ABSTRACT
Os Centros de Tradições Gaúchas (CTG) são entidades de divulgação e perpetuação da cultura do Rio Grande do Sul. A produção de refeições nessas entidades ocorre nos ensaios dos grupos de danças tradicionais e nos eventos oferecidos à comunidade, como jantares. Sabendo do impacto das doenças transmitidas por alimentos (DTA) na saúde humana, o objetivo deste trabalho é identificar a adequação dos CTG às boas práticas para manipulação de alimentos (BPM), explorar quem são os responsáveis pelas atividades de manipulação de alimentos e identificar a frequência e o número da produção de refeições servidas nessas instituições. A Portaria SES-RS nº 78/2009 e um questionário de coleta de dados dos grupos de dança e da produção de refeições foram aplicados em 5 CTG do Rio Grande do Sul. Outros 17 CTG do estado responderam a um segundo questionário, semelhante ao primeiro, com adição de perguntas sobre controle sanitário. Obteve-se uma média de adequação às BPM de 38% entre os CTG. Verificou-se que são servidas, em média, 4 refeições por semana entre os ensaios das invernadas artísticas próximos a competições. Em 36% dos CTG, ocorrem de 2 a 3 eventos por trimestre com produção de refeições. Em 45% dos CTG, são servidas de 100 a 200 pessoas nos eventos. Em relação aos trabalhos na cozinha, apenas 23,5% dos CTG têm como responsáveis dessas atividades pessoas devidamente capacitadas. Sendo os CTG instituições sem fins lucrativos, a criação de programas para a garantia do alimento seguro nesses espaços se faz necessária.
Centros de Tradições Gaúchas (CTG) are entities for the dissemination and perpetuation of Rio Grande do Sul culture. The production of meals in these entities takes place in the rehearsals of traditional dance groups and in events offered to the community, such as dinners. Knowing the impact of the foodborne diseases in human health, the objective of this work is to identify the adequacy of CTG to good food handling practices, to explore who are responsibles for food handling activities and identify the frequency and number of meals served in these institutions. The Portaria SES-RS No. 78/2009 and a questionnaire for data collection from dance groups and meals production were applied in 5 CTG in Rio Grande do Sul. Another 17 CTG in the state answered a second questionnaire, similar to the first, with the addition of questions about sanitary control. The average compliance with good practices was 38% among the CTG. It was found that, on average, 4 meals are served per week between rehearsals of the dance groups close to competitions. In 36% of the CTG, 2 to 3 events are held per quarter with production of meals. In 45% of the CTG, the number of people served at the events varies from 100 to 200. Regarding the work in the kitchen, only 23.5% of the CTG have duly trained people for these activities. Given that CTG are non-profit institutions, the creation of programs to ensure food safety in these spaces is necessary.
Subject(s)
Food Hygiene , Food Handling , Foodborne Diseases , Communitarian Organization , Good Distribution PracticesABSTRACT
Introducción: Las enfermedades transmitidas por los alimentos es un fenómeno a nivel internacional que provoca cada año miles de enfermos o muertos, con la inclusión de niños y ancianos. La inocuidad de los alimentos es el proceso que garantiza la calidad de estos durante el proceso productivo, almacenamiento y distribución. Evitar afectaciones en este proceso beneficia directamente la calidad de vida sin que represente un riesgo para la salud. Objetivo: Ofrecer acciones en el proceso industrial de la Unidad Empresarial de Base Planta de Leche y sus Derivados, perteneciente a la Empresa Productos Lácteos Guantánamo, que permitan la inocuidad de los productos lácteos a partir de insuficiencias identificadas. Método: Se realizó un estudio cualitativo y cuantitativo en dicha planta en el periodo 2021-2022, donde participaron 43 obreros (N=43) directamente vinculados con el proceso productivo de los productos lácteos. Se aplicaron el cuestionario y la observación participante para la obtención de la información. Se contó, además, con los criterios y opiniones de cuatros directivos y seis especialistas de la entidad. Resultados: Se hallaron limitaciones en la concepción de alternativas que constituyen acciones novedosas para la aplicación en el proceso industrial de resultados de calidad en la inocuidad de los productos lácteos a partir de la obsolescencia de los equipos y los niveles de conocimiento de Regular y Mal en el 100 % de los obreros. Se aplicaron acciones que permitan asegurar la inocuidad. Conclusiones: Las acciones que se presentan satisfacen las limitaciones diagnosticadas, corroborada durante el desempeño laboral para satisfacer las demandas sociales de inocuidad.
Introduction: Foodborne diseases are an international phenomenon that causes thousands of illnesses or deaths every year, including children and the elderly. Food safety is the process that guarantees food quality during the production process, storage and distribution. Avoiding effects in this process directly benefits the quality of life without representing a risk to health. Objective: To offer actions in the industrial process of the Milk and its Derivatives Plant Base Business Unit, belonging to the Productos Lácteos Guantánamo Company, that allow the safety of dairy products based on identified insufficiencies. Method: A qualitative and quantitative study was carried out in said plant in the period 2021-2022, where 43 workers (N=43) directly linked to the production process of dairy products participated. The questionnaire and participant observation were applied to obtain the information. In addition, the criteria and opinions of four directors and six specialists of the entity were included. Results: Limitations were found in the conception of alternatives that constitute novel actions for the application in the industrial process of quality results in the safety of dairy products based on the obsolescence of equipment and the levels of knowledge of Regular and Poor in 100% of the workers. Actions were applied to ensure safety. Conclusions: The actions presented satisfy the diagnosed limitations, corroborated during work performance to satisfy social demands for safety.
