NURSING ANM AND GNM

Detailed explanation-1: -Pseudomonads. The most common meat spoilage pseudomonads are Pseudomonas fragi and Pseudomonas fluorescens.

Detailed explanation-2: -The most important foodborne bacterial pathogens associated with meat are Salmonella spp., Staphylococcus aureus, Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Clostridium perfringes, Yersinia enterocolitica and Aeromonas hydrophila [11].

Detailed explanation-3: -Pseudomonas spp. also produces green pigments on the surface of meat products stored aerobically at refrigeration temperature. Pseudomonads are psychrotrophic bacteria, which means they grow in foods at refrigeration temperatures (0 to 7 °C).

Detailed explanation-4: -Psychrotrophic Pseudomonas species are the key microorganisms that cause spoilage in aerobically stored chilled meat. Spoilage pseudomonads are highly robust and able to withstand stressful environmental conditions that would otherwise inhibit the growth of other spoilage organisms.