Pathogenic Mechanisms and Detection Technologies of Metabolic Toxins Produced by Pseudomonas cocovenenans in Food: A Review

Abstract: As a common foodborne pathogen, Pseudomonas cocovenenans subsp. farinofermentans has emerged as a significant hazard and hidden risk to food safety due to its rapid growth and toxigenicity. It can rapidly proliferate in grain fermented products, starch products, and other substrates, producing large amounts of deadly toxins such as bongkrekic acid (BA) and toxoflavin (TF) under favorable temperature and humidity conditions. Due to the absence of specific treatments for the bacteria, consumption of contaminated food can lead to severe food poisoning or even death. Considering the characteristics of P. cocovenenans and the severity of related food poisoning incidents, it is essential to investigate the pathogenic mechanisms of its metabolic toxins. The development of efficient detection technologies and the formulation of effective control strategies are also important. This article systematically reviews the pathogenic mechanism of P. cocovenenans and elucidates the molecular network underlying multiple organ failure induced by its toxins through targeting mitochondrial function and activating inflammatory pathways. The simultaneous construction of a multimodal detection system, involving integrated chromatography, chromatography-mass spectrometry and nanobiological sensing technology, significantly improves the sensitivity and timeliness of trace toxin monitoring. On this basis, a whole chain control strategy was proposed to form a trinity research paradigm of "mechanism analysis, technological breakthroughs, and strategic innovation". This review provides scientific support with both theoretical depth and practical application value to address the major food safety challenges caused by P. cocovenenans, and contributes to building a whole-process risk prevention and control network from farmland to table consumption, which is of milestone significance for ensuring the safety of starch food processing and public health.