Difilobotríase: atualidades e perspectivas / Diphyllobothriasis: updates and perspectives

A difilobotríase é uma moléstia intestinal provocada por cestódeos do gênero Diphyllobothrium (tênia) que até pouco tempo havia poucos relatos em nosso país. Porém, em decorrência do aumento do consumo de peixes crus, mal cozidos ou defumados e da falta de cuidado nos seus preparos, vêm sendo identificados casos autóctones no Brasil. O número de pessoas parasitadas pelo platelminto difilobotríase, presente em várias regiões do mundo, vem aumentando desde 2003. A doença pode ser assintomática ou causar desconforto abdominal e interferir na absorção da vitamina B12, podendo causar anemia megaloblástica. Abster-se do consumo de pescado cru, defumado em temperaturas inadequadas ou mal cozido é a principal medida para a sua prevenção.

The intestinal diphyllobotriasis is a disease caused by Diphyllobothrium (cestodes of the genus Taenia [tapeworm]) that until recently had a few reports in our country. However, as a result of increased consumption of raw fish, soft-boiled or smoked and lack of care in their staging have been identified indigenous cases in Brazil. The number of people by the flatworm diphyllobotriasis parasitized, present in various regions of the world, comes increasing since 2003. The disease may be asymptomatic or cause abdominal discomfort and interferes in the absorption of vitamin B12, leading to megaloblastic anemia. Avoid from eating raw, smoked or soft-boiled fish is the primaries beware of their prevention.

Ocorrência de Vibrio parahaemolyticus e Salmonella spp. em “sashimis” comercializados em restaurantes no município do Rio de Janeiro / Occurrence of Vibrio parahaemolyticus and Salmonella spp. in sashimi commercialized in restaurants at the city Rio de Janeiro

Visando conhecer a segurança do produto "sashimi" de salmão fornecido em restaurantes, e dos riscos potenciais ao consumidor, a pesquisa objetivou avaliar a ocorrência de Vibrio parahaemolyticus e de Salmonella spp na matéria-prima, no produto final antes de sua exposição à venda e após sua exposição ao cliente; e de Salmonella spp nas mãos dos manipuladores, em dois restaurantes (RI e RII). Os estabelecimentos foram classificados pelas diferentes condições de higiene e climatização do ambiente de manipulação, sendo RII considerado o melhor. Foi verificada a ausência de Vibrio parahaemolyticus em 100% das amostras; presença de Salmonella spp. em 12,5% do total de amostras analisadas, sendo todas estas pertencentes a RII: 25% estava presente na mão do manipulador e 75%, presente na matéria-prima e produtos finais. Através dos resultados da pesquisa pôde-se concluir que ambos os estabelecimentos estavam em conformidade com a RDC 12 de 2001 da ANVISA para Vibrio parahaemolyticus, mas RII enquadrou-se fora dos padrões estabelecidos quanto à presença de Salmonella spp. O resultado sugere que RII necessita da adoção eficaz de práticas higiênicosanitárias na elaboração de "sashimi" para eliminar a presença de Salmonella spp., que é um risco potencial à saúde do consumidor.

In order to know the quality and safety of the sashimi salmon comes in restaurants and its potential risks to the consumer, this research aimed evaluated the occurrence of Vibrio parahaemolyticus and Salmonella in raw material, on the final product before its exposure to sales and after exposure to the client and Salmonella spp in the hands of handlers, in two restaurants (RI and RII). The difference between the places was classified by the conditions of environmental air handling and hygiene, and RII was considered the best. It was verified the absence of Vibrio parahaemolyticus in 100% of samples, the presence of Salmonella spp. in 12.5% of total samples analyzed, with absence in all samples of RI and presence in 25% of samples at RII. In this proven contamination, 25% was present in the hands of the handlers and 75% present in the raw material and finished products. Based on the results of research it was concluded that both establishments were in compliance with the legislation for the first microorganism, but RII, although had the best conditions of climate and hygiene, framed outside of the microbiological standards established by the presence of Salmonella spp. The results suggest that the establishment in violation of the law requires the efficient and effective adoption of adequate sanitary practices in preparation of sashimi to avoid the presence of Salmonella spp., which can pose a risk to consumer health.

