Open AccessBiofilms from Pathogenic Bacteria in Food Processing Environments: Formation and Preventive Disinfection Procedures
Author(s) -
Sarah Hwa In Lee,
Marina Resende Pimenta Portinari,
Carlos Humberto Corassin,
Carlos Augusto Fernandes de Oliveira
Publication year - 2021
Publication title -
food science and engineering
Language(s) - English
Resource type - Journals
eISSN - 2717-5839
pISSN - 2717-5820
DOI - 10.37256/fse.3120221122
Subject(s) - biofilm , food industry , food processing , food microbiology , pathogenic bacteria , contamination , microbiology and biotechnology , bacteria , food science , biology , ecology , genetics
The ability of some pathogenic bacterial species to form biofilms on surfaces of equipment and utensils is of great concern to the food industry since they represent a continuous source of contamination in food processing environments. In this review, the factors involved in the formation of microbial biofilms are highlighted, along with a discussion on the preventive disinfection procedures recommended to avoid the attachment of microbial cells on surfaces of equipment and utensils in food processing areas. Relevant articles published in the last 10 years (2012-present) were selected in PubMed, Science Direct, and Google Scholar. Methods for assessing the adhesion and biofilm formation ability of strains isolated from surfaces in the food industry environment are also presented.