Escherichia coli O157:H7 - emerging food pathogen

• Autor(a) principal: Daniel de Paula, Cheila Minéia
• Data de Publicação: 2014
• Outros Autores: Casarin, Letícia Sopenã, Tondo, Eduardo Cesar
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vigilância Sanitária em Debate
• Texto Completo: https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/442
• topic: E. coli O157; H7; patógenos emergentes; doenças transmitidas por alimentos; E. coli O157; H7; Emerging Pathogens; Foodborne Illnesses

According to the World Health Organization, about 2.2 million people, most of whom are children, die each year due to water and foodborne illnesses. These illnesses are caused by known, emerging, or reemerging pathogens, mainly bacteria. Globalization has contributed to the spread of foodborne pathogens, increasing the challenge of identifying the origin of these agents and of developing appropriate regulation and monitoring. The scenario of Foodborne Illnesses (FI) constantly changes and the prevalence of a particular illnesses as well as its etiological agents, vary from season to season. Among the major emerging pathogens at a global level, E. coli O157:H7 has gained great prominence in the last 20 years, due to the severity of its outbreaks. Until recently, Brazil was considered to be free of this pathogen, but the scientific literature and epidemiological records prove otherwise. This article thus aims to perform an integrative review of the literature, focusing on the characteristics, isolation, and detection methods, and the epidemiological data of E. coli O157: H7 in Brazil and the world.