Food Spoilage by<i>Pseudomonas</i>spp.—An Overview

Raposo, António; Pérez, Esteban; Faria, Catarina Tinoco de; Ferrús, María Antonia; Carrascosa, Carlos

doi:10.1002/9781119139188.ch3

Cited by 67 publications

(40 citation statements)

References 204 publications

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“…Pseudomonas fragi , Pseudomonas lundensis , Pseudomonas fluorescens , and Pseudomonas putida are the four main Pseudomonas spp. responsible for causing meat spoilage during chilled storage (Delaquis, Gariépy, & Montpetit, ; Edwards, Dainty, & Hibbard, ; Ercolini et al., ; Raposo, Pérez, de Faria, Ferrús, & Carrascosa, ; Sundheim, Sletten, & Dainty, ).…”

Section: Dominance Of Meat Spoilage Pseudomonads On Aerobically Storementioning

confidence: 99%

“…The growth of psychrotrophic Pseudomonas spp. on meat leads to the development of off‐odors and slime production (Raposo et al., ). Volatile compounds produced by Pseudomonas fragi and mixed natural floras on beef of normal and high‐pH meat consist of a range of alkyl esters and a number of sulfur‐containing compounds including dimethyl sulfide (Dainty et al., ).…”

Section: Dominance Of Meat Spoilage Pseudomonads On Aerobically Storementioning

confidence: 99%

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The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

Wickramasinghe

Ravensdale

Coorey

et al. 2019

Comp Rev Food Sci Food Safe

101

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Microbial spoilage of meat during chilled aerobic storage causes significant financial losses to the industry. Even with modern day preservation techniques, spoilage remains an unsolved problem. Spoilage of meat is a complex process that involves the activity of endogenous enzymes and microorganisms. Psychrotrophic Pseudomonas species are the key microorganisms that cause spoilage in aerobically stored chilled meat. Spoilage pseudomonads are highly robust and able to withstand stressful environmental conditions that would otherwise inhibit the growth of other spoilage organisms. In order to implement efficient control measures, and to minimize spoilage, a thorough understanding of the characteristics of spoilage pseudomonads is essential. This review focuses on the spoilage process and the key metabolic attributes of the main psychrotrophic spoilage Pseudomonas species to explain their predominance on meat over other psychrotrophic bacteria. This review also highlights less studied, but important, characteristics of psychrotrophic pseudomonads such as biofilm formation and quorum sensing in the context of meat spoilage. The importance of the use of model systems that are closely applicable to the food industry is also discussed in detail.

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Section: Dominance Of Meat Spoilage Pseudomonads On Aerobically Storementioning

confidence: 99%

Section: Dominance Of Meat Spoilage Pseudomonads On Aerobically Storementioning

confidence: 99%

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

Wickramasinghe

Ravensdale

Coorey

et al. 2019

Comp Rev Food Sci Food Safe

101

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“…The Pseudomonas genus shows a wide species diversity and encompasses species isolated in a number types of ecological niches and environments. They occur in soil, water, and marine environments as well as in foods, clinical instruments and medical products (Palleroni, 2010;Raposo et al, 2017). This broad distribution is due to the high genomic complexity and plasticity of these bacteria (Stover et al, 2000); not surprisingly, to date, its taxonomy is still being revised and updated.…”

Section: Introductionmentioning

confidence: 99%

Biofilm and Pathogenesis-Related Proteins in the Foodborne P. fluorescens ITEM 17298 With Distinctive Phenotypes During Cold Storage

et al. 2020

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In food chain, Pseudomonas spp. cause spoilage by reducing shelf life of fresh products, especially during cold storage, with a high economic burden for industries. However, recent studies have shed new light on health risks occurring when they colonize immunocompromised patient tissues. Likewise to P. aeruginosa, they exhibit antibiotic resistance and biofilm formation, responsible for their spread and persistence in the environment. Biofilm formation might be induced by environmental stresses, such as temperature fluctuations causing physiological and metabolic changes exacerbating food spoilage (by protease and pigment synthesis), and the production of adhesion molecules, chemotactic or underestimated virulence factors. In order to provide a new insight into phenotypic biodiversity of Pseudomonas spoilers isolated from cold stored cheese, in this work 19 Pseudomonas spp. were investigated for biofilm, pigments, exopolysaccharide production and motility at low temperature. Only nine strains showed these phenotypic traits and the blue pigmenting cheese strain P. fluorescens ITEM 17298 was the most distinctive. In addition, this strain decreased the survival probability of infected Galleria mellonella larvae, showing, for the first time, a pathogenic potential. Genomic and proteomic analyses performed on the ITEM 17298 planktonic cells treated or not with lactoferrin derived antibiofilm peptides allowed to reveal specific biofilm related-pathways as well as proteins involved in pathogenesis. Indeed, several genes were found related to signaling system by cGMP-dependent protein kinases, cellulose, rhamnolipid and alginate synthesis, antibiotic resistance, adhesion and virulence factors. The proteome of the untreated ITEM 17298, growing at low temperature, showed that most of the proteins associated with biofilm regulation, pigmentation motility, antibiotic resistance and pathogenecity were repressed, or decreased their levels in comparison to that of the untreated cultures. Thus, the results of this work shed light on the complex pathways network allowing psychrotrophic pseudomonads to adapt themselves to

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“…While Pseudomonas species, in general, are thought to cause food spoilage [30], they are not often identi ed to the species level. P. lundensis and P. fragi are known to cause food spoilage in both dairy and meat [31][32][33] and were found in a clade with two of our ASVs (ASV24, ASV27), but these ASV were seen at similar abundance in both WC and AC samples (data not shown).…”

Section: Discussionmentioning

confidence: 99%

Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics

Belk

Duarte

Quinn

et al. 2020

Preprint

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Background. The United States’ large-scale poultry meat industry is energy and water intensive, and opportunities may exist to improve sustainability during the broiler chilling process. After harvest, the internal temperature of the chicken is rapidly cooled to inhibit bacterial growth that would otherwise compromise the safety of the product. This step is accomplished most commonly by water immersion chilling in the United States, while air chilling methods dominate other global markets. A comprehensive understanding of the differences between these chilling methods is lacking. Therefore, we assessed the meat quality, shelf-life, microbial ecology, and technoeconomic impacts of chilling methods on chicken broilers in a university meat laboratory setting. Results. We discovered that air-chilling (AC) methods resulted in superior chicken odor and shelf-life, especially prior to 14 days of dark storage. Moreover, we demonstrated that AC resulted in a more diverse microbiome that we hypothesize may delay the dominance of the spoilage organism Pseudomonas. Finally, a technoeconomic analysis highlighted potential economic advantages to AC when compared to water-chilling (WC) in facility locations where water costs are a more significant factor than energy costs. Conclusions. In this pilot study, AC chilling methods resulted in a superior product compared to WC methods and may have economic advantages in regions of the U.S. where water is expensive. As a next step, a similar experiment should be done in an industrial setting to confirm these results generated in a small-scale university lab facility.

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Food Spoilage byPseudomonasspp.—An Overview

Cited by 67 publications

References 204 publications

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

Biofilm and Pathogenesis-Related Proteins in the Foodborne P. fluorescens ITEM 17298 With Distinctive Phenotypes During Cold Storage

Air versus water chilling of chicken: a pilot study of quality, shelf-life, microbial ecology, and economics

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