Cyclodextrins (CDs) are cyclic oligosaccharides, products of the intramolecular transglycosylation reaction promoted by the enzyme cyclomaltodextrin glucanotransferase (CGTase). The most commonly produced CDs are α-CD, β-CD and γ-CD, composed of 6, 7 and 8 glucose molecules, respectively. They form non-covalent inclusion complexes with several molecules, increasing their stability and/or solubility. Due to the importance of CDs and the various industrial applications, this work aimed to use the commercial enzyme Toruzyme® to obtain CDs and direct its production to α-CD or β-CD through the use of ethanol and complexing agents in the reaction medium. The reaction medium added with ethanol and cyclohexanecarboxylic acid directed the production to β-CD, reaching 47.09 mg mL-1 of this molecule. The production medium containing ethanol and stearic acid proved to be more advantageous for the production of α-CD and, after 48 h of reaction, the production of α-CD reached 19.57 mg mL-1, a value six times greater than that of amount of β-CD produced. With this study it was possible to prove that with the use of ethanol and complexing agents in the reaction medium it is possible to direct the production of a certain CD and, thus, make different CGTases economically viable for industrial use. (CDs oligosaccharides CGTase. CGTase . (CGTase) αCD, αCD α CD, βCD β γCD, γCD γ γ-CD 6 molecules respectively noncovalent non covalent andor solubility applications Toruzyme βCD, 4709 47 09 47.0 mL1 mL 1 mL- molecule 4 1957 19 57 19.5 mL1, 1, thus (CGTase 470 0 47. 195 5 19.

Abstract Cyclodextrins (CDs) have the ability to encapsulate numerous molecules and have applicability in several industrial areas, however, their cost has made their use difficult. To seek alternatives that may enable the use of DCs, the present study evaluated the efficiency of the ultrafiltration process in a continuous system to produce CDs from the enzyme cyclomaltodextrin glucanotransferase (CGTase) from recombinant Bacillus subtilis WB800. The possibility of using the crude enzyme as an alternative means of producing CDs was also evaluated. All strategies evaluated in this research proved to be promising for the production of CDs, with the production of β-CD being the most efficient (average of 15 mmol/L) using crude recombinant enzyme and a temperature of 50 °C. Therefore, the results obtained can contribute to the reduction of stages and costs of production of CDs, favoring their industrial application. (CDs areas however difficult DCs CGTase (CGTase WB800 WB βCD β CD average 1 mmol/L mmolL mmol L 5 C °C Therefore application WB80 WB8

Abstract In this study, succinoglycan was produced from whey and its rheological and structural characteristics were elucidated. Eight culture media were prepared with different ions for bioconversion of whey into succinoglycan. The formulation composed of deproteinized whey, monobasic potassium phosphate and magnesium sulfate allowed the production of 13.7 ± 0.43 g/L of succinoglycan. The apparent molar mass of succinoglycan was estimated to be 9.033 × 105 g/mol and the polydispersity index was 1.044, representing the homogeneity of the sample. Monosaccharide composition of glucose and galactose for the succinoglycan produced was 6.6:1.0. The 1H RMN analysis revealed the non-saccharide substituent content of 1.2%, 3.0% and 8.1% for acetyl, succinate and pyruvate, respectively. The rheological results showed that the apparent viscosity of the succinoglycan solutions was directly proportional to the concentration, and the solution showed pseudoplastic behavior. Dynamic frequency sweep tests identified that a concentration of 2.0% of succinoglycan is required for formation of the gel system. Temperature influenced the viscoelastic behavior of succinoglycan and revealed the melting point and reversibility of the gel. Whey was shown to be a promising carbon source for the production of succinoglycan with thickening potential and viscosity modifier. study elucidated 137 13 7 13. 043 0 43 0.4 gL g L 9033 9 033 9.03 10 gmol mol 1044 1 044 1.044 sample 6.61.0. 6610 6.6 1.0. 6 6.6:1.0 H nonsaccharide non saccharide 12 2 1.2% 30 3 3.0 81 8 8.1 acetyl pyruvate respectively 20 2.0 system modifier 04 4 0. 903 03 9.0 104 1.04 61 6.61.0 661 66 6. 1.0 6.6:1. 1.2 3. 8. 2. 90 9. 6.61. 1. 6.6:1 6.61 6.6:

