AEROMONAS HYDROPHILA and AEROMONAS SOBRIA AS POTENTIAL FOOD POISONING SPECIES: A REVIEW (original) (raw)
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Aeromonas hydrophila is a widespread representative of Aeromonas found in water, water habitants, domestic animals and foods (fish, shellfish, poultry, and raw meat). The microorganism has the potential to be a foodborne pathogen, especially strains from hybridization group (HG1), associated with clinical cases of illness. The pathogen produces different virulence factors including exotoxins, cytotoxins and others. As a psychrotroph, A. hydrophila grow in foods during refrigeration. The disease spectrum associated with this microorganism includes gastroenteritis, septicemia, traumatic and aquatic wound infections, and infections after medical leech therapy. Multiple resistance of the bacterium to many antimicrobials is a fact of high significance. The potential of A. hydrophila to become a foodborne pathogen is a controversial issue. Many approaches are effective for control of the presence of A. hydrophila in food for human consumption.
A note on Aeromonas spp. from chickens as possible food-borne pathogens
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The possible role of Aeromonas spp. as potential food-borne psychrotrophic pathogens was investigated by examining organisms isolated from processed raw chicken for their biochemical characteristics, ability to produce exotoxins and to grow at chill temperatures. These strains, in particular A. sobria, with identical characteristics to human diarrhoea-associated aeromonads were readily found. Chicken, and human and environmental (water) strains characterized in a previous study, were investigated for their ability to grow at refrigeration temperatures (5 +/- 2 degrees C) and, for selected strains, the theoretical minimum temperature for growth (Tmin) was determined from the growth pattern in a temperature gradient incubator. All enterotoxigenic chicken strains tested were typical mesophiles, with an optimal growth temperature of approximately 37 degrees C and Tmin values approximately 4.5 degrees C. They were rapidly outgrown by a psychrotrophic Pseudomonas sp. typical of spoilage b...
Characterization of the Aeromonas hydrophila group isolated from retail foods of animal origin
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During a recent survey of retail fresh foods of animal origin (fish and seafood, raw milk, poultry, and red meats) for organisms of the Aeromonas hydrophila group, we isolated representative strains from the various foods. In this study, we sought to characterize these isolates for biochemical properties and virulence-associated factors and to compare the food isolates with clinical isolates. We identified all food and clinical isolates as A. hydrophila and found that all isolates were typical in their biochemical reactions. Examination of the isolates for various virulence-associated factors indicated that most food and clinical isolates were serum resistant, beta-hemolytic, cytotoxin positive (against Y1 adrenal cells), hemagglutinin positive, Congo red positive, elastase positive, and staphylolysin positive. Mouse 50% lethal doses were loglo 8 to 9 CFU for most isolates. All isolates had biotypes identical to those of enterotoxin-positive strains. The public health significance of these organisms in foods is not known at present, although their widespread occurrence and ability to grow competitively in foods kept at 5°C represents a potential hazard.
Incidence of toxic Aeromonas isolated from food and human infection
FEMS Immunology & Medical Microbiology, 2002
One hundred and ninety four Aeromonas isolates (99 from food and 95 from clinical sources) were analyzed as to the species involved and the toxins produced. Of the clinical isolates of Aeromonas, 29.4% were enterotoxigenic, 43.1% were hemolytic and 89% were cytotoxigenic. Among the food isolates, 18.2% were enterotoxigenic, 17.1% were hemolytic and 72.7% were cytotoxigenic. Aeromonas sobria and Aeromonas veronii produced more enterotoxin and cytotoxin than the other isolates, whereas A. veronii and Aeromonas salmonicida produced cell-free hemolysin. Most of the isolates produced cytotoxins (81%) active on Vero (green monkey kidney) and Chinese hamster ovary cells, but only the culture supernatant of A. sobria produced vacuolation in these cell lines.
Prevalence and survival of Aeromonas spp. in foods – a review
Revue de médecine vétérinaire
Aeromonas spp. is causing a broad spectrum of human and animal illnesses. Aeromonas hydrophila is the agent of haemorrhagic septicaemia in cyprinids, whereas Aeromonas salmonicida ? of furunculosis in salmonids. About 85% of gastrointestinal disorders in humans are attributed to Aeromonas hydrophila, Aeromonas caviae and Aeromonas veronii biovar sobria. Other human pathogens are Aeromonas veronii biovar veronii, Aeromonas jandaei and Ae- romonas schubertii, which are known to cause wound infections, meningitis, osteomyelitis, septic arthritis, endocarditis, peritonitis, urinary tract and ocular infections. Aeromonas spp. is isolated from hydrobionts, meat, meat products, milk, dairy products and vegetables at densities of 102 to 105 cfu/g. A substantial risk is posed by the ability of microorganisms of genus Aeromonas to grow in foods stored in refrigerator. That is why the research is focused on the influence of temperature, pH, the content of salt, nitrites, phosphates, organic ac...
