A comprehensive review on the prevalence and issues caused by Pseudomonas spp. in food

Microbial contamination results in significant economic losses for the food industry. Bacteria of the Pseudomonas genus are notable for their high potential to cause spoilage in foods such as milk and dairy products, meat, water, fruits, and vegetables. This review explores the prevalence of Pseudomonas spp. in the food industry and the problems associated with their presence in food. According to the data available in the literature, P. fluorescens is more prevalent in dairy products, while P. aeruginosa is more common in meat and seafood. The presence of these bacteria in food can cause significant quality defects, such as slime formation, pigment production, unpleasant odors, and loss of stability and yield during production processes, resulting in waste and economic losses. Furthermore, biofilm formation, antibiotic resistance, and the ability to persist in industrial environments, especially on surfaces and equipment, complicate control efforts. Potentially pathogenic species such as P. aeruginosa can compromise food safety, as the ingestion of contaminated food could cause health issues, especially in immunocompromised individuals. Thus, good manufacturing practices and strict control and screening of these microorganisms are essential to ensure food safety. For this, the industry uses traditional detection methods, such as commercially available selective media and biochemical tests, but rapid detection methods arise as viable alternatives. An integrated approach, including early detection and alignment with sustainable development, is crucial to reducing food waste.