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A pandemia gerou impactos sociais e econômicos, como o trabalho informal dos que se ocupam do serviço de café de rua, ampliado na retomada pós-isolamento. O artigo analisa as significações construídas pelas instalações do serviço nas ruas de São Paulo (SP) e Vitória (ES), enquanto manifestações do empreendedo-rismo por necessidade. O corpus foi coletado em dias úteis, no início das manhãs, em diversos pontos das capitais. A semiótica discursiva sustentou a análise, e o seu método permitiu traçar isotopias conectoras de figuras e temas. Os resultados apontam para comunicação dos sentidos da informalidade, casualidade e familiaridade, marcados pela presença feminina, pela autonomia imposta aos sujeitos produtor/vendedor e consumidor e pela conexão entre a energia proporcionada pela bebida e o trabalho. Esses significadosvêm embebidos no risco vivido por esses sujeitos, aconchegados entre si e alijados da proteção de políticas públicas de trabalho, condições sanitárias, serviços de transporte e saúde.

The pandemic has generated social and economic impacts, such as the informal work of those who sell coffee on the streets, expanded in the post-isolation resumption. The article analyzes the meanings constructed by the service facilities in São Paulo (SP) and Vitória (ES), as demonstrations of the entrepreneurship by necessity. The corpus was collected on weekdays, in places of the state capitals. Discursive semiotics underpins the analysis, suggesting connective isotopies of figures and themes. The results point to the communication of the senses of informality, casualness and familiarity, marked by the female presence, by the autonomy imposed on the subjects producer/seller and consumer and by the connection between the energy given by the drink and the work. These meanings are embedded in the risk experienced by these subjects, snuggled among themselves and excluded from the protection of public policies of work, sanitary conditions, transportation and health services.

La pandemia generó impactos sociales y económicos, como el trabajo informal de quienes se ocupan del servicio de café en las calles, ampliado en la reanudación post-aislamiento. El artículo analiza los signifi-cados construidos por las instalaciones de servicios en las calles de São Paulo (SP) y Vitória (ES), como manifestaciones de emprendimiento por necesidad. El corpus fue recolectado entresemana, en puntos de las capitales. La semiótica discursiva sustenta el análisis y permitió trazar isotopías conectoras de figuras y temas. Los resultados apuntan para la comunicación de los significados de informalidad, marcados por la presencia femenina, por la autonomía impuesta a los sujetos productor/vendedor y consumidor, y por la conexión entre la energía dada por la bebida y el trabajo. Estos significados están incrustados en el riesgo vivido por estos sujetos, y excluidos de la protección de las políticas públicas laborales, las condiciones sanitarias, los servicios de transporte y salud.

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Street foods play important socioeconomic and cultural roles and are popular worldwide. In addition to providing convenient and low-cost meals for urban populations, street food offers an essential source of income for vendors, especially women, and it can reflect traditional local culture, which is an important attraction for tourists. Despite these benefits, the microbiological safety of street food has become a worldwide concern because it is often prepared and sold under inadequate safety conditions, without legal control and sanitary surveillance. Consequently, high counts of fecal indicator bacteria and several foodborne pathogens have been detected in street foods. This review provides insight into the microbiology of street food, focus on the associated microbiological safety aspects and main pathogens, and the global status of this important economic activity. Furthermore, the need to apply molecular detection rather than traditional culture-based methods is discussed to better understand the actual risks of microbial infection associated with street foods. Recognition is always the first step toward addressing a problem.

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El objetivo fue caracterizar el contenido de sodio en preparaciones de consumo frecuente fuera del hogar en tres zonas de Lima Metropolitana. Se realizó un estudio transversal para el cual se identificaron veinte preparaciones de consumo frecuente según el lugar de expendio. La determinación del contenido de sodio se obtuvo mediante espectroscopía de absorción atómica en preparaciones recolectadas en el 2019. La mediana del contenido de sodio en productos de venta ambulatoria fue 492,36 mg/100 g (RIQ: 83,93 - 918,78); 471,37 mg/100 g, en preparaciones tradicionales y típicas (RIQ: 76,04 - 765,39); y 471,06 mg/100 g (RIQ: 115,31 - 695,18), en comidas rápidas. El 65% de las preparaciones fueron consideradas altas en sodio según los parámetros peruanos, mientras que el 30% de las preparaciones también presentaron un alto contenido, de acuerdo con los parámetros del Reino Unido. La mayoría de las preparaciones expendidas y consumidas fuera del hogar presentan un elevado contenido de sodio. Es esencial involucrar a todos los actores que participan en la preparación de alimentos para el consumo fuera del hogar, con el fin de sensibilizarlos e incluirlos en la promoción de políticas enfocadas en la reducción del consumo de sodio.

