A note onAeromonasspp. from chickens as possible food‐borne pathogens

摘要

The possible role ofAeromonasspp. as potential food‐borne psychrotrophic pathogens was investigated by examining organisms isolated from processed raw chicken for their biochemical characteristics, ability to produce exotoxins and to grow at chill temperatures. These strains, in particularA. sobria, with identical characteristics to human diarrhoea‐associated aeromonads were readily found. Chicken, and human and environmental (water) strains characterized in a previous study, were investigated for their ability to grow at refrigeration temperatures (5 ± 2°C) and, for selected strains, the theoretical minimum temperature for growth (Tmin) was determined from the growth pattern in a temperature gradient incubator. All enterotoxigenic chicken strains tested were typical mesophiles, with an optimal growth temperature of ˜37°C andTminvalues ˜4.5°C. They were rapidly outgrown by a psychrotrophicPseudomonassp. typical of spoilage biota found on food. Enterotoxin was not produced below 15°C by any of the toxigenic food strains tested. TheAeromonasstrains isolated from chickens in this study seem unlikely therefore to be a significant health risk, provided the chickens are properly stored and cooked. This would appear to be substantiated by the lack of reports of food‐associated outbreaks of illness from t