Aeromonas species in foods.
Aeromonas species have been recognized as potential or emerging foodborne pathogens for more than 20 years. Aeromonads are estuarine bacteria and are ubiquitous in fresh water, fish and shellfish, meats, and fresh vegetables. Actual sourced foodborne outbreaks are few, but epidemiological evidence suggests that the bacterium can cause self-limiting diarrhea, with children being the most susceptible population. Most aeromonads are psychrotrophic and can grow in foods during cold storage. Aeromonads are not resistant to food processing regimes and are readily killed by heat treatment. A host of virulence factors are present, but the exact role of each in human disease has not been fully elucidated.
Isonhood
Jamie H
JH
Department of Food Science, North Carolina State University, Raleigh 27695, USA.
Drake
Maryanne
M
D000333:Aeromonas / Q000302:isolation & purification* / Q000472:pathogenicity; D000818:Animals; D004196:Disease Outbreaks / Q000517:prevention & control*; D005506:Food Contamination; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D017747:Seafood / Q000382:microbiology*; D014774:Virulence