The importance of Aeromonas hydrophila in food safety

Daskalov, H.

doi:10.1016/j.foodcont.2005.02.009

Cited by 237 publications

(158 citation statements)

References 80 publications

(80 reference statements)

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“…The results presented in this study combined with data from the literature DASKALOV, 2006;JANDA & ABBOTT, 2010) suggest that in the case of Colonial cheese, the water may have been one of the contamination and spreading sources of Aeromonas spp. during production.…”

Section: Resultssupporting

confidence: 55%

“…Milk, even under refrigeration, is a medium that favors the spreading of Aeromonas. Despite the fact that it is a mesophilic bacteria, studies have shown that the genus is able to multiply at low temperatures, compete with psychrotrophic microbiota, and even produce virulence factors in these conditions (DASKALOV, 2006;JANDA & ABBOTT, 2010). Environmental and water contamination in the rural properties may also have contributed to the high counts observed in raw milk.…”

Section: Resultsmentioning

confidence: 99%

“…For the Colonial cheese, even though the agent had been isolated from all other production stages, the maintenance of the cheese at room temperature until commercialization may have favored the multiplication of different kinds of microorganisms and, if so, competition may have hindered the isolation of Aeromonas in the cultures. The results can also be associated with the stability and viability of the bacteria in food, which is favored by neutral pH, moisture and optimum temperature of 28ºC, despite having a wide tolerance range (ABBOTT et al, 2003;DASKALOV 2006). It is possible then that the unfavorable pH of cheese ready for consumption, contributed to the non-isolation of the agent.…”

Section: Resultsmentioning

confidence: 99%

“…Currently Aeromonas spp., especially A. hydrophila, is considered an emerging agent in foodborne illnesses that has received special attention due to its ability to multiply at refrigeration temperatures, and is also important deteriorating agent (DASKALOV, 2006;JANDA & ABBOTT, 2010).…”

Section: Introductionmentioning

confidence: 99%

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AEROMONAS IN PROCESSING LINE OF MINAS FRESCAL AND COLONIAL CHEESES / Aeromonas no processamento de queijos tipos minas frescal e colonial .

Cereser¹,

Rossi²,

Martineli³

et al. 2013

Ars Vet

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SUMMARYThe aim of this study is to establish possible contamination points and dissemination forms of the bacteria genus Aeromonas during the processing of the Brazilian cheeses Minas Frescal and Colonial. Therefore, different products and production points of the process were analyzed to determine the presence of the microorganism. In Minas Frescal cheese, Aeromonas spp. was isolated in raw and pasteurized milk, in the environment and on the handlers' hands. A. caviae was the most frequently identified species, but A. sobria and A. schubertii were also isolated. During the processing of Colonial cheese, the species A. hydrophila, A. caviae, A. sobria, A. veronii and A. jandaei were isolated in the water, raw milk, after thermal treatment and curd, as well as on the handlers' hands and utensils. The results showed that the genus Aeromonas is disseminated throughout different stages of both cheese processes while the raw milk stands out as the main source of contamination in the industrial and handmade processing. KEY-WORDS:Microbiological quality. Cheese. Public health. RESUMOCom o objetivo de estabelecer, durante o processamento do queijo Minas Frescal e Colonial os possíveis pontos de contaminação e a forma de disseminação de bactérias do gênero Aeromonas, foram analisados, quanto à presença do microorganismo, diferentes produtos e pontos do fluxograma de produção. Para o Queijo Minas Frescal, Aeromonas spp. foram isoladas no leite cru, leite pasteurizado, ambiente de produção e nas mãos dos manipuladores. A. caviae foi a espécie mais frequentemente identificada, sendo também isoladas A. sobria e A. schubertii. Durante o processamento do queijo Colonial, as espécies A. hydrophila, A. caviae, A. sobria, A. veronii e A. jandaei foram isoladas a partir da água, mãos dos manipuladores, utensílios, leite cru e após tratamento térmico e de massa coagulada. Os resultados demonstram que o gênero Aeromonas encontra-se disseminado nas diferentes etapas do processamento de queijos, destacando-se o leite cru como principal fonte de contaminação para o processamento industrial e artesanal. PALAVRAS-CHAVE:Qualidade Microbiológica. Queijo. Saúde Pública.

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Section: Resultssupporting

confidence: 55%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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AEROMONAS IN PROCESSING LINE OF MINAS FRESCAL AND COLONIAL CHEESES / Aeromonas no processamento de queijos tipos minas frescal e colonial .

Cereser¹,

Rossi²,

Martineli³

et al. 2013

Ars Vet

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“…However, most of the literature refers to the prevalence of this microorganism in the fish, not counts (CFU/g) (Galindo and Chopra, 2007), highlighting the importance of A. hydrophila as a pathogen conveyed through water (Daskalov, 2006). A c c e p t e d M a n u s c r i p t…”

Section: (2009) Other Authors Described Higher Initial Counts Ofmentioning

confidence: 99%

Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice

Carrascosa

Saavedra

Millán

et al. 2015

Journal of Aquatic Food Product Technology

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This study analyzes microbiological changes in whole, ungutted farmed gilthead sea bream (Sparus aurata) stored for an 18-day period in ice using traditional methods for mesophilic aerobic bacteria, psychrotrophic, Pseudomonas spp., Aeromonas spp., Shewanella putrefaciens, Enterobacteriaceae, sulphide-reducing Clostridium (Clostridia), and Photobacterium phosphoreum in muscle, skin, and gills, evaluating their seasonal differentiation. Two different statistical models were used to analyze microbiological growth.Simultaneously, physicochemical parameters such as the temperature, pH, biological oxygen demand (BOD 5 ), total dissolved solids, salinity, ammonia nitrogen, and total phosphorus content of growing waters were analyzed. The results showed that by the end of the storage time, specific spoilage bacteria (SSB) such as Pseudomonas spp., Aeromonas spp. and S. putrefaciens as H 2 S-producing bacteria were dominant in sea bream harvested in temperate water in the Canary Islands. Muscle tissue had least contamination, followed by skin and gills. The values of the analyzed seawater parameters were constant during the four seasons, except that the temperature showed a small difference between winter and summer. Seasonal effects were observed among the fish analyzed, suggesting that the lower levels of contamination detected in winter may have been due to the slight difference observed in water temperature in that season.

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Foodborne Pathogens and Toxins: An Overview

García

Heredia

2008

Microbiologically Safe Foods

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The importance of Aeromonas hydrophila in food safety

Cited by 237 publications

References 80 publications

AEROMONAS IN PROCESSING LINE OF MINAS FRESCAL AND COLONIAL CHEESES / Aeromonas no processamento de queijos tipos minas frescal e colonial .

AEROMONAS IN PROCESSING LINE OF MINAS FRESCAL AND COLONIAL CHEESES / Aeromonas no processamento de queijos tipos minas frescal e colonial .

Microbial Growth Models in Gilthead Sea Bream (Sparus aurata) Stored in Ice

Foodborne Pathogens and Toxins: An Overview

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