Acuicultura y salud pública: La expansión de la difilobotriasis en Chile y el mundo / Aquaculture and public health: The emergence of diphyllobothriasis in Chileand the world

Recent clinical and epidemiológica! information, an analysis of the literature, and study of the technical aspects of Chilean salmon aquaculture indicate that this activity has the ability to expand the range of diphyllobothriasis caused by the fish tapeworm Diphyllobothrium latum. Evidence for expansion of the range of the fish tapeworm includes the emergences of clinical cases in Brazil related to consumption of salmon produced in Chile. Expansion of the range of this parasite is also suggested by an increase of its geographical range in Chile, beyond its previously endemic foci in the lakes of Regions IX and X. Prevention of further dissemination of this parasitic disease rests on an improvement of sanitation and sewage disposal around the lakes of Regions IX, X and XI in Chile, improvement in aquaculture methods including curtailing the use offish tapeworm-contaminated lakes to grow juveniles forms ofsalmonids and more measures to decrease the number of salmonid escapees from marine pens to prevent their return to rivers and lakes carrying the infestation. Moreover, tracking the origin ofjuveniies in marketed salmon, determining the presence of plerocercoids in them, and increased education of the public regarding the potential dangers of eating raw fish should also be implemented. Only by stimulating the dialogue between the industry, consumers and state regulators will it be possible to implement appropriate measures to prevent further expansion of this parasitic disease by salmon aquaculture.

Registro de nuevos casos de difilobotriasis humana en Chile (1981-1992), incluído un caso de infección múltiple por diphyllobothrium latum / Record of new cases of human diphyllobothriasis in Chile (1981-1992), including a case of multiple diphyllobotrium latum infection

New records of human diphyllobothriasis in Chile (1981-1992), with a case of multiple diphyllobotrium latum infection

Epidemiología de la difilobotriasis en la cuenca del río Valdivia, Chile / Epidemiology of diphyllobothriasis in the Valdivia River basin, Chile

Foram examinadas 1.295 pessoas de seis localidades situadas às margens da bacia do rio Valdivia (Chile), encontrando-se uma prevalência de infecçäo por Diphyllobothrium igual a 1,2% em Rinihue e Las Huellas. Em cäes a prevalência foi de 5,3% e 9,8% em Rinihue e Malihue, respectivamente, näo tendo sido observada infecçäo em gatos nem porcos. Os parasitas obtidos apòs tratamento foram identificados como Diphyllobothrium latum. A infecçäo humana por Diphyllobothrium latum nas áreas afetadas foi produzida pela ingestäo de peixes defumados ou cozidos insuficientemente. A pesquisa realizada em 1.450 peixes pertencentes a 4 espécies introduzidas e 11 autoctones capturadas na bacia do rio Valdivia mostrou a existência de plerocercoides de Diphyllobothrium latum e/ou D. dendriticum nas espécies introduzidas Salmo gairdneri e S. trutta além de outras autoctones. A prevalência ou intensidade média das infecçöes nos peixes bem como o grau de agregaçäo das subpopulaçöes variaram nos diferentes locais estudados. Na bacia do rio Valdivia, alguns peixes atuaram como hospedeiros intermediários e outros como paratênicos das espécies de Diphyllobothrium encontradas. Como medidas de controle nos pontos de difilobotríase nas áreas estudadas sugere-se a melhoria das condiçöes de saneamento básico, educaçäo sanitária e tratamento das pessoas infectadas .

Quantitative evaluation of Clostridium botulium nonproteolytic types B, E and F growth risk in fresh salmon store under modified atmospheres

This dissertation is composed of three papers. In the first paper, the prevalence of residential C. botulium in fish and other seafood sold at Davis supermarkets was examined. Prevalence ranged from 0-100%. Although C. botulium types A, B, E and F were detected, type A was predominant. Estimated MPN number in red snapper ranged from 0.9-2.4 and 0.03 to 1.2 organism/g fish, respectively. In the second paper, the suitability of using salmon tissue muscle homogenates (microsystem) as asubstrate for evaluation of nonproteolytic C. botulium growth risk was studied. Using factorial desing experiments and regression approach, the effect and interactions of variables such as temperature, storage time, spore inocolum level, initial microbial fish flora and type of modified atmosphere (MA) on the probability (P) of C. botulium growth and toxigenesis was examines. Several models for estimation of the length of the lag phase (LP) and the probability (P) of growth and toxigenesis by one nonproteolytic spore under a particular storage condition were developed. In the last paper, the risk of C. botulium growth and toxin production in fresh salmon fillets was evaluated. Regression equations were derived to estimate LP and P of toxigenesis. A close agreement between the LPS and Ps estimated in the microsystem and the fillets demonstrated the feasibility of the quantitative approach and the utility of the microsytem for risk analysis. A narrow margin safety existed in fish stored under MA when it was held at slightly abused temperatures