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Orientador(es)
Resumo(s)
A campilobacteriose é uma zoonose de distribuição mundial, com repercussões
significativas a nível da saúde pública e com elevado impacto socioeconómico na União
Europeia. Nos últimos anos tem-se reconhecido Campylobacter spp. como um microrganismo
emergente de origem alimentar, que se encontra amplamente distribuído no ambiente. A
incidência de infeção por Campylobacter spp. em humanos tem vindo a aumentar
significativamente nos últimos anos.
Segundo dados do relatório da EFSA (European Food Satefy Authority), em 2013
foram reportados pelos Estados Membros cerca de 214,779 casos confirmados de
campilobacteriose no Homem, no entanto em Portugal não existem dados oficiais sobre esta
doença.
A carne de aves, é um alimento frequentemente associado à transmissão de variados
microrganismos patogénicos para o Homem, nomeadamente: Salmonella spp.,
Campylobacter spp., Staphylococcus aureus, Listeria monocytogenes e Escherichia coli. As
operações de abate como a depena e a evisceração são importantes fontes de contaminação
das carcaças de aves mas, um aumento muito considerável de contaminação ocorre durante os
procedimentos de preparação, conservação e distribuição das carnes.
Devido ao impacto que esta bactéria tem, tanto na saúde dos consumidos como ao nível
sócio-económico, a Lusiaves empresa do sector Agroalimentar associou-se à realização deste
trabalho cientifico, tendo como objetivo a realização de um levantamento e análise crítica
sobre quais as estratégias que poderão levar à diminuição de Campylobacter spp. em carne de
aves.
Para que esta informação chegue de forma eficaz a todos os avicultores bem como, aos
trabalhadores do matadouro, foram desenvolvidos materiais para uma ação de formação
(apresentação em PowerPoint e um Manual de Formação explicativo). Foi também realizada
uma pesquisa sobre os projetos nacionais e internacionais, terminados e em curso, sobre
Campylobacter.
Campylobacteriosis is a zoonosis that represents an important public health problem with considerable socio-economic impact in the EU. In recent years Campylobacter spp. has been recognized as an emerging foodborne pathogen, which is widely spread in the environment. The incidence of campylobacterisis in humans has been rising significantly. According to the EFSA (European Food Satefy Authority), in 2013, 214,779 cases of campylobacteriosis in humans were reported by the Member States. However in Portugal there isn´t official information available about this disease. Poultry is often associated to the transmission of several pathogenic microorganisms to humans, namely: Salmonella spp., Campylobacter spp., Staphylococcus aureus, Listeria monocytogenes and Escherichia coli. The slaughter, the plucking and the evisceration are important sources of contamination of the poultry carcasses. Besides this, a considerable increase of contamination also occurs during the preparation, the conservation and the distribution of the poultry. Due to the impact of this bacteria on the health of the consumers and also on the socioeconomic level, Lusiaves, food company, joined this scientific work, in order to do a survey and critical analysis about the strategies that may lead to the reduction of Campylobacter in poultry meat. In order that this information may effectively reach the poultry raisers and the slaughter workers, training materials (a PowerPoint presentation and an information handbook) was developed. It was made a research about projects concluded and in progress on Campylobacter, both nationally and internationally.
Campylobacteriosis is a zoonosis that represents an important public health problem with considerable socio-economic impact in the EU. In recent years Campylobacter spp. has been recognized as an emerging foodborne pathogen, which is widely spread in the environment. The incidence of campylobacterisis in humans has been rising significantly. According to the EFSA (European Food Satefy Authority), in 2013, 214,779 cases of campylobacteriosis in humans were reported by the Member States. However in Portugal there isn´t official information available about this disease. Poultry is often associated to the transmission of several pathogenic microorganisms to humans, namely: Salmonella spp., Campylobacter spp., Staphylococcus aureus, Listeria monocytogenes and Escherichia coli. The slaughter, the plucking and the evisceration are important sources of contamination of the poultry carcasses. Besides this, a considerable increase of contamination also occurs during the preparation, the conservation and the distribution of the poultry. Due to the impact of this bacteria on the health of the consumers and also on the socioeconomic level, Lusiaves, food company, joined this scientific work, in order to do a survey and critical analysis about the strategies that may lead to the reduction of Campylobacter in poultry meat. In order that this information may effectively reach the poultry raisers and the slaughter workers, training materials (a PowerPoint presentation and an information handbook) was developed. It was made a research about projects concluded and in progress on Campylobacter, both nationally and internationally.
Descrição
Palavras-chave
Campylobacter Zoonose Carne de aves Contaminação Medidas de controle Zoonosis Poultry Contamination Control measures