Atlas of foodborne infections
transmitted by contaminated food and water

Atlas of Patogens Contents Information sources Glossary Administration

Pseudomonas

CZ: pseudomonády
EN: pseudomonas

Occurrence:


Category:
Bacteria


Foodborne Disease:
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Description:
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Spoilage of retail cuts of beef (fig.1). Two days’ storage at an ambient temperature of ca.10°C, however results in spoilage. The beef illustrated has darkened, lost its attractive bloom, shows fat discoloration and had a detectable odor of proteolysis. Spoilage of the beef was due to Pseudomonas spp. (fig.2) which raise the pH value contributing towards darkening.

Zka?ený plátek hov?zího masa (obr.1). Dva dny skladování p?i teplot? 10°C má za následek zka?ení produktu. Hov?zí na obrázku ztmavlo, ztratilo svou p?ita?livost, vykazuje zm?ny barvy tuku a má rozeznatelný pach proteolýzy. Zka?ení tohoto masa bylo zp?sobeno bakteriemi Pseudomonas spp. (obr.2), které zvyšují hodnotu pH, co? p?ispívá k tmavnutí masa.

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