Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 4, Pages 573-583Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2009.12.008
Keywords
Biofilm control; Cleaning and disinfection; Dairy biofilms; Enzymes; Interspecies interactions; Microbial metabolites; Phages
Categories
Funding
- Portuguese Foundation for Science and Technology [PTDC/EBB-EBI/105085/2008, SFRH/BD/31661/2006]
- Fundação para a Ciência e a Tecnologia [PTDC/EBB-EBI/105085/2008] Funding Source: FCT
Ask authors/readers for more resources
Microbial adhesion to surfaces and the consequent biofilm formation has been documented in many different environments Biofilms constitute a protected mode of growth that allows microorganisms to survival in hostile environments, being their physiology and behavior significantly different from their planktonic counterparts in dairy industry, biofilms may be a source of recalcitrant contaminations, causing food spoilage and are possible sources of public health problems such as outbreaks of foodborne pathogens Biofilms are difficult to eradicate due to their resistant phenotype. However, conventional cleaning and disinfection regimens may also contribute to inefficient biofilm control and to the dissemination of resistance. Consequently, new control strategies are constantly emerging with main incidence in the use of biosolutions (enzymes, phages, interspecies interactions and antimicrobial molecules from microbial origin). The present review will focus on describing the mechanisms involved in biofilm formation and behavior, deleterious effects associated with their presence. and some of the current and emergent control strategies, providing new insight of concern for food industry. (C) 2009 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available