RESUMEN

Introducción: Staphylococcus ocasiona con frecuencia intoxicaciones alimentarias; en Cuba es una de las principales causas de brotes. Objetivo: analizar el perfil del riesgo de brotes alimentarios por Staphylococcus en Cuba. Métodos: Se realizó un estudio observacional analítico sobre los factores higiénicos y epidemiológicos asociados al riesgo de la intoxicación alimentaria por Staphylococcus en Cuba, en el Instituto Nacional de Higiene Epidemiología y Microbiología, durante el periodo de enero a noviembre de 2018. La información se obtuvo mediante revisión bibliográfica sistémica, análisis de datos del Laboratorio de Referencia Nacional en Microbiología Sanitaria y informes de brotes de la Dirección Nacional de Salud Ambiental. Se estimó el riesgo microbiológico mediante el programa semicuantitativo Ross-Sumner. Resultados: Se identificó como principal peligro Stahylococcus aureus, productores de enterotoxina A y la determinación de aislamientos resistentes a los antimicrobianos, como Stahylococcus aureus meticilina resistentes. Los alimentos más implicados fueron los productos de repostería y la inocuidad se afectó en mayor frecuencia por la contaminación cruzada en el 31,4 por ciento brotes y la inadecuada conservación en 46,1 por ciento. La predicción de personas que enferman por año en la población de interés fue de 6 260. Conclusiones: El riesgo de la ocurrencia de brotes por Staphylococcus se estimó como alto; la vigilancia se recomienda en alimentos que requieren manipulación directa y no se aplica tratamiento térmico antes del consumo, con gestiones de riesgo dirigidas a productores y consumidores(AU)

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Introduction: Staphylococcus is a frequent cause of food poisoning. In Cuba it is one of the main causes of outbreaks. Objective: Analyze the risk profile of staphylococcal food poisoning outbreaks in Cuba. Methods: An observational analytical study was conducted about hygienic and epidemiological factors associated to the risk for staphylococcal food poisoning in Cuba. The study was carried out at the National Institute of Hygiene, Epidemiology and Microbiology from January to November 2018. The information was obtained from a systematic bibliographic review, analysis of data from the Medical Microbiology National Reference Laboratory, and outbreak reports from the National Environmental Health Division. Microbiological risk was estimated with Ross-Sumner semi-quantitative software. Results: The main hazard identified was Staphylococcus aureus, enterotoxin A producers and determination of antimicrobial resistant isolates like methicillin-resistant Staphylococcus aureus. The food items most commonly involved were sweets, and safety was most frequently affected by cross-contamination in 31.4 percent of the outbreaks and inadequate preservation in 46.1 percent. Prediction of members of the population of interest becoming ill every year was 6 260. Conclusions: Risk for the occurrence of staphylococcal food poisoning outbreaks was considered to be high; surveillance is recommended of food items requiring direct manipulation and appropriate thermal treatment is not applied before consumption, with risk management actions aimed at manufacturers and consumers(AU)

Asunto(s)

Humanos , Intoxicación Alimentaria Estafilocócica/complicaciones , Intoxicación Alimentaria Estafilocócica/prevención & control , Medición de Riesgo

RESUMEN

Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration - 1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did not induce direct-tolerance or cross-tolerance in the tested strains, as assessed by modulation of MIC values. Otherwise, exposing the strains to OVEO at sublethal concentrations maintained or increased the sensitivity of the cells to the tested stressing agents because the MIC values of OVEO, NaCl, KCl, LA and AA against the cells that were previously habituated to OVEO remained the same or decreased when compared with non-habituated cells. These data indicate that OVEO does not have an inductive effect on the acquisition of direct-tolerance or cross-tolerance in the tested enterotoxigenic strains of S. aureus to antimicrobial agents that are typically used in food preservation.

