Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil.
Faculty of Ceilândia, University of Brasilia, Brasilia 72220-275, Brazil.
Nutrients. 2023 Dec 25;16(1):60. doi: 10.3390/nu16010060.
Foodborne Diseases (FBDs) are a worldwide problem and occur after contaminated food has been ingested, signaling a lack of food quality. Even though the SARS-CoV-2 virus is not transmitted through food, the COVID-19 pandemic has caused several challenges worldwide that have had direct implications on food production and handling, stimulating and reinforcing the adoption of good manufacturing and food handling practices. The aim of this study was to analyze data on notifications of FBD in Brazil in the years before (2018 and 2019) and during (2020 and 2021) the COVID-19 pandemic. Secondary data from the National System of Notifiable Diseases was analyzed, evaluating: overall incidence rate, lethality and mortality, contamination sites, and criteria for confirming the etiological agent. There were 2206 records of FBDs, and the mortality rate was 0.5% in both periods. The incidence rate before the pandemic was 6.48 and during the pandemic was 3.92, while the mortality coefficient was 0.033 before and 0.019 during the pandemic, both per 100,000 inhabitants. There was no significant difference in the number of FBD notifications in the evaluated periods. There was a migration of the location of FBD, with a significant increase in FBD notifications in hospitals and health units and a reduction in notifications from social events. There was a significant increase in the type of criteria used to confirm outbreaks, with an increase in clinical laboratory tests and clinical reports for bromatology. The increase in notifications in hospitals and health units demonstrates the necessity of improving food safety knowledge and the attitudes and practices of food handlers and healthcare professionals.
食源性疾病（FBDs）是一个全球性的问题，发生在食用受污染的食物之后，表明食品质量存在问题。尽管 SARS-CoV-2 病毒不是通过食物传播的，但 COVID-19 大流行在全球范围内造成了一些挑战，这些挑战直接影响了食品生产和处理，刺激和加强了良好的制造和食品处理实践的采用。本研究旨在分析巴西在 COVID-19 大流行之前（2018 年和 2019 年）和期间（2020 年和 2021 年）的食源性疾病通知数据。对国家法定疾病报告系统的二级数据进行了分析，评估了：总发病率、死亡率和病死率、污染地点以及确认病因的标准。共有 2206 例食源性疾病记录，两个时期的死亡率均为 0.5%。大流行前的发病率为 6.48，大流行期间为 3.92，而大流行前的死亡率系数为 0.033，大流行期间为 0.019，均为每 10 万居民。评估期内食源性疾病通知数量没有显著差异。食源性疾病的发生地点发生了迁移，医院和卫生单位的食源性疾病通知显著增加，而社会活动的通知减少。用于确认暴发的标准类型显著增加，临床实验室测试和临床报告用于溴毒素学的数量增加。医院和卫生单位通知数量的增加表明，有必要提高食品安全知识，以及食品处理人员和医疗保健专业人员的态度和实践。
