Food Spoilage Agents
As a result of their metabolic diversity, ability to grow at low temperatures and ubiquitous nature, many Pseudomonas spp. can cause food spoilage. Notable examples include dairy spoilage by P. fragi, mustiness in eggs caused by P. taetrolens and P. mudicolens, and P. lundensis, which causes spoilage of milk, cheese, meat, and fish.
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