Pseudomonas bacterial species are gram negative, aerobic and mobile microorganisms. Some species of this bacterium are disease-causing for humans, animals and plants. Some Pseudomonas bacteria exhibit lipolytic and proteolytic activity.

Because of their aerobic properties, pseudomonas bacteria species develop rapidly on the surface of foodstuffs. It is a primary degradation factor, especially in the case of cold-stored meats, poultry, eggs and seafood. Some types are greenish, some types are black and some types are brown pigments.

These bacteria die very easily in the face of high heat or radiation. It starts to dry in the absence of oxygen or at temperatures above 42 degrees, their resistance decreases and does not grow.

Most of the genus Pseudomonas bacteria are present in the soil and water. These bacteria break down glucose by oxidation but do not ferment.

These microorganisms have gained resistance to many antibiotics. It can survive under conditions tolerated by only a few bacteria. Therefore, it is clinically important.

According to the results of the research, milk-borne pseudomonas bacteria proliferate rapidly in milk and cause a number of fermentations and breakdowns. As a result of these activities, there are serious changes in the color, smell, structure and consistency of the milk. Pseudomonas bacterial species found in milk disrupt the freshness of milk and often cause various infections in humans. Among these bacterial species, in particular the species pseudomonas aeruginosa is known for its pathogenic properties. Pseudomonas aeruginosa bacteria, 3 pre-age children consume a lot of milk because it causes serious diseases and outbreaks in children of this age group.

In advanced laboratories, studies are carried out for the identification of pseudomonas bacteria species in foodstuffs within the scope of microbiological analyzes. During these studies, test methods published by national and international organizations are taken as basis.