A segurança alimentar e relatos de surtos alimentares por Staphylococcus spp

Abstract

Staphylococcus genus belongs to the family and Staphylococcaceae currently has for 47 species and 24 subspecies, three of which appear frequently as important in medical bacteriology agents, S. aureus, S. epidermidis and S. saprophyticus isolates S. aureus, coagulase positive, is one of the most common agents responsible for outbreaks of food poisoning by production of enterotoxins, usually transmitted to food by handlers. Studies have shown that some strains of coagulase-negative species are potentially producing enterotoxins in vitro and there are records of outbreaks of food poisoning, including Brazil, associated with non- producing species of the enzyme. It is proven that most cases of food poisoning due to contamination occurs through food handlers, which may be eliminating pathogens, compromising food by inadequate personal hygiene habits or even lack of sanitary practices . Even healthy handlers harbor bacteria that can contaminate food by mout, nose, throat and intestinal tract. An environment where food handling must always be surveyed in order to encourage the use of proper techniques for washing hands, prophylactic measures and training of professionals involved in the preparation, storage and distribution of food, in order to break the link in the chain contamination and provide healthier food to its users, reducing the risks of incidence and prevalence of severe Staphylococcus spp. in population