The aim of this study was to characterize the sodium content in commonly consumed away-from-home food in three areas of Metropolitan Lima. We conducted a cross-sectional study, in which twenty frequently consumed foods were identified according to the place of sale. Sodium content was determined through atomic absorption spectroscopy in preparations collected in 2019. The median sodium content in street food products was 492.36 mg/100g (IQR: 83.93 - 918.78), 471.37 mg/100 g in artisanal food (IQR: 76.04 - 765.39) and 471.06 mg/100 g in fast food (IQR: 115.31 - 695.18). Sixty-five percent of the foods were classified as having high sodium content according to Peruvian regulations, while 30% of the preparations had high sodium content, according to UK parameters. Most food sold and consumed away from home have high sodium content. It is essential to engage all stakeholders involved in food preparation for away-from-home consumption in order to raise awareness and involve them in the promotion of policies aimed at reducing sodium intake.

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Introdução: O consumo de comida de rua tem aumentado nos últimos anos, transformando este segmento em um importante comércio de alimentos, com geração de emprego e renda. Objetivo: Este trabalho teve como objetivo conhecer o perfil socioeconômico e analisar a percepção sobre a gestão do negócio e boas práticas de manipulação dos manipuladores de comida de rua no município de Niterói/RJ, participantes de um curso on-line sobre boas práticas de manipulação no comércio de comida de rua. Método: A metodologia foi aplicada e descritiva, de abordagem qualitativa e quantitativa. Foi utilizado questionário on-line, com 56 perguntas, aplicado a 67 participantes do curso. Resultados: 86,4 % eram mulheres; faixa etária predominante entre 27 e 62 anos; renda média de até 3 salários mínimos; 35,8% relataram possuir ensino superior incompleto. Apenas 29,9% possuem registro MEI; 72,7% atuam nesse comércio por escolha; 46,3% fazem controle de estoque e 62,5% fazem controle de caixa; 67,2% possuem cursos na área de alimentação; e 47,8% afirmaram ter experiências anteriores. Conclusão: À medida que se observa a consolidação desse segmento, com um potencial de risco sanitário associado, assim como a insuficiência de trabalhos científicos na área, faz-se necessário ampliar os estudos sobre a formação dos manipuladores.

Introduction: The Consumption of street food has increased in recent years, transforming this segment into an important food trade, with job and income. Objective: This work aimed to know the socioeconomic profile and analyze the perception about business management and good handling practices of street food handlers in the city of Niterói/RJ, participants of an online course on good handling practices in the food trade. Methods: The methodology was applied and descriptive, with a qualitative and quantitative approach. An online questionnaire was used, with 56 questions, applied to 67 course participants. Results: 86.4 % were women; predominant age group between 27 and 62 years; average income of up to 3 minimum wages; 35.8 % reported having incomplete higher education. Only 29.9 % have a MEI record; 72.7 % work in this trade by choice; 46.3 % carry out inventory control and 62.5% carry out cash control; 67.2 % have courses in the field of food; and 47.8 % claimed to have previous experiences.Conclusions:As the consolidation of this segment is observed, with a potential associated health risk, as well as the lack of scientific work in this area, it is necessary to expand studies on the training of handlers.

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Environmentally unsustainable diets are often characterized by being high in calories, processed foods, and red meats, characteristics related to away-from-home food (AFHF). The aim of this study is to evaluate if AFHF consumption is related to environmental sustainability. Data of 20,780 adults from 24 h recalls collected in the 2017-2018 Brazilian National Dietary Survey (NDS) were used to estimate carbon footprint coefficients. The mean carbon footprint was estimated among individuals who consumed AFHF and non-consumers. Linear regression models were used to evaluate differences between away-from-home eating and the carbon footprint of the diet, adjusting for age and income. A total of 41% of Brazilians consumed AFHF during the previous day. The mean carbon footprint from foods consumed away from home represented 18% of the total carbon footprint. AFHF was positively associated with increased total carbon footprint (ß: 204.1; p-value: 0.0145). In conclusion, the consumption of foods away from home in urban areas of Brazil was associated with atmospheric greenhouse gas emissions independently of age and income. Away-from-home food consumption should be considered to reinforce the influence of diet on individual and planet health.

