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巴西南部食品从业人员肠道寄生虫的患病率及危险因素

Prevalence and risk factors for intestinal parasites in food handlers, southern Brazil.

作者信息

Colli Cristiane Maria, Mizutani Angelica Sayuri, Martins Vanessa Aparecida, Ferreira Erika Cristina, Gomes Mônica Lúcia

机构信息

a Department of Basic Health Sciences , State University of Maringá , Maringá , Brazil.

出版信息

Int J Environ Health Res. 2014;24(5):450-8. doi: 10.1080/09603123.2013.857392. Epub 2013 Nov 21.

DOI:10.1080/09603123.2013.857392
PMID:24256564
Abstract

In this study, the prevalence and risk factors for enteroparasites were determined in food handlers from Maringá, Paraná State, southern Brazil. Fecal and subungual materials of 150 street food vendors were analyzed by the methods of Lutz, Faust, and Mello, respectively. A questionnaire on hygiene and sanitary conditions of the workplace and of domicile was applied. The prevalence of enteroparasites was 28%, and the protozoa infection was more expressive (21.3%) than by helminths (6.7%), but without significant difference (p > 0.05). Entamoeba coli was the most frequent species occurring in 15.3%, while the prevalence of protozoa pathogenic was low (Giardia lamblia: 2.7% and Entamoeba histolytica: 0.7%). The subungual material presented negative results. The presence of pets in domiciles has increased twice the risk of infection. The working conditions of the majority of street food vendors were inappropriate. The results highlight the need for more rigorous programs of continuing education, parasitological examination every six months, and health surveillance. In this way, the quality of the service provided to the population can be improved and the transmission of food-borne diseases can be prevented.

摘要

在本研究中,对巴西南部巴拉那州马林加市食品从业人员肠道寄生虫的患病率及危险因素进行了测定。分别采用卢茨法、福斯特法和梅洛法对150名街头食品摊贩的粪便和指甲下物质进行了分析。应用了一份关于工作场所和住所卫生及卫生条件的问卷。肠道寄生虫的患病率为28%,原生动物感染(21.3%)比蠕虫感染(6.7%)更明显,但无显著差异(p>0.05)。大肠内阿米巴是最常见的种类,发生率为15.3%,而致病性原生动物的患病率较低(蓝氏贾第鞭毛虫:2.7%,溶组织内阿米巴:0.7%)。指甲下物质检测结果为阴性。住所中有宠物会使感染风险增加两倍。大多数街头食品摊贩的工作条件不合适。结果强调需要开展更严格的继续教育项目、每六个月进行一次寄生虫学检查以及健康监测。这样,就可以提高为民众提供的服务质量,并预防食源性疾病的传播。

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