Introdução: As doenças transmitidas por alimentos são um fenómeno internacional que causa milhares de doenças ou mortes todos os anos, incluindo crianças e idosos. A segurança alimentar é o processo que garante a qualidade dos alimentos durante o processo de produção, armazenamento e distribuição. Evitar efeitos nesse processo beneficia diretamente a qualidade de vida sem representar risco à saúde. Objetivo: Oferecer ações no processo industrial da Unidad Empresarial de Base Planta de Leche y sus Derivados, pertencente à Empresa Produtos Lácteos Guantánamo, que permitam a segurança de produtos lácteos com base nas insuficiências identificadas. Método: Foi realizado um estudo qualitativo e quantitativo na referida fábrica no período 2021-2022, onde participaram 43 trabalhadores (N=43) ligados diretamente ao processo produtivo de laticínios. O questionário e a observação participante foram aplicados para obtenção das informações. Além disso, foram incluídos os critérios e opiniões de quatro diretores e seis especialistas da entidade. Resultados: Foram encontradas limitações na concepção de alternativas que constituam ações inéditas para a aplicação no processo industrial de resultados de qualidade na segurança de produtos lácteos com base na obsolescência dos equipamentos e nos níveis de conhecimento Regular e Ruim em 100% dos trabalhadores. Ações foram aplicadas para garantir a segurança. Conclusões: As ações apresentadas satisfazem as limitações diagnosticadas, corroboradas durante o desempenho do trabalho para satisfazer as demandas sociais de segurança.
ABSTRACT
Objective To explore the correlation between the incidence of foodborne diseases and meteorological factors in Jinan, and to provide targeted measures for the prevention and control of foodborne diseases. Methods Data from the reporting systems of two sentinel hospitals for active surveillance of foodborne diseases from 2013 to 2021 in Jinan were collected. The meteorological data in the same period in Jinan were also collected. The generalized additive model was used to explore the nonlinear relationship between meteorological factors and the incidence of foodborne diseases, and threshold function analysis was use to perform subsection regression. Results The incidence of foodborne diseases was positively correlated with daily average temperature (rs=0.23), relative humidity (rs=0.05), and daily average wind speed (rs=0.01), and negatively correlated with daily average air pressure (rs=-0.19). Based on the GAM results and segmented regression analysis of meteorological factors, it was found that when the daily average temperature was below or above the threshold of 24.63°C, for every 1°C increase in daily average temperature, the incidence of foodborne diseases correspondingly increased by 0.04% and 0.18%. When the daily average wind speed was above the threshold of 2.26 m/s, the incidence of foodborne diseases decreased by 0.36% for every 1 m/s increase in the daily average wind speed. Conclusion Nine years of observation and data analysis have shown that meteorological factors such as daily average temperature, relative humidity, air pressure, and wind speed are related to the incidence of foodborne diseases. These findings suggest that meteorological factors may be important factors leading to foodborne diseases, which provides an important scientific basis for formulating effective prevention and control measures.
ABSTRACT
Objective:To identify the cause of a suspected foodborne disease caused by bacterial food poisoning using multiple detection methods.Methods:At 9:35 a.m. on August 9, 2022, a suspected foodborne disease incident was handled by the Hefei Center for Disease Control and Prevention. The preliminary laboratory test results showed that the foodborne disease was caused by Staphylococcus aureus infection. Sixteen strains of Staphylococcus aureus were isolated, cultured, and identified using real-time fluorescent polymerase chain reaction. At the same time, the 16 strains of Staphylococcus aureus isolated from different sources were analyzed by pulsed-field gel electrophoresis to determine the correlation between strains. Results:The distribution of 16 strains of Staphylococcus aureus enterotoxins isolated was that the anal swab and chopping board (inner) smear samples from a salesperson surnamed Li showed SEB type, and the remaining 14 strains all carried type A, C, and E enterotoxin genes simultaneously. Pulsed-field gel electrophoresis typing results showed that there were two types of strains; except the anal swab and chopping board (inner) smear samples from the salesperson surnamed Li, the other 14 strains were all of the same type, with a similarity of 100%. The similarity between the anal swab and the chopping board (inner) smear samples from the salesperson surnamed Li was 80.65%, and the similarity with another type was 59.26%. This result was consistent with the detection results of Staphylococcus aureus enterotoxins. Conclusion:The foodborne disease in this case was caused by mixed contamination of two or three different sources of Staphylococcus aureus with enterotoxins.
