Table 3.
Data from the scientific literature on foods implicated, etiological agents, and sites of foodborne disease outbreaks described in Brazil between 2000 and 2018.
| Component | Studies | |
|---|---|---|
| n | % | |
| Foods implicated | ||
| Mixed foods | 18 | 31.6 |
| Water | 12 | 21.1 |
| Uninformed | 8 | 14.0 |
| Red meats and poultry | 6 | 10.5 |
| Fish and seafood | 4 | 7.0 |
| Acai/acai juice | 4 | 7.0 |
| Eggs/egg products | 2 | 3.5 |
| Vegetables | 2 | 3.5 |
| Sugarcane juice | 1 | 1.8 |
| Etiological agents | ||
| Salmonella spp. | 13 | 22.8 |
| Trypanosoma cruzi | 8 | 14.0 |
| Norovirus | 7 | 12.3 |
| Virus da Hepatite A | 4 | 7.0 |
| Fish Toxin | 4 | 7.0 |
| Rotavirus | 3 | 5.3 |
| Clostridium botulinum | 3 | 5.3 |
| Uninformed | 3 | 5.3 |
| Bacillus cereus | 3 | 5.3 |
| Others * | 9 | 15.8 |
| Sites of occurrence | ||
| Residences | 26 | 45.6 |
| Uninformed | 18 | 31.6 |
| Restaurants | 4 | 7.0 |
| Workplaces | 4 | 7.0 |
| Events | 2 | 3.5 |
| Hospitals | 1 | 1.8 |
| Asylums | 1 | 1.8 |
| Ships | 1 | 1.8 |
* Others: other etiological agents accounting for less than 4% each.