Doenças transmitidas por alimentos na população idosa: riscos e prevenção
Palavras-chave:
segurança alimentar, Educação em saúde, idoso, alimentosResumo
As doenças transmitidas por alimentos são, ainda, um importante problema de saúde pública no mundo contemporâneo. Existem evidências de que a população idosa é mais vulnerável às infecções - particularmente as veiculadas por água e alimentos - devido ao declínio da função imune relacionado à idade, às alterações das funções fisiológicas, às deficiências nutricionais e ao uso intenso de anti bióticos. Destacam-se, por outro lado, os fatores de risco comportamentais, ou seja, aqueles relacionados às práticas de higiene e segurança alimentar no preparo domiciliar dos alimentos. Recentemente, foram identificados nove enteropa tógenos de alta gravidade para a população idosa: Vibrio spp, Listeria monocytogenes, Escherichia co/i 0157:H7, Campylobacter jejuni, Salmonella enteriditis, Norwalk virus, Yersinia enterocolitica, Toxoplasma gondii e Shigella sp. As práticas de segurança alimentar mais recomendadas para evitá-los envolvem o controle das temperaturas de conservação e de cocção dos alimentos, a prevenção da contaminação cruzada, a eliminação de alimentos de fontes inseguras e a higiene pessoal. As doenças veiculadas por alimentos e água podem ser prevenidas por meio da educação em saúde, especialmente no ambiente das unidades de cuidados básicos de saúde. O objetivo deste estudo foi identificar artigos publicados no campo da geriatria e infecções intestinais visando o planejamento de estratégias educacionais para prevenir as doenças transmitidas por alimentos na população idosa.
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