Pathogenicity of different aeromonas spp
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Aeromonas spp are gram-negative bacilli known to cause infections in various animals and have emerged as foodborne pathogens in humans, primarily linked to gastroenteritis. These bacteria are commonly found in water and food products, including poultry and seafood, and are capable of producing enterotoxins. The document highlights the link between contaminated foods and human illness, emphasizing the need for hygienic conditions to extend the shelf life of poultry meat.
Pathogenicity of different aeromonas spp
- 1. Pathogenicity of different Aeromonas spp and theit antibiotic susceptibility, the diagnosis of different Aeromonas spp - REVIEW BY SREEREMYA.S
- 2. INTRODUCTION Aeromonas spp are ubiquitous Gram negative bacilli, now a day classified within the Aeromonadaceae family. The species of this genus have long been known to cause different type of infections in fish, reptiles and amphibians, and some species mainly, A. hydrophila, A sobria and A. caviae have been described as emergent food borne pathogens implicated in human gastroenteritis ranging from mild diarrhea to chlora-like illness. Aeromonas have been reported in untreated and chlorinated drinking water, fresh food, seawater, milk, vegetable, ice cream, and several meats, including pork, beef and poultry
- 3. The main source of Aeromonas infection is water, even chlorinated water as well as sea food. Food product like poultry, raw meat and vegetables also may contain enteropathogenic Aeromonas spp. The incidence of Aeromonas spp in food is high but the majority of Aeromonas spp. Isolates from food are not enteropathogenic strains are mainly represented by Aeromonas veroni, Aeromonas sobria and Aeromonas hydrophila. Food borne gastroenteritis associated with Aeromonas spp has been reported in humans from all age groups and is particularly severe in risk populations like very young children and old immune compromised patients. It is important that Aeromonas spp, found in food are able to produce different exotoxins, some of which are clearly enterotoxins.
- 4. Contaminated poultry products are widely accepted as a major source of enteric Salmonella and Aeromonas infections. Foods of animal origin like fishes and other sea foods, meat and meat products, poultry, eggs, milk and milk products have been reported to be contaminated by these organisms. Salmonella and Aeromonas have been implicated as potential food poisoning agents and have been responsible for various human infections including gastroenteritis and extra intestinal infections.
- 5. Organisms of the A. hydrophila group occur widely in the environment, especially in water. They are found in both raw and chlorinated water supplies and often exhibit a temporal (seasonal) appearance, their numbers increasing with temperature. Previous work from this laboratory determined that organisms of the A. hydrophila group occurred widely in retail fresh foods of animal origin (fish and seafood, raw milk, red meats, and poultry).Other surveys indicated that these organisms also occurred in retail fresh produce.
- 6. Although the link between food sand human illness has not yet been established definitely, we sought to characterize the biochemical reactions and virulence-associated factors of these organisms isolated from foods of animal origin and compare their properties with those of organisms of clinical origin.
- 7. The Aeromonas and Enterobacteriaceae share many biochemical characteristics but are easily differentiated by oxidase test for which the Aeromonas are positive. Generally, members of the genus are characteristically divided into three biochemically differented group (Aeromonas hydrophila, Aeromonas caviae, and Aeromonas sobria), and these contain a number of genomospecies, and recently, new species have been added (Abbott et al., 1998, Janda et al., 2010).
- 8. The short period of shelf life of poultry meat at refrigerator temperature can be associated with its composition, but also with spoilage microorganisms present during poultry rearing and primary production. These microorganisms can multiply at a relatively low temperature, and the result of their metabolic activity is manifested as product spoilage,(Singh,1993) and consequently, they are the most important factors of chicken meat shelf life. The shelf life of poultry meat depends on the initial number of microorganisms, which emphasises the importance of hygienic conditions and control during various stages of the production process. Decomposition processes are manifested by a change in specific sensoric properties of meat. In a majority of cases, the sensoric changes and the degree of contamination with microorganisms, and their biochemical activity, are in correlation with the meat ammonia content (Zivkovic, 1986).