Ostras como alimentos sensíveis: monitoramento sanitário

Abstract

This study investigates the health risks associated with the consumption of contaminated oysters, focusing on foodborne diseases (FBDs) caused by bacteria and toxic microalgae found in polluted estuarine environments. Oysters, widely cultivated bivalve mollusks valued for their nutritional and economic significance, are filter feeding organisms capable of bioaccumulating waterborne pollutants such as heavy metals, microplastics, fecal coliforms, and marine biotoxins. The research, based on a systematic literature review, covered scientific publications from 2020 to 2025 and emphasized the biological contamination of oysters. It addressed bacterial pathogens such as Vibrio vulnificus and V. parahaemolyticus, as well as toxic microalgae responsible for harmful algal blooms (HABs), which produce hazardous toxins like saxitoxins and domoic acid. These substances are linked to various foodborne syndromes, including PSP (Paralytic Shellfish Poisoning), DSP (Diarrhoeic Shellfish Poisoning), ASP (Amnesic Shellfish Poisoning), NSP (Neurologic Shellfish Poisoning), and AZP (Azaspiracid Shellfish Poisoning).The study concludes by emphasizing the urgent need for continuous monitoring of water quality and mollusk health, highlighting the importance of food safety and the sustainable use of aquatic resources, especially in the context of increasing estuarine pollution caused by human activities.