Bacteria of the genus Acinetobacter as pathogens of microbiological spoilage of food products and raw materials

Abstract

This article focuses on optimizing the detection of Acinetobacter bacteria, the main spoilage pathogens of chilled offal. Thirty liver samples (beef, pork, and chicken) stored at 4°C were analyzed using conventional methods and the chromogenic CHROMagarТМ medium. Acinetobacter formed characteristic red colonies on this medium. However, accurate identification requires additional tests (lack of oxidase, motility, and glucose fermentation) to distinguish it from similar Pseudomonas and Enterobacteriaceae. Analysis of the effects of storage conditions revealed that at low temperatures, the growth of Enterobacteriaceae is inhibited, while psychrophilic Pseudomonas rapidly multiplies, competing with Acinetobacter , which can become active even when absent from fresh samples. Thus, CHROMagarTM medium is effective for primary screening, but for reliable differentiation, a comprehensive approach using a range of nutrient media and biochemical tests is required, since identification of microorganisms to the species level remains difficult.