Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 20, Issue 6, Pages 5938-5964Publisher
WILEY
DOI: 10.1111/1541-4337.12852
Keywords
biofilm formation; food industry; mechanisms of action; promising antibiofilm strategies; removal
Categories
Funding
- National Research Foundation of Korea (NRF) - Korean government (MSIT) [2020R1F1A1067519]
- National Research Foundation of Korea [2020R1F1A1067519] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Ask authors/readers for more resources
Biofilm is an advanced form of protection that allows bacterial cells to withstand adverse environmental conditions. Inhibition of harmful bacteria biofilm formation is crucial in the food industry due to their enhanced resistance to traditional cleaning and disinfection methods, posing risks to food safety and consumer health. Innovative approaches are emerging to combat bacterial biofilm formation and eradicate mature biofilms in food processing.
Biofilm is an advanced form of protection that allows bacterial cells to withstand adverse environmental conditions. The complex structure of biofilm results from genetic-related mechanisms besides other factors such as bacterial morphology or substratum properties. Inhibition of biofilm formation of harmful bacteria (spoilage and pathogenic bacteria) is a critical task in the food industry because of the enhanced resistance of biofilm bacteria to stress, such as cleaning and disinfection methods traditionally used in food processing plants, and the increased food safety risks threatening consumer health caused by recurrent contamination and rapid deterioration of food by biofilm cells. Therefore, it is urgent to find methods and strategies for effectively combating bacterial biofilm formation and eradicating mature biofilms. Innovative and promising approaches to control bacteria and their biofilms are emerging. These new approaches range from methods based on natural ingredients to the use of nanoparticles. This literature review aims to describe the efficacy of these strategies and provide an overview of recent promising biofilm control technologies in the food processing sector.
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