Food service safety and hygiene factors : a longitudinal study on the Brazilian consumer perception.

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorCarvalho, Natália Caldeira de-
Autor(es): dc.creatorSilva, Clarisse Lolli e-
Autor(es): dc.creatorLiboredo, Juliana Costa-
Data de aceite: dc.date.accessioned2025-08-21T15:26:07Z-
Data de disponibilização: dc.date.available2025-08-21T15:26:07Z-
Data de envio: dc.date.issued2025-02-11-
Data de envio: dc.date.issued2023-
Fonte completa do material: dc.identifierhttps://www.repositorio.ufop.br/handle/123456789/19741-
Fonte completa do material: dc.identifierhttps://doi.org/10.3389/fnut.2024.1416554-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1014593-
Descrição: dc.descriptionThe objective of this study was to investigate the perceptions and attitudes of consumers toward food service safety and hygiene when purchasing ready-to-eat food. Data were collected at three time points: before (T0) and during the COVID-19 pandemic (T1 and T2). Among the 333 participants, 45.9% reported fear of contracting COVID-19 when purchasing off-site meals, and 78.4% for on-site meals in T1, compared to 21.0 and 52.0% in T2, respectively (p < 0.001). Hygiene and cleanliness of the establishment became less important for participants when selecting food services throughout the pandemic (T0: 42.6%; T1: 41.1%; T2: 0.0%; p < 0.01). Security protocols during off-site and on-site purchases were considered important by more participants in T1 (47.7 and 27.6%, respectively) than in T0 (28.8 and 9.0%, respectively), with a decrease in T2 (0 and 16.5%, respectively; p < 0.01). Regarding food delivery services, concerns about hygiene decreased in T1 (44%) compared to T0 (63.7%) but increased again in T2 (76%; p < 0.01). Precautions with the food packaging was less prevalent at least during one point in the pandemic compared to T0 (p < 0.01), while heating food before consumption was more common at the onset of the pandemic (T1) but declined by T2 (p < 0.01). Furthermore, the use of cash decreased while contactless payment methods increased during the pandemic. In conclusion, different phases of the COVID-19 pandemic significantly influenced consumer behavior and attitudes toward purchasing ready-to-eat food.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Direitos: dc.rightsaberto-
Direitos: dc.rightsThis is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. Fonte: PDF do artigo.-
Palavras-chave: dc.subjectFood service-
Palavras-chave: dc.subjectSafety-
Palavras-chave: dc.subjectHygiene-
Palavras-chave: dc.subjectConsumer-
Palavras-chave: dc.subjectReady-to-eat food-
Título: dc.titleFood service safety and hygiene factors : a longitudinal study on the Brazilian consumer perception.-
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