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

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.