ABSTRACT
The members of the genus Pseudomonas present metabolic and nutritional characteristics extremely varied, which allows them to utilize an enormous variety of organic compounds as source of carbon and energy. Pseudomonas species are straight or slightly curved rods, Gram negative, non-spore forming and rarely nonmotile. The colonies and other cell masses of Pseudomonas always display some colors due to normal cellular components, which, in some instances, become quite apparent. Several species of Pseudomonas are pathogenic to plants and several are opportunistic pathogens to humans, being associated with infections in individuals with debilitated immune systems. The occurrence of Pseudomonas in foods is extremely common, and associated with the spoilage of meats and meat products, milk and dairy products, fish and seafood, eggs and vegetables. In non-processed, cold-stored beef, the pseudomonads represent more than 50% of the deterioration-causing microbiota.
