Pseudomonas aeruginosa, belonging to the Pseudomonadaceae family, is Gram-negative, rod-shaped, motile, aerobic, endospore negative, oxidase and catalase positive. It is widely found in nature and isolated from soil, plants, water and animals. It can grow rapidly on the surface of the food and form oxidized products and mucous substances. P. aeruginosa, one of the leading foodborne pathogens, causes important concerns in food safety due to being a source of contamination, causing food poisoning and antimicrobial resistance in animals, forming biofilms and difficulties in preventing biofilms. In this review, information on history, microbiological, cultural and biochemical characteristics, virulence factors and pathogenicity of P. aeruginosa are given. In addition, infections caused by P. aeruginosa and its presence in food are described.

This study was conducted to evaluate the effects of partial use of hazelnut oil microcapsules (HOM) instead of animal fat on beef burgers. For this purpose, the burgers were prepared with the replacement levels of 10%, 25%, and 50% of animal fat by HOM. The incorporation of HOM decreased lipid content (from 13.42% to 9.23%) in the burgers. Lipid reformulation improved the fatty acid profiles. The saturated fatty acid content, atherogenic index, and thrombogenic index of burgers decreased from 43.11% to 29.69%, 0.59 to 0.33, and 1.26 to 0.73, respectively. The replacement level of 50% resulted in the lowest thiobarbituric acid reactive substances value. No changes were measured for hardness and gumminess up to the replacement level of 25%. According to these findings, the use of HOM as an animal fat substitute can enhance the nutritional and cooking characteristics and fatty acid profiles of the burgers without affecting sensory acceptability. Novelty impact statement Hazelnut oil microcapsules (HOM) were used for the first time as a fat substitute in burgers. The use of HOM improved the fatty acid profiles and decreased the lipid oxidation of burgers. Consequently, fat replacement with HOM could be an alternative approach to reduce fat content and manipulate the fatty acid profile of the burgers.

Pulsed ultraviolet (PUV) light technology holds the potential for surface decontamination of foods. In this study, the survival of L. monocytogenes and some quality attributes (color, moisture, water activity, and antioxidant activity) of sliced mushrooms subjected to PUV light were modeled using data obtained from a previous study. Three mathematical models, log‐linear model, Weibull model, and log‐logistic model were used to describe the inactivation of L. monocytogenes with respect to fluence (J/cm2) at three treatment distances (5, 8, and 13 cm) from the quartz window of the PUV‐light system. Weibull model (R2adj: 0.8598–0.9820, root mean square error [RMSE]: 0.09–0.24) described the inactivation better compared to log‐linear model (R2adj: 0.7205–0.9072, RMSE: 0.22) and log‐logistic model (R2adj: 0.4871–0.7629, RMSE: 0.24–0.46). The survival curves of L. monocytogenes at all treatment distances showed upward concavity. These findings indicate that the survival of L. monocytogenes on sliced mushrooms subjected to PUV light follows a non‐linear trend, and the Weibull model may be a useful tool to predict the behavior of L. monocytogenes on mushroom surface subjected to PUV light. For the quality attributes, zero‐order kinetics (R2: 0.8500–0.9974, mean square error (MSE): 1.55*10−8–2.3124) described the changes slightly better compared to first‐order kinetics (R2: 0.8451–0.9974, MSE: 1.55*10−8–2.3867).Practical ApplicationsPulsed UV light is one of the most effective methods for the control of different pathogenic microorganisms on surfaces of food products. The parameters related to the kinetics of the inactivation of the pathogenic microorganisms in foods such as mushroom are of great importance to maintain food safety. Mathematical models provide practical information about not only tested variables but also untested ones. Process evaluation with mathematical models is useful to verify the effectiveness of the food safety applications. In this study, inactivation of L. monocytogenes on sliced mushroom surface was modeled using log‐linear, Weibull, and log‐logistic models. In addition, zero‐order and first‐order kinetics were applied to quality attributes of sliced mushroom in order to better understand the effect of pulsed UV light application.