DOENÇAS TRANSMITIDAS POR ALIMENTOS NO BRASIL: um enfoque na confeitaria

Abstract

The pastry sector has grown and gained prominence nationally. This segment often deals with sensitive ingredients such as eggs, cream, and chocolate, which can be susceptible to contamination. Thus, good hygiene practices become essential, not only to preserve the integrity of food but also to protect consumers' health. This study aimed to investigate the occurrence of foodborne illness (FBI) outbreaks in Brazil related to pastry products between 2000 and 2022. The research focused on three food groups: sweets and desserts, edible ice creams, and egg-based products. Data from 15,578 outbreak cases were analyzed, highlighting that 83.59% of these outbreaks were associated with egg-based products, followed by sweets and desserts (14.56%) and edible ice creams (1.84%). The results showed that the southern region of Brazil concentrated the majority of cases, with 66.56% of outbreaks, followed by the Southeast and Central-West regions. Among the main contamination factors, the lack of good handling practices and improper food storage were emphasized, especially in products containing eggs, which are often contaminated by Salmonella. The study concludes that the higher incidence of foodborne illnesses in egg-based products underscores the importance of preventive policies, such as strengthening education on food safety and increasing rigor in sanitary inspections. Additionally, regional disparities indicate the need for specific approaches to mitigate outbreaks, especially in areas with high incidence. The implementation of good practices is crucial to reduce public health risks.