Conhecer para previnir: boas práticas de higienização e manipulação de açaí

Abstract

Assai fruit has a high economic potential due to its nutritional value and bioactive compounds in pulp. However, depending on the product being, can occur contamination caused by poor manual handling practices. The aim of this work was to report experience lived on the extension activities carried out by promotion Good manufacturing practice guidelines in assai pulp production in order to prevent contamination risks and show importance and benefits of Amazon assai. The extension activity was carried out by academics from the nutrition and biotechnology course at the Institute of Health and Biotechnology at the Federal University of Amazonas. The subjects were 132 students at high school (2nd year), from the Federal Institute of Amazonas (IFAM), in Coari, Amazon, Brazil. A lecture, two workshops and a ludic activity were realized. Extension project contributed to the knowledge and disseminations whithin about this very important fruit in the region and warned about the main prevent with cleaning and sanitization of food, reducing contamination during processing. These approaches have both contributed to the role of the university in social change contributing with development of their communities.