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Gastroenteriti di origine alimentare causate da Escherichia coli

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Microbiologia degli alimenti

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

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Il ruolo di Escherichia coli come patogeno associato agli alimenti fu stabilito nel 1971, quando alcuni formaggi importati in 14 Stati degli Stati Uniti risultarono contaminati da un ceppo enteroinvasivo, che causò malattia in quasi 400 persone. Prima del 1971, almeno cinque epidemie di origine alimentare furono registrate in altre nazioni: la prima si verificò in Inghilterra nel 1947. Come patogeno umano, vi sono evidenze che suggeriscono che fosse noto come causa di diarrea nei bambini già nel Settecento60. Dalle epidemie statunitensi del 1982 e del 1993, che si verificarono in seguito al consumo di carne, lo status di questo batterio come patogeno alimentare è indiscusso. Il ruolo di Escherichia coli quale indicatore di contaminazione fecale è discusso nel capitolo 20, i metodi di coltura e isolamento sono esaminati nel capitolo 10, mentre i metodi molecolari e i saggi biologici per la sua individuazione sono illustrati nei capitoli 11 e 12. Per una rassegna più dettagliata su E. coli O157:H7 come patogeno emergente, si veda il riferimento bibliografico 69.

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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). Gastroenteriti di origine alimentare causate da Escherichia coli . In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_27

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