DOENÇAS TRANSMITIDAS POR ALIMENTOS: UMA REVISÃO BIBLIOGRÁFICA

Abstract

Foodborne diseases (DTA) are pathologies caused by etiological agents that reach the human body through the ingestion of contaminated food. ATDs occur by improper handling of food, they are characterized when one or more people manifest similar symptoms, after the consumption of food contaminated with microorganisms, mainly fungi and bacteria. In order to clarify the theme of DTA, the present study carried out a brief bibliographic review, aiming to collaborate for a better understanding of some of the main points associated with DTA, such as: general characteristics, origin of contamination, main etiological agents, factors that contribute to the increase in DTA, the importance of Good Manufacturing Practices (GMP), signs and symptoms, diagnosis and treatment. There is the importance of implementing prevention and control measures in the emergence of foodborne diseases in food and nutrition services to effectively promote food safety to consumers.