{"id":34767,"date":"2018-10-01T09:13:44","date_gmt":"2018-10-01T07:13:44","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=34767\/"},"modified":"2025-10-23T11:05:43","modified_gmt":"2025-10-23T09:05:43","slug":"salmonella-il-patogeno-piu-diffuso-in-europa-abc","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/salmonella-il-patogeno-piu-diffuso-in-europa-abc\/","title":{"rendered":"Salmonella, il patogeno pi\u00f9 diffuso in Europa, ABC"},"content":{"rendered":"<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">La\u00a0salmonella\u00a0\u00e8 il\u00a0patogeno\u00a0in cima alla lista delle allerte europee su alimenti e mangimi. \u00c8 quanto emerge dal rapporto annuale 2017 del sistema\u00a0RASFF,\u00a0<i>Rapid Alert System on Food and Feed<\/i>. (1) Un approfondimento, l\u2019ABC.<\/span><\/span><\/span><\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-light-blue ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/salmonella-il-patogeno-piu-diffuso-in-europa-abc\/#Salmonella_non_uno_ma_2600_patogeni\" >Salmonella, non uno ma 2600 patogeni<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/salmonella-il-patogeno-piu-diffuso-in-europa-abc\/#Salmonellosi_la_malattia\" >Salmonellosi, la malattia<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/salmonella-il-patogeno-piu-diffuso-in-europa-abc\/#Salmonella_in_quali_alimenti_si_puo_trovare\" >Salmonella, in quali alimenti si pu\u00f2 trovare<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/salmonella-il-patogeno-piu-diffuso-in-europa-abc\/#Salmonella_come_inattivare_il_batterio\" >Salmonella, come inattivare il batterio<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/salmonella-il-patogeno-piu-diffuso-in-europa-abc\/#Salmonellosi_lABC_per_ridurre_i_rischi\" >Salmonellosi, l\u2019ABC\u00a0per ridurre i rischi<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Salmonella_non_uno_ma_2600_patogeni\"><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Salmonella, non uno ma 2600 patogeni<\/b><\/span><\/span><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i><b>Salmonella<\/b><\/i>\u00a0<b>\u00e8 un\u2019enterobatteriacea<\/b>\u00a0straordinariamente diffusa, responsabile di focolai come di casi isolati di infezioni gastroenteriche, sia nell\u2019uomo che negli animali. La sua trattazione \u00e8 complessa, poich\u00e9 oltre 2600 sierovarianti di\u00a0<i>Salmonella<\/i>\u00a0(<i>Salmonella Typhimurium<\/i>,\u00a0<i>Enteritidis<\/i>,\u00a0<i>Infantis<\/i>,\u00a0<i>etc<\/i>.) sono note. E altres\u00ec numerose le specie animali in grado di infettarsi e trasmettere il microrganismo all\u2019uomo.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Il tifo<\/b>, o febbre tifoide, grave malattia caratteristica delle aree a basso livello igienico, a sua volta appartiene alle salmonelle esclusivamente \u2018umane\u2019 (<i>Typhi<\/i>\u00a0e\u00a0<i>Paratyphi A<\/i>). Le quali, a differenza delle\u00a0zoonosi, si trasmettono esclusivamente tra esseri umani.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>La gastroenterite febbrile da\u00a0<\/b><i><b>Salmonella<\/b><\/i>\u00a0\u00e8 invece una malattia zoonotica, poich\u00e9 i microrganismi colonizzano il tratto intestinale di un\u2019ampia variet\u00e0 di animali:<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">animali da compagnia (cani, gatti e piccoli roditori, es. criceti),<\/span><\/span><\/span><\/li>\n<li><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">animali da reddito (polli, tacchini, suini, bovini e altri),<\/span><\/span><\/span><\/li>\n<li><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">mammiferi e volatili selvatici,<\/span><\/span><\/span><\/li>\n<li><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">animali a sangue freddo (quali tartarughe e serpenti).<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>La trasmissione all\u2019uomo<\/b>\u00a0pu\u00f2 quindi avvenire sia per contatto diretto con gli animali-serbatoio (i quali eliminano il microrganismo con le feci), sia per contatto indiretto. Vale a dire, mediante ingestione di alimenti contaminati da\u00a0<i>Salmonella<\/i>.