Behavior of Aeromonas species at refrigeration temperatures.
The ability of many strains of Aeromonas hydrophila and A. sobria to produce several types of virulence factors has been documented. The presence of Aeromonas in drinking water, as well as in river and saline waters and on various finfish and shellfish taken from them, has caused some concern relative to the role this bacterium plays as a causative agent of human gastroenteritis. The fairly common occurrence of Aeromonas on red meats, poultry and fresh produce and its ability to grow at 4 degrees C gives rise to further concern over public health risks which may be associated with consumption of these foods. A brief overview of the behavior of Aeromonas species at refrigeration temperatures is presented.
Beuchat
L R
LR
Department of Food Science and Technology, University of Georgia, Griffin 30223-1797.
D000333:Aeromonas / Q000254:growth & development* / Q000472:pathogenicity; D003080:Cold Temperature; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D012034:Refrigeration; D012965:Sodium Chloride; D013696:Temperature; D014774:Virulence
D012965:Sodium Chloride