Incidence, evaluation of detection and identification methods, and antimicrobial resistance of Aeromonas spp. in ready-to-eat foods

Teodoro, Josie Roberta; Carvalho, Gabriela Guimarães; Queiroz, Murilo Mariz; Levy, Carlos Emílio; Kabuki, Dirce Yorika

doi:10.1016/j.ijfoodmicro.2022.109862

Cited by 7 publications

(8 citation statements)

References 40 publications

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“…Aeromonas species are the causative agent for a variety of diseases in humans mainly gastroenteritis as Aeromonas have the ability to produce enterotoxins. In Brazil, an outbreak of gastroenteritis and acute diarrhea through ingestion of contaminated water has been reported [43].…”

Section: Discussionmentioning

confidence: 99%

Microbiological Assessment of Various Ready-To-Eat Foods in Cairo, Egypt, and Studying the Possible Antibacterial Effects of Garlic and Cumin Oils as Food Additives

Eljakee,

ata,

Omara

2024

Egyptian Journal of Veterinary Sciences

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R EADY-TO-EAT (RTE) food contamination has become a global health problem.A bacteriological survey of RTE food samples (54 barbecued chicken meat, 50 meat shawarma, 56 chicken shawarma, 44 grilled fish, 36 fesikh, 48 brackish fish, and 48 sardines) was implemented. The samples were analyzed using standard microbiological techniques. Enterobacteriaceae (67.26%), Aeromonas (5.36%), Pseudomonas (1.19%), S. aureus (9.82%), coagulase-negative staphylococci (11.90%), and Listeria (9.52%) were detected in the examined samples. Different Enterobacteriaceae species were isolated and identified. Neither Campylobacter nor salmonellae were detected. The count of the isolated bacteria in the different collected samples was determined. The antibacterial activities of garlic and cumin oils against different recovered isolates were investigated. The inhibition zone diameters (mm) of garlic and cumin oil were 17 and 14 against Enterobacteriaceae, 16 and 11 against Aeromonas,14 and 12 against Pseudomonas, 20 and 14 against S. aureus and 18 and 12 against Listeria, respectively. This study recommends the application of good hygienic practices in the preparation of RTE foods to improve their hygienic conditions and minimize their bacterial counts which will undoubtedly minimize the public health hazards. Finally, using spices like garlic and cumin as additives in RTE foods may provide better inhibition of foodborne pathogens.

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Section: Discussionmentioning

confidence: 99%

Microbiological Assessment of Various Ready-To-Eat Foods in Cairo, Egypt, and Studying the Possible Antibacterial Effects of Garlic and Cumin Oils as Food Additives

Eljakee,

ata,

Omara

2024

Egyptian Journal of Veterinary Sciences

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“…between PCR and MALDI-TOF MS with FlexControl software: the results matched 92.86% (13/14) for A. caviae, 84.62% (11/13) for A. hydrophila , 83.33% (5/6) for A. veronii, and 70.37% (19/27) of Aeromonas sp. [ 10 ].…”

Section: Discussionmentioning

confidence: 99%

“…Besides water, Aeromonas is also widely detected in other environmental districts, such as soil and vegetables, as well as in different kinds of foods intended for human consumption [4][5][6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Use of Matrix-Assisted and Laser Desorption/Ionization Time-of-Flight Technology in the Identification of Aeromonas Strains Isolated from Retail Sushi and Sashimi

