Background/Objective: Fish is one of the most valuable food for human consumption. However, fish may also act as a source of foodborne pathogens including Aeromonas species which caused a serious threat to a public health concern. This study aimed to investigate the prevalence and virulence characteristics of Aeromonas species isolated from fish farms in Egypt. Methods: A total of 100 random samples of freshwater fish represented by Nile tilapia and Mugil cephalus (50 of each) were collected from different fish farms in Kafr El-Sheikh governorate and examined bacteriologically and biochemically for the presence of Aeromonas species. Multiplex PCR was done to detect some virulence-associated genes in Aeromonas hydrophila isolates. Results: The obtained results revealed that the incidence of Aeromonas species in Nile tilapia and Mugil cephalus were 32 (64%) and 25 (50%), respectively. The most prevalent Aeromonas species isolated from Nile tilapia were Aeromonas caviae 13 (40.6%), Aeromonas hydrophila 8 (25%), Aeromonas sobria 7 (21.9%), Aeromonas veronii 3 (9.4%), and Aeromonas fluvialis 1 (3.1%), while from fresh Mugil cephalus were Aeromonas sobria 11 (44%), Aeromonas caviae 7 (28%), Aeromonas hydrophila 5 (20%), and Aeromonas veronii 2 (8%). The isolated Aeromonas hydrophila concealed some virulence genes responsible for their pathogenicities such as aerolysin gene (aerA) and cytotonic enterotoxin gene (altA). Conclusion: The hygienic measures should be applied to prevent fish contamination with Aeromonas species.
Background/aim: Fresh fish is highly susceptible to spoilage with shorter shelf life especially during refrigeration storage. This study aimed to evaluate the effect of essential oils (EOs) of Thyme (Thymus vulgaris), Cinnamon (Cinnamomic zeylanicum), and Garlic (Allium sativum) with concentrations of 0.5 and 1% of each on sensory acceptability of Nile tilapia (Oreochromis niloticus) fish fillet during refrigeration storage at 4 ±1˚C and their ability to increase shelf life. The impact of these EOs on Aeromonas hydrophila contamination was also investigated. Results:The results of the sensory evaluation showed that the overall acceptability of control samples significantly decreased as compared to EOs-treated samples. There was a higher significant (P< 0.05) difference in the overall acceptability among different EOs, with the lowest scores in garlic EOs and the highest in 1% thyme oil. There was a positive effect on the shelf-life extension of fish fillet samples which differed according to type and concentration of EOs. The shelf life of samples treated with thyme oil was 12 days in the refrigerator and still fit for human consumption. In addition to reduction percentage of Aeromonas hydrophila count with significance difference (P< 0.01) among different EOs showed better results for thyme oils compared to other EOs. Conclusion: Using EOs reduced Aeromonas hydrophila growth without any adverse effect on the sensory attributes of the treated Nile tilapia fillets samples.
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