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Foodborne pathogens represent a significant cause of negative impacts on human health and the economy worldwide. Unfortunately, information about epidemiological insights in Latin American countries is scarce. The consumption of ready-to-eat street food in Ecuador is extensive, and information about the presence of foodborne pathogens, their virulence factors, and antimicrobial resistance is negligible. This data includes the occurrence, phenotypic antibiotic resistance profiles, and antibiotic resistance genes of Enterobacterales isolated from ready-to-eat street food in Ambato, central Ecuador during 2020 and 2021. The most common genera detected were Escherichia coli, Klebsiella spp., and Cronobacter spp. Agar disk diffusion assays were performed to determine their phenotypic resistance. The presence of antibiotic resistance genes conferring resistance against colistin, ß-Lactams, aminoglycosides, tetracyclines, sulfonamides, fluoroquinolones, and amphenicols was detected via polymerase chain reaction (PCR) amplification.

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BACKGROUND: Informal food outlets, defined as vendors who rarely have access to water and toilets, much less shelter and electricity, are a common component of the food environment, particularly in many non-Western countries. The purpose of this study was to review available instruments that measure the quality and particularly the healthfulness of food and beverages sold within informal food outlets. METHODS: PubMed, LILACS, Web of Science, and Scopus databases were used. Articles were included if they reported instruments that measured the availability or type of healthy and unhealthy foods and beverages by informal food outlets, were written in English or Spanish, and published between January 1, 2010, and July 31, 2020. Two trained researchers reviewed the title, abstract and full text of selected articles; discrepancies were solved by two independent researchers. In addition, the list of references for selected articles was reviewed for any additional articles of relevance. The quality of published articles and documents was evaluated using JBI Critical appraisal checklist for analytical cross-sectional studies. RESULTS: We identified 1078 articles of which 14 were included after applying the selection criteria. Three additional articles were considered after reviewing the references from the selected articles. From the final 17 articles, 13 measurement tools were identified. Most of the instruments were used in low- and middle-income countries (LMIC). Products were classified as healthy/unhealthy or produce/non-produce or processed/unprocessed based on availability and type. Six studies reported psychometric tests, whereas one was tested within the informal food sector. CONCLUSIONS: Few instruments can measure the healthfulness of food and beverages sold in informal food outlets, of which the most valid and reliable have been used to measure formal food outlets as well. Therefore, it is necessary to develop an instrument that manages to measure, specifically, the elements available within an informal one. These actions are extremely important to better understand the food environment that is a central contributor to poor diets that are increasingly associated with the obesity and Non-communicable disease (NCD) pandemic.

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OBJECTIVE: To examine differences in the availability, variety and distribution of foods and beverages sold at street food stands (SFS) across neighbourhood income levels in Mexico City. DESIGN: Cross-sectional. SETTING: Twenty neighbourhoods representing low-, middle- and high-income levels in Mexico City. PARTICIPANTS: Direct observations of SFS (n 391). RESULTS: The availability of healthy foods such as fruits/vegetables was high in middle- and high-income neighbourhoods, whereas the availability of unhealthy foods such as processed snacks was higher in low-income neighbourhoods. However, statistically significant differences in food availability across neighbourhoods were only observed for dairy and processed snack items (P < 0·05). Similarly, differences in variety were only observed for cereal and processed snacks (P < 0·05). No statistically significant differences were seen for variety of fruits/vegetable across neighbourhood income levels (P > 0·05). No statistically significant differences across neighbourhood income levels were observed for beverage availability and variety (P > 0·05). Although street foods and beverages were often distributed near homes, public transportation centres and worksites, no differences were observed across neighbourhood income levels (P > 0·05). CONCLUSIONS: Findings suggest that SFS can be a source of both unhealthy foods and healthy foods for communities across neighbourhoods in Mexico City. Additional studies are needed to assess the relationship between street food and beverage availability, and consumption.

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Street food stands (SFS) are an understudied element of the food environment. Previous SFS studies have not used a rigorous approach to document the availability, density, and distribution of SFS across neighborhood income levels and points of access in Mexico City. A random sample (n = 761) of street segments representing 20 low-, middle-, and high-income neighborhoods were assessed using geographic information system (GIS) and ground-truthing methods. All three income levels contained SFS. However, SFS availability and density were higher in middle-income neighborhoods. The distribution of SFS showed that SFS were most often found near homes, transportation centers, and worksites. SFS availability near schools may have been limited by local school policies. Additional studies are needed to further document relationships between SFS availability, density, and distribution, and current structures and processes.

