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Title: Food spoilage by pseudomonas spp.-An overview
Authors: Raposo, António 
Pérez, Esteban 
Tinoco de Faria, Catarina
Ferrús, María Antonia
Carrascosa, Conrado 
UNESCO Clasification: 3109 Ciencias veterinarias
Issue Date: 2017
Abstract: Food spoilage is a serious global problem, especially in developing countries, because of inadequate processing and refrigeration facilities. This chapter reviews food spoilage by Pseudomonas spp. in specific food groups such as milk and dairy products, meat, fish, water, fruit, and vegetables and discusses the detection and confirmation techniques including biochemical and molecular methods. Contamination by Pseudomonas spp. plays an important role in milk spoilage because Pseudomonas spp. produce many thermo-tolerant lipolytic and proteolytic enzymes, which reduce both the quality and shelf life of processed milk. Pseudomonas spoils a wide range of foodstuff, and meat is no exception. Pseudomonas spp. do not constitute a serious risk to public health. However, the most pathogenic Pseudomonas aeruginosa belongs to risk group II and is an opportunistic pathogen and one of the main bacteria that cause nosocomial infections in hospitals that affects immunocompromised persons.
ISBN: 9781119139188
DOI: 10.1002/9781119139188.ch3
Source: Foodborne Pathogens and Antibiotic Resistance. Om V. Singhp (Ed.) Chapter 3, p. 41-71, Print ISBN:9781119139157, Online ISBN:9781119139188
Appears in Collections:Capítulo de libro
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