Aeromonas species in foods

Journal of Food Protection
Jamie H Isonhood, Maryanne Drake

Abstract

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.

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Citations

Oct 23, 2008·Journal of Food Protection·Yu-Chang ChangDaniel Yang-Chih Shih
Dec 20, 2013·Microbial Drug Resistance : MDR : Mechanisms, Epidemiology, and Disease·Yu-Ting DengFei Zhao
Aug 3, 2016·Microbial Drug Resistance : MDR : Mechanisms, Epidemiology, and Disease·Qian YangWeimin Lai
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Jul 18, 2018·Polish Journal of Microbiology·Uttara Dey Bhowmick, Soumen Bhattacharjee
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Feb 25, 2006·Journal of Food Protection·Demetrios K PapageorgiouApostolos S Angelidis

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