Incidence of Aeromonas species isolated from different food sources and water

A total number of 350 random samples of raw milk, pasteurized milk, dairy products, tap water and water of udder wash were collected from markets in portSaid Province and examined for prevalence of Aeromonas species using starch ampicillin medium, The incidence of Aeromonas species isolated from raw milk, pasteurized milk, kariesh cheese, dmietta cheese, refrigerated white cheese, tap water and water of udder wash were 58%, 26%, 70%, 48%, 40%, 16% and 68%, respectively. The total number of mesophilic Aeromonas isolates from 350 examined samples was 202 isolates of which 104 (51.5%) isolates were A. hydrophila, 60 (29.7%) isolates were A. caviae, 25 (12.4%) isolates were A. sobria and 11 (5.4%) isolates were A. schubertii. The highest number of isolates (42) were recovered from water of udder wash samples, while the lowest number of isolates were recovered from pasteurized milk and tap water samples. Result of antibiotic sensitivity test revealed high degree of sensitivity towards chloramphenicol, amikacin, ceftriaxone and ciprofloxacin, resistant to ampicillin and colistin sulphate. Result of agarose gel electrophoresis revealed that A. hydrophila , A. caviae and A. schubertii have only one plasmid DNA with molecular weight 2.8 kbp While A. sobria was negative for plasmid. INTRODUCTION Motile Aeromonades have been included in the list of bacterial pathogens (Janda et al, 1983 and Holmberg et al, 1986). Buchanan (1984) indicated that the Aeromonades form a group of pathogens, which are emerging as food borne organisms of increasing importance. Aeromonades are gram-negative rod shape, motile by single polar flagellum , can be isolated from a variety of food, including meat, poultry, milk, milk products, fish, shell fish and vegetables (Melas et al, 1999). And widely distributed in the aquatic environment, including raw and processed drinking water (Holmes et al, 1996). The presence of food borne pathogens in milk is due to direct contact with

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