Assessing the epidemiological data of Staphylococcus aureus food poisoning occurred in the State of Rio Grande do Sul, Southern Brazil

Abstract

Staphylococcal food poisoning is one of the most frequent foodborne illnesses worldwide and it is caused by the ingestion of food contaminated with enterotoxins produced by some strains of Staphylococcus (S.) aureus. In the State of Rio Grande do Sul (RS), Southern Brazil, S. aureus has been identified as the second most frequent agent of foodborne illnesses in the last two decades. The aim of the present study was to assess and analyse the epidemiological data of S. aureus food poisoning occurred in the State of RS during the years of 2000 to 2002. The official records of epidemiological investigations carried out by the Sanitary Surveillance Services of the State of RS were analysed. Among foodborne outbreaks for which aetiology was determined, S. aureus was identified as the responsible agent of 57 foodborne outbreaks, being 42 (74%) confirmed by microbiological analyses and 15 (26%) confirmed by clinical symptoms and/or epidemiological data. Staphylococcal outbreaks were responsible for the exposition of 5,991 persons, of which 1,940 (32%) were interviewed by the Sanitary Surveillance officers. The most affected age group corresponded to people with 20 to 49 years old (48%), where men (48%) and women (52%) were affected similarly. The main involved food vehicles were meats servings (35%), followed by pastries (25%), cheese (23%), pasta (11%) and potato salad with homemade mayonnaise (11%). The majority of the outbreaks occurred inside private homes (33%) followed by commercial food establishments (28%). Inadequate control of temperature and failures in general hygiene practices were identified as the main factors responsible for the outbreaks. In conclusion, S. aureus was an important food poisoning etiological agent in the State of RS during 2000 to 2002 and its prevention depends on control measures involving different parts of the food chain.

The existence of optimistic bias about foodborne disease by food handlers and its association with training participation and food safety performance

“…Food preparation and food handlers' behavior are also key factors to minimize foodborne diseases. Institutional food services may have better structure, materials and equipment, but the food handlers' behavior or practices are better related to foodborne diseases than the resource aspects, fact observed in researches conducted in Brazil (Costalunga & Tondo, 2002;Lima, Loiko, Casarin, & Tondo, 2013) and in other countries (ESR, 2008;Food & Drug Administration, 2009;Xue & Zhang, 2013). Another hypothesis is that the hospital and school environment, by themselves, can empower the food handler, since these places may be associated with protection and safety.…”

Antimicrobial Resistance and Virulence Factors ofEscherichia coliin Cheese Made from Unpasteurized Milk in Three Cities in Brazil

“…Carvalho et al (2007) identified Listeria monocytogenes, coagulase-positive staphylococci, and fecal coliforms in 93 raw-milk cheeses. Lima et al (2013) found Staphylococcus aureus in cheeses in the State of Rio Grande do Sul, Southern Brazil. In addition, Escherichia coli infection outbreaks have been associated with the consumption of cheese.…”

Food Poisoning Caused by Bacteria (Food Toxins)

“…Although it can affect people of any age, the range with the highest incidence goes from 20 to 49 years of age, where up to 48% of the cases can be concentrated. The main food products related to food poisoning caused by S. aureus are chicken and eggs, cakes, pastas, sauces, milk, and its derived products [20].…”

“…Some of the microorganisms causing foodborne diseases, either from poisoning, intoxication or toxicoinfection are described in Tables 2-4. These diseases are generally diagnosed based on the patient's clinical record or their symptoms [18][19][20].…”