<\/span><\/span><\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Salmonellosi_la_malattia\"><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Salmonellosi, la malattia<\/b><\/span><\/span><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>La\u00a0<\/b><b>salmonellosi<\/b><b>, una gastroenterite<\/b>, \u00e8 considerata una malattia \u2018autolimitante\u2019. Poich\u00e9 i suoi sintomi (febbre, nausea, vomito, diarrea) possono scomparire anche senza trattamento terapeutico. Nei bambini molto piccoli, negli anziani e nelle persone immuno-depresse la\u00a0salmonellosi\u00a0pu\u00f2 tuttavia assumere un andamento pi\u00f9 severo, di tipo sistemico.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Gli aspetti clinici variabili<\/b>, da moderati a gravi, incidono anche sul numero delle segnalazioni dei casi di malattia. La salmonellosi &#8211; nonostante da anni rappresenti la seconda zoonosi notificata in Europa &#8211; \u00e8 invero fortemente sottostimata. Proprio a causa del frequente manifestarsi di casi che non richiedono l\u2019ospedalizzazione del paziente.<\/span><\/span><\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Salmonella_in_quali_alimenti_si_puo_trovare\"><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Salmonella, in quali alimenti si pu\u00f2 trovare<\/b><\/span><\/span><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Il microrganismo patogeno<\/b>, attraverso l\u2019escrezione fecale degli animali, pu\u00f2 contaminare:<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">le carni, durante il processo di macellazione,<\/span><\/span><\/span><\/li>\n<li><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">il latte, durante la mungitura,<\/span><\/span><\/span><\/li>\n<li><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">i prodotti ortofrutticoli, per effetto delle pratiche di fertirrigazione adottate in agricoltura. O a causa dell\u2019impiego di acqua non potabile nelle fasi di lavaggio,<\/span><\/span><\/span><\/li>\n<li><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">le uova, se l\u2019ovaiola \u00e8 infetta a livello ovarico. (2)\u00a0<\/span><\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Gli alimenti contaminati pi\u00f9 di frequente\u00a0<\/b><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">comprendono le carni di pollame (pollo e tacchino), seguite da quella di suino. Un elemento di rischio \u00e8 rappresentato, in tale ambito, dall\u2019utilizzo della carne suina come ingrediente di prodotti destinati al consumo senza previa cottura (es. <a href=\"https:\/\/www.foodagriculturerequirements.com\/notizie\/domande-e-risposte\/etichetta-salsiccia-fresca-tedesco-ungherese-risponde-lavvocato-dario-dongo\">salsicce<\/a>\u00a0e salami poco stagionati), ove\u00a0<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>Salmonella\u00a0<\/i><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">pu\u00f2 facilmente rimanere vitale.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Le uova<\/b>\u00a0possono rappresentare un pericolo solo se consumate crude o utilizzate senza previa cottura per realizzare salse (es. maionese), creme (es. zabaione) o altre preparazioni (es. tartare). (3) La permanenza dei preparati a temperatura ambiente favorisce oltretutto la moltiplicazione di\u00a0<i>Salmonella<\/i>, che nell\u2019uovo crudo \u00e8 in genere presente in basso numero di cellule.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Le spezie<\/b>\u00a0possono a loro volta causare tossinfezioni da\u00a0<i>Salmonella<\/i>. In tutti i casi in cui esse, nei Paesi d\u2019origine, vengano essiccate al suolo o comunque esposte a possibili contaminazioni da fonti animali e ambientali. La resistenza del batterio all\u2019essicazione, anche per periodi lunghi, ne favorisce poi la permanenza.