Analysis of the stages of purchase, storage and preparation of perishable food by school parents in a city in northeast Paraná state

Abstract

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.