ABSTRACTRecent surveys of retail fresh foods (fish and seafood, poultry, red meat, raw milk and vegetables) have indicated the presence of organisms of the Aeromonas hydrophila group in virtually every sample examined. As part of these surveys, A. hydrophila was observed to increase in number during storage of the food at 5°C. Thus, other measures to control the growth of these organisms in retail fresh foods must be sought and evaluated; in addition, measures to destroy any A. hydrophila introduced into the foods must be investigated. This review discusses the various measures besides temperature (pH, NaCl) to control the growth of A. hydrophila in foods as well as their destruction by heat, irradiation, and sanitizers