1. Prevention and control strategies for psychrophilic Pseudomonas fluorescens in food: A review.
- Author
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Ding T, Zhan H, Li Y, Qu G, Zhang L, Li J, Ju W, Sun Y, and Deng Y
- Subjects
- Quorum Sensing, Food Contamination prevention & control, Biofilms growth & development, Bacteriophages physiology, Refrigeration, Pseudomonas fluorescens physiology, Food Microbiology
- Abstract
Psychrophilic Pseudomonas fluorescens can secrete extracellular enzymes, biofilms, and other substances even under refrigeration conditions, which have a negative impact on the quality of dairy products, aquatic products, meat products, produce, and other foods, causing food spoilage and huge economic losses. Therefore, strengthening the prevention and control of psychrophilic P. fluorescens in food is of great significance. Although some reviews have introduced information on P. fluorescens, there are few reviews that provide detailed information on the psychrophilic mechanism, detection, prevention, and control methods of psychrophilic P. fluorescens. Therefore, to comprehensively address the shortcomings of previous reviews, this review provides a detailed overview of the physiological characteristics, secreted spoilage factors, psychrophilic mechanisms, and prevention and control methods, such as bacteriophages, quorum sensing inhibitors, and nanomaterials of P. fluorescens. And future research directions for the prevention and control strategies of P. fluorescens are discussed. The future research focus will be on strengthening the detection of P. fluorescens and adopting a combination of multiple technologies to prevent and control P. fluorescens without affecting food nutrition and quality while preventing the occurrence of drug resistance. This article aims to provide references for improving the quality and safety of refrigerated food and extending its shelf life., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2025
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