Virulence Properties and Characterization of Aeromonads Isolated from Foods of Animal Origin and Environmental Sources

Aeromonas species are increasingly recognized as enteric pathogens, and they possess several virulence factors that may contribute to illness. In this work, the biochemical, enzymatic, and some virulence properties of 73 potentially pathogenic strains of Aeromonas spp. isolated from food and environmental sources were investigated to compare strains from different sources and establish the possible relationships between some phenotypic characters and pathogenicity. Virulence factors (hemolysin and siderophores), biochemical properties (Voges-Proskauer and lysine decarboxylase reactions), and enzymatic properties (lipase, phospholipase, protease, and DNase activities) were examined in these strains. Results indicated that 57% of the strains from environmental sources produced siderophores and hemolysin, whereas 39.0% of strains from food produced siderophores and 60.5% produced hemolysin. Protease, lipase, DNase, and phospholipase activities in strains isolated from food and environmental sources were 69.5 to 94.3, 73.6 to 68.5, 52.6 to 68.6, and 71.0 to 68.4%, respectively. A higher percentage of strains of environmental origin (94.3%) had protease activity, and higher lipase activity (73.6%) was observed in food isolates. For all antimicrobials tested, all strains had the least resistance to meropenem, and high levels of resistance were found to amoxicillin-clavulanic acid and cephalothin. These findings demonstrate the presence of potentially pathogenic and multidrug-resistant Aeromonas spp. in environmental and food sources, thereby indicating a significant risk to public health.