Control microbiológico de alimentos en la vía pública en Cuenca, Ecuador

El comercio ambulante de alimentos listos para el consumo ha crecido exponencialmente a nivel mundial. Sin embargo, la falta de condiciones óptimas de preparación y expendio de estos alimentos pueden afectar su inocuidad. El objetivo de este estudio fue evaluar la calidad microbiológica de 19 tipos de alimentos (n= 417), con y sin tratamiento térmico, expendidos en espacios públicos en Cuenca, Ecuador. Según el grupo de alimentos, se analizaron aerobios mesófilos, coliformes/Escherichia coli, mohos y levaduras, Staphylococcus aureus, Salmonella, Listeria spp., Clostridium perfringes y Vibrio parahaemolyticus. Para la identificación y recuento de los microorganismos se aplicaron normativas nacionales y, en casos de ausencia, se adoptaron normas de otros países. Como resultado, el 55,4% de las muestras se consideraron no aptas para el consumo. S. aureus fue el microorganismo patógeno presuntivo de mayor prevalencia (81,7%). El incumplimiento de las normativas fue significativamente mayor entre los alimentos sin tratamiento térmico (54,1%) en comparación con aquellos térmicamente tratados (24%) y los que combinan ingredientes con y sin tratamiento (21,9%) (p<0,001). Se destaca el alto porcentaje de incumplimiento de alimentos sin tratamiento térmico que son manipulados en su preparación, como los jugos. Además, se observó que el tratamiento térmico no garantizó la inocuidad, sugiriendo una posible recontaminación del alimento luego de su preparación hasta su expendio y consumo, por medios ambientales y/o adición de otros ingredientes contaminados. Este estudio recalca la necesidad de acciones concretas con este sector, basados principalmente en capacitación, infraestructura e inclusión, para garantizar la salud de los consumidores.

Street-vending trade in ready-to-eat foods has grown exponentially, worldwide. However, the lack of optimal conditions for the preparation and sale of these foods can affect their safety. The objective of this study was to evaluate the microbiological quality of 19 types of foods (n= 417), with and without heat treatment, sold in public spaces in Cuenca, Ecuador. According to the food group, mesophilic aerobes, coliforms/Escherichia coli, molds and yeasts, Staphylococcus aureus, Salmonella, Listeria spp., Clostridium perfringens, and Vibrio parahaemolyticus were examined. For microorganisms identification and counting, national regulations were applied and, in cases of absence, regulations from other countries were adopted. As a result, 55,4% of the samples were considered inadequate for consumption. S. aureus was the most prevalent presumptive pathogenic microorganism (81.7%). Non-compliance with regulations was significantly higher among foods without heat treatment (54.1%) compared to those heat treated (24%) and those that combine ingredients with and without treatment (21.9%) (p<0.001). The high percentage of non-compliance with foods without heat treatment that is handled for preparation, such as juices, stands out. In addition, it was observed that the heat treatment did not guarantee safety, suggesting possible food recontamination after preparation until sale and consumption, due to environmental means and/or the addition of other contaminated ingredients. This study emphasizes the need for concrete actions in this sector, mainly based on training, infrastructure, and inclusion, to guarantee consumers' health.

Food safety and risk assessment for prepared beverage around the campus in Wuxi / 中国学校卫生

Objective@#To investigate the use of additives and microbiologic contamination in prepared beverages around campus in Wuxi City, so as to provide reference for ensuring the physical health of primary and secondary school students.@*Methods@#From August to September 2022, 108 prepared beverage were randomly collected from beverage stores around campus in four districts of Wuxi City. The food additives and microbiologic contamination were detected by the national standard method and evaluated according to the National Food Safety Standards for the Use of Food Additives and Local Food Safety Standards for Ready made Beverages. Chi squared test was used for statistical analysis.@*Results@#The use of 13 additives in prepared beverages didn t exceed the limits specified in relevant standards. The detection rate of preservatives in fruit juice (52.78%) was higher than that in tea (16.67%), and milk tea (27.78%), while the detection rate of pigments in milk tea (16.67%) was lower than that in tea (52.78%) and fruit juice (47.22%)( χ 2=11.24, 11.46, P <0.05). The overlapping use of the same functional additive did not exceed the specified limit. The exceeding rate of total bacterial count was 9.26%, and Escherichia coli was 14.81%.@*Conclusion@#There are certain food safety risks in prepared beverages around the campus in Wuxi City. Relevant enterprises and shops should strengthen supervision and management to ensure food safety for students.

Monitoring and analysis of food microbial contamination in rural compulsory education schools in Baiyin City from 2013 to 2021 / 中国学校卫生

Objective@#To analyze the level and trend of microbial contamination in food in rural compulsory education schools in Baiyin City, so as to provide a reference for playing an early warning role in eliminating potential food safety hazards as soon as possible.@*Methods@#According to the "National Food Contaminants and Harmful Factors Risk Monitoring Workbook", etc., 8 pathogenic bacteria such as Salmonella, Listeria monocytogenes, Staphylococcus aureus, total bacterial count, and 2 hygienic indicator bacteria of coliform were tested.@*Results@#A total of 908 food samples were collected from 2013 to 2021, 47 were positive and the overall positive rate was 5.18%. The positive rate of samples collected in different years showed a downward trend year by year. The detected pathogenic bacteria ranked from high to low as follows: Escherichia coli (1.87%), Bacillus cereus (0.99%), Staphylococcus aureus (0.44%), mold (0.33%), Listeria monocytogenes (0.22%). Hygiene indicator bacteria total number of bacteria exceeded the standard rate was higher (2.09%). Among all kinds of food, milk and dairy products, frozen food, cold food, barbecue, rice and flour products had higher positive rates. According to quarterly statistics, the positive rate in the first and second quarters was relatively high.@*Conclusion@#There are different degrees of microbial contamination risks in the food of rural compulsory education schools. All relevant departments should pay attention to the current situation of school food hygiene and safety in poverty stricken areas, and strengthen rural compulsory education school food, especially for milk and dairy products, frozen food, cold food, Supervision of key foods such as barbecue, rice and flour products, and efforts to improve their safety standards, do a good job in school food hygiene and safety, and ensure the healthy growth of young people.