Asunto(s)

Adaptación Fisiológica/fisiología , Antibacterianos/farmacología , Farmacorresistencia Bacteriana/fisiología , Aceites Volátiles/farmacología , Origanum/metabolismo , Intoxicación Alimentaria Estafilocócica/prevención & control , Staphylococcus aureus/metabolismo , Ácido Acético/farmacología , Enterotoxinas/metabolismo , Microbiología de Alimentos , Ácido Láctico/farmacología , Pruebas de Sensibilidad Microbiana , Cloruro de Potasio/farmacología , Rosmarinus/metabolismo , Cloruro de Sodio/farmacología , Intoxicación Alimentaria Estafilocócica/microbiología , Staphylococcus aureus/patogenicidad

RESUMEN

Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration - 1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did not induce direct-tolerance or cross-tolerance in the tested strains, as assessed by modulation of MIC values. Otherwise, exposing the strains to OVEO at sublethal concentrations maintained or increased the sensitivity of the cells to the tested stressing agents because the MIC values of OVEO, NaCl, KCl, LA and AA against the cells that were previously habituated to OVEO remained the same or decreased when compared with non-habituated cells. These data indicate that OVEO does not have an inductive effect on the acquisition of direct-tolerance or cross-tolerance in the tested enterotoxigenic strains of S. aureus to antimicrobial agents that are typically used in food preservation..(AU)

Asunto(s)

Adaptación Fisiológica/fisiología , Farmacorresistencia Bacteriana/fisiología , Aceites Volátiles/farmacología , Origanum/metabolismo , Intoxicación Alimentaria Estafilocócica/prevención & control , Staphylococcus aureus/metabolismo , Ácido Acético/farmacología , Enterotoxinas/metabolismo , Microbiología de Alimentos , Ácido Láctico/farmacología , Pruebas de Sensibilidad Microbiana , Cloruro de Potasio/farmacología , Rosmarinus/metabolismo , Cloruro de Sodio/farmacología , Intoxicación Alimentaria Estafilocócica/microbiología , Staphylococcus aureus/patogenicidad

RESUMEN

Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration - 1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did not induce direct-tolerance or cross-tolerance in the tested strains, as assessed by modulation of MIC values. Otherwise, exposing the strains to OVEO at sublethal concentrations maintained or increased the sensitivity of the cells to the tested stressing agents because the MIC values of OVEO, NaCl, KCl, LA and AA against the cells that were previously habituated to OVEO remained the same or decreased when compared with non-habituated cells. These data indicate that OVEO does not have an inductive effect on the acquisition of direct-tolerance or cross-tolerance in the tested enterotoxigenic strains of S. aureus to antimicrobial agents that are typically used in food preservation.

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Asunto(s)

Adaptación Fisiológica/fisiología , Antibacterianos/farmacología , Farmacorresistencia Bacteriana/fisiología , Aceites Volátiles/farmacología , Origanum/metabolismo , Intoxicación Alimentaria Estafilocócica/prevención & control , Staphylococcus aureus/metabolismo , Ácido Acético/farmacología , Enterotoxinas/metabolismo , Microbiología de Alimentos , Ácido Láctico/farmacología , Pruebas de Sensibilidad Microbiana , Cloruro de Potasio/farmacología , Rosmarinus/metabolismo , Cloruro de Sodio/farmacología , Intoxicación Alimentaria Estafilocócica/microbiología , Staphylococcus aureus/patogenicidad

RESUMEN

A ocorrência de doenças transmitidas por alimentos (DTAs) vem aumentando de modo significativo em nível mundial. O crescente aumento das populações,o processo de urbanização desordenado,a produção de alimento sem grande escala somados à baixa eficiência de ação dos órgãos de vigilância e inspeção sanitária são fatores relacionados à emergência dessas doenças.

Asunto(s)

Humanos , Intoxicación Alimentaria Estafilocócica/prevención & control , Intoxicación Alimentaria Estafilocócica/transmisión , Estándar de Identidad y Calidad de Productos y Servicios , Queso/toxicidad , Enterotoxinas/toxicidad , Staphylococcus/patogenicidad

RESUMEN

A ocorrência de doenças transmitidas por alimentos (DTAs) vem aumentando de modo significativo em nível mundial. O crescente aumento das populações,o processo de urbanização desordenado,a produção de alimento sem grande escala somados à baixa eficiência de ação dos órgãos de vigilância e inspeção sanitária são fatores relacionados à emergência dessas doenças.