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ABSTRACT OBJECTIVE To describe the evolution of out-of-home food consumption in Brazil in 2008-2018. METHODS We used the 2008-2009 and 2017-2018 data from the Inquéritos Nacionais de Alimentação (INA - National Food Surveys), conducted amid 34,003 and 46,164 individuals, to estimate the frequency of out-of-home food consumption and the contribution of this consumption to specific foods. Food consumption was analyzed using food records in the 2008-2009 INA and 24-hour recalls in 2017-2018. Estimates were generated for Brazil in general, for urban and rural areas, for age groups (adolescent, adult, elderly), and for income bracket. RESULTS The frequency of out-of-home consumption decreased by 8.8% between the two surveys, with no change in the rural area, in the Northeast and South regions, and for the lowest income brackets. We observed a slight increase among the elderly and in the Midwest region. The contribution of out-of-home food consumption to daily energy intake also decreased (16.3% vs. 12.7%), excepting the rural area, where there was a reduction in the difference in relation to the urban area between the two surveys. For most items evaluated, the out-of-home food consumption decreased. The most consumed out-of-home food were alcoholic beverages, fried and baked snacks, soft drinks, pizza, sweets, and sandwiches in both surveys. CONCLUSION In 10 years, the prevalence of food consumption and the percentage of contribution of out-of-home food decreased in Brazil, but ultra-processed foods still figure as the most consumed food group outside the home.

RESUMO OBJETIVO Descrever a evolução do consumo de alimentos fora do domicílio no Brasil no período 2008-2018. MÉTODOS Foram usados dados dos Inquéritos Nacionais de Alimentação (INA) de 2008-2009 e 2017-2018, realizados com 34.003 e 46.164 indivíduos, respectivamente, para estimar a frequência de consumo de alimentos fora de casa e a contribuição desse consumo para alimentos específicos. O consumo de alimentos foi investigado por meio de registros alimentares no INA 2008-2009 e de recordatórios 24 horas em 2017-2018. As estimativas foram geradas para o Brasil como um todo, para áreas urbana e rural, para faixas de idade (adolescente, adulto, idoso) e para faixas de renda. RESULTADOS A frequência de consumo fora de casa diminuiu 8,8% entre os dois inquéritos, sem alteração na área rural, nas regiões Nordeste e Sul e nas menores faixas de renda. Houve leve aumento entre idosos e na região Centro-Oeste. De modo geral, a contribuição do consumo alimentar fora de casa para a ingestão diária de energia também diminuiu (16,3% vs. 12,7%), com exceção da área rural, onde houve redução da diferença em relação à área urbana entre os dois inquéritos. O consumo de alimentos fora de casa foi reduzido para a maioria dos itens avaliados. Os alimentos mais consumidos fora de casa em ambos os inquéritos foram as bebidas alcoólicas, salgadinhos fritos e assados, refrigerantes, pizzas, doces e sanduíches. CONCLUSÃO Em 10 anos, a prevalência de consumo de alimentos e o percentual de contribuição dos alimentos consumidos fora de casa diminuíram no Brasil, mas os alimentos ultraprocessados ainda figuram como o grupo de alimento mais consumido fora de casa.

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Ready-to-eat food contamination with ESBL-producing Escherichia coli is a growing health concern. Some of these strains also are epidemic clones and can cause community-associated infections that are difficult to treat. In this study, the occurrence of ESBL-producing E. coli contaminated ready-to-eat street food in Quito, Ecuador was evaluated. In total, 150 samples were collected randomly in the most crowded sites of the city. In all, 34 samples (34/150; 22·6%) were positive for total thermotolerant (44·5°C) coliforms resistant to cefotaxime. MALDI-TOF analysis identified that the E. coli was found in 20 food samples (20/34; 59%). ESBL gene blaCTX-M-55 was identified in nine isolates, blaCTX-M-15 in six isolates, blaCTX-M-14 in two isolates, and one isolate each harboured blaCTX-M-24 , blaCTX-M-65 , blaCTX-M-55 and blaCTX-M-8 . Phylogenetic groups like A and B1 were the most common, followed by groups D and B2. MLST analysis identified 12 different sequence types (STs), the most common was ST162. Recognized epidemic clonal groups ST410, ST131 and ST744 were encountered. Ready-to-eat street food is a potential way of spreading ESBL-producing E. coli epidemic clones in Quito, Ecuador. SIGNIFICANCE AND IMPACT OF THE STUDY: This study identified ESBL-producing Escherichia coli epidemic clones: ST131, ST410 and ST744 in ready-to-eat street food samples. Street food is a possible way to spread harm multidrug-resistant (MDR) E. coli strains in the community. Studies to identify the contamination sources of this kind of food are needed to tackle MDR E. coli dissemination.