Concentraciones de mercurio en atún comercializado en Montería, Colombia: evaluación del riesgo en la salud / Mercury concentrations in tuna commercialized in Montería, Colombia: evaluation of health risk

RESUMEN Objetivo El objetivo de este trabajo fue determinar la concentración de mercurio total (HgT) y metilmercurio (MeHg) en atún enlatado que se distribuye en la ciudad de Montería (Córdoba, Colombia). Materiales y Métodos Se analizaron 160 muestras de cuatro marcas diferentes, identificadas como A, B, C y D y comercializadas de agosto a noviembre de 2017. Mensual-mente se realizó un muestreo simple por atributo. El HgT y el MeHg fueron determinados usando un equipo DMA-80 (marca Milestone) y cromatógrafo de gases (Perkin Elmer Autosystem XL). Resultados El promedio de HgT y MeHg fue 0,589 ± 0,163 y 0,536 ± 0,148 ug/g, respectivamente. La mayor concentración de HgT y MeHg en atún se presentó en la marca B (HgT: 0,792 ± 0,165; MeHg: 0,725 ± 0,127). Conclusiones La evaluación del riesgo a la salud debido al consumo de atún enlatado, basado en la ingesta semanal estimada (ESI), sugiere que el consumo de atún de las diferentes marcas no asocia posibilidad de riesgo en la salud al grupo de adultos de la población (APG), al presentar valores por debajo de la ingesta semanal tolerable (3,2 μg/ kg/semana). Mientras que para los grupos de niños (N) y mujeres en edad fértil (MEF) representa riesgo para la salud el consumo del atún enlatado de la marca B, con la cual se superaría la ingesta semanal tolerable de 1,6 ug/kg/semana. Por lo tanto, se recomienda un monitoreo continuo de mercurio total y metilmercurio en atún enlatado.

ABSTRACT Objective The objective of this work was to determine the concentration of total mercury (THg) and methylmercury (MeHg) in canned tuna, distributed in supermarkets a city Caribbean coast, Colombia. Materials and Methods We analyzed 160 samples from four different brands identified as A, B, C and D marketed from August to November 2017. Simple sampling by attribute was carried out monthly. The THg and MeHg were determined using a DMA-80 Direct Mercury Analysis System-Milestone and a gas chromatograph Autosystem XL Perkin Elmer. Results The average of THg and MeHg was 0,589 ± 0,163 and 0,536 ± 0,148 μg/g, respectively. The highest concentration of THg and MeHg in tuna was presented by the B mark (HgT: 0,792 ± 0,165, MeHg: 0,725 ± 0,127). Conclusions The health risk assessment due to the consumption of canned tuna, based on the estimated weekly intake (EWI), suggests that the consumption of tuna from the different brands does not associate the possibility of health risk in the group of adults of the population (GAP), when presenting values below the tolerable weekly intake (3,2 μg/kg/ week). While for the groups of children (CH) and women of childbearing age (WCHA) the consumption of canned tuna of the B brand represents a risk to health, when the tolerable weekly intake exceeds 1,6 μg/kg/ week. Therefore, continuous monitoring of Hg-T and Hg-Me in tuna is recommended.

Comparação entre métodos de pré-tratamento para determinação de sujidades leves em amostras de cúrcuma (Curcuma longa L) e páprica (Capsicum annuum L) / Comparing pretreatment methods for determination of light filth in turmeric (Curcuma longa L) and paprika (Capsicum annuum L) samples

O estudo teve como objetivo modificar, otimizar e avaliar através de estudo comparativo um método para a extração de sujidades leves em amostras de cúrcuma (Curcuma longa L.) e páprica (Capsicum annuum L.). Foram analisadas dez amostras de cúrcuma e vinte de páprica. As etapas de pré-tratamento dos métodos da AOAC, 975.49 (16.14.05) para cúrcuma e 977.25b (16.14.22) para páprica, foram modificadas, com adição do extrator Soxhlet. A avaliação do desempenho analítico foi realizada pela comparação entre os resultados das recuperações dos métodos. A recuperação média para cúrcuma utilizando o método AOAC foi 91,9% para fragmentos de insetos e 97,0% para pelos de roedor, enquanto que para o método modificado foi de 89,6% e 97,4%, respectivamente. Para páprica, usando método original a recuperação foi de 93,1% para os fragmentos de insetos e 96,5% para pelos de roedor, e para o método modificado, 92,2% e 93,1%, respectivamente. A análise estatística mostrou que não houve diferença significante entre os métodos. Apesar do maior tempo de análise, o método modificado apresenta vantagens tais como: permitir realização de análises simultâneas, baixa complexidade, economia de 57% de solvente e desempenho satisfatório, sendo uma alternativa para pesquisa de sujidades leves nas especiarias estudadas. (AU)

The study aimed to modify, optimize and evaluate through a comparative study a method for extraction of light filth from turmeric (Curcuma longa L.) and paprika (Capsicum annuum L.) samples. Ten samples of turmeric and twenty samples of paprika were analyzed.The pretreatment steps of the AOAC methods, 975.49 (16.14.05) for turmeric and 977.25b (16.14.22) for paprika, were modified by adding the Soxhlet extractor. The evaluation of the analytical performance was carried out by comparing the results of the method recoveries. The average recovery for turmeric using the AOAC method was 91.9% for insect fragments and 97.0% for rodent hair. While using modified method, it was 89.6% and 97.4%, respectively. For paprika, using the original method, the average recovery was 93.1% for fragments and 96.5% for hair; and after the modifications, the average was, 92.2% and 93.1%, respectively. Statistical analysis showed that there was no significant difference between the methods. Despite the longer analysis time, the modified method has advantages such as: allowing simultaneous analysis, low complexity, 57% solvent economy and satisfactory performance; proving to be an alternative for light filth research in the studied spices. (AU)

