Comparison of seven selective media for the isolation of mesophilic Aeromonas species in fish and meat.

Seven selective agar media and two enrichment broths were evaluated for their suitability for the isolation of mesophilic Aeromonas species from meat, fish, and shellfish samples. In a first trial, aeromonads were inoculated in fish and meat samples and reisolated using all selected media. For qualitative isolation, enrichment in alkaline peptone water (pH 8.7 +/- 0.1) at 28 degrees C and subsequent plating onto sheep blood agar supplemented with 30 mg/L ampicillin (ASBA 30) and bile salts-irgasan-brilliant green agar (BIBG) at 35 degrees C led to the best results. For quantitative assays, direct plating on the same agar media is recommended. In a second trial, 829 meat, fish, and shellfish samples were investigated with the same methods. The results show that BIBG is the most selective medium and that presumptive identification of aeromonads on ASBA 30 is very easy. Finally, we could confirm the opinion of other workers that optimal recovery of mesophilic Aeromonas spp. requires the use of more than one agar medium.

Distribution of mesophilic Aeromonas species in raw and ready-to-eat fish and meat products in Switzerland.

A total of 829 poultry, meat, shellfish and fish products commonly consumed in Switzerland were qualitatively and quantitatively examined for the presence of mesophilic Aeromonas spp. Overall, aeromonads occurred in 24.1% of the samples. Raw food products were frequently contaminated (e.g. 94.1% in minced meat), with colony counts up to 6.0 x 10(6)/g. Some ready-to-eat products had a relatively high percentage of positive samples as well, such as cooked ham in slices (38.2%), mortadella (12.9%), smoked cooked sausage (15.6%), hot and cold smoked fish (10.9-14.3%) and gravad salmon (10.5%). Colony counts, however, were somewhat lower (up to 1.7 x 10(3)/g). The high contamination rate of cooked or hot smoked foods suggests recontamination after cooking or smoking, e.g., at the slicing and packaging stage. 61.2% of the identified strains were Aeromonas hydrophila, followed by 22.5% Aeromonas caviae and 16.3% Aeromonas sobria.