Urgancı, Nida NurYılmaz, NazifeAlaşalvar, Gamze KoçerYıldırım, Zeliha2024-11-072024-11-0720222148-127Xhttps://doi.org/10.24925/turjaf.v10i4.726-738.4986https://search.trdizin.gov.tr/tr/yayin/detay/537123https://hdl.handle.net/11480/12247Pseudomonas aeruginosa, belonging to the Pseudomonadaceae family, is Gram-negative, rod-\rshaped, motile, aerobic, endospore negative, oxidase and catalase positive. It is widely found in nature\rand isolated from soil, plants, water and animals. It can grow rapidly on the surface of the food and\rform oxidized products and mucous substances. P. aeruginosa, one of the leading foodborne\rpathogens, causes important concerns in food safety due to being a source of contamination, causing\rfood poisoning and antimicrobial resistance in animals, forming biofilms and difficulties in\rpreventing biofilms. In this review, information on history, microbiological, cultural and biochemical\rcharacteristics, virulence factors and pathogenicity of P. aeruginosa are given. In addition, infections\rcaused by P. aeruginosa and its presence in food are described.eninfo:eu-repo/semantics/openAccessBiyolojiMikrobiyolojiBiyoteknoloji ve Uygulamalı MikrobiyolojiGıda Bilimi ve TeknolojisiArticle10472673810.24925/turjaf.v10i4.726-738.4986537123