Pseudomonas - sensible spec?

Hello.

Does anyone have a rough guide on what would be an acceptable pseudomonas spec for products such as mushrooms? I can't find very much information on pseud levels at all.

Pops

BUMP for Poppysnoss.

I'm at work at the mo but I'll have a look at Tesco specs I've got at home. I'm no microbiologist but I thought Pseuds tended to be spoilage bacteria? I know in the past in companies I've worked in, we've relied more on organoleptic rather than micro to assess spoilage (as long as paths were absent and the micro wasn't ridiculous!)

dear poppysnoss,

I seem to remember seeing this question before ? Any particular reason for the (unusual) fascination with pseudomonas ??

Rgds / Charles.C

Hi Charles.

I had a Y&M query before, but now its pseudomonas - I can assure you I have no fixation - I'm not that sad!

Its just something I have been asked by a customer (the same customer, I might add!), but I can't find any real data anywhere probably because its spoilage rather than pathogenic. I am a student but work part time in a food lab.

Pops

Anyone??

Hey there pop!

I just found these... I am not sure if its what you are looking for though... tis hard to find specifications for Ps.

Mushrooms

Bacterial Diseases

Classification and Identification of Plant Pathogenic Pseudomonas species by REP-PCR Derived Genetic Fingerprints

Interactions of Pseudomonas with Mushrooms

Plant Pathogenic Pseudomonas Species

Cheers!