ABSTRACT
Objective To understand and analyze the epidemiological and pathogenic characteristics of foodborne diseases in Changzhou in the past five years, so as to provide evidence for prevention and control measures. Methods All foodborne disease surveillance information reported by Changzhou foodborne disease sentinel hospital from 2016 to 2020 was collected through the “Foodborne Disease Surveillance and Reporting System”. The distribution of reported cases and etiological results was described, and the possible factors affecting pathogen detection results were analyzed. Results A total of 14 931 cases of foodborne diseases were reported, mainly distributed in summer and autumn, and peaked in July and August. The age group of reported cases was 25-34 years old, and the occupations were mainly workers, and farmers and migrant workers, accounting for 23.2% and 36.9%, respectively. Among the reported cases of 3 120 anal swabs were collected and tested for etiology , of which 291 specimens were positive, with a positive detection rate of 9.32%. Among the 291 positive results of 118 cases of norovirus were detected, with a detection rate of 6.03% . 66 cases of salmonella were detected, with a detection rate of 2.12% . 25 cases of vibrio parahaemolyticus were detected, with a detection rate of 0.80% . 7 cases of diarrhea-causing Escherichia coli was detected, with a detection rate of 0.22% ; and 5 cases of shigella was detected, with a detection rate of 0.16% . Single factor analysis of the results of pathogen detection showed that there were no statistical differences in the distribution of positive pathogen detection rate between males and females, and between different suspicious exposed foods (all P>0.05). There were statistical differences in different age groups, occupations, seasons and eating places (all P<0.05). Multivariate Logistic regression analysis showed that age and season were correlated with the detection rates of pathogenic microorganisms (all P<0.05) , and age was negatively correlated with the positive rate of pathogenic microorganisms (OR=0.863). The detection rates in the first and fourth quarters were higher than those in the second and third quarters. Conclusion Summer and autumn are the seasons with high incidence of foodborne diseases in Changzhou. Norovirus is the main pathogen. Age and season are closely related to the detection results of pathogenic microorganisms. Comprehensive prevention and control measures should be implemented for key population in summer and autumn to reduce the occurrence and outbreak of foodborne diseases.
ABSTRACT
Objective To analyze the epidemiological characteristics and prevalent pathogens of foodborn diseases in Anyang city, results of active surveillance of foodborne diseases in Anyang City in 2016-2021,and to provide references for prevention and control of foodborne diseasess. Methods Information on surveillancecases of foodborne diseases reported by sentinel hospitals in Anyang City from 2016 to 2021 was collected, and the collected stool specimens were tested for pathogens.Data was analyzed using descriptive epidemiological methods. Results A total of 1 535 foodborne cases were collected in Anyang City.The reported cases were mainly concentrated in June to August (53.03%, 814/1535), among which the 25-44 years old group (25.41%, 390/1 535) and 45-65 years old group (24.43%, 375/1 535) were the main cases; the proportion of home-made in the processing or packaging method was the highest, and the home was the main exposed places (46.45%, 713/1 535) . Gastrointestinal symptoms were the main clinical symptoms (94.07%, 1 444/1 535) , The overall detection rate of pathogen in Anyang City was 6.97% , and The detection rates of pathogenic microorganisms were statistically significant in different years. The main serotype of diarrheagenic Escherichia coli was EAEC(73.81%), and the main type of Salmonella was Salmonella enteritidis (54.55%). Conclusion The incidence of food-borne diseases in Anyang City is high in summer and autumn from 2016 to 2021. The age groups of 25-44 years old and 45-65 years old are the main incidence groups. The exposed places are mainly family, and the pathogens cause Escherichia coli, Salmonella. It is necessary to further improve the active surveillance system of foodborne diseases in Anyang City, increase the monitoring of key high-risk groups, and strengthen food safety education for home-made food, especially in summer and autumn.
ABSTRACT
Objective To understand the research status of foodborne diseases in China from 1985 to 2022, and to explore the development process, research hotspots and frontier trends in this field. Methods With CNKI database as the search source, CiteSpace 6.1.R2 was used to analyze domestic research literature on foodborne diseases from 1985 to 2022. The author and organization cooperation map, and keyword co-occurrence and keyword timeline map were generated to comprehensively analyze the characteristics of foodborne diseases as well as research hotspots and cutting-edge trends in this field in China. Results A total of 2526 valid articles were obtained by exclusion criteria. According to the time distribution of articles from 1985-2022, the number of articles published before 2000 was small, and the annual number of articles published since 2000 had significantly increased. The largest number of articles was published by the China National Center for Food Safety Risk Assessment (51 articles), followed by the National Institution for Nutrition and Health of Chinese Center for Disease Control and Prevention (CDC) (38 articles). Most of the studies were conducted by national or government level research institutions in cooperation with provincial disease control and prevention centers. There was a close cooperation among different agencies. By the keyword cluster analysis, it was found that monitoring, Salmonella, and food safety were the concentrated research areas. The burst detection of keywords showed that food poisoning, sentinel hospital, and epidemic characteristics had the strongest citation burst. In recent years, the research hotspots were serotyping, drug resistance, virulence genes and so on. These keywords could reflect the investigation speed and laboratory level from a perspective. Conclusion The research on foodborne diseases in China is constantly increasing, and the research focus is gradually shifting from simple monitoring to improving the speed of outbreak investigation and laboratory level and speeding up the molecular tracing network to prevent more foodborne diseases.
