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Online Journal of Veterinary Research

Volume 24 (2):107-113, 2020.

Incidence, pathogenicity, and effect of storage and cooking on Aeromonas hydrophila in broiler meat samples.


Noor M Kamal1 and Huda N Jassim2


1College of Veterinary Medicine, University of Baghdad, 2Department of Public Health, Baghdad, Iraq.




Kamal NM, Jassim HN., Incidence, pathogenicity, and effect of storage and cooking on Aeromonas hydrophila in broiler meat samples, Onl J Vet Res., 24 (2):107-113, 2020. Grown on Ampicillin-TSA-YE Blood agar, A. hydrophila colonies appeared white to gray, smooth, rounded whereas on MacConkey agar, colonies appeared smooth round pink or colorless gram negative bacilli. We confirmed A hydrophyla by oxidase, catalase, indole, simmon citrate, methyl red, TSI, gelatinase and Vogues-Proskauer Tests. Isolates were negative for urease and growth in 6.5% NaCl. Of 60 samples we found 83% with mean ~5.7 to 6.5log10 A. hydrophila. Bacteria were motile, producing (76%) β (8%) and α hemolysins (16%), sidrophore (76%) and mostly capsulated (72%). We found no difference in bacterial counts in samples cooled at 4C or frozen at -20 for 24h. However, by 48 and 72h samples kept at -20C had ~25% less (P < 0.05) bacteria. Pressure cooking and 3% salt reduced bacteria compared with boiling or lower salt levels.


Keywords: A. hydrophila, incidence, broiler products, pathogenicity, storage, cooking. Raw data provided.