Rossi Franca, Giaccone Valerio, Colavita Giampaolo, Amadoro Carmela, Pomilio Francesco, Catellani Paolo
Istituto Zooprofilattico Sperimentale dell'Abruzzo e Molise (IZSAM) "G. Caporale", Via Campo Boario, 64100 Teramo, Italy.
Dipartimento di Medicina Animale, Produzioni e Salute, Università degli Studi di Padova, Viale dell'Università, 16, 35020 Legnaro, Italy.
Microorganisms. 2022 Aug 20;10(8):1679. doi: 10.3390/microorganisms10081679.
and , are the only pathogenic species of the genus and share many virulence factors and mechanisms of pathogenicity. shows host tropism towards small ruminants and rodents and much lower virulence for humans compared to . However, severe infections caused by , resulting in bacteremia, abortion and stillbirth, occasionally occurred in immunocompromised persons and in pregnant women, while in immunocompetent hosts can cause gastroenteritis. In this review, the updated knowledge on virulence aspects and distribution of in the environment and in food is summarized. Recent research on its virulence characters at genome level gave indications on how pathogenicity evolved in this bacterial species. As for , infections occurred after the ingestion of contaminated food, so an overview of reports regarding its distribution in food products was carried out to obtain indications on the categories of foods exposed to contamination by . It was found that a wide variety of food products can be a source of this microorganism and that, like , is able to persist in the food production environment. Studies on its ability to grow in enrichment and isolation media suggested that its occurrence in nature might be underestimated. Moreover, virulence varies among strains for differences in virulence character regulation, presence/absence of genetic regions and the possible instability of a pathogenicity genomic island, LIPI-2, which is unique to . We can conclude that , as a possible pathogen for animals and humans, requires more focused investigations regarding its occurrence in the environment and in food and on intra-species variability of pathogenic potential.
和是该属仅有的致病物种，它们共享许多毒力因子和致病机制。对小型反刍动物和啮齿动物表现出宿主嗜性，与相比，对人类的毒力要低得多。然而，由引起的严重感染，导致菌血症、流产和死产，偶尔发生在免疫功能低下的人和孕妇身上，而在免疫功能正常的宿主中可引起肠胃炎。在这篇综述中，总结了关于在环境和食物中的毒力方面以及分布的最新知识。最近在基因组水平上对其毒力特征的研究揭示了该细菌物种的致病性是如何演变的。至于，摄入受污染食物后会发生感染，因此对有关其在食品中分布的报告进行了概述，以了解受污染的食品类别。研究发现，各种各样的食品都可能是这种微生物的来源，并且与一样，能够在食品生产环境中持续存在。对其在富集和分离培养基中生长能力的研究表明，其在自然界中的存在可能被低估了。此外，由于毒力特征调控、基因区域的存在/缺失以及一个独特的致病性基因组岛LIPI-2（它是所特有的）可能不稳定，不同菌株的毒力有所不同。我们可以得出结论，作为一种可能感染动物和人类的病原体，需要更有针对性地研究其在环境和食物中的存在情况以及致病潜力的种内变异性。
