Variation in growth kinetics and phenotype of Aeromonas spp. from clinical, meat processing and fleshfood sources.
Sixty-four strains of motile aeromonads (A. hydrophila, A. sobria and A. caviae), isolated from clinical meat processing and ready-to-eat fleshfood sources, and the A. hydrophila type strain were tested with respect to their growth kinetics at 4 degrees C and 37 degrees C, and the reported indicators of pathogenicity: autoagglutination and haemolysis (tested using a CAMP reaction). Between the species, A. caviae grew the fastest at 37 degrees C and had the highest percentage of strains not able to grow at 4 degrees C (after 200 h incubation). Within the species, food-derived strains of A. hydrophila were better adapted to growth at lower temperatures than those from clinical or meat processing sources. Clinical strains of A. hydrophila autoagglutinated more frequently than those from other sources, but not differences in CAMP reactions were noted. Aeromonas caviae and A. sobria isolates appeared to be homogeneous with respect to growth kinetics at the temperatures tested. A comparison of the growth kinetics of the A. hydrophila type strain and a food-derived A. hydrophila strain clearly reflected the latter's enhanced ability to grow at low temperatures.
Hudson
J A
JA
Meat Industry Research Institute of New Zealand, Hamilton.
D000333:Aeromonas / Q000254:growth & development* / Q000302:isolation & purification; D016980:Aeromonas hydrophila / Q000254:growth & development / Q000302:isolation & purification; D000371:Agglutination; D003080:Cold Temperature; D005516:Food Microbiology; D006461:Hemolysis; D008460:Meat / Q000382:microbiology; D010641:Phenotype; D013045:Species Specificity