Les Escherichia coli producteurs de shigatoxines dans les toxi-infections d'origine alimentaire.

Chahed, A.; China, B.; Daube, Georges

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Les Escherichia coli producteurs de shigatoxines dans les toxi-infections d'origine alimentaire.

Chahed, A.; China, B.; Daube, Georges

2007 • In Annales de Médecine Vétérinaire, 151, p. 215-246

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Keywords :

STEC; Food; Survey

Abstract :

[fr] Certains Escherichia coli producteurs de Shigatoxines (STEC) sont responsables de toxi-infections d’origine alimentaire qui se traduisent par des diarrhées mais aussi par des syndromes plus graves pour l’homme comme le syndrome hémolytique urémique pouvant provoquer la mort. Il s’agit d’agents zoonotiques dont le réservoir principal est le bovin et les autres ruminants. Les principaux modes de transmission des infections à STEC à l’homme sont la consommation d’aliments contaminés (viande de boeuf peu cuite, produits laitiers non pasteurisés), la transmission de personne à personne, l’ingestion d’eau contaminée et le contact avec des animaux (notamment les bovins) et leur environnement. Les facteurs de virulence des Escherichia coli producteurs de Shigatoxines sont principalement les protéines codées par un îlot de pathogénicité, « Locus of Enterocyte Effacement », impliquées dans la formation de la lésion d’attachement et d’effacement et de la diarrhée et les toxines de Shiga codées par des bactériophages et impliquées dans les syndromes extraintestinaux. La souche de STEC du sérotype O157:H7 est responsable d’épidémies dans le monde causant des milliers de malades et des dizaines de morts. De nombreuses méthodes de diagnostic ont été développées pour identifier ce pathogène à partir des aliments. Elles regroupent des méthodes de bactériologie classique, des méthodes immunologiques et des méthodes moléculaires. Des mesures d’hygiène sont particulièrement importantes pour éviter la contamination des animaux à la ferme et celle de la viande à l’abattoir. Enfin, des modèles d’évaluation du risque ont été développés notamment afin de modéliser le comportement des STEC dans l’aliment.

Disciplines :

Food science

Author, co-author :

Chahed, A.

China, B.

Daube, Georges ; Université de Liège - ULiège > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires

Language :

French

Title :

Les Escherichia coli producteurs de shigatoxines dans les toxi-infections d'origine alimentaire.

Publication date :

2007

Journal title :

Annales de Médecine Vétérinaire

ISSN :

0003-4118

eISSN :

1781-3875

Publisher :

ULg - Université de Liège, Liège, Belgium

Volume :

151

Pages :

215-246

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 23 February 2009

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