Abstract The aim of this study was to evaluate the effect of incorporating inulin and oligosaccharides resulted from the enzymatic hydrolysis of the commercial succinoglycan, regarding the physicochemical properties, rheology, syneresis and probiotic viability of soy and rice-based fermented beverages added with Lactobacillus paracasei. Four formulations were prepared and supplemented with 3.5% of inulin; 0.5% of succinoglycan oligosaccharides; 3.0% of inulin and 0.5% of succinoglycan oligosaccharides, and evaluated for 28 days of storage under refrigeration at 5 ºC. The succinoglycan oligosaccharides presented an average degree of polymerization (DPn) of 8. All the formulations were characterized as pseudoplastic fluids. Regarding syneresis, the formulations with succinoglycan oligosaccharides and Mix exhibited a reduction of it and this was not observed in the formulation with inulin. Regarding the probiotic viability, all the formulations maintained the subsistence of Lactobacillus paracasei with counts above 108 CFU mL-1 up to the 28th storage day, however, only the incorporated prebiotic formulations presented sufficient numbers of viable cells after exposure to simulated gastrointestinal conditions. Therefore, this fermented beverage proved to be an innovative alternative of non-dairy products interesting for the food industry to attend the population’s aspirations for functional products.

Abstract The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 108 CFU mL-1 and 106 CFU mL-1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.

A repetitive batch process was employed followed by membrane ultrafiltration system to produce low-cost cyclodextrins (CDs) using commercial enzymes Toruzyme® cyclomaltodextrin glucanotransferase (CGTase) and its kinetic parameters were determined. The ultrafiltration system enabled the removalof inhibitory products from the reaction medium, allowing the enzyme to be recovered for reuse. A 10 kDa membrane was used to separate the different CDs produced by the CGTase. The substrates evaluated were maltodextrin, corn starch and cassava starch at 5, 10 and 15% (w/V), in the presence and absence of 10% (V/V) ethanol. After reaction for 132 h, 10% (w/V) cassava starch in the presence of ethanol provided the best results with 32.1 mg/mL of β-CD. Maximum production occurred after 72 h of reaction, with a yield of 87.4% of β-CD and an α-CD, β-CD and γ-CD production ratio of 1:1:0.08 g, respectively. When eight repetitive batches of 72 h followed by ultrafiltration and crystallization of β-CD were performed, 2.1 g of precipitate was obtained with a purity of 67.6% β-CD. The supernatant from the crystallization process was lyophilized and resulted in 35.3% α-CD. The developed model can be used industrially for the production of low cost CDs from easily obtained raw material.

The biosynthesis of amylase and collagenase, produced by A. acidocaldarius and A. sendaiensis respectively, were studied, and different matrices evaluated for the microorganisms immobilization and enzymes production optimization, such as loofa sponge, alginate-sponge and alginate, followed by concentration through ultrafiltration. Using a wheat bran substrate, the amylase enzyme displayed enzymatic activity of 0.45 U mL-1 and optimum temperature and pH conditions of 75 °C and pH 3.0, respectively. Thermal stability was in the range of 55 to 60 °C. The apparent Km and Vmax were 3.2 mg mL-1 and 0.5 U mL-1, respectively. The production of collagenase by A. sendaiensis was carried out with potato dextrose broth substrate and the activity obtained was 7.2 U mL-1. For amylase, the best results were obtained from immobilization in loofa sponge and the use of ultrafiltration (0.67 U mL-1) and for the collagenase extract, from the free biomass and ultrafiltration (13.6 U mL-1). The use of an ultrafiltration system enabled an average increase of 54% in the activity of both enzymes. Therefore, Alicyclobacillus are capable of producing enzymes of industrial interest, with the possibility of economically viable application of the substrate, and the use of immobilization and ultrafiltration produced positive results.