Asunto(s)

Humanos , Intoxicación Alimentaria Estafilocócica/prevención & control , Intoxicación Alimentaria Estafilocócica/transmisión , Queso/toxicidad , Estándar de Identidad y Calidad de Productos y Servicios , Staphylococcus/patogenicidad , Enterotoxinas/toxicidad

RESUMEN

Staphylococcus aureus causes food poisoning due to its ability to produce enterotoxins. Food handlers carrying enterotoxin-producing S. aureus can contaminate food, thus leading to food poisoning. Samples were obtained from 88 food handlers in the Province of Misiones, Argentina. S. aureus was isolated from nasal swaps and PCR amplification was performed for genes encoding staphylococcal enterotoxins. A total of 37.5 % food handlers were positive for S. aureus. Expression of enterotoxin genes was found in 13 of the 33 (39.4 %) S. aureus isolates studied, accounting for 14.7 % of food handlers. Gene sea was detected in 10 isolates followed by gene sec in 3 isolates. All isolates were susceptible to teicoplanin, gentamicin and rifampicin. Four isolates were resistant to methicillin whereas 2 isolates were resistant to clindamycin and erythromycin. These results constitute a critical alert and indicate the need for developing rational measures to reduce the potential risk of food poisoning.

Asunto(s)

Portador Sano/epidemiología , Manipulación de Alimentos , Nasofaringe/microbiología , Infecciones Estafilocócicas/epidemiología , Staphylococcus aureus/aislamiento & purificación , Adulto , Argentina/epidemiología , Portador Sano/diagnóstico , Farmacorresistencia Bacteriana Múltiple , Enterotoxinas/genética , Femenino , Genes Bacterianos , Humanos , Masculino , Staphylococcus aureus Resistente a Meticilina/efectos de los fármacos , Staphylococcus aureus Resistente a Meticilina/genética , Staphylococcus aureus Resistente a Meticilina/aislamiento & purificación , Persona de Mediana Edad , Reacción en Cadena de la Polimerasa , Intoxicación Alimentaria Estafilocócica/prevención & control , Intoxicación Alimentaria Estafilocócica/transmisión , Infecciones Estafilocócicas/diagnóstico , Staphylococcus aureus/efectos de los fármacos , Staphylococcus aureus/genética , Adulto Joven

RESUMEN

Staphylococcus aureus es una causa de intoxicaciones alimentarias por su capacidad de producir enterotoxinas. Los manipuladores de alimentos que portan S. aureus productores de enterotoxinas pueden provocar intoxicaciones alimentarias. Se estudiaron muestras tomadas de fosas nasales de 88 manipuladores de alimentos en la provincia de Misiones. El 37,5 % de los individuos analizados eran portadores de S. aureus. Mediante técnicas de amplificación (PCR), se detectaron genes que codifican la producción de enterotoxinas en 13 de los 33 aislamientos obtenidos (39,4 %) y en el 14,7 % de los manipuladores. De estos aislamientos, 10 portaban el gen sea y 3 el gen sec. El estudio de sensibilidad a los antibióticos mostró un 100 % de sensibilidad a teicoplanina, gentamiclna y rifampicina; 2 aislamientos fueron resistentes a clindamicina y a eritromicina y 4 resultaron resistentes a la meticilina. Estos resultados son un alerta e indicarían la necesidad de desarrollar medidas racionales para reducir el riesgo potencial de intoxicaciones alimentarias.

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Staphylococcus aureus causes food poisoning due to its ability to produce enterotoxins. Food handlers carrying enterotoxin-producing S. aureus can contaminate food, thus leading to food poisoning. Samples were obtained from 88 food handlers in the Province of Misiones, Argentina. S. aureus was isolated from nasal swaps and PCR amplification was performed for genes encoding staphylococcal enterotoxins. A total of 37.5 % food handlers were positive for S. aureus. Expression of enterotoxin genes was found in 13 of the 33 (39.4 %) S. aureus isolates studied, accounting for 14.7 % of food handlers. Gene sea was detected in 10 isolates followed by gene sec in 3 isolates. All isolates were susceptible to teicoplanin, gentamicin and rifampicin. Four isolates were resistant to methicillin whereas 2 isolates were resistant to clindamycin and erythromycin. These results constitute a critical alert and indicate the need for developing rational measures to reduce the potential risk of food poisoning.