ABSTRACT
Objective To investigate the epidemiological characteristics of Salmonella infection in foodborne diseases in Shanxi Province, and to provide a scientific basis for the prevention and control of Salmonella infection. Methods Automatic microbial biochemical identification system was used to identify Salmonella , and descriptive epidemiological methods were used to analyze the characteristics of Salmonella infections in foodborne diseases in Shanxi Province from 2016 to 2021. Results The basic information of 10 037 cases of foodborne diseases and their Salmonella detection results were analyzed. The detection rate of Salmonella was 5.25%, and the main serotype was Salmonella enteritidis (209/522). The positive detection rate of Salmonella in the 0-10 years old age group was the highest (6.04%), and the difference was statistically significant (χ2= 19.23, P = 0.01). The positive detection rate of Salmonella in kindergarteners was the highest at 10.71%, and there was a significant difference in the positive detection rate among different occupations (χ2= 43.31, P 2= 4.43, P = 0.04). Cases involving food stores had a higher Salmonella detection rate (9.54%), and the peak period of Salmonella infection was from May 24 to August 23. Conclusion The incidence of Salmonella infection in foodborne diseases is high in summer and autumn. Foods in food stores and bulk foods are more likely to cause Salmonella infection. Supervision and management of food stores should be strengthened, and special attention should be paid to children in kindergartens during the epidemic peak.
ABSTRACT
This paper reported a case of poisoning caused by ingestion of Amanita neoovoidea. The patient experienced nausea, vomiting, oliguria, acute renal function injury, and was discharged after symptomatic support treatment and blood purification treatment. Given the different toxicity of different mushrooms, species identification of poisonous mushrooms can help clinicians in diagnosis and treatment.
Subject(s)
Humans , Amanita , Acute Kidney InjuryABSTRACT
Objective To understand the epidemiological and etiological characteristics of foodborne diseases in Jinan City, and to provide targeted measures for the prevention and control of foodborne diseases. Methods Data were collected from the reporting system of two sentinel hospitals for active surveillance of foodborne diseases in Jinan City from 2013 to 2021, and pathogens were detected in stool/anal swab samples of the cases. Constituent ratio was used for enumeration data, and χ2 test was used for comparison of detection rates. Results A total of 5,417 cases of foodborne diseases were reported in the two sentinel hospitals in Jinan from 2013 to 2021, and most of them were children aged 0-5 years (48.57%). The high incidence period of foodborne diseases was from May to August (53.72%). The main clinical symptoms were digestive system symptoms. Meat and meat products accounted for the largest number of suspected exposed foods (13.89%), and home-made food was the main exposure source (45.83%). The total detection rate of pathogens was 38.40%, mainly Escherichia coli (24.22%), and the detection rate of norovirus was 17.76%. There was a significant difference in the detection rate of pathogenic bacteria before and after the establishment of Healthy City (χ2=107.22, P <0.001). Conclusion The high-risk population for foodborne diseases is children aged 0 to 5 years old. Summer and fall are the high incidence seasons, with E. coli and norovirus as predominant pathogens. It is necessary to continue to strengthen the monitoring of foodborne diseases in high-risk seasons and infants, improve the food safety awareness of high-risk groups, increase monitoring sentinel hospitals, and expand the coverage. In addition, relevant departments should take corresponding prevention and control measures to reduce the occurrence of foodborne diseases.
ABSTRACT
Staphylococcus aureus is an important foodborne pathogen associated to food intoxication and other multiple infections in human being. Its presence in salted food is a serious issue due to its salt tolerance potential. A study was conducted to analyze the presence of enterotoxins producing drug resistance S. aureus in salted sea fish from Gwadar. Freshly persevered samples (n=50) of salted fish were subjected to analyze the presence of S. aureus using 16S rRNA and Nuc genes primers. The isolates were then evaluated for drug resistance and enterotoxins producing potential using specific primers for MecA (methicillin resistance gene), (SEA) staphylococcal enterotoxin A and (SEB) staphylococcal enterotoxin B genes. Total 13/50 (26%) of the samples were found positive for the presence of S. aureus, preliminary confirmed with biochemical profiling and finally with the help of target genes presence. The isolates were found showing 100% resistant to methicillin, which were molecularly confirmed by the presence of MecA gene present in genome. The isolates 5/13 (38%) were positive for SEA and 3/13 (23%) for SEB genes, whereas 2/13 (15%) were confirmed having both SEA and SEB genes in its genome. It was also confirmed that all the isolates were capable to form biofilm over the glass surfaces. It was concluded that the study confirmed the presence of enterotoxigenic methicillin resistance Staphylococcus aurous (MRSA) in salted fish product, that poses gross food safety concern. Preventive and control measures are necessary to handle this serious food safety concern.
Staphylococcus aureus é um importante patógeno de origem alimentar associado à intoxicação alimentar e outras infecções múltiplas em seres humanos. Sua presença em alimentos salgados é um problema sério devido ao seu potencial de tolerância ao sal. Um estudo foi realizado para analisar a presença de enterotoxinas produtoras de resistência a drogas S. aureus em peixes salgados do mar de Gwadar. Amostras recém-perseveradas (n = 50) de peixes salgados foram submetidas à análise da presença de S. aureus usando os primers dos genes 16S rRNA e Nuc. Os isolados foram então avaliados quanto à resistência a drogas e potencial de produção de enterotoxinas usando primers específicos para os genes MecA (gene de resistência à meticilina), (SEA) enterotoxina A estafilocócica e (SEB) enterotoxina B estafilocócica genes. Um total de 13/50 (26%) das amostras foi considerado positivas para a presença de S. aureus, confirmadas preliminarmente com perfis bioquímicos e finalmente com a ajuda da presença de genes-alvo. Os isolados foram encontrados com 100% de resistência à meticilina, os quais foram confirmados molecularmente pela presença do gene MecA no genoma. Os isolados 5/13 (38%) foram positivos para SEA e 3/13 (23%) para genes SEB, enquanto 2/13 (15%) foram confirmados tendo os genes SEA e SEB em seu genoma. Também foi verificado que todos os isolados foram capazes de formar biofilme sobre as superfícies de vidro. Concluiu-se que o estudo confirmou a presença de Staphylococcus aurous resistente à meticilina enterotoxigênica (MRSA) em produtos de peixe salgado, o que representa uma grande preocupação para a segurança alimentar. Medidas preventivas e de controle são necessárias para lidar com essa grave preocupação com a segurança alimentar.
