{"id":71029,"date":"2022-08-02T12:51:56","date_gmt":"2022-08-02T12:51:56","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/prevencao-do-norovirus-em-estabelecimentos-e-na-industria-alimentar\/"},"modified":"2026-02-20T07:07:37","modified_gmt":"2026-02-20T07:07:37","slug":"prevencao-do-norovirus-em-estabelecimentos-e-na-industria-alimentar","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/pt\/inovacao-tecnologica\/prevencao-do-norovirus-em-estabelecimentos-e-na-industria-alimentar\/","title":{"rendered":"Preven\u00e7\u00e3o do norov\u00edrus em estabelecimentos e na ind\u00fastria alimentar"},"content":{"rendered":"\n<article><nav id=\"en-esta-pagina\" class=\"toc\" aria-label=\"Nesta p\u00e1gina\">Nesta p\u00e1gina:\n<ol>\n \t<li><strong><a href=\"#avoid-serving-contaminated-food\">Preven\u00e7\u00e3o do norov\u00edrus: como evitar servir alimentos contaminados<\/a><\/strong><\/li>\n \t<li><strong><a href=\"#early-identification\">Identifica\u00e7\u00e3o precoce na preven\u00e7\u00e3o do norov\u00edrus<\/a><\/strong><\/li>\n<\/ol>\n<\/nav>A preval\u00eancia de <a href=\"https:\/\/www.ainia.com\/pt\/patogenos\/\"><strong>agentes patog\u00e9nicos de origem alimentar<\/strong><\/a>, tais como v\u00edrus ent\u00e9ricos,<strong> <em>Salmonella spp.<\/em>, <em>Listeria monocytogenes<\/em> e <\/strong><em><strong>Campylobacter spp<\/strong>.<\/em>, juntamente com a evolu\u00e7\u00e3o dos estilos de vida e das prefer\u00eancias de consumo, representa um dos principais desafios microbiol\u00f3gicos na seguran\u00e7a alimentar.\n\nCerca de 50% dos alertas registados anualmente no Sistema de Alerta R\u00e1pido para os G\u00e9neros Aliment\u00edcios e Alimentos para Animais (RASFF) s\u00e3o de origem biol\u00f3gica.\nO maior risco para a sa\u00fade p\u00fablica resulta dos perigos associados \u00e0 contamina\u00e7\u00e3o microbiol\u00f3gica dos alimentos, incluindo pr\u00e1ticas inadequadas de manipula\u00e7\u00e3o.\n\nEntre estes perigos, os norov\u00edrus s\u00e3o uma das principais causas de gastroenterite viral transmitida por alimentos. Uma <strong>preven\u00e7\u00e3o do norov\u00edrus<\/strong> eficaz \u00e9 essencial, uma vez que estes v\u00edrus se propagam rapidamente de pessoa para pessoa em ambientes fechados e com elevada concentra\u00e7\u00e3o de indiv\u00edduos. S\u00e3o uma causa relevante de surtos de gastroenterite em restaurantes e servi\u00e7os de restaura\u00e7\u00e3o quando os alimentos se encontram contaminados. A transmiss\u00e3o pode ocorrer n\u00e3o apenas pela ingest\u00e3o de alimentos ou \u00e1gua contaminados, mas tamb\u00e9m pelo contacto com superf\u00edcies expostas ao v\u00edrus.\n\nQuando a infe\u00e7\u00e3o tem origem alimentar, os <strong>produtos mais frequentemente associados a surtos de norov\u00edrus incluem vegetais de folha verde frescos (como alface),<\/strong>\n<strong>frutos vermelhos (framboesas, mirtilos, morangos), moluscos bivalves vivos (ostras, mexilh\u00f5es, am\u00eaijoas) e \u00e1gua mineral engarrafada exposta a contamina\u00e7\u00e3o fecal<\/strong>\n<strong>(\u00e1guas residuais, fertilizantes, etc.),<\/strong> sendo esta a principal fonte destes v\u00edrus.\n<h2 id=\"avoid-serving-contaminated-food\"><strong>Preven\u00e7\u00e3o do norov\u00edrus<\/strong>: como evitar servir alimentos contaminados em estabelecimentos alimentares<\/h2>\n<strong>Os estabelecimentos alimentares<\/strong> \u0097 especialmente aqueles que manipulam produtos crus \u0097 devem implementar medidas rigorosas para reduzir os riscos microbiol\u00f3gicos e garantir a <strong>preven\u00e7\u00e3o do norov\u00edrus<\/strong> e de outros agentes patog\u00e9nicos.\n\nA manipula\u00e7\u00e3o de alimentos constitui a via de transmiss\u00e3o mais comum e, por conseguinte, uma das principais causas de infe\u00e7\u00e3o. Por esse motivo, as pr\u00e1ticas adequadas de higiene e manipula\u00e7\u00e3o s\u00e3o fundamentais, tanto em estabelecimentos de restaura\u00e7\u00e3o como na ind\u00fastria alimentar.\n\n<strong>As principais medidas preventivas incluem:<\/strong>\n<ul>\n \t<li>Refor\u00e7ar as condi\u00e7\u00f5es de higiene nas \u00e1reas de prepara\u00e7\u00e3o de alimentos.<\/li>\n \t<li>Limpar e desinfetar as superf\u00edcies em contacto com alimentos ap\u00f3s cada utiliza\u00e7\u00e3o.