Pseudomonas fluorescens is not generally considered a bacterial pathogen in humans;
however, multiple culture-based and culture-independent studies have identified it at low …

The occurrence of psychrotrophic bacteria in raw milk is studied worldwide due to the
difficulties associated with controlling their growth during cold storage and the consequent …

Spoilage bacteria seriously influence meat quality. In this study, the bacterial community,
sensory scores, pH, and total volatile basic nitrogen (TVB-N) in refrigerated (4° C) pork, the …

Microbial contamination in food processing plants can play a fundamental role in food
quality and safety. In this study, the microbiota in a dairy plant was studied by both 16S rRNA …

Fluid milk quality in the United States has improved steadily over the last 2 decades, in large
part due to the reduction in post-pasteurization contamination (PPC). Despite these …

Sixty-six putative Pseudomonas strains isolated from different food matrices (ready-to-eat
vegetables, meat, milk and dairy products) were examined for their phenotypic features and …

The aim of this study was to investigate the ability of Pseudomonas spp. strains isolated from
milk, dairy products and dairy plants, to produce blue pigment in situ, to form biofilm onto …

Purpose This review focuses on the spoilage strategies used by the Pseudomonas
fluorescens, and in addition, it also discusses various diagnostic approaches used for its …

The occurrence of bacteria in the food processing environments plays a key role in food
contamination and development of spoilage. Species of the genus Pseudomonas are …

Food spoilage is a serious issue dramatically impacting the worldwide need to counteract
food insecurity. Despite the very expensive application of low temperatures, the proper …