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Detection of potentially pathogenic Aeromonas isolates from ready‐to‐eat seafood products by PCR analysis

Pinto, Angela Di, Terio, Valentina, Pinto, Pietro Di, Tantillo, Giuseppina
International journal of food science & technology 2012 v.47 no.2 pp. 269-273
Aeromonas, Octopodidae, anchovies, genes, human health, marinating, monitoring, polymerase chain reaction, salads, shrimp, surimi, sushi, temperature
This study provides data on the prevalence of potentially pathogenic Aeromonas spp. in ready‐to‐eat (RTE) seafood products by evaluating the occurrence of Aeromonas spp. and the presence of virulence‐associated genes. Aeromonas spp. was detected in 57/81 (70.3%) RTE seafood samples. Specifically, Aeromonas spp. was highlighted in 19/21 (90.5%) sushi, in 18/21 (85.7%) sea salad, 11/12 (91.7%) surimi and 9/12 (75%) peeled shrimp samples. Aeromonas spp. was not observed in marinated anchovies and octopus salad samples. Then, PCRs aimed at the hlyA, aerA, alt and ast genes, encoding, respectively, haemolysin A, aerolysin, aeromonas labile temperature cytotonic enterotoxin and aeromonas stable temperature cytotonic enterotoxin, demonstrated a widespread distribution of these genes among Aeromonas isolates. The results underline the need to implement an adequate control plan performing an intensive and continuous monitoring to guarantee the human health.