Doenças transmitidas por alimentos com abordagem nos principais microrganismos patogênicos presentes no leite – revisão de literatura

Abstract

Food of animal origin, especially those prepared for collective consumption, are the most responsible for causing foodborne diseases. The agents that cause foodborne diseases can be found in different types of foods, such as milk. Bacteria are the main constituent microorganisms, however, there is a wide involvement of pathogens involved in food outbreaks such as parasites, viruses, toxins, prions, pesticides or chemical residues. Due to its nutritional qualities, milk becomes an excellent medium of culture for several microorganisms. When it is ingested, contaminates the consumers, which reflects in public health effects. The objective of this work was to clarify and / or contribute to some concepts about foodborne diseases, encompassing the main pathogenic microorganisms present in milk, the diseases and symptoms caused due to its contamination and the caution that must be taken since its production to the storage, preserving food safety.