Estudo sobre a comercialização e consumo de alimentos irradiados em Moçambique

Abstract

The use of irradiation in food consists of exposing it to a controlled source of ionizing radiation for a certain period of time, with the aim of increasing the shelf life of food and thus ensuring its safety for human consumption. Given the growing adoption of food irradiation by the global food industry, driven by the various advantages that this technique offers, such as increased food safety and consequently reduced waste, this study aimed to assess the state of marketing and consumer perception in relation to irradiated food. To this end, a cross-sectional observational study was carried out in the main supermarkets in the city and province of Maputo, identifying the irradiated foods available. Subsequently, 769 surveys were administered to the same number of consumers in the municipal districts of the city (49%) and province of Maputo (50%) in the face-to-face model (n=480) and virtual or online (n=289) to measure knowledge about this technology. Most of the consumers interviewed were female (62%), aged between 18-25 years old (63%), single (64%), with incomplete higher education (48%) and a monthly income of 11,000.00-20,000.00Mt (48%). The results showed that seven irradiated foods, namely: aromat (salt and spice mixture), chakalaka (bean and legume mixture), honey, polony, tomato paste, sausage and sardines, from South Africa and Portugal, were identified, with incomplete labeling according to international guidelines for the labeling of irradiated foods. On the other hand, it was found that only 15% of the participants had heard of food irradiation, and 8% reported having consumed them. Most participants (69%) were unaware of the safety of this technique, but after a brief explanation, 72% said they would consider consuming these products. It is concluded that irradiated foods are available in Maputo and that knowledge on the subject among consumers is limited(TRADUÇÃO NOSSA)