Sheir, S., Ibrahim, H., Hassan, M., Shawky, N. (2020). Prevalence of Aeromonas spp and their virulence factors isolated from frozen chicken meat products. test, 39(1), 47-51. doi: 10.21608/bvmj.2020.37742.1237
Suzan Hassan Sheir; Hemmat Ibrahim; Mohamed Ahmed Hassan; Nahla Ahmed Shawky. "Prevalence of Aeromonas spp and their virulence factors isolated from frozen chicken meat products". test, 39, 1, 2020, 47-51. doi: 10.21608/bvmj.2020.37742.1237
Sheir, S., Ibrahim, H., Hassan, M., Shawky, N. (2020). 'Prevalence of Aeromonas spp and their virulence factors isolated from frozen chicken meat products', test, 39(1), pp. 47-51. doi: 10.21608/bvmj.2020.37742.1237
Sheir, S., Ibrahim, H., Hassan, M., Shawky, N. Prevalence of Aeromonas spp and their virulence factors isolated from frozen chicken meat products. test, 2020; 39(1): 47-51. doi: 10.21608/bvmj.2020.37742.1237

Prevalence of Aeromonas spp and their virulence factors isolated from frozen chicken meat products

Benha Veterinary Medical Journal
Article 9, Volume 39, Issue 1, September 2020, Pages 47-51    PDF (134.56 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2020.37742.1237
Authors
Suzan Hassan Sheir* 1; Hemmat Ibrahim2; Mohamed Ahmed Hassan3; Nahla Ahmed Shawky4
1Animal Health research institute
2Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University. Animal Health
3Food Hygiene Department, Faculty of Veterinary Medicine, Banha university
4Animal Health research institute, Shebin El koom branch
Abstract
A total of hundred samples of frozen chicken products represented by breast, thigh, nuggets and burger (25 of each) were randomly collected to study the prevalence of Aeromonas spp and their virulence factors in the examined products. the study showed that the mean values of psychrotrophic count were 8.17×103± 1.42×103, 1.95×104± 2.06×104, 3.63×104± 0.89×104 and 7.58×104± 1.16×104, respectively, and the mean values of Aeromonas counts were 9.34×102± 2.01×102, 1.66×103± 0.28×103, 2.90×103± 0.43×103 and 5.25×103± 0.69×103 for examined frozen breast, thigh, nuggets and burger. 12 isolates of A. hydrophila were specific for 16S rRNA gene of which 9 isolates were positive for aerolysin (aerA) and 10 of isolates were positive for haemolysin (ahhl), with incidence of 75% and 83.3%, respectively. The results achieved in the current study showed contamination of chicken products by Aeromonas spp. So in the field of food microbiology it is necessary to give more consideration to Aeromonads because they have the ability of toxins production, survival under low temperatures and growing in a wide spectrum of environments. So, hygienic measures should be adopted to control microbial contamination.
Keywords
Aeromonas spp; virulence factors; frozen chicken meat products
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