Analysis of foodborne diseases outbreaks in schools from 2011 to 2020 in Henan Province / 中国学校卫生

Objective@#To analyze the epidemiological characteristics of school foodborne disease outbreaks in Henan Province from 2011 to 2020 and to provide the basis for effective prevention and control of school foodborne disease outbreaks.@*Methods@#The outbreaks of foodborne diseases in schools in Henan Province reported by the foodborne disease outbreak surveillance system from 2011 to 2020 were statistically analyzed.@*Results@#A total of 47 outbreaks of school foodborne diseases were reported in Henan province in the past 10 years, with a total of 1 258 cases, 701 hospitalizations and 1 death. Zhengzhou, Zhumadian, Xinyang and Xinxiang were the top 4 cities in Henan Province in terms of the number of school foodborne disease outbreaks reported. The peak of foodborne illness incidents in schools was in June and September. The largest number of incidents occurred in middle school canteens and primary school canteens(all 12). The number of reported incidents (12) and the number of cases of foodborne diseases (371) in schools caused by cereals and their products were the largest. Pathogenic bacteria and their toxins were the main pathogenic factors that caused the outbreaks of foodborne diseases in schools, accounting for 78.26% of the identified causes. Bacillus cereus was the top pathogens causing foodborne diseases outbreaks in schools. The pathogenic factor that caused the largest number of cases was Diarrheogenic Escherichia Coli, and the pathogenic factor that caused the death cases was poisonous mushrooms. Apart from unexplained incidents, improper processing was the main link leading to foodborne diseases outbreaks in schools.@*Conclusion@#The primary and middle school students are the group with high incidence of foodborne diseases in schools. The supervision and management of school canteen should be strengthened in summer to prevent the outbreak of bacterial foodborne diseases caused by improper processing and storage of grain food.

Prevalence of enteroparasites in vegetables marketed in the municipality of Conceição da Barra, Espírito Santo, Brazil / Prevaléncia de enteroparásitos en hortalizas comercializadas en el municipio de Conceição da Barra, Espírito Santo, Brasil

ABSTRACT Objective To monitor the frequency of enteroparasites in lettuce (Lactuca sativa) and parsley (Petrosolium sativum) samples, marketed in commercial buildings in the municipality of Conceição da Barra, Espírito Santo, Brazil. Materials and Methods Between August 2015 and July 2016, four different popular commercial buildings (fairs, markets and supermarkets) were selected as the largest vegetable suppliers in the municipality of Conceição da Barra, Espírito Santo. A total of 40 samples were analyzed using the modified spontaneous sedimentation method at the Laboratory of Parasitology and Hematology of Centro Universitário Norte do Espirito Santo, Universidade Federal do Espírito Santo. Results The most frequent organism in the study population were the commensal Entamoeba coli and the parasites E. histolytica/E.dispar, hookworm, Balantidium coli, Ascaris sp., Toxocara sp., Taenia sp. and Dipylidium sp. Conclusions The results indicate a high degree of contamination of the vegetables, probably related to the precariousness of production, transportation and handling, making it necessary to adopt measures that guarantee the best quality of food and, consequently, better population health.

RESUMEN Objetivo Monitorear la frecuencia de enteroparásitos en muestras de lechuga (Lactuca sativa) y perejil (Petrosolium sativum), comercializadas en edificios comerciales en el municipio de Conceição da Barra, Espírito Santo, Brasil. Materiales y Métodos Entre agosto de 2015 y julio de 2016, cuatro diferentes edificios comerciales populares (ferias, mercados y supermercados) fueron seleccionados como los proveedores de vegetales más grandes en el municipio de Conceição da Barra, Espírito Santo. Se analizaron un total de 40 muestras utilizando el método modificado de sedimentación espontánea en el Laboratorio de Parasitología y Hematología del Centro Universitario Norte del Espírito Santo, Universidade Federal del Espírito Santo. Resultados Los organismos más frecuentes en la población de estudio fue el comensal Entamoeba coli y los parásitos E. histolytica/E. dispar, ancilostomídeo, Balantidium coli, Ascaris sp., Toxocara sp., Taenia sp. y Dipylidium sp. Conclusiones Los resultados indican un alto grado de contaminación de las hortalizas, probablemente relacionado con la precariedad de la producción, el transporte y la manipulación, por lo que es necesario adoptar medidas que garanticen la mejor calidad de los alimentos y, en consecuencia, una mejor salud de la población.

Prevalence of enteroparasites in vegetables marketed in the city of Jaguaré, Espírito Santo, Brazil

ABSTRACT Objective To monitor the frequency of enteroparasites in lettuce (Lactuca sativa) and parsley (Petrosolium sativum) samples, marketed in commercial buildings in the municipality of Jaguaré, Espírito Santo, Brazil. Materials and Methods Between August 2016 and July 2017, five different popular commercial buildings (markets, supermarkets and fairs) in the municipality of Jaguaré, considered the main local vegetable suppliers were selected. Throughout the research, 30 vegetable samples were randomly selected for parasitological analysis in 3 replicates for each commercial building under study. The obtained samples were analyzed by the modified spontaneous sedimentation method at the Laboratory of Parasitology and Hematology of Universidade Federal do Espírito Santo. Results Of the 30 samples analyzed, 83.3% were positive for parasitic contamination and the most common parasites were Hookworm, Balantidium coli, Isospora belli, Ascaris sp. and Entamoeba sp. Conclusions The results indicate a high degree of contamination of the vegetables, probably related to the precariousness of production, transportation and handling, making it necessary to adopt measures that ensure the best quality of food and, consequently, better population health.