OBJETIVO: Avaliar o estado nutricional de ferro, a prevalência de anemia e fatores associados, em crianças de 6 a 24 meses frequentadoras de creche pública em Cascavel, Região Oeste do Paraná, Brasil. MÉTODOS: O estudo transversal foi realizado com amostra aleatória de 256 crianças. A coleta de dados (questionário, medidas antropométricas e amostras de sangue) ocorreu de julho a setembro de 2007. A deficiência de ferro foi avaliada em termos de transferrina, hemoglobina, volume corpuscular médio, ferro sérico e eosinófilos. Na análise estatística dos dados foram obtidas as odds ratio bruta e ajustada (regressão logística), bem como os respectivos níveis de significância (p-valor). Para identificar diferenças significativas entre as medidas quantitativas, adotou-se a Análise de Variância e o teste de comparação múltipla de Tukey. RESULTADOS: A prevalência da anemia foi de 29,7%, sendo que 77,3% das amostras apresentaram baixa concentração de ferro. A antropometria não apontou deficiência de macronutrientes, porém mostrou obesidade acima dos índices médios. Os fatores associados à anemia e à deficiência de ferro foram: doenças frequentes na família (OR=10,02), condições de moradia (OR=5,05), tempo de creche (OR=3,05), número de moradores na residência (OR=2,83) e falta de saneamento (OR=2,20). CONCLUSÃO: A prevalência de anemia e a elevada deficiência de ferro detectada evidenciam um grave problema de saúde pública entre os pré-escolares do município de Cascavel, Paraná. Apesar da amplitude do problema, a anemia não está sendo reconhecida, prevenida e tratada adequadamente. Neste estudo são sugeridas algumas possíveis intervenções.

OBJECTIVE: This study assessed the iron levels and prevalence of anemia and associated factors in children aged 6 to 24 months attending public daycare centers in Cascavel, Western Paraná, Brazil. METHODS: This cross-sectional study included 256 randomly sampled children. Questionnaires were administered and anthropometric data and blood samples were collected from July to September 2007. Iron status was determined by measuring transferrin level, hemoglobin level, mean corpuscular volume, serum iron level and eosinophil count. Crude and adjusted (logistic regression) odds ratios and the respective significance levels (p-value) were obtained by statistical analysis. Analysis of variance and the Tukey's range test were used for identifying significant differences in the quantitative measurements. RESULTS: There was a 29.7% prevalence of anemia and 77.3% of the sample presented low iron levels. Anthropometry did not indicate macronutrient deficiencies but revealed above-average obesity rates. The factors associated with anemia and iron deficiency were family members constantly becoming sick (OR=10.02), poor living conditions (OR=5.05), time attending a daycare center (OR=3.05), number of individuals in the household (OR=2.83) and absence of sanitation (OR=2.20). CONCLUSION: The prevalence of anemia and the high iron deficiency rate evidenced a severe public health problem regarding the preschool children from Cascavel, Paraná. Despite the magnitude of the problem, anemia is not being detected, prevented and treated properly. This study suggests some possible interventions.

Este trabalho objetivou determinar o perfil antropométrico e o consumo alimentar entre escolares de 1ª a 4ª séries do ensino fundamental de escolas privadas de Maringá - PR. A amostra de estudo foi de 652 alunos. Verificou-se o peso e a estatura e classificados de acordo com o Índice de Massa Corporal proposto por Must et al. (1991). O consumo alimentar foi avaliado por meio de um questionário de freqüência alimentar diária. A análise estatística foi realizada pelos testes de associação e regressão logística linear, com nível de significância de 5%. Verificaram-se índices altos de sobrepeso e obesidade, 21,9% e 13,3%, respectivamente, os quais não mostraram relação significativa com o consumo alimentar. Os dados obtidos foram: alto consumo de alimentos ricos em energia, como aqueles ricos em açúcares e gorduras, e um consumo insuficiente de alimentos pouco energéticos e fonte de micronutrientes, como os vegetais. Para diminuir os fatores de risco do desenvolvimento de doenças faz-se necessário o aumento da promoção de bons hábitos alimentares e saúde dentro das escolas, além da necessidade de elaborar e validar um questionário de consumo alimentar para avaliar a população infantil.