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Salt consumption in many countries of the world exceeds the level recommended by WHO (5 g/day), which is associated with negative effects on health. Public health strategies to achieve the WHO's objectives include salt content monitoring, improved nutritional labelling and product reformulation. This study aimed to determine the sodium content in street food (SF), fast foods (FF) and artisanal foods (AF) of the Northwest of Argentina, which is not regulated. Moisture, ash and sodium were determined according to the Official Methods of Analysis (AOAC) in 189 samples from each of the three categories. The average and range values were: SF 520 (R: 74-932); FF 599 (R: 371-1093) and AF 575 (R: 152-1373) mg Na/100 g. Thus, general sodium content is high, which means that the consumption of a serving from most of the studied foods leads to an individual exceeding the recommended daily intake values. This study contributes to the knowledge of sodium content in evaluated foods and its contribution to the population intake. This reinforces the importance of implementing new public policies and regulations, advising consumers to check food nutritional labels andselect foods lower in salt content, raising food manufacturers' awarenessabout the importance of reducing sodium content in foods they produce and in public health.

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This study aimed to develop and validate a checklist instrument as a first step for the risk assessment of the hygienic-sanitary practices and conditions of food trucks. We invited sixteen experienced experts in the food safety field to take part in the process. The checklist was designed based on the Codex Alimentarius, Brazilian resolutions Collegiate Board Resolution 216, Brazilian Collegiate Board Resolution 275, Brazilian Federal District Law no. 5.627 and Brazilian Federal District Normative Instruction 11. The preliminary version of the checklist-composed of 29 items (nine sections)-was evaluated by 13 experts. They evaluated the items regarding their importance (content validation) and clarity (semantic evaluation) by the Delphi technique. The criteria for the approval of the content validation (Likert scale from 1 to 5) and semantic evaluation (Likert scale from 0 to 5) processes were as follows: a minimum of 75% agreement among the experts (W-values ≥ 0.75) and a mean grade ≥ 4. We performed the complete validation process in three rounds. The final version of the assessment instrument comprised 39 items, following suggestions from experts to add or subdivide some questions. The checklist can be used to conduct inspections of food trucks by health surveillance auditors, of food truck vendors' decision-making processes and also as a diagnostic tool. The application of this checklist will allow the effective risk assessment of the hygienic-sanitary practices and conditions in food trucks and potentially ensure consumers' access to safe street food.

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Abstract As in almost every country in the world, street foods are frequently used in Turkey. To determine the preferences for these foods, a questionnaire was given to 847 individuals constituted by randomly selected high school and university students. Of the participants, 43.4% were male and 56.6% were female; the majority of them were between 19 and 22 years of age. It was found that 40.1% of the young people ate street food 2-3 times per week, whereas 23.3% were found to eat it every day. Turkish bagels, döner, boiled corn in a cup and toast are most preferred street foods. A statistically significant negative correlations were found between consumption preference scores and education, gender, and age. Although consumers know that street foods can cause contamination with microorganisms, that sellers do not pay attention to hygiene, and that these foods are raw or not cooked well, they prefer because of their cheapness, deliciousness, variety and fast service. Street foods are widely consumed in Turkish young students and because of preventing food poisoning, they should be educated about food hygiene and safety. Also, educating vendors in personal hygiene and good manufacture practice can minimize contamination risk.

Resumo Alimentos de rua são frequentemente consumidos na Turquia como em quase todos os países do mundo. Foi aplicado um questionário para 847 indivíduos constituídos por estudantes de nível médio e superior que foram aleatoriamente selecionados. Dos participantes, 43,4% eram do sexo masculino e 56,6% do feminino; a maioria deles tinha entre 19 e 22 anos de idade. Foi constatado que 40,1% dos jovens comem alimentos de rua 2-3 vezes por semana, enquanto 23,3% todos os dias. Bagel turco döner, milho cozido em um copo e pão torrado são os alimentos de rua mais preferidos. A correlação negativa estatisticamente significativa foi encontrada entre as pontuações de preferências de consumo e educação, gênero e idade. Embora os consumidores saibam que os alimentos de rua podem causar contaminação com microrganismos, pois os vendedores não prestam atenção à higiene, e que estes alimentos são crus ou mal cozidos, eles preferem por causa de seus custos baratos, o seu gosto, a variedade e o serviço rápido. Alimentos de rua são amplamente consumidos por jovens e estudantes turcos e para prevenir a intoxicação alimentar, eles devem ser educados sobre higiene e segurança alimentar. Além disso, educar fornecedores sobre higiene pessoal e boas práticas de fabricação podem minimizar o risco de contaminação.

