{"id":340679,"date":"2024-08-22T04:09:52","date_gmt":"2024-08-22T02:09:52","guid":{"rendered":"https:\/\/food.r-biopharm.com\/?page_id=340679"},"modified":"2024-08-22T04:09:52","modified_gmt":"2024-08-22T02:09:52","slug":"bacterias-patogenicas","status":"publish","type":"page","link":"https:\/\/food.r-biopharm.com\/pt-br\/analises\/microbiologia\/bacterias-patogenicas\/","title":{"rendered":"Bact\u00e9rias patog\u00eanicas"},"content":{"rendered":"<!-- hero image from block -->\n<div class=\"acf-block block-hero term-slug-- term- \">\n\n    <img decoding=\"async\" class=\"block-hero__image\" src=\"https:\/\/food.r-biopharm.com\/wp-content\/uploads\/2021\/11\/2021-11_Mikrobiologie_300x695-scaled.jpg\">\n\n    \n        <div class=\"block-hero__textbox\">\n                             <!-- Default behavior for other pages -->\n                <h1>\n                    <span class=\"block-hero__textbox__headline\">\n                        Bact\u00e9rias patog\u00eanicas                    <\/span>\n                    <br>\n                    <span class=\"block-hero__textbox__subline\">\n                        Detectar pat\u00f3genos que podem causar intoxica\u00e7\u00e3o alimentar                    <\/span>\n                <\/h1>\n                    <\/div>\n\n    \n<\/div>\n\n\n\n\n\n<div class=\"acf-block block-taxonomy block-taxonomy__position--header\">\n\t\t\t<!-- Flexy Breadcrumb -->\n\t\t\t<nav class=\"fbc fbc-page\" aria-label=\"Breadcrumbs\">\n\n\t\t\t\t<!-- Breadcrumb wrapper -->\n\t\t\t\t<div class=\"fbc-wrap\">\n\n\t\t\t\t\t<!-- Ordered list-->\n\t\t\t\t\t<ol class=\"fbc-items\" itemscope itemtype=\"https:\/\/schema.org\/BreadcrumbList\">\n\t\t\t\t\t\t            <li itemprop=\"itemListElement\" itemscope itemtype=\"https:\/\/schema.org\/ListItem\" class=\"fbc-item fbc-item-home\">\n                <a itemprop=\"item\" href=\"https:\/\/food.r-biopharm.com\" title=\"Home\">\n                                        <span itemprop=\"name\">Home<\/span>\n                <\/a>\n                <meta itemprop=\"position\" content=\"1\" \/>\n            <\/li><li class=\"fbc-separator-item\" aria-hidden=\"true\"><span class=\"fbc-separator\">\/<\/span><\/li>\t\t\t\t\t<\/ol>\n\t\t\t\t\t\n<script type=\"application\/ld+json\" class=\"flexy-breadcrumb-schema\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"BreadcrumbList\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/food.r-biopharm.com\"}]}<\/script>\n\t\t\t\t\t<div class=\"clearfix\"><\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/nav>\n\t\t\t\n    <span class=\"block__title\">An\u00e1lises<\/span>            <div class=\"block__content\n            show-icons            \">\n                    <div class=\"swiper-container\">\n            <div role=\"navigation\" aria-label=\"An\u00e1lises navigation\" class=\"swiper-wrapper\">\n                    <a href=\"https:\/\/food.r-biopharm.com\/pt-br\/analises\/adulteracao-de-alimentos\/\" class=\"item-adulteracao-de-alimentos term-1882  swiper-slide\"><!-- Term EN: https:\/\/food.r-biopharm.com\/pt-br\/analises\/adulteracao-de-alimentos\/ --><?xml version=\"1.0\" encoding=\"utf-8\"?>\r\n<!-- Generator: Adobe Illustrator 25.4.1, SVG Export Plug-In . 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Portanto, controlar os pat\u00f3genos ao longo de toda a cadeia de produ\u00e7\u00e3o \u00e9 crucial para garantir a prote\u00e7\u00e3o do consumidor.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As bact\u00e9rias patog\u00eanicas podem causar intoxica\u00e7\u00e3o alimentar grave e devem estar ausentes dos alimentos ou presentes abaixo de limites espec\u00edficos por grama de alimento. Frutas e vegetais n\u00e3o tratados, produtos de carne crua, produtos l\u00e1cteos crus e \u00e1gua s\u00e3o fontes comuns de infec\u00e7\u00f5es bacterianas. Garantir a seguran\u00e7a alimentar \u00e9 um desafio exigente para todos os envolvidos, especialmente na garantia de qualidade nos locais de produ\u00e7\u00e3o prim\u00e1ria, no varejo de alimentos e nas autoridades governamentais.