Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Food Spoilage by Pseudomonas spp.

Pseudomonas spp.에 의한 부패

  • Kim, Kyungmi (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Heeyoung (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Soomin (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Park, Beom-Young (National Institute of Animal Science, RDA) ;
  • Oh, Mi-Hwa (National Institute of Animal Science, RDA) ;
  • Yoon, Yohan (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 김경미 (숙명여자대학교 식품영양학과) ;
  • 이희영 (숙명여자대학교 식품영양학과) ;
  • 이수민 (숙명여자대학교 식품영양학과) ;
  • 박범영 (농촌진흥청 국립축산과학원) ;
  • 오미화 (농촌진흥청 국립축산과학원) ;
  • 윤요한 (숙명여자대학교 식품영양학과)
  • Received : 2013.11.05
  • Accepted : 2013.11.25
  • Published : 2013.11.30
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Abstract

Pseudomonas spp. are Gram-negative psychrophilic bacteria, which can proliferate at refrigeration temperature. The bacteria produce heat-stable enzymes that can degrade fat and protein in foods. Hence, Pseudomonas spp. are related to the spoilage of milk, dairy products, and meat products under cold storage, causing economic loss. In the food industry, various methods have been used to remove bacteria including Pseudomonas spp. in food-related conditions, but they can be resistant to antimicrobials and sanitizers because they form biofilms regulated by quorum sensing (cell density-dependent cell-to-cell signaling). Since Pseudomonas cells in biofilms can cross-contaminate foods resulting in food spoilage and the survival of food-borne pathogens in food-related conditions, efficient decontamination technology and microbiological criteria should be established to reduce the occurrence of food spoilage by Pseudomonas spp.

Keywords