Doenças Transmitidas por Alimentos
processo investigativo dos surtos
DOI:
https://doi.org/10.47385/praxis.v16.n30.3953Abstract
Foodborne Diseases are caused by ingesting contaminated food and/or water. According to the Ministry of Health, there has been a significant increase in the occurrence of outbreaks of this type in various locations around the world, characterizing a public health problem. Therefore, the objective here was to identify, in the scientific literature, possible etiological agents and complications related to food outbreaks. An integrative review was carried out in the months of June and July 2020, by searching the Latin American and Caribbean databases on Health Sciences (LILACS), Google Scholar, CAPES Journals Portal, VHL and Scientific Electronic Library Online (Scielo). 50 publications were found. The chosen method provides a synthesis of knowledge and incorporation of the applicability of results of significant studies in Evidence-Based Practice. The evaluated studies indicated that the bacteria Salmonella, Escherichia coli and Staphylococcus are the main causes of the outbreaks, although 12% of the cases had no etiological agents involved. The study highlighted the need to record data related to outbreaks and to train professionals involved in their investigation.
Keywords: Foodborne Diseases; Foods; Etiological Agents; Disease Outbreaks; Teaching.