Biomaterial Database

Possible virulence factors of Aeromonas spp. from food and water. 1998

P E Granum, and K O'Sullivan, and J M Tomás, and O Ormen

Department of Pharmacology, Microbiology and Food Hygiene, Norwegian College of Veterinary Medicine, Oslo. Per.E.Granum@veths.no

Thirty-one isolates of Aeromonas spp. from food and water in Norway were classified and tested for possible virulence factors including cytotoxins (tissue cultures, PCR), enterotoxins (PCR) and invasion ability (Caco-2 cells). Five different species were recorded, A. caviae (9/31), A. hydrophila (15/31), A. schubertii (3/31), A. trota (3/31) and A. veronii biovar veronii (1/31). One of the A. hydrophila strains was probably responsible for a small outbreak of food poisoning caused by ingestion of raw fermented fish. All the A. hydrophila strains produced and secreted cytotoxins at 37 degrees C, as well as two A. trota strains and the single A. veronii biovar veronii strain. In some cases increased cytotoxin secretion was observed under osmotic stress. The majority of the A. caviae strains which produced cytotoxins at 30 degrees C were unable to produce and/or secrete cytotoxins at 37 degrees C. One A. schubertii strain and one A. caviae strain were invasive.

UI	MeSH Term	Description	Entries
D003603	Cytotoxins	Substances that are toxic to cells; they may be involved in immunity or may be contained in venoms. These are distinguished from CYTOSTATIC AGENTS in degree of effect. Some of them are used as CYTOTOXIC ANTIBIOTICS. The mechanism of action of many of these are as ALKYLATING AGENTS or MITOSIS MODULATORS.	Cytolysins,Cytotoxic Agent,Cytotoxic Agents,Cytotoxin,Agent, Cytotoxic
D004768	Enterotoxins	Substances that are toxic to the intestinal tract causing vomiting, diarrhea, etc.; most common enterotoxins are produced by bacteria.	Staphylococcal Enterotoxin,Enterotoxin,Staphylococcal Enterotoxins,Enterotoxin, Staphylococcal,Enterotoxins, Staphylococcal
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D006460	Hemolysin Proteins	Proteins from BACTERIA and FUNGI that are soluble enough to be secreted to target ERYTHROCYTES and insert into the membrane to form beta-barrel pores. Biosynthesis may be regulated by HEMOLYSIN FACTORS.	Hemolysin,Hemolysins,Hemalysins,Proteins, Hemolysin
D006801	Humans	Members of the species Homo sapiens.	Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D000333	Aeromonas	A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that occurs singly, in pairs, or in short chains. Its organisms are found in fresh water and sewage and are pathogenic to humans, frogs, and fish.
D001427	Bacterial Toxins	Toxic substances formed in or elaborated by bacteria; they are usually proteins with high molecular weight and antigenicity; some are used as antibiotics and some to skin test for the presence of or susceptibility to certain diseases.	Bacterial Toxin,Toxins, Bacterial,Toxin, Bacterial
D013696	Temperature	The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms.	Temperatures
D014774	Virulence	The degree of pathogenicity within a group or species of microorganisms or viruses as indicated by case fatality rates and/or the ability of the organism to invade the tissues of the host. The pathogenic capacity of an organism is determined by its VIRULENCE FACTORS.	Pathogenicity
D014871	Water Microbiology	The presence of bacteria, viruses, and fungi in water. This term is not restricted to pathogenic organisms.	Microbiology, Water