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Gastroenteriti di origine alimentare causate da Vibrio, Yersinia e Campylobacter

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Microbiologia degli alimenti

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

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Mentre la maggior parte delle altre malattie di origine alimentare può essere trasmessa da una varieta di alimenti, la gastroenterite da V. parahaemolyticus viene trasmessa esclusivamente attraverso prodotti ittici; il coinvolgimento di altri alimenti e dovuto a contaminazioni crociata con i prodotti della pesca. Un’altra caratteristica peculiare di questa sindrome e l’habitat naturale dell’agente eziologico: il mare. Oltre a causare gastroenterite, nell’uomo V. parahaemolyticus provoca infezioni extraintestinali.

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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 Vibrio, Yersinia e Campylobacter . In: Pulvirenti, A. (eds) Microbiologia degli alimenti. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-0786-4_28

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