<\/p>\n\n\n<div class=\"acf-block block-tabs block-\"><div class=\"block-tabs__menu\"><button onclick=\"openTab(event, 'tab--1',  'block-')\" class=\"block-tabs__title active \">Campylobacter<\/button><button onclick=\"openTab(event, 'tab--2',  'block-')\" class=\"block-tabs__title  \">Clostridium<\/button><button onclick=\"openTab(event, 'tab--3',  'block-')\" class=\"block-tabs__title  \">Legionella<\/button><button onclick=\"openTab(event, 'tab--4',  'block-')\" class=\"block-tabs__title  \">Listeria<\/button><button onclick=\"openTab(event, 'tab--5',  'block-')\" class=\"block-tabs__title  \">Salmonella<\/button><button onclick=\"openTab(event, 'tab--6',  'block-')\" class=\"block-tabs__title  tab--toggle tab--hide\">Staphylococcus<\/button><button onclick=\"openTab(event, 'tab--7',  'block-')\" class=\"block-tabs__title  tab--toggle tab--hide\">STEC, VTEC &amp; EHEC<\/button><button onclick=\"openTab(event, 'tab--8',  'block-')\" class=\"block-tabs__title  tab--toggle tab--hide\">Vibrio<\/button><a href=\"#\" onclick=\"toggleTabs(event, 'block-');return false;\" class=\"block-tabs__show-more\"><\/a><\/div><div class=\"block-tabs__area\"><div class=\"block-tabs__content active tab--1\"><p>Juntamente com <em>Salmonella<\/em>, a campilobacteriose \u00e9 uma das doen\u00e7as diarreicas mais significativas em todo o mundo. O aumento da enterite por <em>Campylobacter<\/em> \u00e9 impulsionado pela ampla presen\u00e7a da bact\u00e9ria em v\u00e1rios animais selvagens e de cria\u00e7\u00e3o, bem como em animais de estima\u00e7\u00e3o. Como comensal no trato gastrointestinal de aves, <em>Campylobacter<\/em> entra na cadeia alimentar humana por meio desses animais. Al\u00e9m disso, leite, carne mo\u00edda e \u00e1gua pot\u00e1vel podem atuar como vias de transmiss\u00e3o. <em>Campylobacter<\/em> \u00e9 liberado em grandes quantidades por diversos hospedeiros, contaminando alimentos e alcan\u00e7ando os humanos. A dose infecciosa para a enterite por <em>Campylobacter<\/em> \u00e9 baixa, requerendo menos de 500 bact\u00e9rias para causar infec\u00e7\u00e3o. Das aproximadamente 15 esp\u00e9cies conhecidas de <em>Campylobacter<\/em>, <em>C. jejuni<\/em> e <em>C. coli<\/em> s\u00e3o as principais causas de gastroenterite em humanos.<\/p>\n<\/div><div class=\"block-tabs__content  tab--2\"><p>Esp\u00e9cies de <em>Clostridium<\/em> s\u00e3o bact\u00e9rias gram-positivas, formadoras de esporos, presentes em quase todos os ambientes. Esp\u00e9cies patog\u00eanicas importantes incluem <em>Clostridium botulinum<\/em>, <em>Clostridium perfringens<\/em> e <em>Clostridium estertheticum<\/em>. Se os alimentos n\u00e3o forem resfriados adequadamente, podem se tornar contaminados, levando a doen\u00e7as graves. Essas bact\u00e9rias s\u00e3o resistentes ao calor e podem sobreviver em produtos aliment\u00edcios totalmente aquecidos.<\/p>\n<\/div><div class=\"block-tabs__content  tab--3\"><p><em>Legionella<\/em> s\u00e3o bact\u00e9rias gram-negativas, em forma de bastonete, que vivem na \u00e1gua e s\u00e3o consideradas pat\u00f3genos humanos potenciais. <em>Legionella pneumophila<\/em> \u00e9 a esp\u00e9cie mais respons\u00e1vel por doen\u00e7as humanas, causando a doen\u00e7a do legion\u00e1rio (legionelose). A doen\u00e7a \u00e9 tipicamente transmitida atrav\u00e9s de \u00e1gua pot\u00e1vel contaminada.<\/p>\n<\/div><div class=\"block-tabs__content  tab--4\"><p>Bact\u00e9rias de <em>Listeria<\/em> s\u00e3o onipresentes no ambiente. A detec\u00e7\u00e3o quantitativa de <em>Listeria<\/em> pode avaliar o risco de contamina\u00e7\u00e3o e garantir que medidas preventivas sejam tomadas, se necess\u00e1rio. <em>Listeria monocytogenes<\/em> \u00e9 uma das principais causas de intoxica\u00e7\u00e3o alimentar e pode levar a sepse, meningite e encefalite.