[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.
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