THE PUBLIC-HEALTH SIGNIFICANCE OF AEROMONAS SPP IN FOODS

There is now evidence that some strains of Aeromonas species are enter opathogens. Such strains possess virulence properties, such as the abi lity to produce enterotoxins, cytotoxins, haemolysins and/or the abili ty to invade epithelial cells. Strains with these properties are commo n contaminants of drinking water and a wide range of foods. Contact or consumption of contaminated water, especially in summer, is a major r isk factor in Aeromonas-associated gastroenteritis. Aeromonas-contamin ated foods may also be vehicles of infection. Given the properties of strains that have been described in foods it has been suggested that f ood-borne illness could result not only from colonization and in vivo expression of virulence factors, but possibly also by intoxication fol lowing ingestion of foods that have been stored for a period of time, even under refrigeration. This paper reviews what is known about Aerom onas spp. in foods, their expression of virulence determinants, partic ularly at refrigeration temperatures, and the questions remaining to b e answered to evaluate the risk they pose, so that an appropriate publ ic health response can be determined.