<\/span><\/span><\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Salmonella_come_inattivare_il_batterio\"><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Salmonella, come inattivare il batterio<\/b><\/span><\/span><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>La temperatura di 70\u00b0C \u00e8 sempre necessaria\u00a0<\/b>per garantire la completa inattivazione del\u00a0batterio patogeno. Si pu\u00f2 quindi mitigare il rischio, a condizione di:<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">1 &#8211; provvedere all\u2019adeguata cottura degli alimenti, anche nelle loro parti pi\u00f9 interne. La cottura dev\u2019essere perci\u00f2 eseguita con attenzione e richiede particolare scrupolo in alcuni suoi metodi, come il barbecue, che non sempre garantiscono l\u2019obiettivo indicato,<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">2 &#8211; mantenere separati tutti gli utensili (es. taglieri, coltelli e forchette, piatti,\u00a0<i>etc<\/i>.) utilizzati in cucina per manipolare i prodotti prima della cottura. L\u2019utilizzo di tali strumenti per i cibi destinati alla tavola (ad esempio, per sezionare, conservare o servire le stesse pietanze cotte, ovvero altri alimenti destinati al consumo crudi, come gli ortaggi) pu\u00f2 comportare la loro contaminazione.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>La tossinfezione<\/b>\u00a0<b>peraltro<\/b>\u00a0non \u00e8 automatica. Essa infatti si verifica quando la\u00a0<i>Salmonella<\/i>\u00a0si moltiplichi e raggiunga una dose infettante piuttosto elevata (prossima o superiore ad un milione di cellule). Solo i bambini, gli anziani e altre categorie a rischio possono contrarre la malattia con una dose infettante pi\u00f9 bassa.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>E l\u2019elevato numero di batteri<\/b>\u00a0necessari a scatenare la salmonellosi viene raggiunto a seguito di un\u2019attiva moltiplicazione della\u00a0<i>Salmonella<\/i>. Ci\u00f2 si verifica quando l\u2019alimento contaminato non venga conservato a temperatura di refrigerazione (0 &#8211; 4\u00b0C), ma a temperatura ambiente per diverse ore.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>La catena del freddo<\/b><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">\u00a0ostacola perci\u00f2 lo sviluppo dei batteri, il cui intervallo di crescita \u00e8 compreso tra 5,2\u00b0C e 46\u00b0C. Il congelamento non \u00e8 idoneo a inattivare il patogeno, che pu\u00f2 rimanere vitale e crescere, qualora gli alimenti vengano scongelati e mantenuti a temperature superiori ai 4\u00b0C.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>I disinfettanti comuni<\/b>\u00a0(es. ipoclorito di sodio) utilizzati per l\u2019igiene dei prodotti alimentari sono idonei a inattivare il batterio. Cos\u00ec come la cottura, ad almeno 70\u00b0C, e la pastorizzazione del latte a 72\u00b0C.<\/span><\/span><\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Salmonellosi_lABC_per_ridurre_i_rischi\"><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>Salmonellosi, l\u2019<\/b><b>ABC<\/b>\u00a0<b>per ridurre i rischi<\/b><\/span><\/span><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>L\u2019ABC per ridurre il rischio<\/b>\u00a0di contrarre &#8211; o fare contrarre ad altri &#8211; la salmonellosi di origine alimentare, a seguire:<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>A) Igiene<\/b>\u00a0degli strumenti utilizzati in cucina e igiene delle mani dopo manipolazione dei prodotti a rischio (carne e uova soprattutto). Al preciso scopo di impedire la contaminazione crociata tra prodotti contaminati da\u00a0<i>Salmonella<\/i>\u00a0e prodotti non contaminati,<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>B) Lavaggio<\/b>\u00a0e disinfezione dei vegetali,<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>C) Cottura<\/b>\u00a0completa (<u>&gt;<\/u>\u00a070\u00b0C) dei prodotti a rischio,<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>D) Conservazione\u00a0<\/b>dei prodotti pronti per il consumo a temperatura di refrigerazione (0-4\u00b0C). (5)<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>\u00c8 inoltre buona norma<\/b>\u00a0non somministrare ai bambini e ai soggetti pi\u00f9 vulnerabili (6) prodotti crudi (uova, latte, carni, salsicce e salami freschi, molluschi) che possono contenere microrganismi patogeni vitali.