New methodologies for biofilms control in food industry | Zendy

Jozef Čapla | Zendy; Peter Zajác | Zendy; Vladimí­r Vietoris | Zendy; Pavol Bajzí­k | Zendy

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New methodologies for biofilms control in food industry

Author(s) -

Jozef Čapla,

Peter Zajác,

Vladimír Vietoris,

Pavol Bajzík

Publication year - 2010

Publication title -

potravinarstvo slovak journal of food sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.259

H-Index - 12

eISSN - 1338-0230

pISSN - 1337-0960

DOI - 10.5219/17

Subject(s) - biofilm , antimicrobial , food industry , food safety , microbiology and biotechnology , action (physics) , biochemical engineering , business , biology , food science , engineering , bacteria , genetics , physics , quantum mechanics

The complete removal of biofilms on food equipment surfaces is essential to ensure food safety and quality. However, cells in biofilms exhibit greater resistance against the action of sanitizers and other antimicrobial agents compared to their free living counterparts, making them much more difficult to remove. They can be a significant source of post - processing contamination and could potentially harbor pathogens in food processing platns. The biotechnology sector is just beginning to tackle the problem of biofilms by developing antimicrobial agents with novel mechanisms of action. Some studies seek to prevent biofilm formation, others aim to develop antimicrobial agents to treat existing biofilms, and still others are trying to disrupt the polymeric ties that bind the biofilms together.

doi:10.5219/17

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