Detecção do vírus da hepatite E em fezes de suínos abatidos sob inspeção sanitária
Carregando...
Data
2017-11-20
Autores
Bertolini, Pedro Mady
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
O vírus da hepatite E (HEV) é um importante problema para a saúde pública e uma das principais causas de hepatite entérica em todo o mundo, podendo ser transmitido pelo consumo de carne suína contaminada. O trabalho teve por objetivos avaliar a prevalência do HEV em suínos de criações intensivas e tecnificadas, abatidos em matadouro-frigorífico sob Inspeção Sanitária. Foram coletadas 140 amostras de fezes de suínos de 14 propriedades distintas dos estados de São Paulo e Santa Catarina. As técnicas de diagnósticos moleculares nas amostras de fezes foram Nested RT-PCR e sequenciamento de Sanger para identificação da presença do vírus da hepatite E e o genótipo para elucidar os dados epidemiológicos. Os suínos não apresentaram doenças ou sinais clínicos no exame ante mortem e no exame post mortem. Os fígados não apresentaram lesões macroscópicas e contaminações gastrointestinais visíveis, portanto, as vísceras e carcaças foram destinadas ao consumo humano. Foram identificados 1,4% de suínos infectados pelo HEV genótipo 3. O vírus da Hepatite E, genótipos 3 e 4 tem caráter zoonótico, podendo gerar grande impacto na Saúde Pública. Diante disso, deve-se haver cuidados na manipulação de produtos possivelmente contaminados pelo HEV, evitando assim a contaminação cruzada, e, também, tratando termicamente a carne e derivados de suínos, a fim de garantir a inocuidade alimentar.
Hepatitis E virus (HEV) is a major public health problem and one of the leading causes of enteric hepatitis worldwide and can be transmitted through the consumption of contaminated pork. The objective of this study was to evaluate the prevalence of HEV in pigs from intensive and technified farms slaughtered at a slaughterhouse under Sanitary Inspection. A total of 140 swine feces samples were collected from 14 different properties in the states of São Paulo and Santa Catarina. Molecular diagnostic techniques in faecal samples were Nested RT-PCR and Sanger sequencing to identify the presence of hepatitis E virus and the genotype to elucidate epidemiological data. The pigs had no disease or clinical signs on antemortem and post-mortem examination. The livers did not present macroscopic lesions and visible gastrointestinal contaminations, therefore the viscera and carcasses were destined for human consumption. A total of 1.4% of HEV genotype 3 infected pigs were identified. The hepatitis E virus, genotypes 3 and 4, is zoonotic in nature and can have a great impact on public health. In view of this, care must be taken in the handling of products possibly contaminated by HEV, thus avoiding cross-contamination, and also by thermally treating meat and pork products in order to guarantee food safety.
Hepatitis E virus (HEV) is a major public health problem and one of the leading causes of enteric hepatitis worldwide and can be transmitted through the consumption of contaminated pork. The objective of this study was to evaluate the prevalence of HEV in pigs from intensive and technified farms slaughtered at a slaughterhouse under Sanitary Inspection. A total of 140 swine feces samples were collected from 14 different properties in the states of São Paulo and Santa Catarina. Molecular diagnostic techniques in faecal samples were Nested RT-PCR and Sanger sequencing to identify the presence of hepatitis E virus and the genotype to elucidate epidemiological data. The pigs had no disease or clinical signs on antemortem and post-mortem examination. The livers did not present macroscopic lesions and visible gastrointestinal contaminations, therefore the viscera and carcasses were destined for human consumption. A total of 1.4% of HEV genotype 3 infected pigs were identified. The hepatitis E virus, genotypes 3 and 4, is zoonotic in nature and can have a great impact on public health. In view of this, care must be taken in the handling of products possibly contaminated by HEV, thus avoiding cross-contamination, and also by thermally treating meat and pork products in order to guarantee food safety.
Descrição
Palavras-chave
HEV, hepatite E, suínos, inspeção sanitária, hepatitis E, pigs, sanitary inspection