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O presente estudo teve como objetivo avaliar as condições higienicossanitárias dos alimentos comercializados por ambulantes no centro comercial de Aracaju, SE. A verificação foi feita utilizando um questionário semiestruturado e uma Lista de Verificação das Boas Práticas de Manipulação, sendo aplicado a 43 ambulantes participantes do estudo. Os resultados demonstraram falta de capacitação dos manipuladores, sendo que apenas 25,58% relataram participação em qualificações relacionadas às Boas Práticas de Manipulação de Alimentos e aqueles que possuíam níveis adequados de conhecimento sobre as BPMA não os colocavam em prática no seu dia a dia. Além disso, 86,45% apresentaram precárias condições de manipulação e/ou processamento, resultado que reflete inadequações quanto aos manipuladores, condições higiênicas de equipamentos e utensílios, matéria-prima e controle de qualidade no ponto de venda e condições ambientais e edificações. Diante de tais resultados, notou-se um grande número de fatores que estão em desacordo com os requisitos exigidos pela legislação para a garantia da produção de alimentos seguros.(AU)

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O presente estudo teve como objetivo avaliar as condições higienicossanitárias dos alimentos comercializados por ambulantes no centro comercial de Aracaju, SE. A verificação foi feita utilizando um questionário semiestruturado e uma Lista de Verificação das Boas Práticas de Manipulação, sendo aplicado a 43 ambulantes participantes do estudo. Os resultados demonstraram falta de capacitação dos manipuladores, sendo que apenas 25,58% relataram participação em qualificações relacionadas às Boas Práticas de Manipulação de Alimentos e aqueles que possuíam níveis adequados de conhecimento sobre as BPMA não os colocavam em prática no seu dia a dia. Além disso, 86,45% apresentaram precárias condições de manipulação e/ou processamento, resultado que reflete inadequações quanto aos manipuladores, condições higiênicas de equipamentos e utensílios, matéria-prima e controle de qualidade no ponto de venda e condições ambientais e edificações. Diante de tais resultados, notou-se um grande número de fatores que estão em desacordo com os requisitos exigidos pela legislação para a garantia da produção de alimentos seguros.(AU)

The objective was to evaluate the sanitary conditions of food sold by street in downtown Aracaju SE. The check was made using a semi-structured questionnaire and a checklist of Good handling practices, applied to 43 street study participants. The results showed lack of training of handlers, and only 25.58% reported participation in related qualifications the Good Practices of Food Handling and those who had adequate levels of knowledge about the BPMA not put them into practice your day. In addition, 86.45% had poor handling and / or processing, a result that reflects inadequacies as the handlers, hygienic conditions of equipment and utensils, raw materials and quality control at the point of sale and environmental conditions and buildings. Given these results, we noticed a large number of factors that are at odds with the requirements of the legislation to guarantee the production of safe food.(AU)

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O comércio ambulante apresenta aspectos negativos quanto à qualidade higienicossanitária dos produtos oferecidos em função da falta de informação dos manipuladores sobre boas práticas de manipulação e conservação dos alimentos, que são itens imprescindíveis para a segurança dos alimentos. Dentre os alimentos comercializados nas estações de ônibus, os mais consumidos são salgados e sucos, geralmente mantidos em caixas de isopor ou expositores, não garantindo a temperatura adequada de conservação desses alimentos. Por serem alimentos muito manipulados com exposição inadequada, o objetivo do trabalho foi avaliar os riscos desse tipo de comercialização, considerando a pouca notificação à Vigilância Sanitária quando há manifestação de doenças caracterizadas por intoxicação ou toxinfecção alimentar. Foram analisadas 54 amostras, 27 de salgados e 27 de sucos provenientes de estações com maior fluxo de pessoas em semanas alternadas. As amostras foram analisadas em triplicata quanto ao Número Mais Provável de Coliformes totais e termotolerantes, Escherichia coli, Salmonella sp. e Clostrídios sulfito redutores. Em nenhuma amostra foi detectada a presença de Escherichia coli, Salmonella sp. e Clostrídios Sulfito Redutores. Detectou-se Número Mais Provável de Coliformes totais em 25,9% nas amostras de salgados analisados e também 25,9% nas amostras analisadas de suco. A ausência de patógenos e valores baixos para coliformes na maioria das amostras pode estar relacionada à tempratura de fritura alta inerente ao preparo dos salgados e à presença de conservantes nos sucos, por se tratar de sucos artificiais (refrescos), além do fluxo intenso de vendas colaborar para o tempo insuficiente de multiplicação microbiana não atingindo níveis capazes de causar DTA (doença transmitida por alimento).