<\/p>\n<\/div><div class=\"block-tabs__content  tab--5\"><p><em>Salmonella<\/em> est\u00e1 entre os iniciadores mais importantes de casos de intoxica\u00e7\u00e3o alimentar. A OMS estima mais de 16 milh\u00f5es de infec\u00e7\u00f5es globais por ano, e mais de meio milh\u00e3o de casos s\u00e3o fatais. <em>Salmonella<\/em> \u00e9 encontrada em alimentos crus, como ovos, carne e leite. O potencial de risco \u00e9 alto, especialmente em alimentos que devem ser apenas ligeiramente aquecidos ou n\u00e3o aquecidos (por exemplo, queijo de leite cru, salsicha crua, chocolate, sorvete). Na ind\u00fastria moderna de cria\u00e7\u00e3o intensiva de animais, as contamina\u00e7\u00f5es com <em>Salmonella<\/em> s\u00e3o quase inevit\u00e1veis. Portanto, o controle de qualidade eficaz com m\u00e9todos de teste confi\u00e1veis \u00e9 importante. Para isso, oferecemos uma s\u00e9rie de diferentes sistemas de teste, tanto para o controle higi\u00eanico de superf\u00edcies quanto para a an\u00e1lise de alimentos.<\/p>\n<\/div><div class=\"block-tabs__content  tab--6\"><p><em>Staphylococcus aureus<\/em> \u00e9 uma bact\u00e9ria em forma de esfera que pode ser observada como um organismo em forma de cacho de uvas sob o microsc\u00f3pio. As c\u00e9lulas medem entre 0,8 e 1,2 \u00b5m, s\u00e3o Gram-positivas e n\u00e3o s\u00e3o m\u00f3veis. <em>S. aureus<\/em> \u00e9 um comensal natural dos seres humanos que vive na pele e nas vias respirat\u00f3rias superiores e geralmente n\u00e3o causa doen\u00e7as. No entanto, em caso de infec\u00e7\u00f5es com cepas patog\u00eanicas ou em pessoas imunocomprometidas, <em>S. aureus<\/em> pode causar infec\u00e7\u00f5es de pele e abscessos, mas tamb\u00e9m doen\u00e7as potencialmente fatais, como pneumonia, meningite, endocardite ou s\u00edndrome do choque t\u00f3xico (TSS).<\/p>\n<p>Uma raz\u00e3o para a patogenicidade facultativa de <em>S. aureus<\/em> \u00e9 sua capacidade de formar enterotoxinas (SET), que podem se acumular em alimentos contaminados e n\u00e3o podem ser totalmente inativadas por tratamento t\u00e9rmico. A contamina\u00e7\u00e3o de alimentos com <em>S. aureus<\/em> \u00e9 quase sempre causada por humanos (m\u00e3os, espirros, tosse). <em>S. aureus<\/em> \u00e9, portanto, considerado um indicador de higiene pessoal inadequada.<\/p>\n<p>Al\u00e9m de sua relev\u00e2ncia para a higiene alimentar, <em>S. aureus<\/em> tamb\u00e9m desempenha um papel significativo na higiene hospitalar. Especialmente cepas de <em>S. aureus<\/em> que adquiriram resist\u00eancias a antibi\u00f3ticos comuns, o chamado \u201cStaphylococcus aureus resistente \u00e0 meticilina\u201d (MRSA), podem representar um perigo n\u00e3o avaliado, pois s\u00e3o dif\u00edceis de tratar.<\/p>\n<\/div><div class=\"block-tabs__content  tab--7\"><p>A bact\u00e9ria <em>Escherichia coli<\/em> (abreviada como <em>E. coli<\/em>) \u00e9 um componente natural da flora intestinal em humanos e animais e, geralmente, \u00e9 inofensiva. No entanto, existem cepas patog\u00eanicas que podem causar infec\u00e7\u00f5es graves. Uma dessas cepas patog\u00eanicas \u00e9 conhecida como <em>Escherichia coli<\/em> enterohemorr\u00e1gica (\u201cEHEC\u201d). Essas bact\u00e9rias produzem subst\u00e2ncias t\u00f3xicas chamadas verotoxina ou toxina shiga e tamb\u00e9m s\u00e3o conhecidas como <em>E. coli<\/em> produtora de verotoxina (\u201cVTEC\u201d) ou <em>E. coli<\/em> produtora de toxina shiga (\u201cSTEC\u201d). Infec\u00e7\u00f5es por STEC\/VTEC est\u00e3o entre as doen\u00e7as bacterianas alimentares mais comuns e podem at\u00e9 resultar em morte. As principais fontes de contamina\u00e7\u00e3o incluem carne crua e produtos l\u00e1cteos n\u00e3o pasteurizados.<\/p>\n<\/div><div class=\"block-tabs__content  tab--8\"><p>O grupo de <em>Vibrio spp.