期刊
FOOD MICROBIOLOGY
卷 45, 期 -, 页码 167-178出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2014.04.015
关键词
Biofilm; Food-borne pathogens; Interspecies interactions; Biocide tolerance; In-situ microscopy; Spatial modelling
资金
- Agence Nationale de la Recherche (ANR) [ANR-10-BTBR-02]
- Ile-de-France Regional Council DIM Astrea PhD
- French National Research Agency programme [ANR-12-ALID-0006]
- European FP7-SUSCLEAN programme
- Agence Nationale de la Recherche (ANR) [ANR-12-ALID-0006] Funding Source: Agence Nationale de la Recherche (ANR)
Microbial life abounds on surfaces in both natural and industrial environments, one of which is the food industry. A solid substrate, water and some nutrients are sufficient to allow the construction of a microbial fortress, a so-called biofilm. Survival strategies developed by these surface-associated ecosystems are beginning to be deciphered in the context of rudimentary laboratory biofilms. Gelatinous organic matrices consisting of complex mixtures of self-produced biopolymers ensure the cohesion of these biological structures and contribute to their resistance and persistence. Moreover, far from being just simple three-dimensional assemblies of identical cells, biofilms are composed of heterogeneous sub-populations with distinctive behaviours that contribute to their global ecological success. In the clinical field, biofilm-associated infections (BAI) are known to trigger chronic infections that require dedicated therapies. A similar belief emerging in the food industry, where biofilm tolerance to environmental stresses, including cleaning and disinfection/sanitation, can result in the persistence of bacterial pathogens and the recurrent cross-contamination of food products. The present review focuses on the principal mechanisms involved in the formation of biofilms of food-borne pathogens, where biofilm behaviour is driven by its three-dimensional heterogeneity and by species interactions within these biostructures, and we look at some emergent control strategies. (C) 2014 Elsevier Ltd. All rights reserved.
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