Escherichia coli enterohemorrágica (Ehec) transmitida pelos alimentos: revisão

• Autor(a) principal: Silva, Jéssica Gabriela
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/23096
• topic: Escherichia coli; EHEC; Doenças transmitidas pelos alimentos; Surtos Alimentares; Foodborne Diseases; Food outbreaks; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS

Escherichia coli is usually associated with food infections in humans, being transmitted by ingestion of contaminated foods. Among the serotypes that cause more severe conditions, strains classified as enterohemorrhagic (EHEC) are highlighted. The objective of this study was to review the epidemiological characteristics of enterohemorrhagic E. coli, contributing to a better understanding of the food involved, transmission routes, symptoms, diagnosis, prophylaxis and treatment. The most involved serovar in human disease is O157, whose main reservoir is the intestinal tract of cattle, but other foods such as unpasteurized milk and its derivatives, vegetables and processed foods are also involved in outbreaks. EHEC causes severe gastroenteritis, which can lead to complications such as Hemolytic Uremic Syndrome. Foodborne infections caused by EHEC pose a health risk to the population, and these micro-organisms should be monitored frequently. Good hygiene practices, as well as quality employment tools, can lessen the danger of cross-contamination and human infection.