foodborne illnesses in brazil control measures for 2014 fifa world cup travellers

Foodborne diseases are typically caused by the ingestion of food contaminated with micro-organisms or their toxins, resulting in gastrointestinal disorders and in some severe cases hospitalization and death. In Brazil, foodborne illnesses are caused mainly by Salmonella, Staphylococcus aureus and Escherichia coli. The most important contributing factors for outbreaks are exposure of foods to unsuitable temperatures, inadequate food preparation and contamination of raw material or water used to prepare food. Recently, aiming to prevent foodborne illnesses during the 2014 FIFA World Cup, Brazil has developed a risk-based evaluation tool able to assess and grade Brazilian food services in cities that will host football matches. This tool has been used by the Brazilian sanitary surveillance officers during the inspection of facilities where food services. This is considered an innovative preventative sanitary action because it was created based on scientific information, statistical calculation and on risks of foodborne diseases occurrence. In this mini-review we summarize general data, control measures and how travellers can prevent foodborne illness in Brazil during the 2014 FIFA World Cup

Antibióticos comumente investigados no leite cru em laticínios sujeitos a Inspeção Estadual no Rio Grande do Sul, Brasil

Este estudo teve por objetivo identificar os antibióticos comumente investigados durante a rotina de processamento do leite cru recebido em laticínios sob Inspeção Estadual no Rio Grande do Sul (RS), entre janeiro de 2014 e fevereiro de 2015. Entre as 36 indústrias participantes, os antibióticos mais comumente investigados foram beta-lactâmicos (100%) e tetraciclinas (69%). A seleção por quais antibióticos investigar no recebimento do leite foi influenciada pela praticidade e rapidez na execução da análise (67%), em detrimento do conhecimento específico sobre quais antibióticos eram utilizados pelos produtores de leite (22%).This study aimed at identifying the commonly screened antibiotics during the dairy processing routine in raw-milk receiving points in plants inspected by the official services in the state of Rio Grande do Sul (RS), from January 2014 to February 2015. Among the 36 participating industries, the most commonly screened antibiotics were beta lactams (100%) and tetracyclines (69%). The antibiotics screened at the milk receiving point were chosen because of the practicality and speed in performing the screening (67%), rather than specific knowledge on which antibiotics the milk suppliers used. (22%)

Assessing the growth of Staphylococcus aureus and Escherichia coli on fruits and vegetables

Introduction: The number of registered foodborne diseases involving fresh produce is a preoccupation in many countries. For this reason, the aim of this study was to better understand the growth of Staphylococcus aureus and Escherichia coli, two indicators of hygienic and sanitary conditions, on fruits and vegetables that were exposed at different temperatures. Methodology: The main salads served at the buffets of commercial restaurants were artificially contaminated with separate pools of both pathogens and subsequently exposed at 10, 20 and 30 °C and at different time intervals. Then, the growth potential of S. aureus and E. coli on each fruit and vegetable was determined. Results: There was no significant S. aureus and E. coli growth on all evaluated foods exposed at 10 °C until 6 hours. When comparing both microorganisms, E. coli demonstrated higher growth potential than S. aureus on all analysed salads. Peculiarly, E. coli had the highest growth rate for the tomato (α = 6.43 at 30 °C), a fruit with low pH. Conclusion: We suggest that fruits and vegetables should be distributed at temperatures equal to or lower than 10 °C and should not be kept for more than 2 hours at room temperature

Escherichia coli O157:H7- patógeno alimentar emergente

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.Segundo a Organização Mundial da Saúde, cerca de 2,2 milhões de pessoas morrem anualmente em função de doenças hídricas ou alimentares, a maioria dos quais são crianças. Estas doenças são causadas por patógenos já conhecidos, emergentes ou reemergentes, principalmente bactérias. A globalização tem contribuído na disseminação de patógenos de origem alimentar, aumentando o desafio relacionado à identificação da origem desses agentes e à elaboração de regulamentação e fiscalização adequadas. O cenário das Doenças Transmitidas por Alimentos (DTA) muda constantemente e a prevalência de determinada doença varia de época para época, assim como os agentes etiológicos destas. Dentre os principais patógenos emergentes em nível mundial, E. coli O157:H7 tem ganhado grande destaque nos últimos 20 anos, devido à severidade de seus surtos. Até pouco tempo, o Brasil era considerado livre desse patógeno, porém a bibliografia científica e registros epidemiológicos demonstram o contrário. Em vista disso, o presente artigo objetiva realizar uma revisão integrativa da literatura, enfocando as características, os métodos de isolamento e detecção e os dados epidemiológicos da E. coli O157:H7 no Brasil e no mundo

Caracterização fenotípica e genotípica de linhagens de Salmonella causadoras de infecção alimentar no Rio Grande do Sul

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Investigation of rpoS and dps genes in sodium hypochlorite resistance of Salmonella Enteritidis SE86 isolated from foodborne illness outbreaks in southern Brazil.

In Rio Grande do Sul, southern Brazil, Salmonella Enteritidis is one of the principal microorganisms responsible for foodborne disease. The present study was conducted to compare the sodium hypochlorite resistance of Salmonella Enteritidis SE86 with that of other strains of Salmonella Enteritidis isolated from different regions of the world and to investigate the involvement of the rpoS and dps genes in resistance to this disinfectant. We tested five Salmonella Enteritidis wild-type (WT) strains isolated from different countries, two mutant strains of Salmonella Enteritidis SE86, and two tagged (3XFLAG) strains of Salmonella Enteritidis SE86 for their resistance to sodium hypochlorite (200 ppm). The survival of the WT and attenuated strains was determined based on bacterial counts, and tagged proteins (Dps and RpoS) were detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and immunoblotting with anti-FLAG antibodies. None of the WT strains of Salmonella Enteritidis were totally inactivated after 20 min. The SE86 strain lacking dps was more sensitive to sodium hypochlorite than was the WT SE86 strain, with a 2-log reduction in counts after 1 min. The RpoS and Dps proteins were actively expressed under the conditions tested, indicating that in Salmonella Enteritidis SE86 these genes, which are expressed when in contact with sodium hypochlorite, are related to oxidative stress