Variation in growth kinetics and phenotype of Aeromonas spp. from clinical, meat processing and fleshfood sources

Hudson, John

doi:10.1016/0168-1605(92)90006-o

Cited by 10 publications

(6 citation statements)

References 17 publications

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“…It has been reported that A. hydrophila and A. sobria are capable of growth at 5C [Palumbo et al 1985 (a&b); Callister and Agger 1987;Kirov et al 19901. A. caviae isolates were the 'most frequent Aeromonas species not able to grow at low temperature (Hudson 1992;Eley et al 1993). The present study, however, showed that all A. caviae strains grew at 5C but in contradistinction.…”

Section: Temperaturecontrasting

confidence: 73%

CHARACTERIZATION OF AEROMONAS SPECIES ISOLATED FROM FOOD

Rashad

Abdel-Kareem

1995

Journal of Food Safety

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Characterization of ten Aeromonas spp. isolates from local foods and A. hydrophila ATCC 7965, revealed that all strains of A. hydrophila, A. sobria and one strain of A. caviae showed strong hemolytic activity. All of them were protease producers except one A. caviae strain. Some A. hydrophila and A. caviae strains fermented lactose, coagulated milk and reduced litmus. The majority of strains were resistant to at least 5 of 14 antibiotics tested. All the strains grew over the range of 5–42C except those of A. caviae which failed to grow at 42C. Frozen storage at ‐16C greatly decreased the viability of the tested strains. Radiation D10values of strains ranged from 0.109–0.253 kGy in nutrient broth and increased when some strains were irradiated in ground meat at room temperature. Both strains of A. hydrophila (ATCC andFI), A. sobria FI and A. caviae FI grew normally in the presence of 1 and 3% salt. Only A. hydrophila FI tolerated 6.5% salt. These four strains were able to grow in the presence of 0.05–0.3% potassium sorbate at pH 7.0, while at pH 5.0 the presence of sorbate prevented their growth.

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Section: Temperaturecontrasting

confidence: 73%

CHARACTERIZATION OF AEROMONAS SPECIES ISOLATED FROM FOOD

Rashad

Abdel-Kareem

1995

Journal of Food Safety

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“…The size of our surveys was constrained by the use of the labor-intensive viable cell counting method to enumerate Salmonella in the growth kinetic experiments. As an alternative, the size and scope of bacterial growth kinetic surveys can be increased by the use of automated spectrophotometric and impedance methods (Hudson 1992;Barbosa et al 1994;Begot et al 1997;Fehlhaber and Kruger 1998). However, these methods are limited to liquid samples and thus, they are not useful for assessing the variation of growth kinetics among strains growing in the sessile state on solid food, such as sterile ground chicken breast burgers.…”

Section: Discussionmentioning

confidence: 99%

“…The source of the isolate (Hudson 1992;Begot et al 1997) influences the variation of growth kinetics among strains of bacterial pathogens. Using cluster analysis, Begot et al (1997) showed that Listeria monocytogenes isolates from industrial sites were faster growing than isolates from meat products.…”

Section: Discussionmentioning

confidence: 99%

“…The variation of growth kinetics among strains of human bacterial pathogens is a consequence of interactions among the pathogen's environment and its genotype. In fact, recent surveys indicate that the variation of growth kinetics among strains of bacterial pathogens is influenced by the previous environment or source of isolation (Hudson 1992; Begot et al 1997) and by the growth conditions used in the survey (Barbosa et al 1994;Begot et al 1997; Fehlhaber and Kruger 1998). In general, nonoptimal growth conditions are associated with greater variation of growth kinetics among strains than optimal growth conditions (Barbosa et al 1994;Begot et al 1997; Fehlhaber and Kruger 1998). Previous surveys that assessed the variation of growth kinetics among strains of human bacterial pathogens were conducted in laboratory media (Barbosa et al 1994; Begot et al 1997; Fehlhaber and Kruger 1998).…”

Section: Introductionmentioning

confidence: 99%

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VARIATION OF LAG TIME AND SPECIFIC GROWTH RATE AMONG 11 STRAINS OF SALMONELLA INOCULATED ONTO STERILE GROUND CHICKEN BREAST BURGERS AND INCUBATED AT 25C¹

