Onicomicoses em manipuladores de alimentos

Abstract

Fungi are classified into two morphological types, filamentous fungi and yeast. By penetrating the stratum corneum of the skin and nails, produce enzymes in their hyphae keratinophilic occurring proteases allowing the invasion of cells. Onychomycosis nail infections are caused by different species of fungi: dermatophytes, yeasts and non-dermatophyte. It is transmitted directly or indirectly, is facilitated by skin sores. The nail contact with the environment is the most common form of transmission. The food handler is a major transmitters of diseases acquired through food. When preparing food is of utmost necessity that the handlers to hand hygiene, with the same duty to keep their nails trimmed always, clean and without enamel. Hence the importance of preparation and training of handlers for safe food production. For the diagnosis of onychomycosis are made direct mycological examination, histopathology and culture, which analyzes the presence of fungal structures. The aim was to make a survey data on the presence of onychomycosis in food handlers. Conclusion: through the nails of food handlers, is the transmission of fungi, which can be explained by the constant contact of the hands with water and with food.