Asunto(s)

Adulto , Femenino , Humanos , Masculino , Persona de Mediana Edad , Adulto Joven , Portador Sano/epidemiología , Manipulación de Alimentos , Nasofaringe/microbiología , Infecciones Estafilocócicas/epidemiología , Staphylococcus aureus/aislamiento & purificación , Argentina/epidemiología , Portador Sano/diagnóstico , Farmacorresistencia Bacteriana Múltiple , Enterotoxinas/genética , Genes Bacterianos , Staphylococcus aureus Resistente a Meticilina/efectos de los fármacos , Staphylococcus aureus Resistente a Meticilina/genética , Staphylococcus aureus Resistente a Meticilina/aislamiento & purificación , Reacción en Cadena de la Polimerasa , Intoxicación Alimentaria Estafilocócica/prevención & control , Intoxicación Alimentaria Estafilocócica/transmisión , Infecciones Estafilocócicas/diagnóstico , Staphylococcus aureus/efectos de los fármacos , Staphylococcus aureus/genética

RESUMEN

Staphylococcus aureus es una causa de intoxicaciones alimentarias por su capacidad de producir enterotoxinas. Los manipuladores de alimentos que portan S. aureus productores de enterotoxinas pueden provocar intoxicaciones alimentarias. Se estudiaron muestras tomadas de fosas nasales de 88 manipuladores de alimentos en la provincia de Misiones. El 37,5 % de los individuos analizados eran portadores de S. aureus. Mediante técnicas de amplificación (PCR), se detectaron genes que codifican la producción de enterotoxinas en 13 de los 33 aislamientos obtenidos (39,4 %) y en el 14,7 % de los manipuladores. De estos aislamientos, 10 portaban el gen sea y 3 el gen sec. El estudio de sensibilidad a los antibióticos mostró un 100 % de sensibilidad a teicoplanina, gentamiclna y rifampicina; 2 aislamientos fueron resistentes a clindamicina y a eritromicina y 4 resultaron resistentes a la meticilina. Estos resultados son un alerta e indicarían la necesidad de desarrollar medidas racionales para reducir el riesgo potencial de intoxicaciones alimentarias.(AU)

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Staphylococcus aureus causes food poisoning due to its ability to produce enterotoxins. Food handlers carrying enterotoxin-producing S. aureus can contaminate food, thus leading to food poisoning. Samples were obtained from 88 food handlers in the Province of Misiones, Argentina. S. aureus was isolated from nasal swaps and PCR amplification was performed for genes encoding staphylococcal enterotoxins. A total of 37.5 % food handlers were positive for S. aureus. Expression of enterotoxin genes was found in 13 of the 33 (39.4 %) S. aureus isolates studied, accounting for 14.7 % of food handlers. Gene sea was detected in 10 isolates followed by gene sec in 3 isolates. All isolates were susceptible to teicoplanin, gentamicin and rifampicin. Four isolates were resistant to methicillin whereas 2 isolates were resistant to clindamycin and erythromycin. These results constitute a critical alert and indicate the need for developing rational measures to reduce the potential risk of food poisoning.(AU)

Asunto(s)

Adulto , Femenino , Humanos , Masculino , Persona de Mediana Edad , Adulto Joven , Portador Sano/epidemiología , Manipulación de Alimentos , Nasofaringe/microbiología , Infecciones Estafilocócicas/epidemiología , Staphylococcus aureus/aislamiento & purificación , Argentina/epidemiología , Portador Sano/diagnóstico , Farmacorresistencia Bacteriana Múltiple , Enterotoxinas/genética , Genes Bacterianos , Staphylococcus aureus Resistente a Meticilina/efectos de los fármacos , Staphylococcus aureus Resistente a Meticilina/genética , Staphylococcus aureus Resistente a Meticilina/aislamiento & purificación , Reacción en Cadena de la Polimerasa , Intoxicación Alimentaria Estafilocócica/prevención & control , Intoxicación Alimentaria Estafilocócica/transmisión , Infecciones Estafilocócicas/diagnóstico , Staphylococcus aureus/efectos de los fármacos , Staphylococcus aureus/genética

RESUMEN

Mexican red salsa is one of the most common side dishes in Mexican cuisine. According to data on foodborne illnesses collected by the Centers for Disease Control and Prevention, salsa was associated with 70 foodborne illness outbreaks between 1990 and 2006. Salsa ingredients such as tomatoes, cilantro, and onions often have been implicated in foodborne illness outbreaks. Mexican-style restaurants commonly prepare a large batch of red salsa, store it at refrigeration temperatures, and then serve it at room temperature. Salmonella is one of the top etiologies in foodborne illness outbreaks associated with salsa, and our preliminary studies revealed the consistent presence of Staphylococcus aureus in restaurant salsa. In the present study, we evaluated the survival of Salmonella Enteritidis and S. aureus inoculated into restaurant-made salsa samples stored at ambient (20 degrees C) and refrigeration (4 degrees C) temperatures. These test temperature conditions represent best-case and worst-case scenarios in restaurant operations. Salmonella survived in all samples stored at room temperature, but S. aureus populations significantly decreased after 24 h of storage at room temperature. No enterotoxin was detected in samples inoculated with S. aureus at 6.0 log CFU/g. Both microorganisms survived longer in refrigerated samples than in samples stored at room temperature. Overall, both Salmonella and S. aureus survived a sufficient length of time in salsa to pose a food safety risk.

