Principais micro-organismos causadores de toxinfecções alimentares transmitidas pelo leite fluido: revisão de literatura

Abstract

Milk is a great source of nutrients, becoming a good means to the cultivation for the growth of potentially pathogenic microorganisms. These microorganisms can compromise the quality and safety of the milk and its derivatives, contaminate the man through in nature intake or through the intake of contaminated benefited milk, as well as to promote economic losses to all those involved in the milk production chain and its derivatives. However, when not thermally treated or when there are flaws in the process, when neglected the good manufacturing and storage practices, the milk end up becoming a significant grievance to public health and may be directly related to the propagation of both bacteria and its toxins. This is an extremely relevant fact, when we consider that such products are frequently consumed by the susceptible population, formed by individuals who, due to physiological, iatrogenic or pathological issues, have a decreased immune capacity. In this way is established the scientific and social importance of this research, which through a literature review aims to understand the main microorganisms responsible for foodborne diseases transmitted by the fluid milk.