Doenças de Transmissão Hídrica e Alimentar Transmitidas por Alimentos de Origem Animal: Revisão

Abstract

Foodborne diseases (FWDs) are caused by biological, chemical or physical agents that lead to a syndrome generally consisting of diarrhea, nausea and vomit, which occurs after ingestion of contaminated water and/or food. These diseases are widely distributed geographically with a variable incidence according to each region. FWDs affect the whole population and mostly the less favored social strata. They are usually self-limiting, lasting a few days, and may present greater complications in children, elderly and immunosuppressed individuals. In addition to the pathophysiological risks, these diseases imply a burden on the public health system and economic losses. Several pathogenic biological agents can cause FWD by different mechanisms of action, such as intoxications and toxinfections, which can lead to outbreaks of different proportions and different clinical forms. Food-producing animals are the main reservoirs for many food-borne microorganisms acting, in many situations, as asymptomatic hosts. Approximate