Nalbone,

Forgia,

Pirrone

et al. 2024

Pathogens

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The genus Aeromonas includes well-known pathogenic species for fishes and humans that are widely distributed in the aquatic environment and foods. Nowadays, one of the main issues related to wild Aeromonas isolates is their identification at the species level, which is challenging using classical microbiological and biomolecular methods. This study aims to test MALDI-TOF MS technology in the identification of Aeromonas strains isolated from n. 60 retail sushi and sashimi boxes using an implemented version of the SARAMIS software V4.12. A total of 43 certified Aeromonas strains were used to implement the SARAMIS database by importing the spectra obtained from their identification. The original SARAMIS version (V4.12) failed to recognize 62.79% of the certified strains, while the herein-implemented version (V4.12plus) allowed the identification of all the certified strains at least to the genus level with a match of no less than 85%. Regarding the sushi and sashimi samples, Aeromonas spp. was detected in n. 18 (30%) boxes. A total of 127 colonies were identified at the species level, with A. salmonicida detected as the most prevalent species, followed by A. bestiarum and A. caviae. Based on the results of the present study, we could speculate that MALDI-TOF technology could be a useful tool both for the food industry to monitor product contamination and for clinical purposes to make diagnoses effectively and quickly.

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“…Matrix‐assisted laser desorption ionization time‐of‐flight mass spectrometry (MALDI‐TOF‐MS) can be used to identify foodborne pathogens rapidly and sensitively (Crottaa et al, 2022). MALDI‐TOF‐MS is used as a fast, sensitive, and applicable method for the identification of pathogenic bacteria that cause diseases in ready‐to‐eat foods (Ramatla, Ngoma, & Mwanza, 2021; Teodoro, Carvalho, Queiroz, Levy, & Kabuki, 2022). In recent years, MALDI‐TOF‐MS has gained increasing importance in the field of food microbiology (Akimowicz & Bucka‐Kolendo, 2020; Taban Mercanoglu & Numanoglu Cevik, 2021).…”

Section: Introductionmentioning

confidence: 99%

Contribution of MALDI‐TOF‐MS‐based principal component analysis for distinguishing foodborne pathogens

Cevik

Kaynar

2023

Journal of Food Safety

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Foodborne diseases are important to determine bacteria in strain level, which are analyzed by library‐based devices and bioinformatics‐enabled. The aim of this study was to investigate the contribution of principal component analysis (PCA) with matrix‐assisted laser desorption ionization time‐of‐flight mass spectrometry (MALDI‐TOF‐MS) to distinguish according to the differences of bacterial strains as rapidly screening of foodborne bacteria. The MALDI‐TOF‐MS‐based PCA analysis was used for differentiating bacterial strains isolated from ready‐to‐eat foods. According to the results of PCA analysis, the percentages of distance and proximity between species were evaluated by composite correlation indexes (CCI). Bacillus cereus were detected in burghul salad (BC1) and macaroni salad (BC2) taken from the SB2‐snack bar, and the similarity rate was determined as 97%. Three other B. cereus bacteria (BC3, BC4, and BC5) in the same cluster were also isolated from salads collected from SB4‐snack bar. The similarity of Klebsiella pneumoniae bacteria, which have the codes KP1 and KP2, isolated from macaroni salad and burghul salad taken from the SB2 snack bar respectively were 96%. Additionally, the CCI values of two E. coli strains in burghul (EC1) salad and Russian salad (EC2) in the same sampling point (SB1) were determined as 97%. In conclusion, this analysis with MALDI‐TOF‐MS based PCA has revealed the relationships between bacteria genera and species, beyond just the identification of bacteria and the rapid screening of bacteria in perishable foodstuffs. Similarities between bacterial strains identified for different samples from the same sampling point suggested that there were not adequate hygiene rules and storage requirements were not followed.

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Incidence, evaluation of detection and identification methods, and antimicrobial resistance of Aeromonas spp. in ready-to-eat foods

Cited by 7 publications

References 40 publications

Microbiological Assessment of Various Ready-To-Eat Foods in Cairo, Egypt, and Studying the Possible Antibacterial Effects of Garlic and Cumin Oils as Food Additives

Microbiological Assessment of Various Ready-To-Eat Foods in Cairo, Egypt, and Studying the Possible Antibacterial Effects of Garlic and Cumin Oils as Food Additives

Use of Matrix-Assisted and Laser Desorption/Ionization Time-of-Flight Technology in the Identification of Aeromonas Strains Isolated from Retail Sushi and Sashimi

Contribution of MALDI‐TOF‐MS‐based principal component analysis for distinguishing foodborne pathogens

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