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Introduzione ai patogeni associati agli alimenti

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Microbiologia degli alimenti

Part of the book series: Food ((FOOD))

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Estratto

Diverse malattie infettive possono essere trasmesse dagli alimenti in determinate circostanze, ma ve ne sono alcune che sono contratte esclusivamente o prevalentemente attraverso il consumo di prodotti alimentari. Al primo gruppo appartengono, per esempio, la colite emorragica e la listeriosi, al secondo l’intossicazione botulinica e quella stafilococcica. Nei decenni passati carbonchio e brucellosi venivano contratte attraverso il consumo di animali ammalati, ma poiché l’incidenza di tali malattie si è notevolmente ridotta, esse vengono trasmesse attraverso gli alimenti solo in casi sporadici. Tra i patogeni di origine alimentare riconosciuti vi sono parassiti animali pluricellulari, protozoi, funghi, batteri, virus e prioni (vedi box 22.1). Questo capitolo presenta una visione d’insieme di tali organismi e dei loro habitat generali, delle loro modalità di accesso negli alimenti e dei meccanismi patogenetici generali; si vedrà, inoltre, come essi differiscano da specie o ceppi non patogeni strettamente correlati. Per maggiori dettagli su ciascuno di essi si rimanda ai relativi capitoli.

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  1. Dipartimento di Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Italia

    Andrea Pulvirenti

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(2009). Introduzione ai patogeni associati agli alimenti. In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_22

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