Assessment microbial risks for the presence of Cryptosporidium spp. and Giardia spp. based on the surveillance of the water supply systems in Colombia, 2014-2018.

Cryptosporidium spp. and Giardia spp. cause gastrointestinal diseases of zoonotic origin as well transmitted from person to person, being various reported outbreaks associated with water. The infecting (oo)cyst forms of these parasites are highly resistant to water treatments such as chlorine disinfection and fast filtration. The objective of this study was to assess the microbial risk of infection and symptomatic illness by the ingestion of Giardia spp. and Cryptosporidium spp. in water for human consumption in Colombia, based on the results of water quality surveillance. The detection method was according to the USEPA method 1623. Concentration data of the different points of distribution were grouped according to the pathogen and type of treatment (no treatment; chlorine treatment; chlorine treatment + coagulant). Annual microbial risks of infection and symptomatic diseases were estimated using the quantitative microbial risk assessment approach that included parasite concentrations, the dose-response model, the ingestion rates of water by children and adults, and the morbidity rate of the diseases. The mean annual microbial risk of infection for Giardia spp. was 29.8% for treated water and 50.4% for untreated water, while being 6.0% and 17.7%, respectively, for Cryptosporidium spp. Microbial risk of symptomatic illness for Giardia spp, was 8.2% for treated water and 13.9% for untreated water, while being 3.6% and 10.6%, respectively, for Cryptosporidium spp. The estimated annual microbial risks of infection exceeded the acceptable value of 10-4 (0.01%) recommended by USEPA. Results obtained in this study suggest the need to reduce the microbial risk of infection to protozoan parasites by improving the water treatment, by adopting better handling practices for livestock manure and treatment processes of human feces. PRACTITIONER POINTS: The presence of Cryptosporidium spp was identified in 28 (6.2%) samples and Giardia spp in 29 (6.4%) in water for human consumption in Colombia. The mean annual risk of symptomatic illness due to infection by Giardia spp or Cryptosporidium spp ranges from 33.6%, for treated water, to 58.1%, for untreated water. Annual risks ingestion of protozoa studying in water for human exceed of 10-4 (0.01%) recommended by USEPA.

Avaliação da rotulagem de água sanitária, em relação à orientação sobre a sanitização de alimentos / Evaluation of bleaching agents labeling in relation to the guidance on the sanitization of food

Os riscos micrabianos que afetam a segurança dos alimentos podem estar presentes em qualquer etapa da cadeia de produção e, finalmente, à mesa do consumidor. O processo de sanitização é fundamental para que ocorra a redução dos micro-organismos indesejáveis, mas para que o mesmo possa ser eficiente, é imprescindível saber utilizar o sanitizante da maneira correta. Um sanitizante bastante utilizado em domicílios é o hipoclorito de sódio, sendo assim o presente trabalho teve o objetivo de analisar os rótulos de águas sanitárias e verificar se os mesmos correspondem às recomendações literárias e se estão redigidos de forma clara para o consumidor. Para fazer esta análise, foram adquiridas l7 marcas de água sanitária, em estabelecimentos comerciais de Belo Horizonte - MG, no ano de 2013. Com base na amostragem adquirida foram analisados e discutidos os resultados. Todas as marcas estavam redigidas de forma clara para o consumidor, mas apenas 23,52% apresentaram a descrição das etapas do processo de sanitização completas. Dessa forma observou-se que critérios para uma padronização das informações de sanitização de alimentos com hipoclorito de sódio devem ser definidos, a fim de facilitar ao máximo a compreensão do consumidor e propiciar os profissionais de saúde transmitirem uma orientação coerente para esta prática. (AU)

The microbial risks that affect the food safety can be present in any stage of the production process, and finally at the customer's table. The process of sanitation is fundamental so that can reduce the undesirable micro-organisms but in order to be efficient it's indispensable to know how to use the sanitizer correctly. The most used sanitizer at homes is the sodium hypochlorite, thus this work has the objective to analyze bleach 's labels and check (f there is a correspondence between the literary recommendation and if it's been written clearly for the customer. For the analyze it was acquired 17different brands of bleach in shops in Belo Horizonte - MG, in 2013. Based on the acquired sampling the results were analyzed and discussed. All brands were written clearly for the costumer, but only 23,52% presented the complete sanitization process description. Therefore it has been observed that standardization criteria for the food sanitization information with sodium hypochlorite should be defined so that facilitate the most the costumer comprehension and propitiate the health professionals to convey a coherent orientation about his practice. (AU)