This study aimed to determine the anthropometric profile and diet of 652 school children from the 1st to 4th grades of elementary education in six private schools in the city of Maringá, Paraná, Brazil. Children's weight and height were classified according to the Body Mass Index proposed by Must et al. (1991). Food consumption was evaluated by means of a questionnaire about daily food frequency. Statistical analysis was carried out using linear and logistic regression tests, with a significance level of 5%. High rates of overweight and obesity, 21.9% and 13.3% respectively, were observed, which did not show a significant relationship with total food consumption. The data obtained were: high consumption of foods rich in energy, such as sugar- and fat-rich foods, and insufficient consumption of low-energy foods that are sources of micronutrients, such as vegetables. It is necessary to enhance the promotion of good alimentary and health habits within schools to lower risk factors for developing diseases, as well as to develop and validate a questionnaire to reliably assess the diet of the infant population.

Grãos de linhaça e quinoa podem oferecer constituintes com efeitos fisiológicos, como os ácidos graxos (ômega-3 e ômega-6), que são importantes na prevenção de algumas doenças. O objetivo deste trabalho foi comparar as propriedades físico-químicas dos pães de quinoa e de linhaça. Foram também avaliados a aceitação sensorial, cor e textura. Os dois produtos se destacaram pelo adequado balanço na razão entre concentração de ácidos graxos poliinsaturados pelos saturados e baixos níveis de ácidos graxos trans. O pão de linhaça apresentou maior teor de ácidos graxos poliinsaturados, ômega-6 e ômega3, bem como razão ômega-6/ômega 3 mais balanceada. O pão de quinoa, por sua vez, ofereceu como vantagens quantidades menores de ácidos graxos saturados. Com relação a cor e textura, verificou-se que o pão de quinoa tinha características semelhantes ao de linhaça. O pão de quinoa apresentou ainda boa aceitação sensorial e elevada intenção de compra pelos consumidores.

The objective of this work was to compare the physicochemical characteristics of quinoa and flaxseed bread. Sensory acceptance, color and texture were also appraised. They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low levels of trans fatty acids. Flaxseed bread had larger amounts of mono and polyunsaturated fatty acids, omega-6 and omega-3, as well as a more balanced omega-6/omega-3 ratio. Quinoa bread, on the other hand, had the advantage of presenting smaller contents of saturated fatty acids. With regard to color and texture, quinoa bread had similar characteristics to the flaxseed bread. The quinoa bread was well accepted by the consumers, who expressed high interest in buying it.

Biospecific affinity chromatography was used to purify three cyclodextrin glycosyl transferases (CGTases) obtained from microorganisms isolated of soil. The cyclodextrins (CDs) production by CGTases was evaluated using starches from different sources. CDs were measured through the Complexation Theory and by HPLC. CGTase from Bacillus firmus strain 7B showed the best production (30 mmol/L of β-CD and 4.3 mmol/L of γ-CD), and its cultivation conditions were optimized. The maximum enzymatic activity was achieved using lung peptone, soluble starch and agitation speed of 160 rpm. Studied CGTases were shown quite interesting for the industrial production of CDs.

A semente de linhaça apresenta cerca de 60% de ácidos graxos ômega-3, os quais auxiliam na prevenção de células malignas, enquanto que os ácidos graxos trans podem levar a implicações nutricionais negativas. Foi objetivo do trabalho elaborar uma nova formulação de pão de linhaça com a substituição da gordura hidrogenada por óleo de soja. Foi verificada a aceitação e realizada a quantificação dos ácidos graxos trans e ácidos graxos ômega-3 e ômega-6 nos produtos padrão e modificado. Foram, ainda, avaliados parâmetros instrumentais de cor e textura. As análises físico-químicas e de composição centesimal seguiram as metodologias do Instituto Adolf Lutz e AOAC. Para determinação de ácidos graxos utilizou-se cromatografia gasosa. A nova formulação apresentou maiores teores de ácidos graxos ômega-6 e ômega-3 e de poliinsaturados em relação ao padrão. Inversamente, a quantidade de ácidos graxos trans foi significativamente maior no pão padrão. Não foi observada diferença na cor de casca, mas a formulação com óleo de soja apresentou miolo mais amarelado e maior maciez que o padrão. O pão formulado com óleo de soja apresentou boa aceitação sensorial.

