Detection of Virulence Genes in Aeromonas spp. Isolated from Ready-to-eat Salad

Abstract

Nowadays, most people are more concerned with their personal health. Salads that are ready to eat are frequently a healthy eating option. It is consumed raw and unheated, which promotes the growth of numerous microorganisms. Furthermore, microbial contamination may occur because of the use of contaminated water for cleaning and packing. Aeromonas spp. are bacteria that grow on the water’s surface. They can survive in water that has been chlorinated to eliminate bacteria, which is critical for public health. Because bacteria can produce and secrete a variety of enzymes that are toxic to human tissue, there are a number of factors that contribute to violence. In people with low immunity, the majority of them can cause serious disease. As a result, the goal of this research is to look into and identify Aeromonas spp. isolated from ready-to-eat salad. The 16s rDNA gene was used to confirm the findings, and a PCR was used to look into the virulence factor genes. In this study, 9 isolates of Aeromonas spp. were found in 136 ready-to-eat salad samples, accounting for 6.6 percent of the total. Six virulence genes (ast, fla, lip, act, alt, and aphB) were used to identify each of 9 isolates where fla were found 4 isolates (44.44 %), and ahpB were also discovered 8 isolates (88.88 %). Therefore, there is the potential that ready to eat salad can be contaminated by Aeromonas spp. containing virulence factor which can cause a severe health risk such as diarrhea to consumers.