Subject(s)
Animals , Foodborne Diseases/prevention & control , Food Safety , Fishes/genetics , Methicillin-Resistant Staphylococcus aureus/pathogenicityABSTRACT
Abstract Staphylococcus aureus is an important foodborne pathogen associated to food intoxication and other multiple infections in human being. Its presence in salted food is a serious issue due to its salt tolerance potential. A study was conducted to analyze the presence of enterotoxins producing drug resistance S. aureus in salted sea fish from Gwadar. Freshly persevered samples (n=50) of salted fish were subjected to analyze the presence of S. aureus using 16S rRNA and Nuc genes primers. The isolates were then evaluated for drug resistance and enterotoxins producing potential using specific primers for MecA (methicillin resistance gene), (SEA) staphylococcal enterotoxin A and (SEB) staphylococcal enterotoxin B genes. Total 13/50 (26%) of the samples were found positive for the presence of S. aureus, preliminary confirmed with biochemical profiling and finally with the help of target genes presence. The isolates were found showing 100% resistant to methicillin, which were molecularly confirmed by the presence of MecA gene present in genome. The isolates 5/13 (38%) were positive for SEA and 3/13 (23%) for SEB genes, whereas 2/13 (15%) were confirmed having both SEA and SEB genes in its genome. It was also confirmed that all the isolates were capable to form biofilm over the glass surfaces. It was concluded that the study confirmed the presence of enterotoxigenic methicillin resistance Staphylococcus aurous (MRSA) in salted fish product, that poses gross food safety concern. Preventive and control measures are necessary to handle this serious food safety concern.
Resumo Staphylococcus aureus é um importante patógeno de origem alimentar associado à intoxicação alimentar e outras infecções múltiplas em seres humanos. Sua presença em alimentos salgados é um problema sério devido ao seu potencial de tolerância ao sal. Um estudo foi realizado para analisar a presença de enterotoxinas produtoras de resistência a drogas S. aureus em peixes salgados do mar de Gwadar. Amostras recém-perseveradas (n = 50) de peixes salgados foram submetidas à análise da presença de S. aureus usando os primers dos genes 16S rRNA e Nuc. Os isolados foram então avaliados quanto à resistência a drogas e potencial de produção de enterotoxinas usando primers específicos para os genes MecA (gene de resistência à meticilina), (SEA) enterotoxina A estafilocócica e (SEB) enterotoxina B estafilocócica genes. Um total de 13/50 (26%) das amostras foi considerado positivas para a presença de S. aureus, confirmadas preliminarmente com perfis bioquímicos e finalmente com a ajuda da presença de genes-alvo. Os isolados foram encontrados com 100% de resistência à meticilina, os quais foram confirmados molecularmente pela presença do gene MecA no genoma. Os isolados 5/13 (38%) foram positivos para SEA e 3/13 (23%) para genes SEB, enquanto 2/13 (15%) foram confirmados tendo os genes SEA e SEB em seu genoma. Também foi verificado que todos os isolados foram capazes de formar biofilme sobre as superfícies de vidro. Concluiu-se que o estudo confirmou a presença de Staphylococcus aurous resistente à meticilina enterotoxigênica (MRSA) em produtos de peixe salgado, o que representa uma grande preocupação para a segurança alimentar. Medidas preventivas e de controle são necessárias para lidar com essa grave preocupação com a segurança alimentar.
ABSTRACT
Essential oils are volatile aromatic liquids derived from the secondary metabolism of plants, consisting of a complex mixture of different active compounds. Several medicinal plants are sources for the extraction of essential oils, being recognized as safe (GRAS) by the FDA (Food and Drug administration). The use of essential oils as possible food preservatives has been gaining ground in research due to their antioxidant and antibacterial activities, important characteristics in food preservation and also to the population's interest in consuming healthier products. Essential oils are a promising alternative for the food industry, as they act to control pathogenic and deteriorating bacteria. Compared to synthetic chemical preservatives, essential oils are generally safer, but have low stability, so encapsulation is a way to protect them from adversities. This review aims to demonstrate the effectiveness, stability and safety of essential oils and their use in food matrices.
