FOODBORNE DISEASES: IMPACTS OF HYGIENIC-SANITARY NON-CONFORMITIES ON FOOD SAFETY

Abstract

Foodborne Diseases (FBDs) represent a major global public health concern and are frequently associated with hygienic-sanitary failures in food service establishments and food production environments. In this context, the present study aimed to analyze the impacts of hygienic-sanitary non-conformities on the occurrence of FBDs and their implications for food safety. This study is characterized as a bibliographic research with a qualitative approach, descriptive-exploratory nature, and applied purpose, developed through the analysis of scientific articles, books, official documents, and publications indexed in databases such as SciELO, PubMed, Google Scholar, and CAPES Journals, prioritizing studies published between 2020 and 2026. The findings demonstrated that inadequate food handler hygiene, insufficient temperature control, cross-contamination, failures in sanitation procedures, and deficiencies in the implementation of Good Manufacturing Practices are determinant factors for the occurrence of foodborne outbreaks. Furthermore, bacteria such as Salmonella spp., Escherichia coli, and Staphylococcus aureus remain among the main etiological agents associated with FBDs. It was concluded that strengthening preventive measures, continuous food handler training, and the effective implementation of food safety control systems are essential strategies to reduce microbiological risks and promote food safety, directly contributing to the protection of public health.