The bacterium Pseudomonas aeruginosa is very mobile, easily stained and gram-negative. 30-37 develops in suitable medium at temperatures between degrees and slightly alkaline. The most important feature is the ability to reproduce 41 degrees.

Some biochemical properties of Pseudomonas aeruginosa bacteria are as follows: they break down glucose oxidatively and make acid, do not use lactose and sucrose, do not affect starch.

Many pseudomonas aeruginosa bacteria produce pigment in the culture medium depending on the culture conditions. However, this feature disappears with mutation or at the same time many pigment formation is seen. These pigments are formed in the presence of oxygen and at room temperature.

Pseudomonas do not have heat resistance. They die within 55 hours at 1 degrees or within 60 minutes at 15 degrees. Under normal weather conditions, the water can survive for months. They can grow even in sterile distilled water from room temperature. They are highly resistant to chemical disinfectants. Pseudomonas aeruginosa is resistant to many of the commonly used antimicrobial factors.

Pseudomonas aeruginosa has opportunistic pathogen characteristics. Urinary tract, outer ear, middle ear, eye, meningitis, bronchitis and many colitis cause diseases. It is known to cause diarrhea resulting in the death of newborn infants.

Microorganism contamination in milk is related to conditions during milk production. After milking, keeping or cooling at low temperature for a long time affects the bacteriological properties of milk. Pseudomonas aeruginosa is a very common bacterium on the skin of animals, which is very common in soil and water, and can be transmitted to milk if hygienic conditions are not met during milking.

GSP Agar and Cetrimide Agar media are recommended for the determination of pseudomonas aeruginosa in various foodstuffs, but these are still not sufficient.

In advanced laboratories, microbiological analysis of foodstuffs The studies for determination of pseudomonas aeruginosa are carried out and the standards published by national and international organizations are based on these studies.