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Enterotoxigenic aeromonads on retail lamb meat and offal
Author(s) -
Majeed K.,
Egan A.,
Rae I. C.
Publication year - 1989
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1989.tb03391.x
Subject(s) - aeromonas , enterotoxin , virulence , microbiology and biotechnology , aeromonas hydrophila , isolation (microbiology) , hemolysin , aeromonas caviae , biology , enteritis , food science , vibrionaceae , bacteria , escherichia coli , biochemistry , genetics , gene
Enrichment in alkaline peptone water was compared with the direct plating method for the isolation of Aeromonas spp. from lamb meat and offal samples. The enrichment method significantly increased the isolation rate of aeromonads. Motile Aeromonas species ( A. hydrophila, A. sobria and A. caviae ) were present in all kinds of samples investigated. Seventy‐three Aeromonas strains isolated in this survey were characterized to species level and examined for their ability to produce virulence factors. Strains identified as A. sobria were the strongest producers of haemolysin and enterotoxin, whereas A. caviae strains were consistently non‐haemolytic and non‐enterotoxigenic. Thus it is likely that lamb meat and offal are potentially significant sources of virulent Aeromonas species and may play an important role in the aetiology of Aeromonas ‐associated gastro‐enteritis.