Pseudomonas aeruginosa, belonging to the Pseudomonadaceae family, is Gram-negative, rod-shaped, motile, aerobic, endospore negative, oxidase and catalase positive. It is widely found in nature and isolated from soil, plants, water and animals. It can grow rapidly on the surface of the food and form oxidized products and mucous substances. P. aeruginosa, one of the leading foodborne pathogens, causes important concerns in food safety due to being a source of contamination, causing food poisoning and antimicrobial resistance in animals, forming biofilms and difficulties in preventing biofilms. In this review, information on history, microbiological, cultural and biochemical characteristics, virulence factors and pathogenicity of P. aeruginosa are given. In addition, infections caused by P. aeruginosa and its presence in food are described.

Pseudomonas aeruginosa (P. aeruginosa), the most pathogenic species among the pseudomonas species, is a bacterium that causes opportunistic infections resulting in significant damage to host tissues. P. aeruginosa, which is resistant to antibiotics, also causes fatal infection in human and animals. Infections caused by P. aeruginosa are difficult to treat due to its rapid proliferation in the environment and its ability to form biofilms that confer resistance to antibiotics. One of the main virulence factors of P. aeruginosa is its direct damage to host tissues, which disrupts the host’s defense mechanisms. P. aeruginosa is a food-borne pathogen often detected in various food groups such as meat, milk, fruit, vegetables, and water. In recent years, there has been a noticeable rise in food-borne contamination with P. aeruginosa. New measures are urgently needed in the treatment of patients with infections due to this agent, since P. aeruginosa can develop resistance to most antibacterials. In this review, general information about P. aeruginosa, which has gained importance for public health, will be given.