RESUMEN Objetivo Monitorear la frecuencia de enteroparásitos en muestras de lechuga (Lactuca sativa) y perejil (Petrosolium sativum), comercializadas en edificios comerciales en el municipio de Jaguaré, Espírito Santo, Brasil. Materiales y Métodos Entre agosto de 2016 y julio de 2017, se seleccionaron cinco diferentes edificios comerciales populares (mercados, supermercados y ferias) en el municipio de Jaguaré, considerados los principales proveedores locales de vegetales. A lo largo de la investigación, se seleccionaron al azar 30 muestras de vegetales para el análisis parasitológico en 3 repeticiones para cada edificio comercial en estudio. Las muestras obtenidas fueron analizadas por el método modificado de sedimentación espontánea en el Laboratorio de Parasitología y Hematología de la Universidade Federal del Espírito Santo. Resultados De las 30 muestras analizadas 83.3% fueron positivas para la contaminación parasitaria y los parásitos más comunes fueron Anquilostoma, Balantidium coli, Isospora belli, Ascaris sp. y Entamoeba sp. Conclusiones Los resultados indican un alto grado de contaminación de las hortalizas, probablemente relacionado con la precariedad de la producción, el transporte y la manipulación, por lo que es necesario adoptar medidas que aseguren la mejor calidad de los alimentos y, en consecuencia, una mejor salud de la población.

Vírus transmitido por alimentos / Virus transmitted by food

As doenças transmitidas por alimentos (DTA) são causadas pela ingestão de alimentos contaminados por micro-organismos patogênicos como bactérias, vírus, parasitas ou suas toxinas, e podem ser identificadas quando uma ou mais pessoas apresentam sintomas similares. Existem muitos vírus envolvidos em surtos de origem alimentar, e os mais comuns são os norovírus e o da Hepatite A. Importantes patógenos virais podem surgir da transmissão do animal para o homem. O SARS-CoV foi descoberto em 2003, após uma pandemia de doença respiratória grave originada na China. Acredita-se que os morcegos transmitem esse vírus por contaminação fecal em alimentos diretamente aos humanos, ou para hospedeiros intermediários através da aerossolização de fezes e outros fluídos corporais, causando infecção respiratória no homem. Os alimentos podem ser contaminados ao serem tocados por manipuladores portadores do vírus, ou caso estejam dispostos em ambientes contaminados. Assim a higiene pessoal e ambiental são fundamentais para minimizar a propagação do vírus na cadeia alimentar. Relatos de surtos de vírus transmitidos por alimentos têm aumentado constantemente, tornando-os uma séria ameaça para saúde global, e a medida que os métodos de detecção melhoram e novos são desenvolvidos, a associação do vírus com as DTA só aumentará. Além disso, com os avanços da genômica e da microbiologia molecular, há promessas de avanço contínuo nos métodos de detecção que permitirão melhorar a capacidade de identificar a origem da contaminação dos alimentos. Diante desse contexto, o objetivo deste artigo foi relatar a importância dos vírus nas DTA, formas de transmissão e métodos de detecção

Foodborne diseases are caused by contaminated food by pathogenic microorganisms such as bacteria, viruses, parasites or their toxins, and can be identified when one or more people have similar symptoms. There are many viruses involved in foodborne outbreaks, the most common are noroviruses and Hepatitis A. Important viral pathogens can arise from the animal transmission to man. The SARS- CoV vírus was discovered in 2003, following a severe respiratory disease pandemic originating in China. Bats are believed to transmit this vírus through fecal food contamination directly to humans, or to intermediate hosts through aerosolization of faces and other body fluids, causing respiratory infection in humans. Food can be contaminated when touched by handlers carrying the virus, or if they are disposed of in contaminated enviroments. Reports of foodborne virus outbreaks have steadily increased, making viroses a serious threat to global health, and as new and improved detection methods are developed, the association of the virus with foodborne diseases will only increase. In addition, with advances in genomics and molecular microbiology, there are promises of continuous advances in detection methods that will improve the ability to identify the source of food contamination. In this context, the objective of this article is to report the importance of foodborne viruses, transmission and detection methods

Occurrence and diversity of ciliated protozoa in the most commonly consumed leafy greens in Brazil: a qualitative study

Ciliated protozoa are an ubiquitous group of eukaryotes that have been poorly reported on leafy greens. The present study aimed to verify the occurrence and diversity of ciliated protozoa in the leaves and roots of three of the most commonly consumed leafy greens in Brazil ­ lettuce, rocket and coriander. The vegetable samples were washed by manual agitation (3 minutes) in two different media (mineral water and Page ́s Amoeba Saline solution). After washing, the contents were incubated in Petri dishes and aliquots were removed for microscopic identification and in vivo observation. A total of 21 ciliated protozoa species were found, most of which were bacterivorous. Leafy greens have commonly been associated with foodborne outbreaks and ciliated protozoa, which although they are not a Public Health concern, can act as "Trojan Horses" harboring bacteria, viruses and other protozoa cysts and oocysts and can suggest a new route towards microbiological quality related to the food chain. This is the first report of ciliated protozoa on leafy greens consumed in Brazil. (AU)

Os protozoários ciliados constituem um grupo onipresente de eucariotos pouco relatados em vegetais folhosos. O presente estudo teve como objetivo verificar a ocorrência e a diversidade de protozoários ciliados nas folhas e raízes de três dos vegetais folhosos mais consumidos no Brasil - alface, rúcula e coentro. As amostras de vegetais foram lavadas por agitação manual (3 minutos) em dois meios diferentes (água mineral e Solução Salina para Ameba). Após a lavagem, o conteúdo foi incubado em placas de Petri e alíquotas foram retiradas para identificação microscópica e observação in vivo dos organismos. Um total de 21 espécies de protozoários ciliados foi encontrado, a maioria das quais era bacterívora. Tais hortaliças têm sido comumente associadas a surtos transmitidos por alimentos e os protozoários ciliados que, embora não sejam um problema de saúde pública, podem atuar como "Cavalos de Tróia" ao abrigar bactérias, vírus além de cistos e oocistos de protozoários o que pode sugerir uma nova rota para a avaliação da qualidade microbiológica relacionada à cadeia alimentar. Este é o primeiro relato de protozoários ciliados em folhas verdes consumidas no Brasil. (AU)

