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Occurrence and Characterization of Aeromonas Species in Pasteurized Milk and White Cheese in Rio De Janeiro, Brazil

Angela Côrrea Freitas1, Marly Paiva Nunes1, Arlete Moreira Milhomem1

  • 1Instituto de Microbiología da Universidade Federal do Rio de Janeiro, Rio de Janeiro - RJ, Brazil.

Journal of Food Protection
|May 16, 2019
PubMed

Insights

Aeromonas bacteria were found in pasteurized milk and white cheese from Rio de Janeiro supermarkets. These findings suggest dairy products may transmit this potential foodborne pathogen.

Area of Science:

  • Food Microbiology
  • Food Safety
  • Bacteriology

Background:

  • Aeromonas species are increasingly recognized as potential foodborne pathogens.
  • Dairy products, including pasteurized milk and white cheese, are susceptible to microbial contamination.
  • Understanding the prevalence and characteristics of Aeromonas in these products is crucial for public health.

Purpose of the Study:

  • To investigate the presence and prevalence of Aeromonas in pasteurized milk and white cheese samples.
  • To identify the species of Aeromonas isolated and assess their potential virulence factors.
  • To evaluate the role of dairy products as vehicles for Aeromonas transmission.

Main Methods:

  • Samples of pasteurized milk and white cheese were collected from supermarkets in Rio de Janeiro.
  • Standard microbiological methods were used for the isolation and enumeration of Aeromonas, total coliforms, and fecal coliforms.
  • Biochemical tests and molecular methods were employed for species identification and virulence factor analysis (hemolysin, cytotoxin, staphylolytic activity, heat-stable enterotoxin, autoagglutination).

Main Results:

  • Aeromonas was detected in 28.5% of pasteurized milk and 32% of white cheese samples.
  • The most common Aeromonas species identified in milk were A. caviae, A. hydrophila, and A. schubertii.
  • In cheese, unclassified Aeromonas strains were most frequent, followed by A. hydrophila and A. caviae. A. hydrophila and A. sobria showed significant virulence factor production.

Conclusions:

  • The presence of Aeromonas in refrigerated dairy products indicates a potential risk of foodborne illness.
  • Dairy products can serve as important vehicles for the transmission of Aeromonas species.
  • Further research into control measures and consumer education is warranted to mitigate risks associated with Aeromonas in the food chain.

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