2015
DOI: 10.1590/1808-1657000662013
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Abstract: Aeromonas spp. são bactérias Gram negativas, opor-tunistas, de natureza ubíqua, isoladas principalmente de amostras de água. Até o presente momento foram reconhecidas 31 espé-cies, sendo as de maior importância médica Aeromonas hydrophila, Aeromonas caviae e Aeromonas veronii. A patogenicidade do gênero é considerada multifatorial, sendo este produtor de diversos tipos de toxinas e com envolvimento de outros fatores capazes de facilitar a penetração e o estabelecimento do agente no hospedeiro, causando doença.… Show more

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Cited by 4 publications
(3 citation statements)
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“…For Aeromonas spp. there is no mention of values allowed in the legislation, but because it is characterized as a potentially pathogenic microorganism associated with various infections in animals and humans, it is important that it is not present in the water used in food production [12]. Despite this, there was a development of 7.0 × 10 CFU·mL −1 of Aeromonas spp.…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…For Aeromonas spp. there is no mention of values allowed in the legislation, but because it is characterized as a potentially pathogenic microorganism associated with various infections in animals and humans, it is important that it is not present in the water used in food production [12]. Despite this, there was a development of 7.0 × 10 CFU·mL −1 of Aeromonas spp.…”
Section: Resultsmentioning
confidence: 99%
“…in water with those found in raw milk from a property in the northwest region of Rio Grande do Sul that supplied refrigerated fresh milk to industries, demonstrating the possibility of cross-contamination of water with food. Mainly spread by water, Aeromonas genus bacteria are relevant opportunistic pathogens, having worldwide importance for causing diseases through direct ingestion or through consumption of food contaminated by previous contact with water [12] [23] [24]. Thus, it can see the influence of the water used in production, as well as the importance of quality of the raw material, Good Practices throughout the manufacture of dairy products and constant verification of the maintenance of adequate physicochemical and microbiological parameters of the water and the food produced.…”
Section: Resultsmentioning
confidence: 99%
“…showing their pathogenic potential. Virulence factors could determine how disease develops (Tavares, et al, 2015).…”
Section: Discussionmentioning
confidence: 99%