Occurrence and diversity of ciliated protozoa in the most commonly consumed leafy greens in Brazil: a qualitative study / Ocorrência e diversidade de protozoários ciliados nos vegetais folhosos mais consumidos no Brasil: um estudo qualitativo

Ciliated protozoa are an ubiquitous group of eukaryotes that have been poorly reported on leafy greens. The present study aimed to verify the occurrence and diversity of ciliated protozoa in the leaves and roots of three of the most commonly consumed leafy greens in Brazil – lettuce, rocket and coriander. The vegetable samples were washed by manual agitation (3 minutes) in two different media (mineral water and Page ́s Amoeba Saline solution). After washing, the contents were incubated in Petri dishes and aliquots were removed for microscopic identification and in vivo observation. A total of 21 ciliated protozoa species were found, most of which were bacterivorous. Leafy greens have commonly been associated with foodborne outbreaks and ciliated protozoa, which although they are not a Public Health concern, can act as “Trojan Horses” harboring bacteria, viruses and other protozoa cysts and oocysts and can suggest a new route towards microbiological quality related to the food chain. This is the first report of ciliated protozoa on leafy greens consumed in Brazil.

Os protozoários ciliados constituem um grupo onipresente de eucariotos pouco relatados em vegetais folhosos. O presente estudo teve como objetivo verificar a ocorrência e a diversidade de protozoários ciliados nas folhas e raízes de três dos vegetais folhosos mais consumidos no Brasil - alface, rúcula e coentro. As amostras de vegetais foram lavadas por agitação manual (3 minutos) em dois meios diferentes (água mineral e Solução Salina para Ameba). Após a lavagem, o conteúdo foi incubado em placas de Petri e alíquotas foram retiradas para identificação microscópica e observação in vivo dos organismos. Um total de 21 espécies de protozoários ciliados foi encontrado, a maioria das quais era bacterívora. Tais hortaliças têm sido comumente associadas a surtos transmitidos por alimentos e os protozoários ciliados que, embora não sejam um problema de saúde pública, podem atuar como “Cavalos de Tróia” ao abrigar bactérias, vírus além de cistos e oocistos de protozoários o que pode sugerir uma nova rota para a avaliação da qualidade microbiológica relacionada à cadeia alimentar. Este é o primeiro relato de protozoários ciliados em folhas verdes consumidas no Brasil.

Análise parasitológica de caldo-de-cana comercializados no Distrito Federal / Parasitological analysis of sugarcane juice marketed in the Federal District / Análisis parasitológico de jugo de caña de azúcar comercializado en el Distrito Federal

Objetivo: analisar amostras de caldo-de-cana comercializados no Distrito Federal, com o intuito de investigar a presença de parasitas que possam ser nocivos à saúde, ocasionando o aparecimento de Doenças Transmitidas por Alimentos. Método: Foram analisadas 10 amostras de caldo-de-cana provenientes estabelecimentos distribuídos em diferentes regiões no Distrito Federal. Todas as amostras foram submetidas ao método de sedimentação e analisados em triplicata. A análise dos resultados foi realizada com auxílio de microscopia óptica, para investigação da presença de ovos, cistos, oocistos ou demais formas evolutivas parasitárias. Resultados: Em todas as amostras foi constatado a presença de algum tipo de contaminação, sendo registrado leveduras em 100% das amostras, em 50% se obteve presença de Entamoeba sp., em 10% Taenia sp., em 10% Giardia sp. e em 10% Ascaris sp. Conclusão: É possível observar uma ineficiência nas práticas higiênico-sanitárias dos estabelecimentos responsáveis pelo processamento e moagem do vegetal, viabilizando contaminação na maior parte das amostras. Esta contaminação, pode ocasionar diversos tipos de doença para os seres humanos, particularmente oferecem mais riscos a indivíduos imunocomprometidos, sendo necessário uma monitorização mais eficaz desse tipo de alimento, bem como da sua distribuição.

Objective: to assess samples of sugarcane juice marketed in the Federal District in order to investigate the presence of parasites that can be harmful to health, causing Foodborne Diseases. Method: 10 samples of sugarcane juice from establishments distributed in different regions in the Federal District were analyzed. All samples were submitted to the Sedimentation method and analyzed in triplicate. The analysis was performed with the aid of optical microscopy to investigate the presence of eggs, cysts, oocysts or other parasitic evolutionary forms. Results: In all samples, the presence of some type of contamination was found, with yeasts being registered in 100% of the samples, in 50% Entamoeba sp., 10% Taenia sp., 10% Giardia sp. and in 10% Ascaris sp. Conclusion: We observed an inefficiency in the hygienic-sanitary practices of the establishments responsible for the processing and grinding of the vegetable, allowing contamination in most of the samples. This contamination can cause different types of disease for humans, particularly they offer more risks to immunocompromised individuals, requiring more effective monitoring of this type of food, as well as its distribution.

