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Santa Catarina Reported Notifications of Acute Diarrheal Diseases in Almost All Cities in 2026, According to Data Cited by Reporting. The Survey Indicates the Volume of Cases in the State, National Overview, and Guidelines from Infectious Disease Experts on Transmission and Prevention.
Santa Catarina reported cases of Acute Diarrheal Diseases (ADD) in 290 of 295 municipalities throughout 2026, according to a survey released by the Correio do Estado based on data from the Ministry of Health.
The scenario reinforces the health networks’ attention to acute diarrhea cases, which tend to appear more frequently during periods of heat and increased circulation of people.
By the end of January, Santa Catarina had a total of 32,270 notifications of ADD.
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On a national level, the Ministry of Health had already recorded more than 375,000 cases in 2026, and the Southern region accounted for 17.4% of that total, still according to the information gathered by Correio do Estado.
Although the title highlights “disease caused by virus,” ADD can be caused by different infectious agents.
The identification of the cause depends on clinical evaluation and, when necessary, laboratory investigation.
Notifications of ADD in Santa Catarina: Municipalities Without Reports and Low Incidence
The distribution of notifications indicates that acute diarrhea was reported in almost all of Santa Catarina’s territory at the beginning of 2026.
Only five municipalities had not reported occurrences by the end of the survey: Bom Jesus, Cordilheira Alta, Marema, São Bernardino, and Urubici.
In other cities, the reports were sporadic.
Chapadão do Lajeado and Tigrinhos, for example, each recorded one case, according to the data cited in the report.
The numbers reflect what has been reported to the surveillance system.
In general, public health specialists emphasize that underreporting can occur when some patients do not seek care, especially in mild cases.
Summer and Tourist Areas: Factors Associated with the Increase in Acute Diarrhea
Infectious disease specialist Priscila Gabriella Carraro Merlos, cited by Correio do Estado, explained that ADD is caused by infectious agents such as viruses, bacteria, and parasites.
According to her, transmission occurs mainly through the fecal-oral route, via the consumption of contaminated water or food, contact with infected surfaces, and interaction with sick individuals.
According to the doctor, the increase in cases is more common in summer, especially in tourist destinations.
During this period, food preservation and water quality may be affected by higher demand and environmental conditions, increasing the chance of contamination.
In addition, high temperatures can accelerate food spoilage when there are failures in storage and cooling.
Such situations, according to specialists, increase the likelihood of outbreaks associated with food.
At-Risk Groups and Dehydration: Children and the Elderly Among the Most Affected
Among the most affected groups, the infectious disease specialist pointed out children under five years and elderly over 60.
According to her, there is a higher risk of severe dehydration in these populations, especially when fluid replacement does not occur adequately.
In the case of children, the doctor stated that water loss tends to be proportionally greater and that there may be difficulty in maintaining hydration.
For the elderly, healthcare professionals often observe that associated clinical conditions and lower tolerance to fluid loss can worsen the situation.
According to the specialist, most acute diarrhea cases are self-limiting.
Even so, she emphasized that management should prioritize rehydration and dietary adjustments according to the evolution of symptoms.
Prevention of Diarrheal Diseases: Hygiene, Treated Water, and Food Safety
The prevention of ADD, as explained by the infectious disease specialist, involves hygiene practices and food safety.
Washing hands properly, consuming treated water, and increasing care with food handling are measures cited as central to reducing transmission.
The doctor also recommended paying attention to preparation and storage.
Keeping food well-cooked and stored properly reduces the risk of contamination, especially during periods of heat and increased circulation of people.
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