Eduardo Almeida Freitas

Staphylococcus spp.: importantes riscos à saúde pública

Staphylococcus spp. are gram-positive cocci of Microccaceae family, facultative anaerobic, real estate, don’t produce spores and catalase positive with wide distribution. It is one of the most common agents responsible for outbreaks of food poisoning, because they are usually transmitted to food. The poisoning is caused by ingestion of preformed enterotoxin in food contaminated by the bacterium, which can remain viable or not. Demonstrations by these agents can lead to diseases that are caused by the action of these pathogenic microorganisms or their toxina. There are many symptoms that can easily be confused with food poisoning from other microorganisms. Therefore it is necessary a more comprehensive study of the epidemiology and the forms of infection through food.

Campylobacter em frangos no Brasil – Revisão de literatura

Campylobacter sp. is recognized worldwide as the bacterium that causes more diarrhea in humans, being reported as the most common zoonotic infection. Poultry meat and its derivatives are the most incriminated in the transmission to humans. The need for methods faster and less laborious detection has led to significant advances in research development and commercialization of diagnostic kits with high sensitivity and specificity in the world. Only with the knowledge of the different factors that influence the presence and multiplication of the microorganism, it is possible to establish preventive policies to prevent or control it. Thus, it is necessary to monitor diagnostic techniques are reproducible so safely subsidize the different actions for its control in Brazil.