Perception of professionals of the family health strategy on diseases transmitted by water and food

Bianca Conrad Bohn,Fernanda De Rezende Pinto,Fábio Raphael Pascoti Bruhn,Laura Aparecida Martins De Moraes,Caroline Da Silveira Rockenbach,Christieli Prestes Osmari,Vitor Campos Assumpção De Amarante,Roberta Silva Silveira Da Mota

doi:10.33448/rsd-v11i2.24746

Bianca Conrad Bohn, Fernanda De Rezende Pinto + Show 6 more

Open Access

https://doi.org/10.33448/rsd-v11i2.24746

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Abstract

The article assesses the knowledge of professionals working in Basic Health Units (UBS) in rural areas about diseases transmitted by water and food. The work was carried out in partnership with the Environmental Surveillance sector of the Municipal Health Department of Pelotas and covered UBS in the rural area of the municipality of Pelotas, RS. Two questionnaires were applied to workers at ten UBS. Most of the participants, in the first (73.3%) and in the second questionnaire (79.5%), had not received training on the topics covered, however, they had some knowledge about water and foodborne diseases. Health professionals with a high level of education should have access to basic health and sanitation information. The development of a continuing education program on water quality and food-borne diseases would make these professionals more trained and safer to adequately guide the community about the risks and prevention of DTAs.

Highlights

The health problems resulting from the ingestion of contaminated food are known as Foodborne illnesses (DTAs)
It is estimated that there are more than 250 types of foodborne illnesses, which cause various public health problems in addition to economic losses (Mendes et al, 2021; Melo et al, 2018)
The lack of knowledge about milk-transmitted diseases in this work is similar to that described by Vidal-Martins et al, (2013) where when questioning milk consumers about the transmission of diseases, 65.9% answered not knowing or denying that the milk can transmit diseases. This data reveals that the lack of knowledge about the transmission of diseases transmitted by dairy products is still great, a worrying fact, knowing that Mycobacterium bovis, the main causative agent of bovine tuberculosis, can be eliminated through milk, and transmitted to people when they consume a product not inspected and without prior heat treatment of milk and its derivatives (Rocha, 2013)

Summary

Introduction

The health problems resulting from the ingestion of contaminated food are known as Foodborne illnesses (DTAs). It is estimated that there are more than 250 types of foodborne illnesses, which cause various public health problems in addition to economic losses (Mendes et al, 2021; Melo et al, 2018). For this reason, it is important to be careful with foods of animal origin such as meat, milk and dairy products, as well as eggs and honey, because if these foods are stored or handled without proper hygienic-sanitary conditions, they can be used as substrates for multiplication of microorganisms, making them the source of the spread of numerous diseases (Cruz, 2018). Health professionals must be aware of these diseases and guide the population about the risks of consuming water without prior treatment, food of unknown origin or doubtful origin, in addition to encouraging prevention and control practices (Brasil, 2012)

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