Objetivo: Analizar las muestras de jugo de caña de azúcar que se venden en el Distrito Federal para investigar la presencia de parásitos que pueden ser dañinos para la salud y causar la aparición de enfermedades transmitidas por los alimentos. Método: Se analizaron diez muestras de jugo de caña de azúcar de establecimientos distribuidos en diferentes regiones del Distrito Federal. Todas las muestras fueron sometidas al método de sedimentación y analizadas por triplicado. El análisis de los resultados se realizó con la ayuda de microscopía óptica, para investigar la presencia de huevos, quistes, ooquistes u otras formas evolutivas parasitarias. Resultados: En todas las muestras, se encontró la presencia de algún tipo de contaminación, con levaduras registradas en el 100% de las muestras, en 50% Entamoeba sp., 10% Taenia sp., 10% Giardia sp. y en 10% Ascaris sp. Conclusión: Es posible observar una ineficiencia en las prácticas higiénico-sanitarias de los establecimientos responsables del procesamiento y molienda del vegetal, lo que permite la contaminación en la mayoría de las muestras. Esta contaminación puede causar diferentes tipos de enfermedades en los humanos, particularmente ofrecen más riesgos para las personas inmunocomprometidas, lo que requiere un monitoreo más efectivo de este tipo de alimentos, así como su distribución

Occurrence of parasites in salads in restaurants in Aparecida de Goiânia, Goiás, Brazil

Parasitoses are the most widespread diseases in the world. They are transmited via contaminated water or food. Considering that the daily consumption of vegetables is estimated at 142g per person, the purpose of this study was to evaluate the occurrence of parasites in salads available for consumption in restaurants in Aparecida de Goiânia, Goiás State. Salad samples were collected from the restaurants and parasitological analysis was performed using the Willis, Hoffman, Faust and Ziehl Neelsen techniques as well as cultures for the isolation of free-living amoebae. 51 samples were analyzed, 16 (31.4%) were positive. The parasites detected were: Acanthamoeba spp. in 12 (23.5%); free-living larvae, Schistosoma mansoni and Entamoeba coli in 1 (2.0%); Endolimax nana in 2 (3.9%). The PCR technique determined that 17.6% of the samples presented Toxoplasma gondii DNA. These techniques evidenced that the salad samples presented parasite contamination not only in the restaurants with the lowest price per Kg, but also in the most expensive ones. Therefore, in addition to effective sanitary surveillance, prophylactic measures are necessary regarding suppliers, handlers and restaurant owners to prevent the spread of these and other parasites.

Analysis of foodborne disease outbreaks in schools in Zhejiang Province during 2010-2019 / 中国学校卫生

Objective@#To understand the epidemiological characteristics of foodborne disease outbreaks in schools in Zhejiang province, and to provide evidence for effective prevention and control of foodborne disease outbreaks in schools.@*Methods@#A descriptive analysis was conducted on foodborne disease outbreaks in Zhejiang schools reported by the national foodborne disease outbreaks surveillance system from 2010 to 2019.@*Results@#During the past 10 years, a total of 86 foodborne disease outbreaks in schools were reported, with 1 755 illnesses, 240 hospitalizations, and no deaths. Pathogenic bacteria and their toxins were the main causes of foodborne disease outbreaks in schools, accounting for 83.0%(44/53) of all identified causes. The top four types of pathogenic bacteria were Staphylococcus aureus, Salmonella, diarrheagenic Escherichia coli, and Bacillus cereus. Meat products and mixed foods were the main foods that caused the outbreaks, each accounting for 16.3%(14/86) of total incidents. High school cafeterias were places with the highest incidence, accounting for 38.4%(33/86) of the total. School concession stands caused the largest number of hospitalizations, accounting for 37.1%(89/240) of the total. The peak month of foodborne disease outbreaks in schools was September, followed by June, May, and October. Crosscontamination and improper storage were the main causes of foodborne disease outbreaks in schools.@*Conclusion@#Bacterial foodborne disease is a major food safety issue in schools in Zhejiang Province. In summer and fall, school cafeterias and food stores should take effective measures to prevent bacterial foodborne disease outbreaks caused by cross-contamination and improper storage of high-risk foods such as meat products and cold-processed bakeries.

Contaminação por enteroparasitas em Alfaxces (Lactuca sativa) comercializadas na cidad de Araraquara (SP) e na micro-região (Américo Brasiliense, Matão, Santa Lúcia, Rincão e Taquaritinga),Brasil / Enteroparasite contamination in Alfaces (Lactuca sativa) commercialized in the city of Araraquara (SP) and in the micro region (Américo Brasiliense, Matão Santa Lúcia Rincão and Taquaritinga), Brazil

Objetivo ­ Conhecer o estado higiênico-sanitário de alfaces (Lactuca sativa) comercializadas na cidade de Araraquara e região (Américo Brasiliense,Matão, Santa Lúcia, Rincão e Taquaritina) SP, quanto a presença de enteroparasitas. Métodos ­ As amostras foram adquiridas em diversos tipos de estabelecimentos (alface in natura) ou em restaurantes self-service, prontas para consumo; as folhas (250 g para folhas in natura e 150 g para folhas prontas para consumo, aproximadamente) foram friccionadas por 5 min em saco plástico contendo 300 ml de solução NaCl 0,9% com 1% de detergente neutro e o líquido de lavagem, após filtração por gaze, sedimentado por 24 horas; o sedimento foi avaliado por exame microscópico direto e também após ser submetido ao método de Faust. Resultados ­ 53% das amostras in natura avaliadas apresentaram algum tipo de contaminação por enteroparasitas (larvas de Helmintos, cistos de protozoários intestinais e ovos de helmintos), sendo que a maior parte das amostras avaliadas foram comercializadas em supermercados na cidade de Araraquara. Na alface pronta para consumo, foi encontrada elevada sujicidade em 3 das 10 amostras analisadas. Conclusão ­ Os resultados obtidos reforçam a necessidade de cuidados de higiene durante toda a cadeia de produção e comercialização da alface, e principalmente no alimento pronto para consumo

