FOODBORNE ILLNESSES CAUSED BY PROTEUS, CAMPYLOBACTER, ESCHERICHIA COLI, AND LISTERIA: SEROTYPING OF ENTERIC BACTERIA

Muhammadiyeva Ruhshona Odiljon kizi, Nomozova Aziza Rustamjon kizi, Mirvalieva Nafisa Rejametovna

Authors

Muhammadiyeva Ruhshona Odiljon kizi, Nomozova Aziza Rustamjon kizi, Mirvalieva Nafisa Rejametovna Tashkent State Medical University

Keywords:

Foodborne infections, Proteus species, Campylobacter species, Escherichia coli, Listeria monocytogenes, enteric bacteria, serotyping, O antigen, H antigen, K antigen, food safety, gastroenteritis.

Abstract

Foodborne illnesses caused by Proteus, Campylobacter, Escherichia coli, and Listeria represent a significant public health concern due to their widespread occurrence and potential severity. These bacteria are commonly transmitted through contaminated food and water, leading to gastrointestinal infections and, in some cases, systemic complications. Serotyping of enteric bacteria based on surface antigens (O, H, and K) is a crucial laboratory method for identifying pathogenic strains, tracing sources of outbreaks, and implementing effective preventive measures. Understanding the etiology, clinical manifestations, and serological characteristics of these pathogens is essential for diagnosis, epidemiological monitoring, and food safety management.

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