<\/span><\/span><\/span><\/p>\n<p><span style=\"font-size: medium;\"><em><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\">Silvia Bonardi e Dario Dongo<\/span><\/span><\/em><\/span><\/p>\n<p><span style=\"font-size: medium;\"><strong><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\">Note<\/span><\/span><\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">(1) Cfr.\u00a0<a href=\"https:\/\/ec.europa.eu\/food\/sites\/food\/files\/safety\/docs\/rasff_annual_report_2017.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/ec.europa.eu\/food\/sites\/food\/files\/safety\/docs\/rasff_annual_report_2017.pdf<\/a><\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">(2) Ci\u00f2 si verifica nel caso di\u00a0<i>S. Enteritidis<\/i>. In tal caso vengono deposte uova il cui tuorlo, che \u00e8 la cellula uovo dell\u2019ovaiola, \u00e8 contaminato da salmonella<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">(3) Proprio al fine di mitigare i rischi di contaminazione dei prodotti da salmonella, la gran parte degli operatori del settore alimentare utilizza ovoprodotti pastorizzati in luogo delle uova fresche, per la preparazione di creme e salse<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">(4) Indispensabile, va da s\u00e9, la bollitura del latte crudo, prima del suo consumo<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">(5) Mantenere con rigore la catena del freddo \u00e8 cruciale altres\u00ec per prevenire la moltiplicazione della\u00a0<\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>Listeria<\/i><\/span><\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">, come abbiamo gi\u00e0 evidenziato su\u00a0https:\/\/www.greatitalianfoodtrade.it\/salute\/listeria-e-listeriosi-un-approfondimento<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\">(6)\u00a0YOPI (<i>Young, Old, Pregnant, Immunocompromised<\/i>)<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La\u00a0salmonella\u00a0\u00e8 il\u00a0patogeno\u00a0in cima alla lista delle allerte europee su alimenti e mangimi. \u00c8 quanto emerge dal rapporto annuale 2017 del sistema\u00a0RASFF,\u00a0Rapid Alert System on Food and Feed. (1) Un approfondimento, l\u2019ABC. Salmonella, non uno ma 2600 patogeni Salmonella\u00a0\u00e8 un\u2019enterobatteriacea\u00a0straordinariamente diffusa, responsabile di focolai come di casi isolati di infezioni gastroenteriche, sia nell\u2019uomo che negli animali. [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":34768,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1991],"tags":[1449,2177,2197,1164,890,2198,1730],"class_list":{"0":"post-34767","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-consumatori-e-salute","8":"tag-abc","9":"tag-batterio-patogeno","10":"tag-patogeno","11":"tag-rasff","12":"tag-salmonella","13":"tag-salmonellosi","14":"tag-zoonosi"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salmonella, il patogeno pi\u00f9 diffuso in Europa, ABC - FoodTimes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/salmonella-il-patogeno-piu-diffuso-in-europa-abc\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salmonella, il patogeno pi\u00f9 diffuso in Europa, ABC - FoodTimes\" \/>\n<meta property=\"og:description\" content=\"La\u00a0salmonella\u00a0\u00e8 il\u00a0patogeno\u00a0in cima alla lista delle allerte europee su alimenti e mangimi. \u00c8 quanto emerge dal rapporto annuale 2017 del sistema\u00a0RASFF,\u00a0Rapid Alert System on Food and Feed. (1) Un approfondimento, l\u2019ABC. Salmonella, non uno ma 2600 patogeni Salmonella\u00a0\u00e8 un\u2019enterobatteriacea\u00a0straordinariamente diffusa, responsabile di focolai come di casi isolati di infezioni gastroenteriche, sia nell\u2019uomo che negli animali. 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