The importance of Aeromonas hydrophila in food safety

Aeromonas hydrophila is a widespread representative of Aeromonas found in water, water habitants, domestic animals and foods (fish, shellfish, poultry, and raw meat). The microorganism has the potential to be a foodborne pathogen, especially strains from hybridization group (HG1), associated with clinical cases of illness. The pathogen produces different virulence factors including exotoxins, cytotoxins and others. As a psychrotroph, A. hydrophila grow in foods during refrigeration. The disease spectrum associated with this microorganism includes gastroenteritis, septicemia, traumatic and aquatic wound infections, and infections after medical leech therapy. Multiple resistance of the bacterium to many antimicrobials is a fact of high significance. The potential of A. hydrophila to become a foodborne pathogen is a controversial issue. Many approaches are effective for control of the presence of A. hydrophila in food for human consumption.