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Relação entre o consumo de sushi na europa e a infeção por diphyllobothrium
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O consumo de sushi e de outros pratos de peixe cru tem aumentado significativamente, nas últimas décadas, impulsionado tanto pela globalização como pela popularidade crescente da gastronomia japonesa. No entanto, este aumento no consumo de peixe cru levanta preocupações acrescidas sobre a segurança alimentar, em particular no que diz respeito ao risco de infeções parasitárias. Entre os parasitas associados a esta prática, destaca-se o Diphyllobothrium, conhecido por causar difilobotriose, uma infeção que, apesar de rara, pode ter consequências graves para a saúde humana. Os sintomas incluem desconforto abdominal, diarreia, perda de peso e, em alguns casos, deficiência de vitamina B12, que pode levar a anemia megaloblástica. Estudos indicam que a difilobotriose está associada ao consumo de peixe cru ou mal-cozinhado, especialmente de espécies hospedeiras como o salmão e outros peixes de água doce, extremamente utilizados na preparação de sushi (Menconi et al., 2023; Craig, 2012; Scholz et al., 2009).
Esta monografia teve como objetivo analisar a relação entre o consumo de sushi na Europa e a incidência de infeções por Diphyllobothrium, através de uma revisão de dados epidemiológicos disponíveis. Foram examinados estudos de caso e dados de vigilância em saúde pública de diferentes países europeus para avaliar a incidência e as tendências de infeção ao longo do tempo, bem como a sua relação com as práticas alimentares e os tipos de peixes consumidos. Além disso, discutiram-se as regulamentações de segurança alimentar e as melhores práticas recomendadas para o consumo seguro de peixe cru, com o intuito de mitigar os riscos parasitários (Ziarati et al., 2022).
O estudo considera ainda a relevância da consciencialização dos consumidores e dos estabelecimentos de restauração que oferecem pratos à base de peixe cru, uma vez que a prevenção e o controlo da difilobotriose dependem diretamente de políticas robustas de segurança alimentar como de práticas informadas na manipulação de alimentos. Desta forma, espera-se que esta monografia contribua para a compreensão dos riscos associados ao consumo de peixe cru na Europa e auxilie na formulação de recomendações que reforcem a segurança alimentar e a saúde pública.
The consumption of sushi and other raw fish dishes has increased significantly in Europe over the past decades, driven both by globalization and by the growing popularity of Japanese cuisine. However, this rise in raw fish consumption raises additional concerns regarding food safety, particularly with respect to the risk of parasitic infections. Among the parasites associated with this practice, Diphyllobothrium stands out, known for causing diphyllobothriasis, an infection that, although rare, can have serious consequences for human health. Symptoms include abdominal discomfort, diarrhea, weight loss, and, in some cases, vitamin B12 deficiency, which may lead to megaloblastic anemia. Studies indicate that diphyllobothriasis is linked to the consumption of raw or undercooked fish, especially host species such as salmon and other freshwater fish, which are widely used in sushi preparation (Menconi et al., 2023; Craig, 2012; Scholz et al., 2009). This dissertation aims to analyze the relationship between sushi consumption in Europe and the incidence of infections caused by Diphyllobothrium, through a review of available epidemiological data. Case studies and public health surveillance data from different European countries will be examined to assess the incidence and infection trends over time, as well as their association with dietary practices and the types of fish consumed. Furthermore, food safety regulations and best practices recommended for the safe consumption of raw fish will be discussed, with the aim of mitigating parasitic risks (Ziarati et al., 2022). The study also considers the relevance of consumer awareness and restaurant practices when serving raw fish dishes, since the prevention and control of diphyllobothriasis depend directly on robust food safety policies and informed handling practices. In this way, the dissertation is expected to contribute to a better understanding of the risks associated with raw fish consumption in Europe and to support the formulation of recommendations that strengthen food safety and public health.
The consumption of sushi and other raw fish dishes has increased significantly in Europe over the past decades, driven both by globalization and by the growing popularity of Japanese cuisine. However, this rise in raw fish consumption raises additional concerns regarding food safety, particularly with respect to the risk of parasitic infections. Among the parasites associated with this practice, Diphyllobothrium stands out, known for causing diphyllobothriasis, an infection that, although rare, can have serious consequences for human health. Symptoms include abdominal discomfort, diarrhea, weight loss, and, in some cases, vitamin B12 deficiency, which may lead to megaloblastic anemia. Studies indicate that diphyllobothriasis is linked to the consumption of raw or undercooked fish, especially host species such as salmon and other freshwater fish, which are widely used in sushi preparation (Menconi et al., 2023; Craig, 2012; Scholz et al., 2009). This dissertation aims to analyze the relationship between sushi consumption in Europe and the incidence of infections caused by Diphyllobothrium, through a review of available epidemiological data. Case studies and public health surveillance data from different European countries will be examined to assess the incidence and infection trends over time, as well as their association with dietary practices and the types of fish consumed. Furthermore, food safety regulations and best practices recommended for the safe consumption of raw fish will be discussed, with the aim of mitigating parasitic risks (Ziarati et al., 2022). The study also considers the relevance of consumer awareness and restaurant practices when serving raw fish dishes, since the prevention and control of diphyllobothriasis depend directly on robust food safety policies and informed handling practices. In this way, the dissertation is expected to contribute to a better understanding of the risks associated with raw fish consumption in Europe and to support the formulation of recommendations that strengthen food safety and public health.
Descrição
Dissertação para obtenção do grau de Mestre no Instituto Universitário Egas Moniz
Palavras-chave
Sushi Diphyllobothrium Segurança alimentar Europa