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Nesta p\u00e1gina:\n

Preven\u00e7\u00e3o do norov\u00edrus: como evitar servir alimentos contaminados<\/a><\/strong><\/li>\n
Identifica\u00e7\u00e3o precoce na preven\u00e7\u00e3o do norov\u00edrus<\/a><\/strong><\/li>\n<\/ol>\n<\/nav>\n
A preval\u00eancia de agentes patog\u00e9nicos de origem alimentar<\/strong><\/a>, tais como v\u00edrus ent\u00e9ricos, Salmonella spp.<\/em>, Listeria monocytogenes<\/em> e <\/strong>Campylobacter spp<\/strong>.<\/em>, juntamente com a evolu\u00e7\u00e3o dos estilos de vida e das prefer\u00eancias de consumo, representa um dos principais desafios microbiol\u00f3gicos na seguran\u00e7a alimentar.<\/p>\n
Cerca de 50% dos alertas registados anualmente no Sistema de Alerta R\u00e1pido para os G\u00e9neros Aliment\u00edcios e Alimentos para Animais (RASFF) s\u00e3o de origem biol\u00f3gica.
\nO maior risco para a sa\u00fade p\u00fablica resulta dos perigos associados \u00e0 contamina\u00e7\u00e3o microbiol\u00f3gica dos alimentos, incluindo pr\u00e1ticas inadequadas de manipula\u00e7\u00e3o.<\/p>\n
Entre estes perigos, os norov\u00edrus s\u00e3o uma das principais causas de gastroenterite viral transmitida por alimentos. Uma preven\u00e7\u00e3o do norov\u00edrus<\/strong> eficaz \u00e9 essencial, uma vez que estes v\u00edrus se propagam rapidamente de pessoa para pessoa em ambientes fechados e com elevada concentra\u00e7\u00e3o de indiv\u00edduos. S\u00e3o uma causa relevante de surtos de gastroenterite em restaurantes e servi\u00e7os de restaura\u00e7\u00e3o quando os alimentos se encontram contaminados. A transmiss\u00e3o pode ocorrer n\u00e3o apenas pela ingest\u00e3o de alimentos ou \u00e1gua contaminados, mas tamb\u00e9m pelo contacto com superf\u00edcies expostas ao v\u00edrus.<\/p>\n
Quando a infe\u00e7\u00e3o tem origem alimentar, os produtos mais frequentemente associados a surtos de norov\u00edrus incluem vegetais de folha verde frescos (como alface),<\/strong>
\nfrutos vermelhos (framboesas, mirtilos, morangos), moluscos bivalves vivos (ostras, mexilh\u00f5es, am\u00eaijoas) e \u00e1gua mineral engarrafada exposta a contamina\u00e7\u00e3o fecal<\/strong>
\n(\u00e1guas residuais, fertilizantes, etc.),<\/strong> sendo esta a principal fonte destes v\u00edrus.<\/p>\n
Preven\u00e7\u00e3o do norov\u00edrus<\/strong>: como evitar servir alimentos contaminados em estabelecimentos alimentares<\/h2>\n
Os estabelecimentos alimentares<\/strong> \u2014 especialmente aqueles que manipulam produtos crus \u2014 devem implementar medidas rigorosas para reduzir os riscos microbiol\u00f3gicos e garantir a preven\u00e7\u00e3o do norov\u00edrus<\/strong> e de outros agentes patog\u00e9nicos.<\/p>\n
A manipula\u00e7\u00e3o de alimentos constitui a via de transmiss\u00e3o mais comum e, por conseguinte, uma das principais causas de infe\u00e7\u00e3o. Por esse motivo, as pr\u00e1ticas adequadas de higiene e manipula\u00e7\u00e3o s\u00e3o fundamentais, tanto em estabelecimentos de restaura\u00e7\u00e3o como na ind\u00fastria alimentar.<\/p>\n
As principais medidas preventivas incluem:<\/strong><\/p>\n
\n
Refor\u00e7ar as condi\u00e7\u00f5es de higiene nas \u00e1reas de prepara\u00e7\u00e3o de alimentos.<\/li>\n
Limpar e desinfetar as superf\u00edcies em contacto com alimentos ap\u00f3s cada utiliza\u00e7\u00e3o.<\/li>\n
Prevenir a contamina\u00e7\u00e3o cruzada entre alimentos crus e processados.<\/li>\n
Lavar cuidadosamente frutas e vegetais.<\/li>\n<\/ul>\n
As boas pr\u00e1ticas de higiene s\u00e3o igualmente essenciais:<\/strong><\/p>\n