Os óleos essenciais são líquidos aromáticos voláteis derivados do metabolismo secundário das plantas, sendo constituído por uma mistura complexa de diferentes compostos ativos. Diversas plantas medicinais são fontes de extração de óleos essenciais sendo reconhecidos como seguros (GRAS) pelo FDA (Food and Drug administration). A utilização de óleos essenciais como possíveis conservantes em alimentos vem ganhando espaço nas pesquisas devido a suas atividades antioxidantes e antibacterianas, características importantes na preservação de alimentos e também ao interesse da população em consumir produtos mais saudáveis. Os óleos essenciais são uma alternativa promissora para a indústria de alimentos, pois atuam no controle de bactérias patogênicas e deteriorantes. Em comparação com os conservantes químicos sintéticos, os óleos essenciais geralmente são mais seguros, porém apresentam baixa estabilidade, deste modo a encapsulação é uma forma de protegê-los de adversidades. Esta revisão tem como objetivo demonstrar a efetividade, estabilidade e a segurança dos óleos essenciais e seu uso em matrizes alimentares.
Los aceites esenciales son líquidos aromáticos volátiles derivados del metabolismo secundario de las plantas, constituidos por una mezcla compleja de diferentes compuestos activos. Varias plantas medicinales son fuentes para la extracción de aceites esenciales, siendo reconocidas como seguras (GRAS) por la FDA (Administración de Alimentos y Medicamentos). El uso de aceites esenciales como posibles conservantes de alimentos ha ido ganando terreno en las investigaciones debido a sus actividades antioxidantes y antibacterianas, características importantes en la conservación de alimentos y también al interés de la población por consumir productos más saludables. Los aceites esenciales son una alternativa prometedora para la industria alimentaria, ya que actúan para controlar las bacterias patógenas y deteriorantes. En comparación con los conservantes químicos sintéticos, los aceites esenciales son generalmente más seguros, pero tienen baja estabilidad, por lo que la encapsulación es una forma de protegerlos de las adversidades. Esta revisión tiene como objetivo demostrar la eficacia, estabilidad y seguridad de los aceites esenciales y su uso en matrices alimentarias.
ABSTRACT
Objective To analyze the epidemiological characteristics of norovirus infectious diarrhea in the active monitoring of foodborne diseases in Jiangsu Province from 2015 to 2020, so as to provide reference for the prevention and control of foodborne diseases caused by norovirus. Methods Norovirus positive diarrhea cases were collected from sentinel hospitals in 13 districts and cities of Jiangsu Province, and their epidemiological and clinical characteristics were analyzed. Results Atotal of 3 620 norovirus positive cases were detected and isolated from 61 489 samples. The main serotype was GII (71.97%), the onset season was winter and spring, and the onset age was 1-3 years old and 14-34 years old. There was no significant difference in norovirus positive rate between different sexes, and the main symptom was diarrhea (incidence rate was 92.10%), Meat and meat products (20.20%) were the main types of suspected exposed foods. Conclusion Norovirus infection has obvious seasonal characteristics, and the population is generally susceptible. It is high in children and young people, and meat food was the main suspicious exposure food. We should continue to improve the ability of active monitoring, identification, early warning and control of foodborne diseases, so as to reduce the occurrence of foodborne diseases.
ABSTRACT
Introduction: Anisakiasis is a human parasitic disease caused by the consumption of raw fish or shellfish containing larvae of the Anisakidae family. It is currently considered an emerging disease of public health interest. Objective: To identify the presence of larvae of the Anisakidae family in samples of frozen raw fish fillets intended for human consumption in markets in Medellín and its metropolitan area in Antioquia, Colombia. Materials and methods: A cross-sectional study was carried out, in which larvae of the Anisakidae family were detected and identified in frozen raw fish fillets from three representative markets in Medellín and its metropolitan area. A total of 384 ready for consumption fillets were analyzed (197 sawfish, 137 salmon, 37 tuna, and 13 hake), using the pressing and ultraviolet light method. Taxonomic keys were used to identify the collected parasites and to establish its genus. Conventional PCR and Sanger sequencing was performed to determine the species. Results: Four larvae were found in 4 of the 384 (1.04%) fillets (CI95% 1.04 ± 1.01%). The species of fish in which the larvae were found was sawfish (Scomberomorus spp.) and the genus and species of the larvae was established as Anisakis pegreffii. Conclusions: According to the study, the presence of Anisakis parasites in frozen raw fish fillets in the influence area is evident.
Introducción. La anisakiasis es una infección producida por parásitos de la familia Anisakidae, transmitida a los humanos por el consumo de pescado o mariscos crudos. En la actualidad, se considera una enfermedad emergente de interés en salud pública. Objetivo. Identificar la presencia de larvas de la familia Anisakidae en muestras de filetes de pescado crudo congelado destinados a consumo humano, en mercados de Medellín y su área metropolitana en Antioquia (Colombia). Materiales y métodos. Se realizó un estudio transversal, en el cual se buscó la presencia de larvas de la familia Anisakidae en filetes de pescado crudo congelado de tres mercados representativos de Medellín y su área metropolitana. Se analizaron 384 filetes listos para el consumo (197 sierras, 137 salmones, 37 atunes y 13 merluzas). Cada filete fue analizado mediante el método de prensado y luz ultravioleta. Los parásitos recolectados se identificaron a partir de claves taxonómicas para establecer el género, así como PCR convencional y posterior secuenciación Sanger, para determinar la especie. Resultados. Se encontraron 4 larvas en 4 de los 384 filetes (1,04 %) (IC95% 1,04 ± 1,01 %). Las larvas encontradas fueron identificadas como Anisakis pegreffi y el tipo de pescado en el cual se encontraron fue la sierra (Scomberomorus spp.) Conclusiones. De acuerdo con el estudio realizado, se evidencia la presencia de parásitos anisákidos en filetes de pescado crudo congelado en el área de influencia.
