title: Aeromonas spp. in foods: a significant cause of food poisoning?
abstract: From a total of 563 samples of various foodstuffs purchased from retail outlets in the Reading area 287 were found to contain mesophilic Aeromonas spp. The types of sample which were most frequently contaminated were poultry (79.3%) and offal (84.3%). Of three media compared for their efficiency in recovering Aeromonas spp. after enrichment in alkaline peptone water, Difco Aeromonas was the most efficient. Cytotoxin was produced by approximately 50% of the A. hydrophila and A. sobria strains but by none of A. caviae strains. It is concluded that both raw and cooked foods are potential sources for infecting human beings with Aeromonas spp.
authors.affiliation: University of Reading, U.K.
authors.forename: C R
authors.initials: CR
authors.lastname: Fricker
authors.forename: S
authors.initials: S
authors.lastname: Tompsett
mesh_terms: D000333:Aeromonas / Q000302:isolation & purification* / Q000378:metabolism; D001427:Bacterial Toxins / Q000096:biosynthesis; D003470:Culture Media; D003603:Cytotoxins / Q000096:biosynthesis; D005516:Food Microbiology; D008460:Meat
chemical_list: D001427:Bacterial Toxins; D003470:Culture Media; D003603:Cytotoxins