Pseudomonas Count Testing
Pseudomonas spp. are Gram-negative, psychrotrophic bacteria frequently associated with spoilage in chilled and protein-rich foods, especially dairy, meat, seafood, and fresh produce. Accurate enumeration supports hygiene monitoring, shelf-life assessment, and process control in food production and handling environments.
Why It’s Important
- Spoilage Detection: Identifies early microbial degradation via proteolytic and lipolytic activity (e.g., off-odors, sliminess).
- Chilling Resistance: Detects cold-tolerant strains that can grow at refrigeration temperatures.
- Process Validation: Assesses efficacy of sanitation programs and post-process handling.
- Water & Environmental Hygiene: Monitors contamination in wash water, surfaces, and equipment.
- Indicator Organism: Acts as a surrogate for hygiene failures when pathogens are not detected.
Applicable Sample Types
- Raw and processed meat/poultry
- Milk, cream, yogurt, cheese
- Seafood (chilled, smoked, or packed)
- Fresh-cut fruits and vegetables
- Water used in processing or cleaning
- Environmental swabs from production areas
Testing Methodology
- Selective Culturing: Samples are plated on Pseudomonas Isolation Agar (PIA) or Cetrimide Agar and incubated at 25–30°C for 24–48 hours.
- CFU Enumeration: Colonies displaying characteristic pigmentation (green/blue/fluorescent) are counted and expressed as CFU/g or CFU/mL.
- Confirmation Tests: May involve oxidase testing, pigment production, and motility assessment. Advanced labs use MALDI-TOF or qPCR for species-level ID.
Differentiation from Pathogenic Pseudomonads: In certain applications, further analysis (e.g., P. aeruginosa detection) may be required for water or clinical-risk products.
Accreditation & Reporting
- Method Standards: Based on ISO 13720, AOAC, or BAM guidelines
- TAT: 2–4 working days
- Results Format: Digital COA including counts, colony morphology, and interpretive remarks
- Accreditation: Performed under ISO/IEC 17025 conditions
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