Flaxseed presents about 60% omega-3 fatty acids, which aid in the prevention of the growth of cancerous cells, while trans fatty acids can lead to negative nutritional implications. This work aimed at elaborating a novel formulation of flaxseed bread with the substitution of hydrogenated fat by soy oil. Sensory acceptance was verified and the quantification of trans fatty acids and omega-3 and omega-6 fatty acids was accomplished in the modified and standard products. Instrumental parameters of color and texture were evaluated. Physical-chemical analysis and proximate composition were carried out according to Adolfo Lutz Institute and AOAC methodology. Gas chromatography was used to determine fatty acid composition. The novel formulation presented higher quantities of polyunsaturated fatty acids, omega-6 and omega-3 fatty acids, in relation to the standard sample. On the other hand, the amount of trans fatty acids was significantly higher in the standard bread. No difference was observed in crust color; however, the formulation with soy oil presented a more yellowish crumb and greater softness than the standard. The bread formulated with soy oil presented good sensory acceptance.

OBJETIVOS: verificar o efeito de três condições de estocagem sobre a acidez do leite humano ordenhado, bem como determinar os seguintes constituintes do leite: gordura, sólidos totais, cinzas, cálcio e proteínas totais. MÉTODOS: as amostras foram obtidas a partir de doadoras do Banco de Leite Humano do Hospital Universitário de Maringá, Paraná, Brasil (n=37). Foram determinados os conteúdos de gordura, proteína, sólidos totais, cinzas e cálcio, além da determinação da acidez. O protocolo de pesquisa incluiu três condições de estocagem: tempo zero, 4h à temperatura ambiente e 24h sob refrigeração. RESULTADOS as concentrações médias de nutrientes encontradas eram comparáveis àquelas descritas em leite de nutrizes de outros países ou de outras regiões do país e adequadas para a alimentação de recém-nascidos. Os dados de acidez demonstraram alta variabilidade interindividual para as condições de estocagem à 4h e 24h, o que não aconteceu na estocagem imediata (0h). Observou-se fraca correlação entre as variáveis acidez e concentração de proteína, bem como entre acidez e teor de cálcio. CONCLUSÕES: a acidez não influenciou a concentração desses nutrientes, nas condições de estocagem estudadas, e que a melhor forma de se preservar o leite humano foi congelá-lo imediatamente após sua obtenção.

OBJECTIVES: to verify the effect of three storage conditions on human milk acidity and to determine the quantity of lipids, total solids, ash, calcium, and total proteins. METHODS: the sample comprised healthy milk donors to the Human Milk Bank of the University Hospital of Maringá (n=37), State of Paraná, Brazil. The quantities of lipids, protein, total solids, ash and calcium were measured, as well as acidity. The study protocol included three storage conditions: time zero, after 4h storage at room temperature and after 24h under refrigeration. RESULTS: the average concentrations of nutrients found in this study were comparable to those described in milk from lactating mothers of developed countries or other Brazilian regions, which is suitable for feeding newborns. As for acidity, variations were observed between individuals for the storage conditions involving 4h and 24h, which did not occur for the condition of 0h. A weak correlation between the variables of acidity and protein content was observed, as well as for acidity and calcium. CONCLUSIONS: the acidity does not have a significant influence on the concentration of the nutrients, at least under the storage conditions studied here. The best way to preserve human milk is to freeze it immediately after collection.

