisms (n=60), Enterobacteriaceae (n=60) and ATP quantification by bioluminescence (n=60). The bioluminescence method revealed a high percentage of unsatisfactory samples (97%) and higher than that evidenced by the microbiological evaluation of total counts and enterobacteria counts (5% and 8%, respectively). The data obtained were treated by descriptive and inferential statistics using SPSS® 26.0. The results show a deficient hygiene of the backpacks used to transport meals, requiring corrective actions in hygienization and sanitation processes. The knowledge of the economic operators was also evaluated through a questionnaire (n=40), divided into four parts, where it was possible to characterize the profile of respondents and assess their perceptions and behaviours, through descriptive statistics using the QualtricsXM® program. Gaps were identified regarding the perception of infection risks by the current coronavirus, as well as the types of food service, being perceived as medium-low. The target audience's knowledge and behaviour regarding food safety proved to be consistent with the scientific guidelines applied in the sector. Complementarily, the temperature variation in the same period was evaluated through data loggers (n=3), where a set of constant temperatures among the samples was verified; however, the range obtained is considered risky in terms of microbial proliferation (18-50ºC). Regarding the behaviour of the couriers, through an observational and descriptive analysis, it was verified that these are insufficient to ensure consumer safety. It is thus denoted that there is a need to implement guidelines, through targeted training for this purpose.
Description
Keywords
Segurança Alimentar Food Delivery Take-Away Apps Perceção de Risco Food Safety Take-Out Risk Perception