Análise coproparasitológica de manipuladores de alimentos em restaurantes especializados em gastronomia japonesa

Abstract

ResumoIntrodução: O aumento pela procura dos serviços de alimentação se deu em parte em virtude do desenvolvimento econômico e esse cenário traz consigo uma preocupação que é a qualidade sanitária dos produtos ofertados ao público atendido. Objetivo: Realizar análises coproparasitológicas em manipuladores de alimentos da gastronomia japonesa. AbstractIntroduction: The demand for food services has increased due to the economic development. This scenario is associated with the concern regarding the sanitary quality into the products offered in the public. Objective: Carry out coproparasitological analyzes in food handlers of Japanese gastronomy. Patients and Methods: The study was performed at the Laboratory of Clinical Parasitology / Federal University of Paraiba. The study sample was composed of 30 food manipulators. The participants answered a socio epidemiological file card, and fecal collectors were delivered to food manipulators. Subsequently, the fecal material was analyzed by the methods of Hoffmann, Pons and Janner and Blagg. Results: After the analysis, 17 (56.65%) of the food manipulators presented positive samples. The prevalence of protozoa was Endolimax nana (37.5%), Entamoeba coli (34.4%), Entamoeba histolytica/dispar (18.75%), Giardia lamblia (6.25%), and Iodamoeba butschlii (3.1%). The helminths' prevalence was Ancylostomatidae (50%), Ascaris lumbricoides (16.7%), Strongyloides stercoralis (16.7%), and Trichostrongylus sp (16.6%). Among the parasitized individuals, it was observed that 12 (70.6%) had elementary education, 15 (88.2%) had treated water in their residences, 12 (70.6%) consumed tap water, 14 (82.4%) disposed of their waste in septic tanks, 5 (29.4%) did hand hygiene after using the toilet at times, 3 (17.6%) washed their hands during food handling, and 15 (88.2%) did not use gloves during food preparation. Conclusion: We concluded that consumers of Japanese cuisine foods handled by the subjects from this study are at risk of enteroparasite infections. Educational measures should be implemented in order to improve the hygiene conditions of the evaluated manipulators, as well as the treatment of the infected individuals.