Food Protection Trends - July/August 2020 - 224

PEER-REVIEWED ARTICLE
Food Protection Trends, Vol 40, No. 4, p. 224-231
Copyright© 2020, International Association for Food Protection
2900 100th Street, Suite 309, Des Moines, IA 50322-3855

Daniele Fernanda Maffei,1,2* Monica Adriana Silveira,1
Marcelo Belchior Rosendo da Silva,1 Debora Andrade Moreira,1
Felipe Rebello Lourenço,3 Donald W. Schaffner4
and Bernadette Dora Gombossy de Melo Franco1
Food Research Center (FoRC), Dept. of Food and Experimental Nutrition, Faculty of
Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes 580, B14,
05508-000, São Paulo, Brazil
2
Dept. of Agri-food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture,
University of São Paulo, Av. Padua Dias 11, CP9, 13418-900, Piracicaba, São Paulo, Brazil
3
Dept. of Pharmacy, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu
Prestes 580, B13, 05508-000, São Paulo, Brazil
4
Dept. of Food Science, School of Environmental and Biological Sciences, Rutgers - The State
University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901-8520, USA
1

Consumption Data and Consumer Handling Practices
of Leafy Greens in the City of São Paulo, Brazil:
Useful Information for Quantitative Microbiological
Consumer Phase Risk Assessments
ABSTRACT
This study surveyed consumers in the city of São Paulo,
Brazil, on their consumption and handling practices for
leafy greens. A 14-question survey was administered in
two large supermarkets in the city. The majority of the
225 participants who responded were female (64%);
42.2% were single and 33.3% were age 31-50 years.
Almost all participants (98%) reported eating leafy greens
regularly, with an average daily consumption of ~60 g
per meal (~60 to 120 g per day). Lettuce, arugula and
collard greens were the most frequently cited varieties.
The preferred shopping locations were farmers' markets
and supermarkets. All consumers reported washing leafy
greens prior to consumption, most using tap water only,
followed by those who used water with added culinary
vinegar and those who used chlorinated water. Pearson's
chi-square test results indicated no statistically significant
relationship (P > 0.05) between the demographic
characteristics of participants and their consumption
behavior or practices of handling leafy greens, indicating

that gender, age, marital status and educational level did
not significantly influence consumption patterns, shopping
locations, produce storage conditions or produce washing
procedures. These data on the consumption patterns
and handling practices of leafy greens are important
to the exposure assessment component in future risk
assessment models.

INTRODUCTION
Fresh produce items are an important part of a healthy
diet, since they can supply vitamins, minerals, dietary fiber
and bioactive compounds. Consumption of fresh vegetables
and fruits has been strongly associated with prevention
of various chronic diseases, such as heart disease, stroke,
type 2 diabetes and some forms of cancer (14, 22, 40). The
World Health Organization and the Food and Agriculture
Organization of the United Nations recommend that adults
consume at least 400 grams (five 80-gram portions) of
fruits and vegetables per day for the prevention of chronic
diseases (39).

*Author for correspondence: Phone: +55.19.3447.8690; Fax: +55.19.3429.4288; Email: danielemaffei@usp.br

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