<em>Pseudomonas fluorescens</em> group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications
Bacteria belonging to the genus Pseudomonas are ubiquitous and characterized by a high adaptation capability to different environmental conditions and wide range of temperatures. They may colonize food, sometimes causing alteration. Quite recently, a blue pigmentation due to Pseudomonas fluorescens...
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| Format: | Article |
| Language: | English |
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PAGEPress Publications
2022-06-01
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| Series: | Italian Journal of Food Safety |
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| Online Access: | https://pagepressjournals.org/index.php/ijfs/article/view/9998 |
| _version_ | 1828727261980786688 |
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| author | Elena Circella Gaia Casalino Antonio Camarda Antonella Schiavone Francesco D'Amico Michela Maria Dimuccio Nicola Pugliese Edmondo Ceci Diana Romito Giancarlo Bozzo |
| author_facet | Elena Circella Gaia Casalino Antonio Camarda Antonella Schiavone Francesco D'Amico Michela Maria Dimuccio Nicola Pugliese Edmondo Ceci Diana Romito Giancarlo Bozzo |
| author_sort | Elena Circella |
| collection | DOAJ |
| description |
Bacteria belonging to the genus Pseudomonas are ubiquitous and characterized by a high adaptation capability to different environmental conditions and wide range of temperatures. They may colonize food, sometimes causing alteration. Quite recently, a blue pigmentation due to Pseudomonas fluorescens has been widely reported in mozzarella cheese. In this report, we describe a blue coloration occurred on rabbit meat stored in the refrigeration cell of a slaughterhouse. The alteration was observed after about 72 hours of storage at 4-6°C. Bacteriological analyses were performed, and a microorganism included in the Pseudomonas fluorescens group was identified. The experimental contamination was planned, using a bacterial suspension with 1x108 UFC/ml load to spread on rabbit carcasses. The blue pigmentation appeared after 24 hours of storage in a cell with the same conditions of temperature. The bacterium was reisolated and identified as responsible for the alteration on meat. These findings highlight the importance of considering the members of the genus Pseudomonas and, more specifically, of the P. fluorescens group when the microbiological quality of food is to be ascertained. In fact, even if these bacteria are not considered a public health problem, their presence should be monitored by food industry operators in self-control plans because they may cause alteration in food. In fact, any altered product should be withdrawn from the market in agreement with Regulation (EC) No 178/2002 of the European Parliament and of the Council.
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| first_indexed | 2024-04-12T13:55:02Z |
| format | Article |
| id | doaj.art-a6589104d4bf42438d692148dca13c9e |
| institution | Directory Open Access Journal |
| issn | 2239-7132 |
| language | English |
| last_indexed | 2024-04-12T13:55:02Z |
| publishDate | 2022-06-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Italian Journal of Food Safety |
| spelling | doaj.art-a6589104d4bf42438d692148dca13c9e2022-12-22T03:30:24ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322022-06-0111210.4081/ijfs.2022.9998<em>Pseudomonas fluorescens</em> group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implicationsElena Circella0Gaia Casalino1Antonio Camarda2Antonella Schiavone3Francesco D'Amico4Michela Maria Dimuccio5Nicola Pugliese6Edmondo Ceci7Diana Romito8Giancarlo Bozzo9Department of Veterinary Medicine, University of Bari “Aldo Moro”, ValenzanoDepartment of Veterinary Medicine, University of Bari “Aldo Moro”, ValenzanoDepartment of Veterinary Medicine, University of Bari “Aldo Moro”, ValenzanoDepartment of Veterinary Medicine, University of Bari “Aldo Moro”, ValenzanoDepartment of Veterinary Medicine, University of Bari “Aldo Moro”, ValenzanoDepartment of Veterinary Medicine, University of Bari “Aldo Moro”, ValenzanoDepartment of Veterinary Medicine, University of Bari “Aldo Moro”, ValenzanoDepartment of Veterinary Medicine, University of Bari “Aldo Moro”, ValenzanoDepartment of Veterinary Medicine, University of Bari “Aldo Moro”, ValenzanoDepartment of Veterinary Medicine, University of Bari “Aldo Moro”, Valenzano Bacteria belonging to the genus Pseudomonas are ubiquitous and characterized by a high adaptation capability to different environmental conditions and wide range of temperatures. They may colonize food, sometimes causing alteration. Quite recently, a blue pigmentation due to Pseudomonas fluorescens has been widely reported in mozzarella cheese. In this report, we describe a blue coloration occurred on rabbit meat stored in the refrigeration cell of a slaughterhouse. The alteration was observed after about 72 hours of storage at 4-6°C. Bacteriological analyses were performed, and a microorganism included in the Pseudomonas fluorescens group was identified. The experimental contamination was planned, using a bacterial suspension with 1x108 UFC/ml load to spread on rabbit carcasses. The blue pigmentation appeared after 24 hours of storage in a cell with the same conditions of temperature. The bacterium was reisolated and identified as responsible for the alteration on meat. These findings highlight the importance of considering the members of the genus Pseudomonas and, more specifically, of the P. fluorescens group when the microbiological quality of food is to be ascertained. In fact, even if these bacteria are not considered a public health problem, their presence should be monitored by food industry operators in self-control plans because they may cause alteration in food. In fact, any altered product should be withdrawn from the market in agreement with Regulation (EC) No 178/2002 of the European Parliament and of the Council. https://pagepressjournals.org/index.php/ijfs/article/view/9998Pseudomonas fluorescens group; carcass contamination; slaughterhouse; rabbits. |
| spellingShingle | Elena Circella Gaia Casalino Antonio Camarda Antonella Schiavone Francesco D'Amico Michela Maria Dimuccio Nicola Pugliese Edmondo Ceci Diana Romito Giancarlo Bozzo <em>Pseudomonas fluorescens</em> group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications Italian Journal of Food Safety Pseudomonas fluorescens group; carcass contamination; slaughterhouse; rabbits. |
| title | <em>Pseudomonas fluorescens</em> group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications |
| title_full | <em>Pseudomonas fluorescens</em> group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications |
| title_fullStr | <em>Pseudomonas fluorescens</em> group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications |
| title_full_unstemmed | <em>Pseudomonas fluorescens</em> group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications |
| title_short | <em>Pseudomonas fluorescens</em> group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications |
| title_sort | em pseudomonas fluorescens em group bacteria as responsible for chromatic alteration on rabbit carcasses possible hygienic implications |
| topic | Pseudomonas fluorescens group; carcass contamination; slaughterhouse; rabbits. |
| url | https://pagepressjournals.org/index.php/ijfs/article/view/9998 |
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