Pseudomonas aeruginosa in Fish and Fish Products: A review on the Incidence, Public Health Significance, Virulence Factors, Antimicrobial Resistance, and Biofilm Formation

Pseudomonas aeruginosa (P. aeruginosa) is a psychotropic pathogenic bacterium that is considered one of the most common spoilage microorganisms related to seafood’s consumption. P. aeruginosa is widely distributed in nature and isolated from soil, plants, animals, and water. Because of its high resistance to a wide range of antibiotics, P. aeruginosa is more dangerous than other spoilage bacteria. It possesses a diverse set of virulence factors capable of causing severe and aggressive infections in humans and animals. Antibiotic resistance genes are easily transmitted to humans via contaminated seafood, resulting in a serious antibiotic resistance. The ability of P. aeruginosa to form a biofilm maintains its environmental survival and allows its quick adaptation to harsh environments. Therefore, for the benefit of customers and public health globally, the safety and bacteriological quality of commercially processed fish and its products are crucial.