Spoilage induced by members of the genus Pseudomonas is commonly found in a wide range of food products as a result of the ubiquitous presence of these strains and their ability to induce alteration through different mechanisms. In the present chapter, the spoilage potential of the species of this genus is reviewed. Historical cues, characteristics of the members of the genus, 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. Moreover, the role of quorum sensing and biofilm formation in food spoilage, as well as control measures for this specific problem are discussed. Finally, recent control techniques proposed in the bibliography are reported.
The genus Pseudomonas
Fasolato, Luca;
2025
Abstract
Spoilage induced by members of the genus Pseudomonas is commonly found in a wide range of food products as a result of the ubiquitous presence of these strains and their ability to induce alteration through different mechanisms. In the present chapter, the spoilage potential of the species of this genus is reviewed. Historical cues, characteristics of the members of the genus, 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. Moreover, the role of quorum sensing and biofilm formation in food spoilage, as well as control measures for this specific problem are discussed. Finally, recent control techniques proposed in the bibliography are reported.
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