Subject(s)
Parasites , Anisakiasis , Foodborne Diseases , Zoonoses , FishesABSTRACT
O presente estudo teve como objetivo fazer um levantamento do perfil epidemiológico das notificações por intoxicação e das doenças de transmissão hídrica e alimentar (DTHA) no Brasil, entre 2016 a 2021. Trata-se de um estudo documental com análises quantitativas e descritivas dos dados coletados no Sistema de Informação de Agravos de Notificação - SINAN e Ministério da Saúde. Os resultados mostraram uma diminuição no número de notificações ao longo dos anos, apesar do grande número encontrado em 2017 e 2018. O perfil dos intoxicados entre 2016-2021, foi de indivíduos do sexo masculino (58,3%), com faixa etária 20-59 anos (60,5%) e cor parda (46,6%). Já quanto aos principais agentes etiológicos relacionados aos surtos de DTHA no período analisado, destacou-se a bactéria Escherichia coli (7,9%). A investigação dos dados disponibilizados acerca das intoxicações e DTHA se faz necessária para verificação e monitorização sobre os casos que ocorrem anualmente no Brasil e no mundo.
The present study aimed to investigate the epidemiological profile of notifications for intoxication and water and foodborne diseases (WFD) in Brazil, between 2016 and 2021. This was a documentary, quantitative, descriptive study with data collected from the Notifiable Diseases Information System - SINAN and Ministry of Health. The results showed a decrease in the number of notifications over the years, despite the high number found in 2017 and 2018. The profile of people intoxicated between 2016 and 2021 was male (58.3%), aged 20-59 years (60.5%) and brown (46.6%). As for the main etiological agents related to WFD outbreaks in the analyzed period, the bacterium Escherichia coli (7.9%) stood out. The investigation of available data on intoxications and WFD is necessary for verification and monitoring of cases that occur annually in Brazil and in the world.
ABSTRACT
Using an online questionnaire, this study evaluated the profile of a Brazilian population's food handling practices in the home environment. The questionnaire, containing questions about domestic behavior in terms of hygiene and food handling, was built and available through social media sites. Information about the participants' profiles, their food pre-preparation, food preparation, and food post-preparation practices, and the occurrence of foodborne diseases (FBDs) was included in the questionnaire. A total of 701 responses were obtained. The interviewees included 78.31% female participants and 21.68% male participants, with an average age of 31.2 years. Nearly all (94.3%) had a complete or incomplete higher education. In the pre-preparation stage, the participants evaluated the shelf life (97.28%) and storage temperature (44.79%) of the products while purchasing them. Regarding food handling practices, only a few participants washed the food packages before storing them (31.95%) or removed hand jewelry or other adornments when washing food (61.48%). Most participants washed their hands (91.58%) and washed vegetables (99.28%). But a group of interviewees reported washing raw meat (27.81%) before preparing it. Cutting surfaces such as plastic (50.36%) and glass (49.36%) tops were the most prevalent in the study. Most respondents did not know how long they had been using their cutting boards (67.62%) and mentioned using the same surface to handle both raw and ready-to-eat products (84.17%). As for the preparation, most interviewees declared they did not check the food temperature during preparation (86.31%), ignoring the ideal cooking temperature (88.26%). Regarding the occurrence of FBDs, 79.17% of the interviewees reported having suspicious clinical signs associated with contaminated foods and 65.59% did not seek medical help. Thus, the participants demonstrated ignorance about adequate practices for food safety in the home environment, highlighting the need to conduct health education programs within the Brazilian population.(AU)
Este estudo teve como objetivo avaliar o perfil das práticas de manipulação de alimentos no ambiente domiciliar no Brasil utilizando um questionário online. Um questionário contendo perguntas sobre comportamento doméstico em nível de higiene e manipulação de alimentos foi construído e disponibilizado por redes sociais. O questionário continha informações sobre o perfil dos participantes, suas práticas de pré-preparo, preparo e pós-preparo de alimentos e a ocorrência de doenças transmitidas por alimentos (DTA). Obteve-se 701 respostas, os entrevistados foram 78,31% do sexo feminino e 21,68% do sexo masculino, com média de idade de 31,2 anos. A maioria (94,3%) possuia ensino superior completo ou incompleto. Na etapa de pré-preparo, os participantes avaliam o prazo de validade (97,28%) e a temperatura de armazenamento (44,79%) dos produtos no momento da compra. Em relação às práticas de manipulação dos alimentos, apenas alguns participantes lavavam as embalagens dos alimentos antes de armazená-los (31,95%) ou retiravam adornos ao lavar os alimentos (61,48%). A maioria dos participantes lavam as mãos (91,58%) e os vegetais (99,28%); entretanto, um grupo de entrevistados relatou lavar carne crua (27,81%) antes de prepará-la. Superfícies de corte como tábuas de plástico (50,36%) e de vidro (49,36%) foram os mais prevalentes no estudo. A maioria dos entrevistados não sabe há quanto tempo usa as tábuas de corte (67,62%) e utilizam a mesma superfície para manusear produtos crus e prontos para o consumo (84,17%). Quanto ao preparo, a maioria dos entrevistados declarou não verificar a temperatura dos alimentos durante o preparo (86,31%), ignorando a temperatura ideal de cozimento (88,26%). Em relação à ocorrência de DVA, 79,17% dos entrevistados relataram que já apresentaram sinais clínicos suspeitos associados a alimentos contaminados e 65,59% não procuraram atendimento médico. Nesse sentido, os participantes demonstraram desconhecimento sobre as práticas adequadas para a segurança dos alimentos no ambiente domiciliar, evidenciando a necessidade de realização de programas de educação em saúde com a população brasileira.(AU)
