Resumo

PUIG PENA, Yamila; LEYVA CASTILLO, Virginia; ROBERT MACEO, Brady Antonia  e  PEREZ MUNOZ, Yoldrey. Bacterial agents associated with outbreaks of food-borne diseases in Havana, 2006-2010. Rev Cubana Hig Epidemiol [online]. 2013, vol.51, n.1, pp. 74-83. ISSN 1561-3003.

Detection and study of outbreaks of food-borne diseases (FBD) is one of the main challenges faced by the Public Health System. With the purpose of determining the bacteria involved in FBD outbreaks occurring in Havana from 2006 to 2010, a descriptive study was conducted about bacterial isolation in the research of 130 outbreaks analyzed at the Food Microbiology Laboratory of the Institute of Nutrition and Food Hygiene. Bacterial isolation complied with current food analysis standards. The highest isolation percentages corresponded to Escherichia coli (25 %), coagulase-positive Staphylococcus (19.7 %) and Clostridium perfringens (18.4%). Two microorganisms were present in 17 % of the outbreaks studied. Among the pathogenic bacteria causing outbreaks, the most common were coagulase-positive Staphylococcus, mostly isolated from cream pastry, and C. perfringens, isolated from meat and sauced meat products. In one outbreak, Salmonella and Staphylococcus were isolated with counts above 10⁵ UFC/g. Hence the importance of laboratory tests to identify the causal agent of outbreaks.

Palavras-chave : bacteria; food; food-borne diseases.

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