Microrganismos associados a doenças transmitidas por alimentos no Brasil

Abstract

Foodborne diseases (DTAs) caused by pathogenic microorganisms are increasing in Brazil. Among these microorganisms, the most common are bacteria, viruses and fungi. The main factors such as pH, poor hygiene, storage, transportation, improper packaging and poor hygiene of handlers are related to the transmission of these microorganisms with production. Epidemiological data from different states in Brazil show that the southern region has more reports and that most food outbreaks or most cases are related to poor hygiene or errors in food handling and storage. SciELO, sciencedirect, academic google, Pubmed seventy-two (72) articles on microorganisms that cause DTAs were found, and in Salmonella and Escherichia coli outbreaks were the most predominant microorganisms, appearing in forty-four (44).) articles in total. The biggest problem pointed out in the studies found for data collection for outbreaks and DTAs was poor hygiene of handlers, followed by errors in handling and cooking, thus, there is a need for greater rigor in the supervision of the National Health Surveillance Agency. ANVISA, so that it can minimize the factors that correlate with the episodes, as well as increase the demand of health professionals the Nutritionist in companies and food producing industries, with training of handlers, lectures, workshops and preparation of professionals who deal directly with the health. Food manufacturing, to ensure that the final product reaches the table with a consumer product of quality and fit for consumption.