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Publication
Deteção de norovírus e vírus hepatite A em géneros alimentícios
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Advisor(s)
Abstract(s)
Em 2014, os dados reportados para a European Food Safety Authority
(EFSA), evidenciam que o número de surtos causado por vírus foi superior
ao causado por Salmonella spp. contudo, em 2015, este número diminuiu.
A nível mundial e de acordo com a Organização Mundial da Saúde
(OMS), entre 2007 e 2015 os vírus foram os principais agentes causais
de doenças diarreicas. Com o objetivo de incrementar a sua capacidade
de resposta no esclarecimento de surtos de toxinfeção alimentar bem
como na vigilância, monitorização e controlo de géneros alimentícios, o
Laboratório de Microbiologia do Departamento de Alimentação e Nutrição
(DAN) implementou em 2015 o método de deteção de Norovírus (NoV) genogrupo
GI e genogrupo GII e vírus da Hepatite A (HAV) de acordo com
a ISO/TS 15216-2. As amostras analisadas em 2015-2016 incluíram moluscos
bivalves, frutos vermelhos, vegetais e superfícies do ambiente de
produção/manipulação de alimentos. Em amostras dos moluscos bivalves
não depurados foram detetados NoV GI e GII. Surtos de origem alimentar
de NoV e HAV são um problema emergente em saúde pública, pelo que as
estratégias de controlo deverão orientar-se essencialmente para a vigilância
e prevenção da contaminação dos géneros alimentícios mais suscetíveis,
identificando e minimizando o impacte dos diversos fatores de risco
inerentes ao ambiente de produção, preparação, conservação, distribuição
e consumo.
In 2014 the data reported to European Food Safety Authority (EFSA), evidenced that the number of foodborne outbreaks caused by viruses was higher than those caused by Salmonella spp., but in 2015 this number decreased. At global level and according to the World Health Organization (WHO), between 2007 and 2015 viruses were the main diarrhoeal diseases agents. With the objective to contribute to the clarification of foodborne outbreaks of viral origin associated to foodstuffs consumption and to enhance the laboratory capacity, the Food Microbiology Laboratory of the Food and Nutrition Department, implemented in 2015 the method for detection of Norovirus (NoV) Genogroup I and II and Hepatitis A Virus (HAV) according to ISO/TS 15216-2. The samples analysed included bivalve molluscs, soft fruits, vegetables and surfaces of the environment of production/handling of foodstuffs. In samples of bivalve molluscs, not depurated, Norovirus GI and GII were detected. Foodborne outbreaks caused by NoV and HAV are a public health emerging problem, and so the control strategies should be oriented essentially to the surveillance and prevention of the contamination of more susceptible foodstuffs, identifying and minimizing the impact of several risk factors inherent to the environment of production, preparation, conservation, distribution and consumption.
In 2014 the data reported to European Food Safety Authority (EFSA), evidenced that the number of foodborne outbreaks caused by viruses was higher than those caused by Salmonella spp., but in 2015 this number decreased. At global level and according to the World Health Organization (WHO), between 2007 and 2015 viruses were the main diarrhoeal diseases agents. With the objective to contribute to the clarification of foodborne outbreaks of viral origin associated to foodstuffs consumption and to enhance the laboratory capacity, the Food Microbiology Laboratory of the Food and Nutrition Department, implemented in 2015 the method for detection of Norovirus (NoV) Genogroup I and II and Hepatitis A Virus (HAV) according to ISO/TS 15216-2. The samples analysed included bivalve molluscs, soft fruits, vegetables and surfaces of the environment of production/handling of foodstuffs. In samples of bivalve molluscs, not depurated, Norovirus GI and GII were detected. Foodborne outbreaks caused by NoV and HAV are a public health emerging problem, and so the control strategies should be oriented essentially to the surveillance and prevention of the contamination of more susceptible foodstuffs, identifying and minimizing the impact of several risk factors inherent to the environment of production, preparation, conservation, distribution and consumption.
Description
Keywords
Norovírus Vírus Hepatite A Géneros Alimentícios Segurança Alimentar Toxinfeções Alimentares Saúde Pública Portugal
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2016;5(Supl 8):40-44
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP