Abstract Spoilage induced by Pseudomonas, Shewanella, and Xanthomonas is commonly found in a wide range of food products as a result of the ubiquitous presence of these genera and their ability to induce alteration through different mechanisms. In the present chapter the investigation of the spoilage potential of the strains of these three genera is reported. Historical cues, taxonomic issues, identification and isolation methods are reported, as well as the different spoilage mechanisms through which the strains are able to induce alteration of several food matrices. Finally, recent control techniques proposed in previous chapters are reported.
Chapter 2 – Pseudomonas and Related Genera
ANDREANI, NADIA ANDREA;FASOLATO, LUCA
2017
Abstract
Abstract Spoilage induced by Pseudomonas, Shewanella, and Xanthomonas is commonly found in a wide range of food products as a result of the ubiquitous presence of these genera and their ability to induce alteration through different mechanisms. In the present chapter the investigation of the spoilage potential of the strains of these three genera is reported. Historical cues, taxonomic issues, identification and isolation methods are reported, as well as the different spoilage mechanisms through which the strains are able to induce alteration of several food matrices. Finally, recent control techniques proposed in previous chapters are reported.
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