Factores relacionados con enfermedades transmitidas por alimentos en restaurantes de cinco ciudades de Colombia, 2007.

• Autores: Astrid Carolina Flórez, Carmen Rincón, Paola Garzón, Nirley Vargas, Catalina Enríquez
• Localización: Infectio: Revista de la Asociación Colombiana de Infectología, ISSN-e 2422-3794, ISSN 0123-9392, Vol. 12, Nº. 4, 2008
• Idioma: español
• Títulos paralelos:
  • Factors related to foodborne diseases in restaurants from 5 Colombian cities, 2007
• Enlaces
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• Resumen
  • español

    Antecedentes. En Colombia existe subregistrode la notificación de casos de enfermedadestransmitas por alimentos. La OrganizaciónMundial de la Salud plantea que lamayoría de las contaminaciones de alimentosque generan enfermedades transmitidas poralimentos ocurren por problemas sanitarios yde manipulación, dentro del hogar y en sitiosen donde se elaboran para la venta.Objetivo. Identificar los factores relacionadoscon la transmisión de enfermedades transmitidaspor alimentos en expendios de alimentos.Materiales y métodos. En cinco ciudadesde Colombia se encuestaron 300 establecimientosy 1.522 manipuladores de alimentosa quienes se les hizo control microbiológicode manos y, a 1.286, examen coprológico ycoprocultivo.

  • English

    Background: In Colombia, there is an underreporting of cases of foodborne diseases. The World Health Organization suggests that contamination of food occurs mostly in homes and places where food is prepared for sale, by inadequate hygiene and handling.Objective: To identify factors related to the transmission of foodborne diseases in food shops.Materials and methods: In five Colombian cities, 300 establishments and 1,522 food handlers were surveyed; microbiological cultures from the hands were done in all cases; stool samples were taken from 1,286 food handlers,for ova and parasite examination. Results: 8.3% (25) of the food shops were not located in adequated places, 37.7% (113) had no sanitation plans and only 8.7% (26) realized correct food storage practices. 50.3% (765) of handlers had a medical examination before being admitted to work, and 60.7% (924) carried out a food handling course. Inappropriate working practices such as handling money and food simultaneously (17%), use of jewelry (15.2%), and having long nails with enamel (8.9%) were found. 15.2% (231) manifested not washing their hands when handling money, this habit was 1.3 times greater than in those who received no training (RR=1.36; 95 CI%: 1.10-1.69). 26.9% were positive for intestinal parasites, 49 (3.8%) for pathogenic parasites; 6 (0.46%) for pathogenic enterobacteria and 8 (0.52%) hand cultures were positive for Staphylococccus aureus.Conclusion: Flaws in compliance of good manufacturing practices and bad hygienic habits of food handlers were found. These factors facilitate the presence of foodborne disease outbreaks.