Tese

Consumer perception, microbiological safety, and technological aspects of minimally processed vegetables in Brazil (2022)

• Authors:
  • Finger, Jéssica de Aragão Freire Ferreira
  • Maffei, Daniele Fernanda (coorient)
  • Pinto, Uelinton Manoel (Orientador)
• Autor USP: FINGER, JÉSSICA DE ARAGÃO FREIRE FERREIRA - FCF
• Unidade: FCF
• Sigla do Departamento: FBA
• DOI: 10.11606/T.9.2022.tde-14022023-144720
• Subjects: PLANTAS; COMPORTAMENTO DO CONSUMIDOR; SEGURANÇA ALIMENTAR; ROTULAGEM DE ALIMENTOS
• Keywords: Comportamento do consumidor; Consumer behavior; Contaminação microbiana; Food labeling; Food safety; Microbial contamination; Plantas de processamento; Processing plants; Ready-to-eat vegetables; Rotulagem de alimentos; Segurança dos alimentos; Vegetais prontos para consumo
• Agências de fomento:
  • Financiamento CNPq
  • Financiamento FoRC
  • Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
    Processo FAPESP: Processo2013/07914-8
• Language: Inglês
• Abstract: Minimally processed vegetables (MPV), also known as sanitized fresh vegetables, are ready-to-eat products that appeal to consumers looking for healthy meals. However, the presence of pathogens and the occurrence of foodborne illnesses associated with the consumption of MPV concern consumers, governments, and food companies. This doctoral study aimed to evaluate aspects related to the production, commercialization, consumption, and microbiological safety of MPV. The data obtained are described in five chapters. Chapter 1 addresses the main insights about MPV, highlighting the most important aspects about the market, processing steps and occurrence of microbial pathogens. Chapter 2 describes the processing steps in Brazilian processing plants that produce MPV, as well as the results of the microbiological analysis of fresh and MPV sold in the city of Sao Paulo/SP, Brazil. Chapter 3 shows data on the quality and microbiological safety of minimally processed parsley, focusing on the identification of bacteria belonging to the Enterobacteriaceae family using the proteomic method. In Chapter 4, the profile of Brazilian consumers of MPV was characterized, and their consumption habits and perceptions of microbiological risk were analyzed. Finally, in Chapter 5, the adequacy of the labeling of MPV sold in Brazil was verified. The results obtained contribute to a better understanding of the operational practices used in the production of MPV, as well as aspects related to the quality and microbiological safety of these products, compared to in natura vegetables. In addition, this study allowed the profile of MPV consumers, their consumption habits, and perceptions of microbiological risk to be characterized. These data are important as they complement the literature in this area and serve as subsidy for the development of microbiological risk assessment models associated with MPV consumption
• Imprenta:
  • Publisher place: São Paulo
  • Date published: 2022
• Data da defesa: 24.11.2022

Informações sobre o DOI: 10.11606/T.9.2022.tde-14022023-144720 (Fonte: oaDOI API)
• Este periódico é de acesso aberto
• Este artigo é de acesso aberto
• URL de acesso aberto
• Cor do Acesso Aberto: gold
• Licença: cc-by-nc-sa

---

How to cite

A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

• ABNT

  FINGER, Jéssica de Aragão Freire Ferreira. Consumer perception, microbiological safety, and technological aspects of minimally processed vegetables in Brazil. 2022. Tese (Doutorado) – Universidade de São Paulo, São Paulo, 2022. Disponível em: https://www.teses.usp.br/teses/disponiveis/9/9131/tde-14022023-144720/. Acesso em: 29 dez. 2025.

• APA

  Finger, J. de A. F. F. (2022). Consumer perception, microbiological safety, and technological aspects of minimally processed vegetables in Brazil (Tese (Doutorado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/9/9131/tde-14022023-144720/

• NLM

  Finger J de AFF. Consumer perception, microbiological safety, and technological aspects of minimally processed vegetables in Brazil [Internet]. 2022 ;[citado 2025 dez. 29 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9131/tde-14022023-144720/

• Vancouver

  Finger J de AFF. Consumer perception, microbiological safety, and technological aspects of minimally processed vegetables in Brazil [Internet]. 2022 ;[citado 2025 dez. 29 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9131/tde-14022023-144720/

Últimas obras dos mesmos autores vinculados com a USP cadastradas na BDPI:

• Panorama das doenças transmitidas por alimentos no Brasil entre 2000 e 2015
• Brasileiros higienizam alimentos de forma inadequada na pandemia [Depoimento a Angela Trabbold]
• Avaliação das práticas de processamento de empresas de vegetais minimamente processados de São Paulo-SP
• Minimally processed vegetables: consumer profile, consumption habits, and perceptions of microbiological risk
• Cartilha: Hortaliças in natura ou minimamente processadas
• Segurança dos alimentos: a realidade nas residências brasileiras
• Labeling of ready-to-eat minimally processed vegetables sold in Brazil
• Minimally processed vegetables in Brazil: an overview of marketing, processing, and microbiological aspects
• Surtos associados ao consumo de hortaliças no Brasil
• Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil