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Eduarda Gomes-Neves Carla Sofia Cardoso Ana Cristina Araújo José Manuel Correia da Costa 《Food Control》2011,22(3-4):501-507
Professional training for meat handlers is an European Community food law requirement in order to apply HACCP principles and achieve food safety goals. A self-administered questionnaire designed to assess “Knowledge” and “Practice” of public hygiene measures was completed by meat handlers (MH) (n = 159) in slaughterhouses in Portugal. A significant proportion of the group (72.7%) has had professional training in two different areas: Good Practice in Food Industry (12.03%) and Work Safety and Hygiene (22.8%); 37.9% of the respondents have had training in both areas. However 24.5% of the subjects have never had training. Meat handlers with professional training in Good Practice in Food Industry (GPFI) and in both areas (BT) have had the highest proportions of correct answers in Knowledge (66.92 ± 16.36 and 67.26 ± 21.05, respectively) and Practice questions (70.53 ± 17.47 and 68.67 ± 22.58, respectively).The results of this study point to the need to improve training, particularly in Good Practice in Food Industry, thus enabling meat handlers to achieve more correct answers in Knowledge and Practice. The development of evaluation criteria for the effectiveness of professional training is crucial to protect Public Health. 相似文献
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Barros Netto Stelmo Magalhães Silva Aristófanes Corrêa Cardoso de Paiva Anselmo Nunes Rodolfo Acatauassú Gattass Marcelo 《Multimedia Tools and Applications》2017,76(18):18929-18954
Multimedia Tools and Applications - Lung cancer remains one of the most common cancers worldwide. Temporal evaluation is a useful tool for analyzing the malignant behavior of a lesion during... 相似文献
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Elisa Flávia Luiz Cardoso Bail?o Ivano Alessandro Devilla Edemilson Cardoso da Concei??o Leonardo Luiz Borges 《International journal of molecular sciences》2015,16(10):23760-23783
Functional foods include any natural product that presents health-promoting effects, thereby reducing the risk of chronic diseases. Cerrado fruits are considered a source of bioactive substances, mainly phenolic compounds, making them important functional foods. Despite this, the losses of natural vegetation in the Cerrado are progressive. Hence, the knowledge propagation about the importance of the species found in Cerrado could contribute to the preservation of this biome. This review provides information about Cerrado fruits and highlights the structures and pharmacologic potential of functional compounds found in these fruits. Compounds detected in Caryocar brasiliense Camb. (pequi), Dipteryx alata Vog. (baru), Eugenia dysenterica DC. (cagaita), Eugenia uniflora L. (pitanga), Genipa americana L. (jenipapo), Hancornia speciosa Gomes (mangaba), Mauritia flexuosa L.f. (buriti), Myrciaria cauliflora (DC) Berg (jabuticaba), Psidium
guajava L. (goiaba), Psidium spp. (araçá), Solanum lycocarpum St. Hill (lobeira), Spondias mombin L. (cajá), Annona crassiflora Mart. (araticum), among others are reported here. 相似文献
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Arabnejad Hamid Bispo João Cardoso João M. P. Barbosa Jorge G. 《The Journal of supercomputing》2020,76(9):6753-6785
The Journal of Supercomputing - Directive-driven programming models, such as OpenMP, are one solution for exploring the potential parallelism when targeting multicore architectures. Although these... 相似文献
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