Quantificação de Staphylococcus aureus, Escherichia coli e mecanismos de resistência nas mãos de manipuladores de alimentos em UANS hospitalares em SC

Maestri, Gabriela; Schmeling, Tatiana Bender; Valcarenghi, Daniela; Lemos, Marla de Paula

doi:10.37777/dscs.v21n1-009

Cited by 4 publications

(4 citation statements)

References 1 publication

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“…Staphylococcus aureus is a Gram-positive bacterium found on the skin and mucous membranes of humans in the environment, food, water, and soil and can act as a commensal or opportunistic pathogen. In contaminated food, microorganisms can produce thermostable toxins that can cause the development of staphylococcal poisoning (Maestri et al, 2020). S. aureus can colonize the skin and nostrils of 50% of healthy adult individuals either persistently or intermittently (Li et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

Foodborne disease in Brazil from 2015 to 2021: an exploratory study

OLIVEIRA JUNIOR,

MATTOS,

AMARO

et al. 2023

Food Sci. Technol (Campinas)

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For food to be considered healthy, among other aspects, it must be free of contamination that could lead to the development of foodborne diseases (FBDs). The hygienic and sanitary aspects of food consumed by the population as well as its incorrect handling procedures can cause FBDs. Many contaminated foods seem to have normal sensory characteristics, without changes in texture, flavor, and odor, so often those who consume it do not have the perception and understanding that food that appears to be perfect visibly brings risk internally when consumed, which can cause an FBD. Given these considerations, this study aimed to characterize, report, and quantify the occurrence of outbreaks of FBD affected in the North, Northeast, Midwest, Southeast, and South regions of Brazil between 2015 and 2021 using as a source of data those notified via the Data Sheet Research in the Notifiable Diseases Information System (SINAN). A total of 60,907 cases of food poisoning were recorded across the country due to FBD outbreaks, resulting in 71 fatalities. While the highest number of cases of foodborne outbreaks occurred in the southeast, the highest number of fatalities from FBD occurred in the north of the country. The highest percentage of FBD outbreaks occurred in homes (probably due to the period of the COVID-19 pandemic), although the causative food and the responsible microorganism remained unknown. In this way, it is possible to perceive that in addition to the underreporting that may exist and has already been reported by other articles on the subject, the numbers reported in the Brazilian health system may also demonstrate a lack of investigation into the cause of FBD.

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Section: Resultsmentioning

confidence: 99%

Foodborne disease in Brazil from 2015 to 2021: an exploratory study

OLIVEIRA JUNIOR,

MATTOS,

AMARO

et al. 2023

Food Sci. Technol (Campinas)

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“…Of the pathogens investigated, 66% of E. coli strains and 34.78% of coagulase-positive Staphylococcus strains were resistant to multiple drugs. According to Maestri et al (2020), these pathogens are among the most frequent species in hospital-acquired infections due to their high adaptability and resistance to antimicrobials. The high rate of multiple drug-resistant strains poses a risk to public health, making treatment difficult and aggravating potentially curable clinical conditions.…”

Section: Table 1 Mean Bacteriological Count Values Of Musselsmentioning

confidence: 99%

Hygiene conditions of mussels Perna perna captured in Niterói, RJ, Brazil: thermal intervention and microbiological evaluation

et al. 2022

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Bivalve molluscs are important fishing resources for human consumption around the world. However, for safe consumption, good hygiene conditions must be ensured throughout the production chain. Eating bivalve molluscs, particularly raw, can pose a significant health risk to consumers because they can act as vectors of infectious pathogens. This study aimed to evaluate the microbiological quality of mussels from Niterói, RJ and the use of cooking to ensure food safety, as well as assessing the susceptibility of Escherichia coli and coagulase-positive Staphylococcus strains to different antimicrobials. Therefore, microbiological analyzes were performed on mussels Perna perna before and after thermal processing, the impact of cooking on the microorganisms was verified. Cooking the mussels in water at 95°C for 1 (one) minute reduced product contamination. The use of the time x temperature binomial was sufficient to reduce pathogenic microorganisms to acceptable levels according to Brazilian legislation, although the pathogens were only completely eliminated after five minutes. The bacteria investigated had a high antibiotic resistance index: 66% of E. coli strains and 34.78% of coagulase-positive Staphylococcus strains were found to be resistant to multiple drugs.

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“…Em relação à resistência aos antibióticos, 62% dos isolados Gram-negativos apresentaram resistência, a pelo menos, um dos antibióticos testados e 82,5% dos isolados de S. aureus apresentaram resistência a antibióticos. Maestri et al (2020) também buscaram identificar S. aureus e E. coli nas mãos de manipuladores de alimentos de UAN hospitalares em dois municípios do litoral catarinense, bem como pesquisar se apresentavam os mecanismos de resistência do tipo Staphylococcus aureus resistente a Meticilina (MRSA) e Enterobactérias Resistentes aos Carbapenêmicos (ERC). De 30 amostras pesquisadas, duas (6,66%) foram positivas para S. aureus e, quanto à resistência, uma amostra (3,33%) apresentou MRSA e duas amostras (6,66%) demonstraram a presença de ERC, concluindo que a contaminação encontrada nas mãos dos manipuladores de alimentos e os mecanismos de resistências demonstraram a necessidade de maior frequência e competência na higienização das mãos.…”

Section: Restaurantesunclassified

Os Perigos Resultantes De Falhas Higiênico-Sanitárias Por Manipuladores De Alimentos

Gonçalves¹,

Bichara²

2022

Pesquisas E Inovações Em Ciências Agrárias: Produções Científicas Multidisciplinares No Século XXI, Volume 3

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Doenças de Transmissão Hídrica e Alimentar são mundialmente preocupantes, pois são causadoras de diversos graus de enfermidades, que podem variar desde um leve desconforto intestinal ou até mesmo a morte. A contaminação dos alimentos pode ocorrer por diversas fontes, dentre elas atribui-se maior destaque para os manipuladores de alimentos, em que conduzem à produção de alimentos inseguros à população em geral. Manipuladores de alimentos são pessoas do serviço de alimentação que entram em contato direto ou indireto com o alimento e, portanto, quando não adotam boas práticas higiênicas, podem ser uma importante fonte de contaminação dos alimentos. Esse trabalho teve como objetivo realizar uma revisão de literatura de caráter analítico sobre o reflexo das falhas dos manipuladores sobre a contaminação microbiana dos alimentos. Observou-se que, em 100% dos estudos, apresentou contaminação microbiana dos manipuladores, com os mais variados organismos deteriorantes e patogênicos, dentre eles E. coli, Staphylococcus aureus, Salmonella Enteritidis, fato esse que reforça a falta de procedimentos de higienização adequados, tais como a lavagem correta das mãos. Desse modo, faz-se necessário maior capacitação dos manipuladores frente às boas práticas de manipulação de alimentos e maior fiscalização dos estabelecimentos alimentícios.Palavras-chave: Doenças de transmissão hídrica e alimentar, contaminação microbiana, resistência antimicrobiana.

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Quantificação de Staphylococcus aureus, Escherichia coli e mecanismos de resistência nas mãos de manipuladores de alimentos em UANS hospitalares em SC

Cited by 4 publications

References 1 publication

Foodborne disease in Brazil from 2015 to 2021: an exploratory study

Foodborne disease in Brazil from 2015 to 2021: an exploratory study

Hygiene conditions of mussels Perna perna captured in Niterói, RJ, Brazil: thermal intervention and microbiological evaluation

Os Perigos Resultantes De Falhas Higiênico-Sanitárias Por Manipuladores De Alimentos

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