Espectro de agentes etiológicos associados a surtos de doenças transmitidas por alimentos em núcleos receptores turísticos de três regiões geográficas do Estado de São Paulo

• Autor(a) principal: Pizzolitto, Nádia
• Data de Publicação: 2007
• Outros Autores: Pizzolitto, Elisabeth Loshchagin [UNESP], Simões, M. J S [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://serv-bib.fcfar.unesp.br/seer/index.php/Cien_Farm/article/view/243; http://hdl.handle.net/11449/70130
• topic: Food poisoning; Foodborne disease; Waterborne disease; Bacillus cereus; bacterium contamination; bean; Brazil; Campylobacter; Clostridium perfringens; enterotoxigenic Escherichia coli; epidemic; fish; food contamination; foodborne disease; fruit juice; hepatitis A; infection; infection risk; liver; nonhuman; parasite; potato; poultry; rice; risk factor; Rotavirus; Salmonella; Shigella; Staphylococcus aureus; tourism; water contamination; worm infection

Foodborne and waterborne diseases are spread by the consumption of food or water contaminated with bacteria and/or their toxins, viruses, parasites or chemicals. The aim of the research reported here was to establish the spectrum of etiologic agents of foodborne outbreaks at 15 tourist resorts in three geographic regions of the State of Sao Paulo (Brazil). The study was based on the cases reported to the Epidemic Surveillance Center (CVE) of the Public Health Authority of the State of São Paulo (SES), from 2002 to 2005. The tourist centers were chosen at random in three regions of the state (Capital, Interior and Coast) and offered the following attractions: events, agribusiness, cultural history, shopping, town center, gastronomy, health and leisure, sun and sea. Among the bacteria, the results showed that Salmonella spp. were most frequently associated with outbreaks, followed by Shigella spp., enterotoxigenic Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus and Campylobacter spp. Viruses (Rotavirus and Hepatitis A) played a part in many of the cases, while the frequency of parasites and worm infestations was low in the foodborne disease outbreaks at these resorts. The mixed foods (rice, beans, liver, potatoes, barbecue, juice), fish and poultry were the three commonest vehicles implicated in the outbreaks.