The diversity of seven strains of Pseudomonas spp., isolated from raw milk, was studied for growth and proteolytic and lipolytic activity in milk at 4, 8 and 22°C. Proteolysis was demonstrated by capillary electrophoresis (CE) and the liberation of free amino acids and free fatty acids were...

This study aimed to evaluate the effects of conventional heat treatments (high-temperature-short-time and low-temperature-low-time) and high-intensity ultrasound (HIUS) on the physical stability and bacterial diversity of whole milk during refrigerated storage. HIUS processing used an energy...

This study aimed to investigate the microbiota in raw milk and the influence of storage temperature on the microbiota shift after biofilm formation. Raw milk stored at 4°C and biofilms developed in raw milk incubated at 4°C or 25°C for 7 days were subjected to microbiota analysis as well as...

This study aimed to detect the contamination of refrigerated poultry meat with psychrotrophic bacteria, such as Pseudomonas species. Pseudomonas spp. can grow well in the skin and muscle of poultry meat by using carbonhydrates and amino acids at refrigeration temperature (4°C). They are mainly...

This study aimed to assess the energy consumption of ohmic heating (OH) and conventional heating (CH) for pasteurization of fresh and thawed sheep milk and their impact on bacterial microbiota throughout refrigerated shelf-life (4°C ± 1, 15 days). OH pasteurization using 8.33 and 5.83 V/cm electric ...

Pasteurized milk contains complex microbial communities affected by sterilization and storage conditions. This complex microflora may be the possible reason that pasteurized dairy products are highly prone to spoilage. In this study, packaged pasteurized milk products collected from dairy...

The growth of naturally contaminated pseudomonads on fresh breast and thigh poultry fillets during aerobic storage was studied and modeled as a function of temperature (0-30°C). A statistical comparison of the models for breast and thigh fillets showed that muscle type does not significantly affect ...

Food safety is a global concern in today's world, and harnessing food safety in Sub-Saharan Africa, especially Nigeria and Ghana are momentous. This review presents an insight into the situation of food safety in Nigeria and Ghana. Using a desktop review technique, research papers were evaluated to ...

Identification of the most proteolytic Pseudomonas strains that can produce heat-resistant proteases and contribute to the Ultra High Temperature (UHT) milk destabilization is of great interest. In the present study, among the 146 Pseudomonas isolates that encoded the aprX gene, five isolates with...

To investigate the bactericidal effect of slightly acidic hypochlorous water (SAHW) against Pseudomonas fragi and Pseudomonas fluorescens, the major spoilage bacteria of chilled meat and, more broadly, to improve its effectiveness in killing spoilage bacteria on the surface of chilled meat, we...