Asunto(s)

Contaminación de Alimentos/análisis , Manipulación de Alimentos/métodos , Servicios de Alimentación/normas , Salmonella/crecimiento & desarrollo , Staphylococcus aureus/crecimiento & desarrollo , Capsicum/microbiología , Recuento de Colonia Microbiana , Seguridad de Productos para el Consumidor , Coriandrum/microbiología , Contaminación de Alimentos/prevención & control , Manipulación de Alimentos/normas , Humanos , Solanum lycopersicum/microbiología , Viabilidad Microbiana , Intoxicación Alimentaria por Salmonella/prevención & control , Intoxicación Alimentaria Estafilocócica/prevención & control , Temperatura , Factores de Tiempo

RESUMEN

A group of 291 Staphylococcus aureus isolates from mastitic cow's milk (n = 125), bulk tank milk (n = 96), and Minas frescal cheese (n = 70) were screened for staphylococcal enterotoxin (SE) genes (sea, seb, sec, sed, see, seg, seh, sei, selj, and sell) and for the tst-1 gene encoding staphylococcal toxic shock syndrome toxin 1 by PCR assay. A total of 109 (37.5%) of the isolates were positive for at least one of these 11 genes, and 23 distinct genotypes of toxin genes were observed. Of the S. aureus isolates bearing SE genes, 17 (13.6%) were from mastitic cow's milk, 41 (41.7%) were from bulk tank milk, and 51 (72.9%) were from Minas frescal cheese. The occurrence of exclusively more recently described SE genes (seg through sell) was considerably higher (87 of 109 PCR-positive strains) than that of classical SE genes (sea through see, 15 strains). The SE genes most commonly detected were seg and sei; they were found alone or in different combinations with other toxin genes, but in 60.8% of the cases they were codetected. No strain possessed see. The tst-1 gene was found in eight isolates but none from mastitic cow's milk. Macrorestriction analysis of chromosomal DNA from 89 S. aureus isolates positive for SE gene(s) was conducted with the enzyme SmaI. Fifty-five distinct pulsed-field gel electrophoresis patterns were found, demonstrating a lack of predominance of any specific clone. A second enzyme, Apa I, used for some isolates was less discriminating than Sma I. The high genotype diversity of potential toxigenic S. aureus strains found in this study, especially from Minas frescal cheese, suggests various sources of contamination. Efforts from the entire production chain are required to improve consumer safety.

Asunto(s)

Queso/microbiología , Enterotoxinas/genética , Contaminación de Alimentos/análisis , Leche/microbiología , Staphylococcus aureus/aislamiento & purificación , Animales , Brasil , Bovinos , Seguridad de Productos para el Consumidor , ADN Bacteriano/análisis , Enterotoxinas/biosíntesis , Femenino , Contaminación de Alimentos/prevención & control , Microbiología de Alimentos , Genotipo , Humanos , Mastitis Bovina/microbiología , Reacción en Cadena de la Polimerasa , Intoxicación Alimentaria Estafilocócica/prevención & control , Infecciones Estafilocócicas/microbiología , Infecciones Estafilocócicas/veterinaria , Staphylococcus aureus/patogenicidad

RESUMEN

OBJECTIVE: To verify the occurrence of Staphylococcus aureus in a sample of cheese sold in a city of the Southeastern region of Brazil and assess the potential risk for the consumers. METHODS: Eighty samples of homemade cheese sold in a city of the southern region of Brazil were evaluated for the presence and the most probable number of Staphylococcus aureus agents. RESULTS: The study revealed the presence of S. aureus in 40 samples (50.0%, with a mean count of 10(5)/g. CONCLUSION: These results are worrisome because the Health Ministry has established a safety threshold of 10(3)/g, and the values obtained are close to the number of bacteria able to produce enough enterotoxins to cause a foodborne disease outbreak.

