Incidência, prevalência e ocorrência de Staphylococcus aureus em alimentos: uma abordagem sistemática e meta-analítica.

Abstract

Despite being part of the normal microbiota of human beings, Staphylococcus aureus is one of the main pathogens causing human infections, both of community and hospital origin. In public health, and especially in sanitary food, sanitary food surveillance is considered one of the most frequent causes of food poisoning outbreaks. The objective of this work was to carry out a systematic review and a meta-analysis on the contamination by Staphylococcus aureus and its enterotoxins in foods, based on data already published and indexed in databases. A total of 51 studies published between 1980 and 2021 were analyzed. The data were obtained from more than 30,000 samples between the analysis of S. aureus and toxins. The prevalence of S. aureus was 52.29% (CI=95%: 21.86-81.96%) in different food samples. For toxins, a prevalence of 24.16% was observed (CI=95%: 3.21-55.82%). From the analyzed data, a growing incidence of food contaminated by S. aureus was evidenced over the years, especially in the second decade of the 2000s. Of its toxins were dairy products, proteins/meat products, , vegetables, and bakery products.