Introduction: There are seven known species of human coronavirus capable of causing respiratory diseases. The most recent is SARS-CoV-2, the etiologic agent of COVID-19. Objective: To evaluate the main characteristics of SARS-CoV-2, the pathophysiology of COVID-19 and the main measures for prevention and containment of disease progression. Methods: An integrative review was carried out between 2003 and 2020, based on: PubMed, Medline, SciELO, LILACS and Google Academic, using the descriptors: COVID-19, coronavirus, novel coronavirus, human, SARS virus, outbreak disease, viral pneumonia, all listed in MESH and DECS. Results: Of the 65 selected articles, 28 met the inclusion criteria. Conclusion: SARS-CoV-2 is an RNA virus whose protein S is involved in adsorption to the target cell membrane. It is transmitted through contact with contaminated surfaces, secretions or aerosols. In these, it remains viable for three hours, and up to three days on surfaces. Frequent hand washing, disinfecting surfaces, not sharing personal items, social distance of two meters and wearing facemasks when leaving home are recommended. Non-severe patients should be isolated at home for 14 days. Healthcare professionals should use PPE and be careful with potential sources of contamination, including urine and feces of patients during hygiene.
Foodborne diseases (FBD) present high prevalence worldwide and more than 250 types have been reported. The main agents are Staphylococcus aureus, Escherichia coli, Salmonella and certain parasites. The habit of consuming foods sold in street markets in the city of São Paulo exposes consumers to the risk of acquiring FBD. 25 samples of vinaigrette salad were collected in the central, northern, southern, eastern and western regions of the city of São Paulo, Brazil. The samples were inoculated in selective, enriched culture media and biochemical analyses were performed. Bacterial and fungal growth occurred in all samples. The microorganisms detected were E. coli (64%), Enterobacter (60%), S. aureus (52%), Klebsiella (40%), Proteus sp. (32%), Shigella sp. (28%), Citrobacter sp. (16%), Edwardsiella sp. (12%), Alcaligenes sp. (8%), Serratia sp. (8%), Salmonella sp. (4%), Pseudomonas sp. (4%) and; 72% were positive for aflatoxins. Twelve species were identified, 50% of which can cause FBD. S. aureus and fecal coliforms can cause FBD, while Alcaligenes sp. can cause nosocomial infections and Edwardsiella sp. can cause hepatic abscess, meningitis and septicemia. Aflatoxins may cause mycotoxicoses and liver cancer. Therefore, inspections, and prevention and awareness measures should be reinforced to minimize the risks of contracting FBD from foods sold in street markets in the city of São Paulo.
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