Objective ­ To know the hygienic-sanitary state of lettuces (Lactuca sativa) in natura and hygienized commercialized in the city of Araraquara and region (Américo Brasiliense, Matão, Santa Lucia, Rincão and Taquaritina) SP, as for the presence of enteroparasites. Methods ­ The samples were obtained in several types of establishments (lettuce in natura) or self-service restaurants ready for consumption; the sheets were rubbed for 5 min in a plastic bag containing 300 ml 0.9% NaCl solution with 1% neutral detergent and the washing liquid settled for 24 hours; the sediment was evaluated by direct microscopic examination and also after being submitted to the Faust method. Results ­ 53% of the in natura samples evaluated showed some type of enteroparasite contamination (helminth larvae, intestinal protozoa cysts and helminth eggs), and most samples were commercialized in supermarkets in the city of Araraquara. In the ready - to - eat lettuce, high dirt was found in 3 of the 10 analyzed samples. Conclusion ­ The results obtained reinforce the need for hygiene care throughout the production chain and commercialization of lettuce, but mainly in food ready for consumption

Fatores que propiciam o desenvolvimento de Staphylococcus aureus em alimentos e riscos atrelados a contaminação: uma breve revisão / Factors providing the development of Staphylococcus aureus in foods and risks attached to contamination: a brief review

Objetivo: o presente estudo teve como objetivo fazer uma revisão bibliográfica acerca da contaminação de alimentos pela bactéria S. aureus, ressaltando fatores que propiciam o seu desenvolvimento em alimentos e riscos atrelados a essa contaminação. Metodologia: houve a consulta das bases de dados Lilacs e Scielo, utilizando-se artigos publicados entre os anos de 2000 a 2017. Resultados: S. aureus tem a capacidade de se multiplicar em diversos alimentos, em comparação a outros microrganismos, em decorrência de sua presença na microbiota normal, o que facilita a dispersão em alimentos pelos manipuladores, e por apresentar características oportunas de desenvolvimento, como aw= 0,86 e pH= 4,0, indicando grande capacidade de adaptação aos mais diversos alimentos. Este desenvolvimento pode propiciar a produção das enterotoxinas estafilocócicas que causam a intoxicação estafilocócica a partir da ingestão mínima de 100 ng, raramente leva a morte, contudo exige especial cuidado em crianças, idosos e pacientes imunocomprometidos. Conclusão: mais estudos acerca do desenvolvimento de S. aureus nos alimentos são necessários, uma vez que podem propiciar o surgimento de novas estratégias de armazenamento e processamento específicas de acordo com as particularidades de cada alimento

Objective: the present study had the aim to make a bibliographical review about the contamination of foods by the bacterium S. aureus, emphasizing factors that propitiate its development in foods and risks tied to this contamination. Methodology: we used the Lilacs and Scielo databeses, using articles published between the years 2000 and 2017. Results: S. aureus has the capacity to multiply in several foods compared to other microorganisms, due to its presence in the normal microbiota, which facilitates the dispersion in food by the manipulators, and because it presents appropriate developmental characteristics, such as aw = 0.86 and pH = 4.0, indicating a great capacity of adaptation to the most diverse foods. This development may lead to the production of staphylococcal enterotoxins that cause staphylococcal intoxication from a minimum of 100 ng ingestion, rarely leading to death, but requires special care in children, the elderly, and immunocompromised patients. Conclusion: further studies on the development of S. aureus in foods are necessary, since they may allow the emergence of new storage strategies and specific processing according to the particularities of each food

Staphylococcus aureus procedentes de quesos costeños de Valledupar; susceptibilidad a antibióticos y perfil plasmídico / Staphylococcus aureus from Valledupar cheeses; susceptibility to antibiotics and plasmid profile

Resumen En este estudio se investigó la susceptibilidad a antibióticos y el perfil plasmídico de S aureus aislado de queso costeño, blando, semiduro y duro, expendidas en diferentes puntos de venta de la ciudad de Valledupar. Por el método de Difusión del disco en agar, se determinó la resistencia a antibióticos y con la técnica de lisis alcalina y electroforesis en gel de agarosa, el perfil plasmídico. Como resultado, se obtuvo una carga microbiana por encima de 103 UFC/g, que está sobre el valor promedio máximo permitido, según la norma covenin 1538-92, el cual indica que se puede desencadenar brotes por intoxicación con estafilocócos. Se demostró la presencia de S. aureus en los quesos costeños blandos (75%), seguidos por los quesos semiduros (25%) ambos de origen (artesanal), los cuales son de alto consumo en Valledupar. Se establecieron 4 patrones diferentes de resistencia en las cepas de S. aureus aisladas de los quesos, siendo el patrón TER común para dos cepas, el resto de los patrones fueron únicos (PR, CR y EI). Una cepa fue resistente a P, productora de β-lactamasas, su CMI más alta fue 32µg/ml; todas las cepas mostraron sensibilidad a oxacilina, gentamicina, ciprofloxacina, cefoxitin, clindamicina, trimetoprim sulfa, vancomicina, rifampin, e imipenen. Hubo bandas plasmídicas con tamaños de 23kb encontrándose cepas con 1 plásmidos.

Abstract In this study, the antibiotic susceptibility was investigated and the plasmid profile of S aureus isolated from coastal cheese, soft, semi-hard and hard, expended in different outlets of the city of Valledupar. For the method of diffusion of the agar disk, the antibiotic resistance was determined and with the technique of alkaline lysis and electrophoresis in the agarose gel, the plasmid profile. As a result, was obtained one microbial load, above of 103 UFC/g, which is on average the maximum allowed value, according to the standard covenin 1538-92, which indicates that it can trigger outbreaks by Staphylococcal poisoning. The presence of S.aureus in coastal soft cheese was shown (75%), followed by semi-hard cheeses (25%) both home (handmade), which are of high consume in Valledupar. four different resistance patterns were established in the strains of the S.aureus isolated from the cheeses, being TER the common pattern for five strains, the rest of the patterns were unique (PR, CR and EI). One strain was resistant to P, producer of the β-lactamases, the CMI more tall was 32µg/ml; All the strains show sensibility to oxacillin, gentamycin, ciprofloxacin, cephoxitin, clindamycin, trimetoprim sulfa, vancomycin, rifampin, and imipenem. There plasmid bands with sizes between 23kb, being 1 strains with plasmids.

