Congelamento de frutas, legumes e verduras: considerações sobre técnicas eficazes e seguras

Abstract

The consumption and handling of frozen foods, in order to reduce the preparation time, has been gaining popularity in Brazil. There are countless benefits that fruits, vegetables and vegetables bring to human health, from replacement of essential vitamins for the functioning of the body, to beneficial repairs for all organs of the body. The relevance of this theme is justified due to the use of frozen foods in the routine of the Brazilian population, which is more present than we imagine. In large urban centers (mainly), the daily life of the population has a busy routine, which makes the time devoted to eating become insufficient for the preparation and consumption of the meal. Given this, many people choose to freeze their food, making the ease of preparation an ally to their routine. However, it is known that contamination is the main worrying factor when we talk about food handling, whether at home, or even in industrial processes (before reaching the final consumer's table). This work aims to enable reflection on the correct process for freezing fruits and vegetables, as well as the best way to choose a food from these categories in supermarkets, transforming people from mere consumers to subjects who seek ease, food safety and awareness of the right way to store perishable foods, justified by the need to bring up new discussions on the subject.