Subject(s)
Animals , Male , Female , Health Care Surveys/instrumentation , Food Handling/statistics & numerical data , Food Supply/statistics & numerical data , Brazil , Food Hygiene/statistics & numerical data , Good Manipulation Practices , Foodborne Diseases/prevention & controlABSTRACT
Objective To understand the characteristics and epidemic trend of foodborne diseases in Panjin City. Methods The information of patients in the foodborne disease monitoring hospital and samples of suspected foodborne disease cases were collected, and statistical analysis was conducted according to the time, region, population, clinical symptoms, suspected food exposure, pathogenic microorganisms and other factors. Results From 2014 to 2019 , a total of 6 425 cases of foodborne diseases were reported in Panjin foodborne disease surveillance hospital. The third quarter was the season with high incidence of foodborne diseases (70.99%). A total of 2 590 cases were reported in Xinglongtai District (40.31%). There were 3 261 males (50.75%) and 3 164 females (49.25%). Most of the patients were 25-34 years old (21.04%). The most common occupations were housework and unemployment (28.37%). Aquatic animals and their products accounted for the largest proportion (69.04%) in food with suspected exposure. Suspicious feeding places were dominated by families (18.44%). The main pathogen was Vibrio parahaemolyticus (9.00%). Conclusion It is important to pay more attention to foodborne diseases, strengthen food safety publicity and education, improve the awareness of self-prevention, reduce the possibility of foodborne diseases, and ensure the health of the public. Meanwhile, it is necessary to improve the city's foodborne disease monitoring network, strengthen the capacity-building, promote the effective use of monitoring data, and provide guidance and suggestions for government departments to develop foodborne disease prevention and control measures.
ABSTRACT
ObjectiveTo determine the pathogenic cause in a foodborne diseases outbreak of Salmonella enteritidis in a company in Suzhou City， and provide evidence for epidemiological investigation and guidance for clinical treatment. MethodsRelevant specimens were examined for Salmonella， Shigella， Staphylococcus aureus and Vibrio parahaemolyticus. Furthermore， for the isolated Salmonella enteritidis， a micro broth dilution method was used for antimicrobial susceptibility testing， and pulsed field gel electrophoresis （PFGE） was used for molecular typing. ResultsA total of 44 strains of Salmonella enteritidis were detected from 43 anal swabs of the patients in the outbreak， 7 anal swabs of canteen employees， 31 retained food specimens and 6 environmental specimens. A total of 15 antimicrobial susceptibility testings showed that the 44 strains had the same antimicrobial resistance spectrum， which was 100% resistant to cefazolin， ampicillin， ampicillin/sulbactam， polymyxin E and nalidixic acid， suggesting a multi-drug resistance to more than three antibiotics. PFGE cluster analysis showed that the 44 strains had a 100% of genetic similarity. ConclusionThe outbreak is caused by the consumption of food contaminated with Salmonella enteritidis. The isolated strains have multi-drug resistance， which could guide appropriate antimicrobial treatment based on the antimicrobial susceptibility testing.
ABSTRACT
Abstract Nowadays food borne illness is most common in people due to their epidemic nature. These diseases affect the human digestive system through bacteria, viruses and parasites. The agents of illness are transmitted in our body through various types of food items, water and uncooked. Pathogens show drastic changes in immunosuppressant people. This review gives general insights to harmful microbial life. Pakistan is a developed country and because of its improper food management, a lot of gastrointestinal problems are noted in many patients. Bacteria are most common agents to spread diarrhoea, villi infection, constipation and dysenteric disease in human and induce the rejection of organ transplant. Enhancement of their lifestyle, properly cooked food should be used and to overcome the outbreak of the diseases.
Resumo Hoje em dia, as doenças transmitidas por alimentos são mais comuns em pessoas devido à sua natureza epidêmica. Essas doenças afetam o sistema digestivo humano por meio de bactérias, vírus e parasitas. Os agentes das doenças são transmitidos em nosso corpo por meio de diversos tipos de alimentos, água e crus. Os patógenos mostram mudanças drásticas em pessoas imunossupressoras. Esta revisão fornece uma visão geral da vida microbiana prejudicial. O Paquistão é um país desenvolvido e, devido ao seu manejo alimentar inadequado, muitos problemas gastrointestinais são observados em muitos pacientes. As bactérias são os agentes mais comuns para espalhar diarreia, infecção de vilosidades, obstipação e doença disentérica em humanos e induzem a rejeição de transplantes de órgãos. Melhoria de seu estilo de vida, alimentos devidamente cozidos devem ser utilizados e para superar o aparecimento de doenças.