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O comércio ambulante apresenta aspectos negativos quanto à qualidade higienicossanitária dos produtos oferecidos em função da falta de informação dos manipuladores sobre boas práticas de manipulação e conservação dos alimentos, que são itens imprescindíveis para a segurança dos alimentos. Dentre os alimentos comercializados nas estações de ônibus, os mais consumidos são salgados e sucos, geralmente mantidos em caixas de isopor ou expositores, não garantindo a temperatura adequada de conservação desses alimentos. Por serem alimentos muito manipulados com exposição inadequada, o objetivo do trabalho foi avaliar os riscos desse tipo de comercialização, considerando a pouca notificação à Vigilância Sanitária quando há manifestação de doenças caracterizadas por intoxicação ou toxinfecção alimentar. Foram analisadas 54 amostras, 27 de salgados e 27 de sucos provenientes de estações com maior fluxo de pessoas em semanas alternadas. As amostras foram analisadas em triplicata quanto ao Número Mais Provável de Coliformes totais e termotolerantes, Escherichia coli, Salmonella sp. e Clostrídios sulfito redutores. Em nenhuma amostra foi detectada a presença de Escherichia coli, Salmonella sp. e Clostrídios Sulfito Redutores. Detectou-se Número Mais Provável de Coliformes totais em 25,9% nas amostras de salgados analisados e também 25,9% nas amostras analisadas de suco. A ausência de patógenos e valores baixos para coliformes na maioria das amostras pode estar relacionada à temperatura de fritura alta inerente ao preparo dos salgados e à presença de conservantes nos sucos, por se tratar de sucos artificiais (refrescos), além do fluxo intenso de vendas colaborar para o tempo insuficiente de multiplicação microbiana não atingindo níveis capazes de causar DTA (doença transmitida por alimento).(AU)

The itinerant trade has negative aspects as the sanitary quality of products offered due to the lack of information about good practices of handling and storage of food, essential items for food security. Among the foods marketed in the seasons, the most consumed are snacks and juices, usually kept in Styrofoam boxes or exhibitors, not ensuring the proper storage temperature of these foods. Being very foods handled with inadequate exposure, the objective of this study was to evaluate the risks of this type of trade, considering the little notification to the Sanitary Vigilance when there is manifestation of diseases characterized by poisoning or food poisoning. We analyzed 54 samples, 27 of snacks, and 27 of juices from with a greater flow of people on alternate weeks. Samples were assayed in triplicates for Most Probable Number of Total Coliforms and Thermotolerant, Escherichia coli, Salmonella sp. and Clostridium sulfite reducers. In none sample was detected the presence of Escherichia coli, Salmonella sp. and Clostridium sulfite reducers. Total Coliforms were present in 25.9% in snack's samples analyzed and also 25.9% in the analyzed juice's samples. The absence of pathogens and low values for coliform bacteria in most samples may be related to temperature high frying inherent in the preparation of the snacks and the presence of preservatives juices, because its artificial, in addition to sales of heavy flow contribute to the insufficient time of microbial growth does not reach levels capable of causing DTA (disease transmitted by food).(AU)

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ABSTRACT OBJECTIVE This study aims to describe the places of purchase of food consumed outside the home, characterize consumers according to the places of consumption, and identify the food purchased by place of consumption in Brazil. METHODS We have used data from the Pesquisa de Orçamento Familiar (Household Budget Survey) of 2008-2009 with a sample of 152,895 subjects over 10 years of age. The purchase of food outside the home was collected from the records of all expenditures made in seven days. The places of purchase were grouped according to their characteristics: supermarket, bakery, street food, restaurant, snack bar, fruit shop, and other places. The types of food were grouped into nine categories, considering the nutritional aspects and the marketing characteristics of the item. We have estimated the frequency of purchase in the seven groups of places in Brazil and according to gender and type of food purchased per place. We have calculated the average age, income and years of education, as well as the per capita expenditure according to places of purchase of food consumed outside the home. RESULTS The purchase of food outside the home was reported by 41.2% of the subjects, being it greater among men than women (44% versus 38.5%). Adults had a higher frequency (46%) than teenagers (37.7%) and older adults (24.2%). The highest frequency of places of purchase were snack bar (16.9%) and restaurant (16.4%), while the fruit shop (1.2%) presented the lowest frequency. Sweets, snack chips and soft drinks were the most purchased items in most places. Average expenditure was higher for restaurant (R$33.20) and lower for fruit shop (R$4.10) and street food (R$5.00). CONCLUSIONS The highest percentage of food consumed outside the home comes from snack bars and restaurants, pointing to important places for the development of public policies focused on promoting healthy eating.