OBJETIVO: Verificar a adequação das áreas de produção e o nível de contaminação microbiana de dietas enterais utilizadas em três hospitais privados da Região Noroeste do Paraná. MÉTODOS: A análise das Boas Práticas de Preparação da Nutrição Enteral seguiu a Resolução da Diretoria Colegiada nº 63/2000, da Agência Nacional de Vigilância Sanitária, e as análises microbiológicas das 15 amostras de dietas enterais seguiram as recomendações da Resolução da Diretoria Colegiada nº 12/2001, da Agência Nacional de Vigilância Sanitária, nas quais foram pesquisados bolores e leveduras, bactérias mesófilas, coliformes a 35 e 45ºC, Estafilococos coagulase positiva, Salmonella sp. e Bacillus cereus. RESULTADOS: A maior porcentagem para as Não Conformidades foi do hospital HS (61%) e a menor do hospital HT (43,5%). Foi observada, em 100% das amostras dos hospitais HP e HT, contaminação por coliformes a 45ºC acima do padrão de referência da Resolução da Diretoria Colegiada nº 12/2001 e 60% das amostras do hospital HS apresentaram contaminação por coliformes a 35ºC acima do limite aceitável. As amostras encontravam-se dentro dos padrões para Estafilococos coagulase positiva, Salmonella sp., Bacillus cereus e bactérias mesófilas. Nos hospitais HT e HP a contaminação por bolores e leveduras estava acima do padrão permitido pela legislação. Os resultados das análises mostraram que a contaminação das dietas está relacionada ao tipo de ingrediente utilizado e ao excesso de manipulação. CONCLUSÃO: Conclui-se que as boas práticas de preparação da nutrição enteral não estavam de acordo com a Resolução da Diretoria Colegiada nº 63/2000 e que os hospitais estavam inadequados para preparar esse tipo de alimento.

OBJECTIVE: To verify the degree of suitability of production areas and the level of microbial contamination in enteral diets used in three private hospitals in the Northwest region of Paraná, Brazil. METHODS: The analysis of the Good Enteral Nutrition Preparation Practices followed the Collegiate Directory Resolution nº 63/2000 of the Brazilian National Agency of Sanitary Surveillance, and the microbiological analyses of 15 samples of enteral diets followed the recommendations of the Collegiate Directory Resolution nº 12/2001 of the Brazilian National Agency of Sanitary Surveillance, where molds and yeasts, mesophilic bacteria, coliforms at 35 and 45ºC, coagulase-positive Staphylococci, Salmonella sp. and Bacillus cereus were sought. RESULTS: The highest percentage of Non-Conformities was from hospital HS (61%) and the lowest from hospital HT (43.5%). In 100% of the samples from hospitals HP and HT, contamination by coliforms at 45ºC was higher than the reference standard of the Collegiate Directory Resolution nº 12/2001, and in 60% of the samples from hospital HS, contamination by coliforms at 35ºC was above the acceptable level. The samples were found to be within the standards for coagulase-positive staphylococci, Salmonella sp., Bacillus cereus and mesophilic bacteria. In hospitals HT and HP, contamination by molds and yeasts was above that permitted by standard regulation. The results of the analyses show that the contamination of the diets is related to the type of ingredients used and to excess handling. CONCLUSION: The hospitals were not in accordance with good enteral nutrition preparation practices regulated by the Collegiate Directory Resolution nº 63/2000 and not suited to prepare this type of food.

Chemical changes, as the residues of pesticides, and microbiological changes, as the pathogenic bacteria transmitted to humans by food can cause infectious diseases or poisoning by means of toxic substances. Due to concern about food poisoning and food-borne illnesses (FBI), the objective of this study was to identify the habits related to purchase, storage and preparation of perishable food by parents of school children. The sample size was based on the number of children in two public schools and one private school in the city of Cianorte, Parana state, for a total participation of 625 parents. The variables analyzed were: highest grade attained, profession and age of parents, as well as storage time of perishable products, verification of the expiration date, freezing methods, preparation time, time left at ambient temperatures, and cases of illness in the household. Results showed that participants ranged from 31 to 40 years of age (62%), highest degrees attained were college and high school for 51% of those interviewed. For the profession context, it stood out the liberal professionals with 23%, followed by the housewives with 18% of them. It was also observed, that 20% stated they did not verify the expiration date on the products, 20% refroze meat, 43% thawed their meat in water, and approximately 20% have had symptoms of food poisoning or FBI after eating food prepared at home. It was concluded that these consumers need more information about the conditions of purchase, storage and preparation of food, particularly perishables, in order to reduce the incidences of FBI.

