POTENCIAL RISCO DE INTOXICAÇÃO ALIMENTAR POR Staphylococcus spp. ENTEROTOXIGÊNICOS ISOLADOS DE BOLOS COM COBERTURA E RECHEIO

As Doencas Transmitidas por Alimentos (DTA) sao causadas pelo consumo de alimentos contendo contaminantes fisicos, quimicos ou biologicos e constituem uma preocupacao mundial. Dentre as DTA, uma das principais causas de gastroenterites e a intoxicacao originada pela ingestao de enterotoxinas estafilococicas pre-formadas nos alimentos. O presente estudo teve como objetivo caracterizar as linhagens enterotoxigenicas de Staphylococcus spp. e as enterotoxinas mais frequentes presentes em amostras de bolo confeitado envolvidas em surtos de intoxicacao alimentar. Para atender ao objetivo proposto, realizou-se um levantamento de dados secundarios (2010-2013) e analises microbiologicas de amostras de bolo confeitado (2014-2015), envolvidas sem surtos de toxinfeccao alimentares pelo microrganismo, ocorridos em Minas Gerais. Neste periodo (2010-2015) foram analisadas 32 amostras de bolos confeitados e, de acordo com a analise da ficha de inquerito, os surtos envolveram 683 pessoas, dentre estas, 613 desenvolveram sintomas de intoxicacao alimentar. Os mais frequentes foram vomito, diarreia, nausea, dor abdominal e cefaleia com periodo de incubacao medio de 6h. Dentre as amostras analisadas, em 29 (90,6%) a contagem de Staphylococcus coagulase positiva (SCP) foi superior a 1,0x10 5 UFC/g, sendo que S. aureus foi o agente isolado em 75% dos episodios e Staphylococcus coagulase negativa (SCN) enterotoxigenico em apenas tres. A maioria dos surtos investigados ocorreu em residencias, correspondendo a 59,4%. O perfil enterotoxigenico das cepas de isoladas demonstrou a prevalencia da Enterotoxina Estafilococica A (SEA). Nas amostras do alimento, a enterotoxina detectada com maior frequencia foi a Enterotoxina Estafilococica C (SEC). Palavras-chave: Doencas transmitidas por alimentos, Enterotoxinas estafilococicas, Analise de perigos e pontos criticos de controle, Bolos confeitados, ABSTRACT: The Foodborne Diseases (FBD) are a global concern, originated from the consumption of food with physical, chemical or biological contamination. Among the FBD, a major cause of gastroenteritis is the intoxication caused by ingestion of preformed staphylococcal enterotoxins in foods. This study aimed to describe the enterotoxigenic species of Staphylococcus spp. and its enterotoxins frequently found in filled cake samples involved in food poisoning outbreaks. The data collection and the microbiological analysis were performed with filled cake samples (2014-2015), related with food outbreaks by Staphylococcus spp. , which occurred in Minas Gerais state. In this period (2010-2015), 32 samples of filled cakes from outbreaks by enterotoxigenic strains of Staphylococcus spp. were evaluated. These outbreaks involved 683 people and, among these, 613 developed symptoms of food poisoning. The most common symptoms were vomiting, diarrhea, nausea, abdominal pain and headache with an average incubation period of 6 hours. Among the filled cake samples, in 29 of them (90.6%), Staphylococcus coagulase positive count was higher than 1,0x105 CFU/g. S. aureus was isolated agent in 75% of episodes and strains of enterotoxigenic coagulase-negative Staphylococcus (CNS) in only three episodes. The majority of the investigated outbreaks occurred in houses (59.4%). The profile of isolated enterotoxigenic Staphylococcus strains showed the prevalence of Staphylococcal enterotoxin A (SEA). In food samples, the most frequently detected enterotoxin was Staphylococcal enterotoxin C (SEC). Keywords: Foodborne diseases, Staphylococcal enterotoxins, HACCP, Outbreak Food Poisoning, Filled cake,