Staphylococcus aureus em alimentos

Autores/as

  • Juliana Fonseca Moreira Silva Medicina / UFT
  • Amanda Campos Feitosa Universidade Federal do Tocantins
  • Rosimeire Mendes Rodrigues Universidade Federal do Tocantins

DOI:

https://doi.org/10.20873/uft.2359-3652.2017v4n4p15

Resumen

La intoxicación alimentaria estafilocócica es una de las enfermedades transmitidas por los alimentos (ETA) más común y resulta de la ingestión de la enterotoxina estafilocócica (EE) preformada en los alimentos. Este estudio tuvo como objetivo la revisión sobre la ocurrencia Staphylococcus en los alimentos, brotes de intoxicación alimentaria por estafilococos, enterotoxinas comúnmente involucradas en brotes y métodos de identificación de enterotoxinas estafilocócicas. La metodología empleada se basó en la investigación cualitativa y sistemas de información. En Brasil, los datos del Sistema Nacional de Agravos e Notificações da Secretaria de VigilânciaemSaúdeSINAN\SVS, Ministerio de Salud, atribuyen al S. aureus la ocurrencia de un 7,7% de los brotes de origen alimentario en el período de 2000 a 2015. Para mejorar la caracterización de EE, diversas técnicas se han integrado en la estrategia de diagnóstico y los métodos utilizados para detectar toxinas bacterianas en los alimentos: bioensayos, biología molecular e inmunológica. Los métodos convencionales de detección de EE son de trabajo intensivo e incapaz de satisfacer las necesidades de detección en tiempo real. La biología molecular basada en PCR es un método más rápido y con resultados concluyentes. Los métodos cromatográficos son eficientes y sensibles, sin embargo, los requisitos de la muestra, instrumentos caros y la capacitación del personal limitan su aplicación.

Citas

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Publicado

2017-10-03

Cómo citar

Silva, J. F. M., Feitosa, A. C., & Rodrigues, R. M. (2017). Staphylococcus aureus em alimentos. DESAFIOS, 4(4), 15–31. https://doi.org/10.20873/uft.2359-3652.2017v4n4p15

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