Asunto(s)

Queso/microbiología , Microbiología de Alimentos , Staphylococcus aureus/aislamiento & purificación , Brasil , Inspección de Alimentos/métodos , Intoxicación Alimentaria Estafilocócica/prevención & control , Intoxicación Alimentaria Estafilocócica/transmisión

RESUMEN

The growth behavior of Staphylococcus aureus in fresh Cheese (Minas and Muzzarella) during their shelf-life was studied. The possible injury of this microorganism caused by the increasing acidity was also investigated. Raw milk was inoculated with 10(6) cells/ml (S. aureus FRIA-100) and the cheese production was performed according to normal procedures. Minas and muzzarella cheese were stored at 7 degrees C for 40 and 60 days, respectively. At 2-3 days intervals, the following analysis were performed: acidity, pH, S. aureus counting using agar Baird Parker by the traditional methods and by the method recommended by the American Public Health Association to evaluate the reparation of injured cells. We had a secure indication of the presence of injured S. aureus when acidity was in the range of 0.7 to 0.8% expressed in lactic acid and when the cycle was 1.3 log higher than the traditional one.

Asunto(s)

Queso/microbiología , Staphylococcus aureus/aislamiento & purificación , Yogur/microbiología , Animales , Bovinos , Conservación de Alimentos , Concentración de Iones de Hidrógeno , Intoxicación Alimentaria Estafilocócica/prevención & control , Staphylococcus aureus/crecimiento & desarrollo

Asunto(s)

Microbiología de Alimentos , Disentería Bacilar/epidemiología , Disentería Bacilar/etiología , Disentería Bacilar/prevención & control , Intoxicación Alimentaria Estafilocócica/epidemiología , Intoxicación Alimentaria Estafilocócica/etiología , Intoxicación Alimentaria Estafilocócica/prevención & control , Botulismo/epidemiología , Botulismo/etiología , Botulismo/prevención & control , Infecciones por Clostridium/epidemiología , Infecciones por Clostridium/etiología , Infecciones por Clostridium/prevención & control , Clostridium perfringens/patogenicidad , Bacillus cereus/patogenicidad , Enfermedades Transmitidas por los Alimentos/clasificación , Enfermedades Transmitidas por los Alimentos/epidemiología , Enfermedades Transmitidas por los Alimentos/etiología , Enfermedades Transmitidas por los Alimentos/prevención & control , Listeriosis/epidemiología , Listeriosis/etiología , Listeriosis/prevención & control , Infecciones por Campylobacter/epidemiología , Infecciones por Campylobacter/etiología , Infecciones por Campylobacter/prevención & control , Yersinia enterocolitica/patogenicidad , Yersiniosis/epidemiología , Yersiniosis/etiología , Yersiniosis/prevención & control , Infecciones por Escherichia coli/epidemiología , Infecciones por Escherichia coli/etiología , Infecciones por Escherichia coli/prevención & control , Vibrio cholerae/patogenicidad , Vibrio parahaemolyticus/patogenicidad , Infecciones por Salmonella/epidemiología , Infecciones por Salmonella/etiología , Infecciones por Salmonella/prevención & control , Uruguay

Asunto(s)

Animales , Conservación de Alimentos/métodos , Higiene Alimentaria , Calidad de los Alimentos , Intoxicación Alimentaria Estafilocócica/microbiología , Intoxicación Alimentaria Estafilocócica/prevención & control , Intoxicación Alimentaria Estafilocócica/transmisión , Brasil , Comercio , Calidad de los Alimentos , Industria de Procesamiento de Alimentos/instrumentación , Industria de Procesamiento de Alimentos/métodos , Industria de Procesamiento de Alimentos , Manipulación de Alimentos/métodos , Manipulación de Alimentos , Staphylococcus aureus/patogenicidad

Asunto(s)

Carne/efectos adversos , Intoxicación Alimentaria Estafilocócica/etiología , Animales , Tipificación de Bacteriófagos , Brotes de Enfermedades , Manipulación de Alimentos/normas , Humanos , New Mexico , Intoxicación Alimentaria Estafilocócica/prevención & control , Pavos

Asunto(s)

Portador Sano/epidemiología , Manipulación de Alimentos , Restaurantes , Intoxicación Alimentaria Estafilocócica/transmisión , Infecciones Estafilocócicas/epidemiología , Chile/epidemiología , Educación en Salud , Humanos , Uñas/microbiología , Nariz/microbiología , Faringe/microbiología , Intoxicación Alimentaria Estafilocócica/prevención & control