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Gastroenteriti di origine alimentare causate da Salmonella e Shigella

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Microbiologia degli alimenti

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

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Tra i batteri Gram-negativi responsabili di gastroenteriti di origine alimentare, i più importanti sono i membri del genere Salmonella. La sindrome da Salmonella spp. e quella da Shigella spp. sono trattate in questo capitolo. Per informazioni sulla prevalenza generale di questi microrganismi nei diversi alimenti si rinvia ai capitoli 4, 5, 6, 7 e 9.

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Editors and Affiliations

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

    Andrea Pulvirenti

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(2009). Gastroenteriti di origine alimentare causate da Salmonella e Shigella . In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_26

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