<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2307-3349</journal-id>
<journal-title><![CDATA[Revista de salud publica del Paraguay]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. salud publica Parag.]]></abbrev-journal-title>
<issn>2307-3349</issn>
<publisher>
<publisher-name><![CDATA[INSTITUTO NACIONAL DE SALUD - MSP Y BS]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2307-33492018000200028</article-id>
<article-id pub-id-type="doi">10.18004/rspp.2018.diciembre.28-33</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Portación de StaphylococcusAureus en manipuladores de alimentos de servicios gastronómicos de Asunción, Paraguay (2017)]]></article-title>
<article-title xml:lang="en"><![CDATA[Staphylococcus Aureus in food manipulators of gastronomic services of Asunción, Paraguay (2017)]]></article-title>
</title-group>
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<surname><![CDATA[Ramos]]></surname>
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</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Asunción Facultad de Ciencias Médicas Cátedra de Microbiología]]></institution>
<addr-line><![CDATA[San Lorenzo ]]></addr-line>
<country>Paraguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>8</volume>
<numero>2</numero>
<fpage>28</fpage>
<lpage>33</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S2307-33492018000200028&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S2307-33492018000200028&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S2307-33492018000200028&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: El Staphylococcus aureus constituye un agente etiológico frecuente de intoxicaciones alimentarias y se encuentra asociado a diversos alimentos.  Objetivo: Describir la frecuencia de portación de Staphylococcus aureus en manipuladores de alimentos de restaurantes de Asunción durante el 2017.  Metodología: Se realizó un estudio observacional, prospectivo, descriptivo de corte transversal a manipuladores de alimentos de restaurantes de Asunción durante los meses de mayo a junio del 2017. Se realizaron tres hisopados nasales a cada uno de los 30 manipuladores de alimentos para determinar si la portación era intermitente, permanente u ocasional. Al mismo tiempo fueron realizadas encuestas donde se midieron variables demográficas.  Resultados: La prevalencia de portación de Staphylococcus aureus fue del 33,3 % (10), siendo el 40% (4) esporádica e intermitente y el 20% (2) permanente. En cuanto a las características demográficas de los manipuladores,el 56,66% (17) fueron del sexo masculino, eran solteros 43,33% (13) y el 50% (15) contaban con estudios secundarios completos. El promedio de edad de 29 de los manipuladores fue de 39,5 años con un rango comprendido entre 18 y 85 años. El 23,33% (7) utilizaban guantes a la hora de manipular los alimentos. Además, se pudo observar que el 26,66% (8) utilizaba gorros. Llamó la atención que el 30% (9) de los encuestados no presentaban uñas limpias durante la manipulación.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: Staphylococcus aureu sis a frequent etiologic agent of food poisoning and is associated with various foods.  Objective: To describe the frequency of Staphylococcus aureus in foodhandlers of restaurants in Asunción during 2017.  Methodology: An observational, prospective, descriptive, cross-sectional study was carried out on foodhandlers in restaurants in Asuncion during the months of May to June 2017. Three nasal swabs were made to each of the 30 foodhandlers to determine if the carriage was intermittent, permanent or occasional. At thesame time, surveyswerecarriedoutwheredemographic variables weremeasured.  Results: The prevalence of carrying Staphylococcus aureus was 33.3% (10), being 40% (4) sporadic and intermittent and 20% (2) permanent. Regarding the demographic characteristics of the manipulators, 56.66% (17) were male, were single 43.33% (13) and 50% (15) had complete secondary education. The averageage of 29 of the manipulators was 39.5 years with rangor between 18 and 85 years. 23.33% (7) used gloves when handlingfood. In addition, it was observed that 26.66% (8) used caps. It was noted that 30% (9) of theres pondents did not have clean nails during handling.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Staphylococcus aureus]]></kwd>
<kwd lng="es"><![CDATA[manipuladores]]></kwd>
<kwd lng="es"><![CDATA[alimentos]]></kwd>
<kwd lng="en"><![CDATA[Staphylococcus aureus]]></kwd>
<kwd lng="en"><![CDATA[manipulators]]></kwd>
<kwd lng="en"><![CDATA[food]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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