Vibriosis and its impact on microbiological food safety
| Autor: | Victória Gabrielle Pires Martins, Janaína dos Santos Nascimento, Hilana Ceotto Vigoder, Flávia Myllena Da Silva Martins |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
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| Zdroj: | Food Science and Technology, Issue: ahead, Published: 17 SEP 2021 Food Science and Technology, Volume: 42, Article number: ctaAR65321, Published: 17 SEP 2021 Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology (2021) |
| Popis: | It is estimated that infections caused by bacteria of to the genus Vibrio are sub notified, however it is possible to notice the increase in the vibriosis incidence associated to the consumption of contaminated water and food, specially by raw seafood. Vibrio cholerae, Vibrio parahaemolyticus e Vibrio vulnificus are the main pathogenic species for humans and the infections caused by these bacteria can range from simple gastroenteritis to cases of sepsis. In Brazil, until 2020, the legislation that determined the microbial standards for food, RDC 12/2001, recommended that the presence of V. parahaemolyticus should be investigated in ready-to-eat food based on raw fish and similar. However, IN60, the new legislation that came into force on December 2020, no longer requires it. Since the presence of these bacteria are important risk factors for humans, as agents of diseases transmitted specially by food, it is important to monitor their presence in foods of marine origin, especially in fish and shellfish that will be consumed raw. Therefore, preventive approaches are needed, such as the control and monitoring of microbiological quality of water, mainly in high-risk food production environments (such as oysters, for example) and the microbiological control of these foods, including vibrio research. |
| Databáze: | OpenAIRE |
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