Pseudomonas aeruginosa and Its Pathogenicity

Turkish Journal of Agriculture: Food Science and Technology

Zeliha Yıldırım¹  Gamze Koçer Alaşalvar²  Nazife Yılmaz³  Nida Nur Urgancı⁴ 

[1] Department of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, 51240 Niğde;Department of Food Processing, Bor Vocational School, Niğde Ömer Halisdemir University, 51240 Niğde;Department of Nutrition and Dietetics, Faculty of Health Sciences, Erzincan Binali Yıldırım University, 24002 Erzincan;Department of Nutrition and Dietetics, Faculty of Health Sciences, Niğde Ömer Halisdemir University, 51240 Niğde,;

关键词: pseudomonas aeruginosa;    characteristic;    virulence factor;    pathogenicity;    infection;    food;   

DOI  :  10.24925/turjaf.v10i4.726-738.4986

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown