| Autor: |
Rossi F; Istituto Zooprofilattico Sperimentale dell'Abruzzo e Molise (IZSAM), Teramo, Diagnostic Laboratory, 86100 Campobasso, Italy., Santonicola S; Dipartimento di Medicina e Scienze della Salute 'V. Tiberio', Università degli Studi del Molise, 86100 Campobasso, Italy., Amadoro C; Dipartimento di Medicina e Scienze della Salute 'V. Tiberio', Università degli Studi del Molise, 86100 Campobasso, Italy., Marino L; Istituto Zooprofilattico Sperimentale dell'Abruzzo e Molise (IZSAM), Teramo, Diagnostic Laboratory, 86100 Campobasso, Italy., Colavita G; Dipartimento di Medicina e Scienze della Salute 'V. Tiberio', Università degli Studi del Molise, 86100 Campobasso, Italy. |
| Abstrakt: |
This narrative review was aimed at identifying the opportunistic bacterial pathogens that can be transmitted by contaminated food and represent a current threat for patients particularly susceptible to infections because of underlying conditions or predisposing factors. The analysis was focused on recent case or outbreak reports and systematic reviews published in the years 2019 to 2023 and resulted in sorting 24 bacterial groups comprising the genera or species able to cause a variety of systemic or invasive infections if ingested with food or drinking water. These included both bacteria known to cause mild infections in immunocompetent persons and bacteria considered to be innocuous, which are used in food fermentation or as probiotics. No recent cases of infections transmitted through dietary routes were reported for the critical nosocomial pathogens widely found in food products, primarily Acinetobacter baumannii and Klebsiella pneumoniae . However, the very first sources of their introduction into the clinical environment still need to be established. In many instances, risky dietary habits, such as eating raw fish, seafood, raw meat, unpasteurized milk, and their derived products or the lack of control in fermentation processes, has led to the reported illnesses, pointing out the necessity to improve the hygiene of production and consumer awareness of the risks. |
