Biofilm formation and food safety in food industries

Shi, Xianming; Zhu, Xun

doi:10.1016/j.tifs.2009.01.054

Cited by 493 publications

(314 citation statements)

References 52 publications

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“…Biofilms on equipment and tools used in food processing are reservoirs of pathogenic and spoilage microorganisms, increasing the risk of microbial contamination in food processing plants (Shi & Zhu, 2009;Xu et al, 2010;Hasegawa et al, 2011;Wang et al, 2013). Bacteria in biofilms are protected from damaging environmental agents, such as disinfectants.…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Susceptibility and Biofilm Production by Salmonella sp. Strains Isolated from Frozen Poultry Carcasses

Sereno

Ziech

Druziani

et al. 2017

Rev. Bras. Cienc. Avic.

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The objectives of this study were to evaluate the antimicrobial resistance and the biofilm-producing ability of Salmonella sp. strains isolated from frozen poultry carcasses. Antimicrobial susceptibility was tested by the disk-diffusion method. Biofilm-producing ability was determined in 96-well polystyrene microplates stained with crystal violet at 1%. Out of the 22 strains tested, all were multiresistant, that is, resistant to more than three antimicrobial classes, and 72.7% were able to form biofilms. The highest resistance rates obtained were against sulfonamides, tetracycline, and quinolones. On the other hand, 100% of the strains were sensitive to chloramphenicol. According to the rate of biofilm formation, 3 (13.6%) and 13 (59.1%) strains were classified as moderate and weak biofilm-producers, respectively, and 27.3% did not form biofilms. Biofilms increase the tolerance of microorganisms to stress, reducing their sensitivity to disinfectants and antimicrobials; favor equipment corrosion; and act as substrates for the adhesion of bacteria with lower biofilm-producing capacity. The results of the present study stress the importance of cleaning procedures in food processing plants and highlight the public health risks related to the emergence of multiresistant strains.

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Section: Introductionmentioning

confidence: 99%

“…Bacteria in biofilms are protected from damaging environmental agents, such as disinfectants. Consequently, they are extremely difficult to eliminate, contributing for the resistance and persistence of these bacteria in these sites (Shi& Zhu, 2009).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Susceptibility and Biofilm Production by Salmonella sp. Strains Isolated from Frozen Poultry Carcasses

Sereno

Ziech

Druziani

et al. 2017

Rev. Bras. Cienc. Avic.

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“…Escherichia coli is one of the most persistent foodborne microorganisms (Dourou et al, 2011;Sagong et al, 2011;Shi and Zhu, 2009) and its presence on food-contact surfaces has been associated with its ability to attach and form biofilms on these surfaces (Dourou et al, 2011). The most widely used method to detect the presence of the biological contaminants on the equipment surfaces is by swabbing and bacterial cultivation in order to determine the number of cells per cm 2 (Sudheesh et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of SICON ® surfaces for biofouling mitigation in critical process areas

Moreira

Fulgêncio

Oliveira

et al. 2016

Food and Bioproducts Processing

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In industrial processes, particularly in the food sector, sustainability is increasingly important.Consumers demand safer food and this is often associated with elevated cleaning costs and high environmental impacts in order to reduce contaminations on equipment and products.Modified surfaces are seen as a promising strategy for biofouling mitigation and contamination prevention. In this work, the performance of a modified Diamond-Like Carbon (DLC) surface designated by SICON ® (a-C:H:Si:O) was compared with stainless steel (316L) regarding bacterial adhesion, biofilm formation and cleanability. Assays were performed at different temperatures using Escherichia coli, one of the most persistent foodborne microorganisms and also the natural flora present in the water from an industrial salad washing line. Bacterial adhesion on SICON ® and stainless steel were similar and favored at a higher temperature (30 ºC). Biofilm formation was reduced on SICON ® (1-2 Log) and this may be explained by the lower ratio between the Lifshitz van der Waals apolar component and the electron donor component () of this surface. It was also shown that after performing a cleaning treatment with chlorine, reduction of viability counts was much higher in SICON ® (about 3.5 Log reduction and 15% removal) when compared to stainless steel (1.6 Log reduction and 6% removal). Additionally, it was observed that 18 h after treatment, biofilm values in SICON ® were similar to those obtained with stainless steel.Results indicate that for industries with cleaning frequencies of up to 6 h, the use of SICON ® on critical areas enables operation at a much higher hygienic level.

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“…Escherichia coli has been reported as one of the most persistent foodborne microorganisms (Dourou et al, 2011;Sagong et al, 2011;Shi and Zhu, 2009). Moreover, it is also a ubiquitous microorganism in natural water systems which are commonly used in industrial cooling systems (Casani et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…(Van Houdt and Michiels, 2010). Stainless steel, glass and copper have been intensively used in food industries (Bonsaglia et al, 2014;Brooks and Flint, 2008;Melo and Flemming, 2010;Shi and Zhu, 2009;Van Houdt and Michiels, 2010). Stainless steel tubing is often used because of its hygienic status (low soiling level and/or high cleanability) (Jullien et al, 2003) and the ability to resist corrosive damage (Flint et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

The impact of material properties, nutrient load and shear stress on biofouling in food industries

Moreira

Gomes

Simões

et al. 2015

Food and Bioproducts Processing

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Abstract:In the food industry, biofilm formation in pipes, equipment and cooling systems increases maintenance costs, decreases operational efficiencies and is a source of contamination.Shear stress, nutrient load and surface material are important variables affecting the biofilm onset in industry. In this work, the combined impacts of these variables were assessed using three different materials (glass, copper and stainless steel), two nutrient loads (high and low nutrient medium) and two hydrodynamic conditions (static and dynamic). Initial adhesion and biofilm formation were studied in microplates usingEscherichia coli as a model organism.Surface material was the factor with the strongest impact and adhesion/biofilm formation were correlated with surface hydrophobicity. However, the impact of this variable was dependent on the nutrient load and imposed shear stress. It was also found that, for the majority of the situations tested, initial attachment performance is a good predictor of biofilm formation behaviour and that the effects observed during attachment are amplified during biofilm maturation. Since shear stress is a major determinant in cell adhesion, the results of this study may find application in industrial systems operating at flow rates between 0.001 and 600 m 3 h -1 depending on tube material and diameter.

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Biofilm formation and food safety in food industries

Cited by 493 publications

References 52 publications

Antimicrobial Susceptibility and Biofilm Production by Salmonella sp. Strains Isolated from Frozen Poultry Carcasses

Antimicrobial Susceptibility and Biofilm Production by Salmonella sp. Strains Isolated from Frozen Poultry Carcasses

Evaluation of SICON ® surfaces for biofouling mitigation in critical process areas

The impact of material properties, nutrient load and shear stress on biofouling in food industries

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