RESUMO OBJETIVO Descrever os locais de aquisição dos alimentos consumidos fora do lar, caracterizar os consumidores de acordo com os locais de consumo e identificar os alimentos adquiridos por local de consumo no Brasil. MÉTODOS Utilizaram-se dados da Pesquisa de Orçamento Familiar 2008-2009 em uma amostra de 152.895 indivíduos acima de 10 anos. A aquisição de alimentos para consumo fora do lar foi coletada por registros de todos os gastos realizados no período de sete dias. Os locais de aquisição de alimentos foram agrupados de acordo com suas características: supermercado, padaria, comida de rua, restaurante, lanchonete, frutaria e outros. Os tipos de alimentos adquiridos foram alocados em nove categorias de alimentos, considerando os aspectos nutricionais e as características de comercialização do item. Estimou-se a frequência de aquisição de alimentos nos sete grupos de locais no Brasil e por sexo e o tipo de alimento adquirido por local. Calculou-se a média de idade, de renda e de anos de escolaridade, bem como da despesa per capita segundo locais de aquisição de alimentos consumidos fora do lar. RESULTADOS A aquisição de alimentos fora do lar foi reportada por 41,2% dos indivíduos, sendo maior entre os homens do que nas mulheres (44% versus 38,5%). Os adultos apresentaram maior frequência de aquisição (46%) do que os adolescentes (37,7%) e os idosos (24,2%). Os locais com maiores frequências de consumo de alimentos fora do lar foram lanchonete (16,9%) e restaurante (16,4%), enquanto frutaria (1,2%) apresentou a menor frequência. Doces, salgadinhos e refrigerante foram os alimentos mais adquiridos na maioria dos locais. Os gastos médios com alimentos foram maiores para restaurante (R$33,20) e menores para frutaria (R$4,10) e comida de rua (R$5,00). CONCLUSÕES O maior percentual de consumo de alimentos fora do lar é proveniente de lanchonete e restaurante, apontando importantes locais para o desenvolvimento de políticas públicas com foco na promoção da alimentação saudável.

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Os Food Trucks (FT) marcaram presença no Município do Rio de Janeiro neste último ano como uma atividade gastronômica alternativa. Experiências anteriores em eventos de médio e grande porte foram reveladoras e suscitaram a necessidade da criação de um modelo de roteiro de inspeção sanitária específico para os veículos automotores com manipulação de alimentos. A utilização do roteiro de inspeção sanitária para veículos que transportam alimentos, constante na Resolução SMG "N" nº 604/02, permitiu uma avaliação inicial das condições higienicossanitárias nas Unidades Móveis de Alimentação (UMA). Enfatiza-se a importância da elaboração de um roteiro direcionado para essa atividade diferenciada no ramo alimentício, com o propósito de oferecer alimentos com qualidade sanitária à população. O objetivo deste trabalho foi sugerir um modelo de roteiro de inspeção sanitária específico para os FT, a fim de que seja brevemente regulamentado e utilizado nas inspeções dos FT pela Vigilância Sanitária do Município do Rio de Janeiro.

The Food Trucks (FT) attended in the city of Rio de Janeiro in this last year as an alternative gastronomic activity. Previous experiences in medium and large events were revealing and raised the need to create a checklist of Sanitary Inspection specific to motor vehicles with food handling. The use of the sanitary inspection checklist for vehicles transporting food according to SMG Resolution "N" nº 604/02, allowed an initial evaluation of sanitary hygienic conditions in the Mobile Food Units (MFU). It emphasizes the importance of developing a specific checklist for the differentiated activity in the food industry, with thepurpose of offering foods with health quality to the population. The objective of this paper is to suggest a checklist of sanitary inspection specific to the FT, so that it will soon be regulated and used in inspections of the FT by the Health Surveillance of the City of Rio de Janeiro.

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