Exposure status and health risk assessment of deoxynivalenol from cereals in Chinese population in different regions / 中华预防医学杂志

Objective@#To evaluate the dietary exposure to deoxynivalenol (DON) from cereals and health risk in Chinese residents in different regions.@*Methods@#The data of DON concentration in cereals was derived from the national food safety risk surveillance from 2010 to 2017, with 15 422 samples of cereals included. China was roughly divided into north part and south part, along with the Qinling Mountains-Huaihe River line. Sample size of each type of cereals, i.e. wheat flour, maize meal, oats and rice was 4 948, 696, 626, 1 006 in the north, while 5 648, 1 068, 266, 1 164 in the south. The data of cereals consumption was derived from China National Nutrition and Health Survey in 2002 and 68 335 respondents aged 3 and above, with 34 234 from the north and 34 101 from the south, were included. Simple distribution model was applied for calculation and comparison of the dietary exposure to DON from cereals in northern and southern residents based on individual consumption of cereals, body weight and average DON concentration in each type of cereals.@*Results@#Average DON concentration in wheat flour, maize meal, oats, and rice sampled in northern China were 235.4, 121.6, 7.0 and 4.6 μg/kg, respectively, while 239.1, 124.3, 29.0 and 15.5 μg/kg in cereals sampled in southern China. The average DON exposure from cereals in surveyed Chinese inhabitants was 0.78 μg/(kg·d). Among them, the DON exposure of northern residents was higher than that of southern residents (P<0.001), and the average exposures were 1.15 and 0.41 μg/(kg·d), respectively. A total of 49.2% of northern residents exceeded provisional maximum tolerable daily intake for DON exposure from cereals, which was much higher than that of southern residents (8.6%) (P<0.001). Wheat-based food products were the main source of DON exposure, with a contribution rate of 96.5% in the north and 68.3% in the south. Average DON exposure was the highest in the 3-6 years [2.12 μg/(kg·d) for children in north and 0.73 μg/(kg·d) in south].@*Conclusion@#Exposure to DON from cereals in northern residents of China was considerably high, with a certain health risk. Northern children aged 3 to 6 exposed even more DON and needed significant attention.

Clostridium difficile contamination in retail meat products in Brazil

ABSTRACT Introduction Clostridium difficile is an important cause of diarrhoea, particularly in patients receiving antibiotic therapy. Recent studies have shown that a substantial proportion of C. difficile infections are acquired in the community, as a zoonotic disease. Brazil is a large exporter of meat and so far no study has evaluated meat contamination with C. difficile spores. Methods Here we analysed 80 retail meat products purchased from local supermarkets in a Brazilian metropolis (Porto Alegre, Southern Brazil). Samples from these products were grown in anaerobic conditions, and tested with a real time polymerase chain reaction test. Results Contamination with C. difficile spores was not found in the study. Bacteria isolated from meat included Streptococcus gallolyticus, Lactobacillus plantarum, Enterococcus gallinarum and Pediococcus acidilactici. Discussion Close vigilance is required in order to guarantee the quality of Brazilian retail meat in the long term.

Ocorrência de enteroparasitos e coliformes termotolerantes nas mãos de manipuladores de alimentos de um hospital de ensino / Occurrence of enteroparasites and thermotolerant coliforms in the hands of food handlers of a teaching hospital

Resumo Introdução Manipuladores de alimentos que trabalham em hospitais frequentemente fornecem alimentos a indivíduos com imunidade reduzida, os quais são mais suscetíveis à aquisição de doenças infecciosas de origem alimentar. Objetivo O objetivo deste trabalho foi avaliar a presença de enteroparasitos e coliformes termotolerantes nas mãos dos manipuladores de alimentos de um hospital de ensino de Uberaba, Minas Gerais. Método Foram analisadas amostras das mãos de 44 manipuladores de alimentos de um hospital de ensino. Os coliformes termotolerantes foram contados pelo método do Número Mais Provável, a partir de amostra obtida por esfregaço. O conteúdo subungueal foi submetido à análise parasitológica, observado em microscópio. Resultados 15,9% (7/44) das amostras foram positivas para ocorrência de coliformes termotolerantes e 9,1% (4/44) dos conteúdos subungueais foram positivos para protozoários intestinais (3 Blastocystis spp. e 1 Giardia spp.). Conclusão Os resultados indicam contaminação das mãos dos manipuladores de alimentos e predisposição à veiculação de agentes patogênicos por essa via, ressaltando a importância de uma conscientização dos manipuladores de alimento quanto à higiene pessoal e dos alimentos, bem como a utilização de medidas preventivas.

Abstract Background Inappropriate food handling is the main cause of foodborne illnesses. Food handlers perform important functions to preserve the hygiene food that can be a source of transmission of various pathogens. Objective The aim of this study was to evaluate the presence of intestinal parasites and microorganisms indicators of fecal contamination (thermotolerant coliforms) in the hands of food handlers of a teaching hospital in Uberaba, Minas Gerais state, Brazil. Method Samples from the hands of 44 food handlers of a teaching hospital were analyzed. Thermotolerant coliforms were counted by the Most Probable Number method using samples obtained by smearing. The subungual content was subjected to parasitological analysis under microscopy. Results 15.9% (7/44) of the samples were positive for the presence of thermotolerant coliforms and 9.1% (4/44) of the subungual contents were positive for intestinal protozoa (3 Blastocystis spp. and 1 Giardia spp.). Conclusion Results indicate contamination of the food handlers' hands and predisposition to transmission of pathogens by this route, emphasizing the importance to make food handlers aware of personal and food hygiene, as well as to apply preventive actions.