Oscar

2000

Journal of Food Safety

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One strain of 11 serotypes or 11 strains of Salmonella, which were isolated from the ceca of broilers, were surveyed for their growth kinetics on sterile ground chicken breast burgers incubated at 25C to determine the variation of lag time and specific growth rate. Growth curves, four per strain, were fit to a two‐phase linear model to determine lag time (h) and specific growth rate (log10/h). Repeatability of growth kinetics measurements for individual strains had a mean coefficient of variation of 11.7% for lag time (range: 5.8 to 17.3%) and a mean coefficient of variation of 6.7% for specific growth rate (range: 2.7 to 13.3%). Lag time among strains ranged from 2.2 to 3.1 h with a mean of 2.8 h for all strains, whereas specific growth rate among strains ranged from 0.3 to 0.38 log10 per h with a mean of 0.35 log10per h for all strains. One‐way analysis of variance indicated that lag time (P =0.029) and specific growth rate (P =0.025) differed slightly among strains. S. Haardt had a shorter (P < 0.05) lag time than S. Agona and S. Brandenburg, whereas the specific growth rate of S. Enteritidis was less than (P < 0.05) the specific growth rates of S. Typhimurium and S. Brandenburg. All other strains had similar lag times and specific growth rates. The coefficient of variation among strains was 9.4% for lag time and 5.7% for specific growth rate. These results indicate that there were only minor differences in the lag times and specific growth rates among the strains of Salmonella surveyed. Thus, the growth kinetic values obtained with one strain of Salmonella may be useful for predicting the growth of other strains of Salmonella for which data do not currently exist.

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“…The bacteria isolated from spring waters, sewage and industrial effluents make them ideal to study metal-microbe interactions under different physical and chemical conditions (Boussaid et al 1991;Kirov 1997). Temperature is one of the most important environmental factors that not only affects bacterial growth and cellular integrity, but also regulates its pathogenicity (Hudson 1992b;Krovacek et al 1992;Suutari & Laakso 1994;Sajbidor 1997). It was reported that the number of Aeromonas sp.…”

Section: Discussionmentioning

confidence: 99%

Effect of temperature and arsenic on Aeromonas hydrophila growth, a modelling approach

Goswami

Mandal²,

Mandal

et al. 2014

Biologia

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Aeromonas hydrophila is frequently reported from arsenic affected areas. Present study was aimed to determine the effect of arsenic and temperature on growth of A. hydrophila. The bacteria were isolated from naturally infected fish from a water body in Birbhum, West-Bengal, India, which is reported to be an arsenic-free area. Arsenic concentration in natural aquatic reservoirs (e.g., pond, lake or river) varies from 0-6 mg/L. No significant change in bacterial growth was observed within this range of arsenic exposure. However, variation in temperature impacted the growth of A. hydrophila. A single dimension model was constructed using simple logistic equation. Rate parameters of the model were derived from the experimental observations. Comparison of model results and laboratory observations gives a good conformity regarding the effect of variation of arsenic concentration and temperature change on growth of this bacterium. From the analysis of this model we further get the idea that the maximum growth of A. hydrophila is supposed to be at 31.4• C in absence of arsenic, whereas at 477 mg/L arsenic concentration, the growth of the bacteria totally stops at 30• C.

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Variation in growth kinetics and phenotype of Aeromonas spp. from clinical, meat processing and fleshfood sources

Cited by 10 publications

References 17 publications

CHARACTERIZATION OF AEROMONAS SPECIES ISOLATED FROM FOOD

CHARACTERIZATION OF AEROMONAS SPECIES ISOLATED FROM FOOD

VARIATION OF LAG TIME AND SPECIFIC GROWTH RATE AMONG 11 STRAINS OF SALMONELLA INOCULATED ONTO STERILE GROUND CHICKEN BREAST BURGERS AND INCUBATED AT 25C¹

Effect of temperature and arsenic on Aeromonas hydrophila growth, a modelling approach

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Variation in growth kinetics and phenotype of Aeromonas spp. from clinical, meat processing and fleshfood sources

Cited by 10 publications

References 17 publications

CHARACTERIZATION OF AEROMONAS SPECIES ISOLATED FROM FOOD

CHARACTERIZATION OF AEROMONAS SPECIES ISOLATED FROM FOOD

VARIATION OF LAG TIME AND SPECIFIC GROWTH RATE AMONG 11 STRAINS OF SALMONELLA INOCULATED ONTO STERILE GROUND CHICKEN BREAST BURGERS AND INCUBATED AT 25C1

Effect of temperature and arsenic on Aeromonas hydrophila growth, a modelling approach

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VARIATION OF LAG TIME AND SPECIFIC GROWTH RATE AMONG 11 STRAINS OF SALMONELLA INOCULATED ONTO STERILE GROUND CHICKEN BREAST BURGERS AND INCUBATED AT 25C¹