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Brotes de enfermedades transmitidas por los alimentos en hogares de ancianos, 1975 a 1987
W C Levine1, J F Smart, D L Archer
1Division of Bacterial and Mycotic Diseases, Centers for Disease Control, Atlanta, GA 30333.
JAMA
|October 16, 1991
Resumen
Los hogares de ancianos experimentaron 115 brotes de enfermedades transmitidas por los alimentos desde 1975-1987, siendo la salmonela la causa más común. Las prácticas mejoradas de seguridad alimentaria son cruciales para proteger a los residentes mayores.
Área de la Ciencia:
- Epidemiología La epidemiología.
- Salud Pública La salud pública.
- Seguridad Alimentaria Seguridad de los alimentos.
Sus antecedentes:
- Los residentes de hogares de ancianos son una población vulnerable con alto riesgo de enfermedades graves transmitidas por los alimentos.
- Los brotes de enfermedades transmitidas por los alimentos en los entornos de salud plantean desafíos significativos para la salud pública.
Objetivo del estudio:
- Para analizar la epidemiología de los brotes de enfermedades transmitidas por los alimentos en hogares de ancianos.
- Identificar las áreas clave para las intervenciones preventivas específicas.
Principales métodos:
- Análisis de brotes reportados de enfermedades transmitidas por los alimentos en hogares de ancianos desde 1975 hasta 1987.
- Datos extraídos de los informes estatales y locales de los departamentos de salud y los formularios de investigación de los Centros para el Control y la Prevención de Enfermedades.
- Criterios de inclusión: patógeno confirmado y vehículo alimenticio identificado.
Principales resultados:
- Se han reportado 115 brotes en 26 estados, afectando a 4.944 personas y causando 51 muertes.
- La Salmonella fue el principal patógeno (52% de los brotes, 81% de las muertes), con Salmonella enteritidis vinculada a un aumento de las muertes.
- Los huevos y el equipo contaminado con huevos fueron vehículos comunes para los brotes de S. enteritidis; El estafilococo fue la segunda causa más frecuente.
Conclusiones:
- Las personas mayores enfrentan altos riesgos de morbilidad por enfermedades transmitidas por los alimentos.
- Los hogares de ancianos deben implementar protocolos rigurosos de manipulación, preparación y almacenamiento de alimentos.
- La educación integral de los manipuladores de alimentos y los programas robustos de control de infecciones son esenciales para la detección y el manejo de brotes.
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