Análise coproparasitológica de manipuladores de alimentos em restaurantes especializados em gastronomia japonesa

Abstract

ResumoIntrodução: O aumento pela procura dos serviços de alimentação se deu em parte em virtude do desenvolvimento econômico e esse cenário traz consigo uma preocupação que é a qualidade sanitária dos produtos ofertados ao público atendido. Objetivo: Realizar análises coproparasitológicas em manipuladores de alimentos da gastronomia japonesa. AbstractIntroduction: The demand for food services has increased due to the economic development. This scenario is associated with the concern regarding the sanitary quality into the products offered in the public. Objective: Carry out coproparasitological analyzes in food handlers of Japanese gastronomy. Patients and Methods: The study was performed at the Laboratory of Clinical Parasitology / Federal University of Paraiba. The study sample was composed of 30 food manipulators. The participants answered a socio epidemiological file card, and fecal collectors were delivered to food manipulators. Subsequently, the fecal material was analyzed by the methods of Hoffmann, Pons and Janner and Blagg. Results: After the analysis, 17 (56.65%) of the food manipulators presented positive samples. The prevalence of protozoa was Endolimax nana (37.5%), Entamoeba coli (34.4%), Entamoeba histolytica/dispar (18.75%), Giardia lamblia (6.25%), and Iodamoeba butschlii (3.1%). The helminths' prevalence was Ancylostomatidae (50%), Ascaris lumbricoides (16.7%), Strongyloides stercoralis (16.7%), and Trichostrongylus sp (16.6%). Among the parasitized individuals, it was observed that 12 (70.6%) had elementary education, 15 (88.2%) had treated water in their residences, 12 (70.6%) consumed tap water, 14 (82.4%) disposed of their waste in septic tanks, 5 (29.4%) did hand hygiene after using the toilet at times, 3 (17.6%) washed their hands during food handling, and 15 (88.2%) did not use gloves during food preparation. Conclusion: We concluded that consumers of Japanese cuisine foods handled by the subjects from this study are at risk of enteroparasite infections. Educational measures should be implemented in order to improve the hygiene conditions of the evaluated manipulators, as well as the treatment of the infected individuals.

Social and health indicators in an academic community: enteroparasites, nutritional, allergic and clinical aspects

“…The occurrence of Trichostrongylus sp is a peculiar finding, given its low incidence and research in human coproparasitology 33 . In a study conducted with Japanese food handlers in João Pessoa (Paraíba, Brazil), the occurrence of 16.6% of Trichostrongylus sp 29 was identified, concomitantly with this, in Imperatriz (Maranhão, Brazil), parasitic forms of this helminth were identified in coriander sold at open market s34 . Moreover, using animal feces as fertilizers, mainly from ruminants, may be another risk factor for this helminthiasis 35 , a fact attributed to this study with individuals from a higher education center in the interior of Bahia 15 .…”

“…Although this high rate of commensal protozoa is undervalued in the clinical aspect, this reference is hugely relevant for the discussion of hygiene measures since its existence is conditioned to water and food transmission, and there may be happening fecal-oral transmission 28,29,30 .…”

Avaliação das condições de higiene das marmitas domésticas produzidas em Itapetinga – BA: Conhecimento em higiene dos manipuladores de alimentos

“…Silva et al (2018) em seu estudo realizado em 12 restaurantes de comida japonesa de João Pessoa (PB), 56,7% dos manipuladores avaliados eram positivos para pelo menos uma espécie dos parasitos intestinais investigados e desses, apenas 29,4% faziam higienização das mãos após usar o banheiro e 17,6% lavavam as mãos apenas às vezes durante a manipulação dos alimentos.Stoffel e Piemolini-Barreto (2018), que constataram a utilização de adornos, o hábito de tossir e falar durante a preparação dos alimentos, cabelos não cobertos totalmente e falta de capacitação anual dos manipuladores em um restaurante especializado em culinária oriental. Tabela 2 -Conhecimento em higiene pelos manipuladores de alimentos das marmitas domésticas produzidas na cidade de Itapetinga, BA.…”