Ricerca di Escherichia coli produttori di verocitotossine e definizione di obiettivi di performance nella produzione primaria di alimenti di origine animale

The presence of verotoxigenic Escherichia coli (VTEC or STEC) is one of the most important causes of disease food currently present in Europe. Its presence in the breeding of animals for food production is a major risk to the health of the consumer. As a result of common influences that occur during slaughter and milking VTEC can be found in meat and milk and pose a serious risk if the preparation for consumption or processing do not involve treatments in the degree of inactivation (eg. raw meat or undercooked, unpasteurized milk, soft cheeses made from raw milk). The contamination of fields resulting from the dispersion of manure or through contaminated water can carry these strains that are normally present in intestine of ruminants (domestic and wild) and also vegetables eaten raw, juices and even seeds have been implicated in serious cases of enteric disease with severe manifestations and complications can cause serious pathological and even death. VTEC strains ingested with food can cause gastrointestinal symptoms as watery or hemorrhagic diarrhea, abdominal cramps, mild fever and a lower percentage nausea and vomiting. In some cases (about 5-10%) infection is complicated by gastrointestinal manifestations characterized by Hemolytic Uremic Syndrome (HUS or HUS) with hemolytic anemia, severe renal and neurological involvement or with thrombotic thrombocytopenic purpura. The mortality rate of patients with infection with E. coli is less than 1%. The data provided by the ECDC on food-borne infections in the period 2006-2010 showed a trend of slight increase in the number of infections from 2007. The aim of these studies was to evaluate the prevalence and behavior of VTEC for a more in-depth risk analysis.