Re: Technique for achromobacter detection in shrimps

From: Brian Himelbloom (ffbhh@aurora.alaska.edu)
Date: Wed Jul 30 2003 - 09:17:18 PDT

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    Dear Rogério,

    Achromobacter is an archaic term from the 1960-70's that is no longer in
    use. The gram-negative bacteria lumped into this category have been
    reclassified as Acinetobacter, Moraxella (now Psychrobacter), Shewanella
    (previously Alteromonas) and non-fluorescent pseudomonads. Classical
    microbiological taxonomy can be used to identify these bacteria and
    there are differential media formulas for the latter two genera.

    A good place to start is to get the reference: Gram, L. and Huss, H.H.
    2000. Fresh and processed fish and shellfish. In: The Microbiological
    Safety and Quality of Food, Vol. 1, Lund, B.M., Baird-Parker, T.C. and
    Gould, G.W. (ed), pp. 472-506. Aspen Publ., Gaithersburg, MD.

    Regards,

    Brian Himelbloom, PhD
    Associate Professor of Seafood Microbiology
    University of Alaska Fairbanks
    Fishery Industrial Technology Center
    118 Trident Way
    Kodiak, AK 99615-7401 USA

    Rogério Mendes wrote:

    > I am running a research project on shrimp from the south coast of
    > Portugal and among other things I am interested in quantifying the
    > achromobacter load. I haven't succeeded in finding a technique
    > specific for the analysis of these bacteria....
    >

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