Emerging strategies for monitoring and mitigating Pseudomonas species contamination in milk and dairy food

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2026-06-01 Epub Date: 2026-02-16 DOI:10.1016/j.idairyj.2026.106596

Yan Qi, Chunping You

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Abstract

Milk and dairy products are valued for their nutrition, making high quality a common pursuit for dairy producers and consumers. Pseudomonas spp. are prevalent during dairy processing and can thrive under cold temperatures, posing a latent risk for cold chain storage and transportation. Although thermal treatment effectively inactivates Pseudomonas cells, their secreted enzymes remain active even after ultra-high temperature processing, hydrolyzing dairy components and causing spoilage. This review summarizes the major Pseudomonas species and their protease. It also evaluates rapid detection methods (e.g., PCR, isothermal amplification) and technologies for controlling microbial load (e.g., essential oils, bacteriophages). Furthermore, bacterial typing for contamination source tracking is discussed. Also, the challenges and future prospective are proposed with the aim of advancing practical applications in dairy field. This review will facilitate a thorough understanding of Pseudomonas spp. and outline effective strategies to ensure the quality and safety of milk and dairy products.

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监测和减轻牛奶和乳制品中假单胞菌污染的新战略

牛奶和乳制品因其营养价值而受到重视，使高质量成为乳制品生产商和消费者的共同追求。假单胞菌在乳制品加工过程中普遍存在，并可在低温下繁殖，对冷链储存和运输构成潜在风险。虽然热处理能有效地灭活假单胞菌细胞，但其分泌的酶即使在超高温处理后仍保持活性，水解乳制品成分并导致腐败。本文综述了假单胞菌的主要种类及其蛋白酶。它还评估了快速检测方法（如PCR、等温扩增）和控制微生物负荷的技术（如精油、噬菌体）。此外，还讨论了用于污染源跟踪的细菌分型。同时，提出了该技术面临的挑战和未来的展望，以期促进其在乳制品领域的实际应用。本文综述将有助于深入了解假单胞菌，并提出有效的策略，以确保牛奶和乳制品的质量和安全。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.