<\/em> inclui microrganismos patog\u00eanicos que podem causar infec\u00e7\u00f5es graves ap\u00f3s o consumo de alimentos contaminados. Em doen\u00e7as relacionadas a frutos do mar, <em>Vibrio spp.<\/em> \u00e9 uma das principais causas de gastroenterite, infec\u00e7\u00e3o de feridas e sepse. Al\u00e9m disso, em infec\u00e7\u00f5es graves com potencial para epidemias, como a c\u00f3lera, <em>Vibrio spp.<\/em> \u00e9 a causa.<\/p>\n<p>A bact\u00e9ria <em>Vibrio parahaemolyticus<\/em> habita naturalmente \u00e1guas costeiras e est\u00e1 presente em concentra\u00e7\u00f5es mais altas durante o ver\u00e3o. O organismo \u00e9 halof\u00edlico ou exige sal. Portanto, <em>Vibrio parahaemolyticus<\/em> \u00e9 encontrado em ambientes marinhos, frutos do mar e nas fezes de pacientes com enterite aguda. A gastroenterite associada a <em>Vibrio parahaemolyticus<\/em> \u00e9 a infec\u00e7\u00e3o causada por esse organismo.<\/p>\n<\/div><\/div><\/div>\n\n\n<h3 class=\"wp-block-heading\"><strong>Principais benef\u00edcios do uso dos nossos sistemas de teste<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Resultados r\u00e1pidos e confi\u00e1veis:<\/strong> Detecte e quantifique rapidamente bact\u00e9rias patog\u00eanicas para garantir a seguran\u00e7a alimentar.<\/li>\n\n\n\n<li><strong>Cobertura abrangente:<\/strong> Teste mat\u00e9rias-primas, produtos finais, linhas de produ\u00e7\u00e3o, pessoal e efici\u00eancia da limpeza.<\/li>\n\n\n\n<li><strong>Facilidade de uso: <\/strong>Projetado para simplicidade, facilitando a integra\u00e7\u00e3o em sistemas HACCP existentes.<\/li>\n\n\n\n<li><strong>Sens\u00edvel e espec\u00edfico:<\/strong> Detecta baixos n\u00edveis de contamina\u00e7\u00e3o para prevenir a propaga\u00e7\u00e3o de microrganismos prejudiciais.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Conclusion<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Controlar bact\u00e9rias patog\u00eanicas \u00e9 essencial para manter a seguran\u00e7a alimentar e proteger a sa\u00fade do consumidor. Nossos sistemas de teste fornecem uma solu\u00e7\u00e3o confi\u00e1vel e eficiente para detectar e quantificar bact\u00e9rias prejudiciais, ajudando voc\u00ea a garantir a seguran\u00e7a do produto e a cumprir os padr\u00f5es regulat\u00f3rios. Implementar esses sistemas como parte de um plano HACCP abrangente ajuda a prevenir a contamina\u00e7\u00e3o e protege os consumidores de riscos potenciais \u00e0 sa\u00fade.<\/p>\n\n\n<\/div>\n\n\n\n<div class=\"wp-block-column column column--25 is-layout-flow wp-block-column-is-layout-flow\">\n\n<\/div>\n\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2273,"featured_media":0,"parent":340434,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"content-type":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"class_list":["post-340679","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/food.r-biopharm.com\/pt-br\/wp-json\/wp\/v2\/pages\/340679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.r-biopharm.com\/pt-br\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/food.r-biopharm.com\/pt-br\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/food.r-biopharm.com\/pt-br\/wp-json\/wp\/v2\/users\/2273"}],"replies":[{"embeddable":true,"href":"https:\/\/food.r-biopharm.com\/pt-br\/wp-json\/wp\/v2\/comments?post=340679"}],"version-history":[{"count":2,"href":"https:\/\/food.r-biopharm.com\/pt-br\/wp-json\/wp\/v2\/pages\/340679\/revisions"}],"predecessor-version":[{"id":340681,"href":"https:\/\/food.r-biopharm.com\/pt-br\/wp-json\/wp\/v2\/pages\/340679\/revisions\/340681"}],"up":[{"embeddable":true,"href":"https:\/\/food.r-biopharm.com\/pt-br\/wp-json\/wp\/v2\/pages\/340434"}],"wp:attachment":[{"href":"https:\/\/food.r-biopharm.com\/pt-br\/wp-json\/wp\/v2\/media?parent=340679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}