News
30.10.2024 - Quick methods
New rapid method for detecting pseudomonas within 48 hours
From now on, we offer a new, accredited rapid method for the detection of pseudomonads in food within 48 hours.
This method offers you the following advantages:
- faster positive results
- reliable and accredited results
- cost-neutral
Upon request, we also conduct analyses for you on Pseudomonas aeruginosa.
You can access all information about our new examination here.
For any inquiries, our customer advisors or Dirk Lorenz are available to assist you by phone at 0781/96947-23 or via email at dirk.lorenz@bav-institut.de.
Importance
Pseudomonads are widespread in our environment (soil, water, as well as on and in plants and animals). Hence, they are also found in many foods, such as fresh meat, fish, raw milk, and fruits and vegetables. In foods with high water content, such as fresh meat, fish, cream, chopped vegetables,… pseudomonads play an important role, especially as potential spoilage organisms. Increased counts of pseudomonads can have various causes (see lower paragraph), but often hygiene and/or storage errors are of critical importance.
In dry and/or vacuum-packed foods, their significance as spoilage organisms is far less relevant, as they require a lot of water and usually also oxygen to grow.
In water hygiene, Pseudomonas aeruginosa plays an important role as an indicator organism. The presence of Pseudomonas aeruginosa in drinking and mineral water, as well as in bathwater, is undesirable, as it indicates other contamination and biofilms on the one hand, and on the other hand, it is a dreaded infectious agent in medical facilities and hospitals for, e.g., wound and urinary tract infections.
Important causes of excessive numbers
Hygiene mistakes during production (e.g., contaminated work items, surfaces, and devices, inadequate personal hygiene,…)
Processing of contaminated raw materials
Cross-contamination between raw and processed foods
Storage errors (excessive temperatures, too long storage periods…)
Insufficient heating of food
Growth conditions
Temperature: Growth at 0 - 41 °C
pH level: Growth at min. 5.0
aw value: Growth down to min. 0.95
Oxygen requirement: obligate aerobic