Dairy products as a source of potentially pathogenic aeromonas species and their important characteristics

Abstract EN

One hundred-fifty random samples of fresh cream, whipped cream and kareish cheese (50 each) were examined for incidence of Aero Monas species.

Aero monas species were detected in 28 %, 18% and 32 % of examined samples respectively as regards every species aero monas hydrophilic was detected in 16 %,8 % and 16 % of examined samples respectively, aero monas sobria was detected in 18 %, 10 % and 24 % of examined samples respectively and aero monas caviar was detected in 14 %, 14 % end 20 % of examined samples respectively Regarding to hemolysis production,100 %, 92.31 % and 41.67 % of A.

hydrophilic, A.

sobria and A.

caviae produced hemolysis while 90%,61.54 % and 41.67 % of A.

hydrophilic, A.

sobria and A.

caviae were proved to produce entero-toxin as judged by fluid accumulation in rabbit ileal loop.

Concerning the production of spoilage enzymes, aero monas hydrophilic was dominating other Aeromonas species for proteolysis and lip lytic activities compr-ising65 % and 25 % respectively.

Regarding to antibiotic sensitivity against 9 antimicrobial agents A.

hydrophilic was 100 % sensitive to chloramphenicol, tetracycline and neomycin while aero monas sobria was completely resistant to ampicillin, chloramphenicol and erythromycin and Aerom-onans caviae was completely resistant to ampicillin and nalidixic.