Emerging Role of Aeromonas hydrophila as a Foodborne Pathogen of Public Health Concern
Citation: Mahendra Pal., et al. "Emerging Role of Aeromonas hydrophila as a Foodborne Pathogen of Public Health Concern". EC Microbiology 16.5 (2020): 55-58. ABSTRACT Aeromonas hydrophila is an emerging and re-emerging bacterial foodborne pathogen that can cause life threatening infections. It is ubiquitous in various aquatic environments, and has been considered as a pathogen of fish, amphibians, reptiles and mammals. The organism has been readily isolated from a wide variety of foods, such as fish, eggs, vegetables, sea foods, meat, meat products, milk and milk products. Young children, elderly people and immunocompromised patients are at higher risk of infection. Aeromonas hydrophila infection has been reported from many countries of the world including India. The source of infection is exogenous, and humans can acquire the infection by ingestion of contaminated fish, sea foods, raw milk, raw meat, raw vegetables, and water contaminated with A. hydrophila. Infection can also occur through open wound contamination. The duration of illness may range from 3 days to 6 months. Aeromonas hydrophila is found to be associated with variety of extra-intestinal infections like meningitis, perito-nitis, osteomyelitis, cholangitis, pneumonia, septicemia, cellulitis, myonecrosis, eczema, conjunctivitis, and endophthalmitis. When A. hydrophila crosses the blood-occular barrier to reach the eye via blood stream, it causes a sight-threatening condition known as endogenous endophthalmitis. Most of the infections caused by Aeromonas spp. are gastrointestinal infections and can be easily prevented by maintaining adequate sanitary conditions, such as proper hand hygiene, efficient sewage disposal, and hygienic food preparation. Furthermore, thorough cooking of the food product also minimizes the transmission of infection. Keywords: Aeromonas hydrophila; Emerging Pathogen; Food Borne Disease; Sanitation; Public Health
Aeromonas is recognized to cause a variety of diseases in man. In humans, they are associated with intestinal and extra-intestinal infections. With the growing importance of Aeromonas as an emerging pathogen, it is important to combat this organism. It is indisputable that Aeromonas strains may produce many different putative virulence factors such as enterotoxins, hemolysins or cytotoxins, and antibiotic resistance against different antibiotics. The ability of these bacteria to grow competitively at 5°C may be indicative of their potential as a public health hazard. Comprehensive enteric disease surveillance strategies, prevention and education are essential for meeting the challenges in the years ahead. It is important for us to promote the value of enteric cultures when patients have a gastrointestinal illness or bloody diarrhea or when multiple cases of enteric disease occur after a common exposure. With the growing importance of Aeromonas as an emerging pathogen, it is important to combat this organism. It is indisputable that Aeromonas strains may produce many different putative virulence factors, such as enterotoxins, hemolysins or cytotoxins. It has been established that aerolysin is a virulence factor contributing to the pathogenesis of Aeromonas hydrophila infection. Fish and chicken play an important role in the transmission of this pathogen to humans. In the present study, the high prevalence of toxin-producing strains was found among the Aeromonas isolates. The ability of these bacteria to grow competitively at 5°C may be indicative of their potential as a public health hazard. The present review was constructed with a view to highlight the zoonotic importance of Aeromonas pathogen in fish and chicken meat.
Prevalence of Aeromonas spp and their virulence factors isolated from frozen chicken meat products
Benha Veterinary Medical Journal, 2020
A total of hundred samples of frozen chicken products represented by breast, thigh, nuggets and burger (25 of each) were randomly collected to study the prevalence of Aeromonas spp and their virulence factors in the examined products. the study showed that the mean values of psychrotrophic count were 8.17×10 3 ± 1.42×10 3 , 1.95×10 4 ± 2.06×10 4, 3.63×10 4 ± 0.89×10 4 and 7.58×10 4 ± 1.16×10 4 , respectively, and the mean values of Aeromonas counts were 9.34×10 2 ± 2.01×10 2 , 1.66×10 3 ± 0.28×10 3 , 2.90×10 3 ± 0.43×10 3 and 5.25×10 3 ± 0.69×10 3 for examined frozen breast, thigh, nuggets and burger. 12 isolates of A. hydrophila were specific for 16S rRNA gene of which 9 isolates were positive for aerolysin (aerA) and 10 of isolates were positive for haemolysin (ahhl), with incidence of 75% and 83.3%, respectively. The results achieved in the current study showed contamination of chicken products by Aeromonas spp. It is necessary to give more consideration to Aeromonads because they have the ability of toxins production, survival under low temperatures and growing in a wide spectrum of environments. So, hygienic measures should be adopted to control microbial contamination.
Characterization of Aeromonas hydrophila complex Isolated from Foods of Animal Origin
Characterization of Aeromonas hydrophila complex Isolated from Foods of Animal Origin, 2013
Aeromonas spp. are common contaminants in fish, a variety of raw meat, milk and milk products, and other raw foods. In this study, the incidence and the molecular typing of A. hydrophila complex in food of animal origin were determined. Therefore, a total of 300 milk, meat and their products samples were randomly collected from different localities at Ismailia Governorate. The total frequency distribution of A. hydrophila, A. caviae, A. sobria and A. schubertii in examined food samples were 40%, 31.7%, 10% and 18.3% respectively. All Aeromonas strains were resistant to erythromycin, penicillin, cloxacillin and sulbactam ampicillin. They are found to be sensitive to tobramycin, colistin and nalidixic acid. Using PCR technique, one Aeromonas stain was positive for lipase gene while 6 strains were positive for aerolysin gene. Strict hygiene measure should be taken in the slaughter house and during milking to minimize the contamination of food with Aeromonas.