<\/li>\n \t<li>Prevenir a contamina\u00e7\u00e3o cruzada entre alimentos crus e processados.<\/li>\n \t<li>Lavar cuidadosamente frutas e vegetais.<\/li>\n<\/ul>\n<strong>As boas pr\u00e1ticas de higiene s\u00e3o igualmente essenciais:<\/strong>\n<ul>\n \t<li>Lavar as m\u00e3os com sab\u00e3o antes e depois da manipula\u00e7\u00e3o de alimentos e ap\u00f3s utilizar a casa de banho.<\/li>\n \t<li>Utilizar luvas ou m\u00e1scara quando apropriado.<\/li>\n \t<li>Manipuladores com sintomas gastrointestinais ou em recupera\u00e7\u00e3o de gastroenterite n\u00e3o devem contactar com alimentos.<\/li>\n<\/ul>\nNas \u00e1reas de produ\u00e7\u00e3o de moluscos bivalves e nas explora\u00e7\u00f5es agr\u00edcolas, a qualidade da \u00e1gua deve ser rigorosamente controlada atrav\u00e9s de sistemas de monitoriza\u00e7\u00e3o, e as instala\u00e7\u00f5es, equipamentos e utens\u00edlios devem ser devidamente limpos e higienizados. Estas medidas s\u00e3o fundamentais para refor\u00e7ar a <strong>preven\u00e7\u00e3o do norov\u00edrus<\/strong> ao longo de toda a cadeia alimentar.\n<h2 id=\"early-identification\">Identifica\u00e7\u00e3o precoce como elemento-chave na <strong>preven\u00e7\u00e3o do norov\u00edrus<\/strong><\/h2>\nEm restaurantes, escolas e servi\u00e7os de catering, os m\u00e9todos convencionais de dete\u00e7\u00e3o de norov\u00edrus s\u00e3o frequentemente inadequados, uma vez que exigem mais tempo de an\u00e1lise do que o dispon\u00edvel antes da distribui\u00e7\u00e3o dos alimentos.\n\n<strong>O processo anal\u00edtico inclui:<\/strong>\n<ol>\n \t<li>Recolha e recupera\u00e7\u00e3o de part\u00edculas virais a partir de alimentos ou \u00e1gua.<\/li>\n \t<li>Extra\u00e7\u00e3o do ARN viral.<\/li>\n \t<li>Retrotranscri\u00e7\u00e3o e amplifica\u00e7\u00e3o da diana molecular atrav\u00e9s de sondas fluorescentes (PCR em Tempo Real).<\/li>\n \t<li>Avalia\u00e7\u00e3o dos resultados de fluoresc\u00eancia por compara\u00e7\u00e3o com controlos e curvas padr\u00e3o.<\/li>\n<\/ol>\nAINIA \u00e9 um dos poucos laborat\u00f3rios acreditados pela <strong>ENAC (Entidade Nacional de Acredita\u00e7\u00e3o de Espanha)<\/strong> para realizar tanto a<a href=\"https:\/\/www.ainia.com\/pt\/virus\/\"><strong> dete\u00e7\u00e3o como a quantifica\u00e7\u00e3o destes v\u00edrus<\/strong><\/a> (Norov\u00edrus Genogrupo I, Norov\u00edrus Genogrupo II e Hepatite A), aplicando a norma ISO 15216 em todas as matrizes relevantes (moluscos bivalves, frutos vermelhos, vegetais de folha e \u00e1gua engarrafada).\n\nOs resultados de dete\u00e7\u00e3o podem ser <strong>fornecidos no prazo de 48 horas ap\u00f3s a rece\u00e7\u00e3o das amostras<\/strong>. Em caso de resultado positivo, a quantifica\u00e7\u00e3o pode ser realizada num prazo adicional de 48 horas. Os diagn\u00f3sticos laboratoriais r\u00e1pidos desempenham, assim, um papel determinante no refor\u00e7o da <strong>preven\u00e7\u00e3o do norov\u00edrus<\/strong> na ind\u00fastria alimentar.\n\n<\/article>\n","protected":false},"excerpt":{"rendered":"<p>Nesta p\u00e1gina: Preven\u00e7\u00e3o do norov\u00edrus: como evitar servir alimentos contaminados Identifica\u00e7\u00e3o precoce na preven\u00e7\u00e3o do norov\u00edrus A preval\u00eancia de agentes patog\u00e9nicos de origem alimentar, tais como v\u00edrus ent\u00e9ricos, Salmonella spp., Listeria monocytogenes e Campylobacter spp., juntamente com a evolu\u00e7\u00e3o dos estilos de vida e das prefer\u00eancias de consumo, representa um dos principais desafios microbiol\u00f3gicos na [&hellip;]<\/p>\n","protected":false},"author":356,"featured_media":48196,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[85],"tags":[],"tipo-documento":[],"class_list":["post-71029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inovacao-tecnologica"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Preven\u00e7\u00e3o do norov\u00edrus em na ind\u00fastria alimentar<\/title>\n<meta name=\"description\" content=\"Preven\u00e7\u00e3o do norov\u00edrus em estabelecimentos e na ind\u00fastria alimentar: pr\u00e1ticas essenciais de higiene e manipula\u00e7\u00e3o, alimentos de alto risco e dete\u00e7\u00e3o r\u00e1pida por RT-PCR.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, 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