To date, no fully confirmed outbreaks of foodborne illness have been attributed to Aeromonas. However, substantial data suggest that this organism is capable of causing food-borne illness in humans. Data from the United States and other developed countries report the incidence of this potential pathogen on raw poultry to be greater than 50%. Levels of this organism on raw poultry tend to exceed 100 per gram or per milliliter. Unfortunately, this organism can grow during normal refrigeration. However, this organism is very sensitive to heat and radiation and would primarily be a problem only if poultry was eaten raw or undercooked.

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