Las alteraciones químicas, como los residuos de pesticidas, y microbiológicas, como las bacterias patogénicas transmisibles al hombre por alimentos, pueden provocarles enfermedades infecciosas o intoxicación por medio de substancias venenosas. Debido a la preocupación con las enfermedades transmitidas por alimentos (ETAs), este trabajo tiene como objetivo identificar costumbres relacionados a la compra, almacenamiento y conservación de alimentos perecederos por padres de estudiantes. La muestra fue realizada con base en un número determinado de niños inscritos en dos colegios públicos y uno privado de la ciudad de Cianorte - PR. con la participación de 625 padres de alumnos. Se tuvo en cuenta: el grado de escolaridad, la profesión y la edad de los padres, así como el tiempo de almacenamiento de productos perecederos, plazo de caducidad, métodos de descongelar, tiempo de preparo, tiempo de exposición en temperatura ambiente y casos de intoxicaciones en la familia. Los resultados revelaron que la franja de edad fue de 31 a 40 anos (62%), el grado de escolaridad era de la educación más alta y medio 51% de los entrevistados. Para el contexto de la profesión, destacaba al profesional liberal con 23% y con 18%, las amas de casa. Todavía fue verificado, que 20% de los entrevistados dijeron no verificar el plazo de caducidad de los productos; 20% vuelven a congelar la carne, 43% descongelan sus carnes en recipientes con agua y, aproximadamente 20% ya presentaron síntomas de intoxicación después de ingerir un alimento en casa. Se llega a la conclusión que los consumidores necesitan de mayores informaciones en lo que se refiere a condiciones de compra, almacenamiento y preparo de alimentos, principalmente de alimentos perecederos, colaborando, de esta manera, para la reducción de ETAs.

As alterações químicas, como resíduos de agrotóxicos, e microbiológicas, como bactérias patogênicas transmissíveis ao homem pelos alimentos, podem provocar enfermidades infecciosas ou gerar intoxicações por meio de substâncias venenosas. Devido à preocupação com as doenças transmitidas pelos alimentos (DTAs), este trabalho teve por objetivo identificar hábitos relacionados à compra, armazenamento e conservação de alimentos perecíveis por pais de escolares. A amostragem foi definida com base no número de crianças inscritas em duas escolas públicas e uma particular da cidade de Cianorte, PR, com a participação de 625 pais de alunos. As variáveis analisadas foram: o grau de escolaridade; a profissão e a idade dos pais; o tempo de armazenamento de produtos perecíveis; a verificação do prazo de validade; os métodos de descongelamento; o tempo de preparo; o tempo de exposição em temperatura ambiente e os casos de toxinfecções na família. Os resultados revelaram que a faixa etária prevalente foi de 31 a 40 anos (62%), o grau de escolaridade predominante foi o ensino superior e médio para 51% dos entrevistados. No quesito profissão, destacou-se o profissional liberal com 23% e, em seguida, com 18%, as donas de casa. Verificou-se ainda que 20% dos entrevistados relataram não verificar o prazo de validade dos produtos, 20% fazem o recongelamento da carne, 43% descongelam suas carnes em recipientes com água e aproximadamente 20% já apresentaram sintomas de toxinfecção após a ingestão de um alimento em seu domicílio. Conclui-se que os consumidores necessitam de maiores informações sobre as condições de compra, armazenamento e preparo dos alimentos, principalmente dos perecíveis, colaborando, dessa forma, para a redução das DTAs.