\n
Lavar as m\u00e3os com sab\u00e3o antes e depois da manipula\u00e7\u00e3o de alimentos e ap\u00f3s utilizar a casa de banho.<\/li>\n
Utilizar luvas ou m\u00e1scara quando apropriado.<\/li>\n
Manipuladores com sintomas gastrointestinais ou em recupera\u00e7\u00e3o de gastroenterite n\u00e3o devem contactar com alimentos.<\/li>\n<\/ul>\n
Nas \u00e1reas de produ\u00e7\u00e3o de moluscos bivalves e nas explora\u00e7\u00f5es agr\u00edcolas, a qualidade da \u00e1gua deve ser rigorosamente controlada atrav\u00e9s de sistemas de monitoriza\u00e7\u00e3o, e as instala\u00e7\u00f5es, equipamentos e utens\u00edlios devem ser devidamente limpos e higienizados. Estas medidas s\u00e3o fundamentais para refor\u00e7ar a preven\u00e7\u00e3o do norov\u00edrus<\/strong> ao longo de toda a cadeia alimentar.<\/p>\n
Identifica\u00e7\u00e3o precoce como elemento-chave na preven\u00e7\u00e3o do norov\u00edrus<\/strong><\/h2>\n
Em restaurantes, escolas e servi\u00e7os de catering, os m\u00e9todos convencionais de dete\u00e7\u00e3o de norov\u00edrus s\u00e3o frequentemente inadequados, uma vez que exigem mais tempo de an\u00e1lise do que o dispon\u00edvel antes da distribui\u00e7\u00e3o dos alimentos.<\/p>\n
O processo anal\u00edtico inclui:<\/strong><\/p>\n
\n
Recolha e recupera\u00e7\u00e3o de part\u00edculas virais a partir de alimentos ou \u00e1gua.<\/li>\n
Extra\u00e7\u00e3o do ARN viral.<\/li>\n
Retrotranscri\u00e7\u00e3o e amplifica\u00e7\u00e3o da diana molecular atrav\u00e9s de sondas fluorescentes (PCR em Tempo Real).<\/li>\n
Avalia\u00e7\u00e3o dos resultados de fluoresc\u00eancia por compara\u00e7\u00e3o com controlos e curvas padr\u00e3o.<\/li>\n<\/ol>\n
AINIA \u00e9 um dos poucos laborat\u00f3rios acreditados pela ENAC (Entidade Nacional de Acredita\u00e7\u00e3o de Espanha)<\/strong> para realizar tanto a dete\u00e7\u00e3o como a quantifica\u00e7\u00e3o destes v\u00edrus<\/strong><\/a> (Norov\u00edrus Genogrupo I, Norov\u00edrus Genogrupo II e Hepatite A), aplicando a norma ISO 15216 em todas as matrizes relevantes (moluscos bivalves, frutos vermelhos, vegetais de folha e \u00e1gua engarrafada).<\/p>\n
Os resultados de dete\u00e7\u00e3o podem ser fornecidos no prazo de 48 horas ap\u00f3s a rece\u00e7\u00e3o das amostras<\/strong>. Em caso de resultado positivo, a quantifica\u00e7\u00e3o pode ser realizada num prazo adicional de 48 horas. Os diagn\u00f3sticos laboratoriais r\u00e1pidos desempenham, assim, um papel determinante no refor\u00e7o da preven\u00e7\u00e3o do norov\u00edrus<\/strong> na ind\u00fastria alimentar.<\/p>\n<\/article>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"
Nesta p\u00e1gina: Preven\u00e7\u00e3o do norov\u00edrus: como evitar servir alimentos contaminados Identifica\u00e7\u00e3o precoce na preven\u00e7\u00e3o do norov\u00edrus A preval\u00eancia de agentes patog\u00e9nicos de origem alimentar, tais como v\u00edrus ent\u00e9ricos, Salmonella spp., Listeria monocytogenes e Campylobacter spp., juntamente com a evolu\u00e7\u00e3o dos estilos de vida e das prefer\u00eancias de consumo, representa um dos principais desafios microbiol\u00f3gicos na […]<\/p>\n","protected":false},"author":202,"featured_media":187990,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1963],"tags":[],"class_list":["post-187984","post","type-post","status-publish","format-standard","hentry","category-inovacao-tecnologica"],"acf":[],"yoast_head":"\nPreven\u00e7\u00e3o do norov\u00edrus em na ind\u00fastria alimentar<\/title>\n<meta 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