Biofilms in Dairy Products and Dairy Processing Equipment and Control Strategies

Wang, Xinmiao; Demirci, Ali; Puri, Virendra M.

doi:10.1002/9781118864036.ch8

Cited by 3 publications

(4 citation statements)

References 117 publications

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“…Here, we outline the major bacterial species and the process step or source where they may originate within dairy powder manufacturing: (1) Bacillus species are predominant in the biofilm formation in dairy farms and evaporators as well as UF and RO membranes; especially B. cereus and B. subtilis, (2) Streptococcus thermophilus in milk pasteurisation and cheese production (often forming biofilms on plate heat exchangers), (3) Escherichia coli and Pseudomonas aeruginosa in UF membranes, (4) thermophilic species in milk or whey powder evaporators including Geobacillus stearothermophilus, Bacillus licheniformis and Anoxybacillus flavithermus and (5) nonspore-forming bacteria and Acinetobacter in milk transfer lines (Zou and Liu 2018). Table 1 presents the main microorganisms in biofilm formation in dairy powder manufacturing and their sources and characteristics (Flint et al 1997;Momba et al 2000;Reen et al 2005;Salo et al 2006;Anand and Singh 2013;Wang et al 2015;Zou and Liu 2018).…”

Section: Predominant Bacterial Genera In Dairy/whey Powder Biofilmsmentioning

confidence: 99%

“…Thermophilic spores germinate after attachment, and the vegetative cells multiply to create a biofilm (Burgess et al 2009). Conversely, it is Table 1 Microorganisms in biofilm formation in dairy powder manufacturing and their sources and characteristics (Flint et al 1997;Momba et al 2000;Reen et al 2005;Salo et al 2006;Anand and Singh 2013;Wang et al 2015 It is equally important to know in which parts of the production plant the biofilms form. In studies, UF was thought to be the most likely source of biofilm and product contamination in a WPC production plant; however, Md Zain et al (2016) indicate that this is unlikely, as the temperature used in the UF plant does not exceed 10°C.…”

Section: Predominant Bacterial Genera In Dairy/whey Powder Biofilmsmentioning

confidence: 99%

“…A reduction of five logs of L. monocytogenes can be achieved by using peroxyacetic acid, chlorine dioxide and acidified sodium chlorite-based products in the recommended concentrations on biofilm surfaces (Cruz and Fletcher 2012). However, it is recommended to choose the appropriate cleaning and sterilising product in the processing plant (Wang et al 2015). Zain (2018) highlighted that control measures such as CIP application and application temperature change can reduce biofilm formation and reduce contamination of WPC with B. licheniformis.…”

Section: Sodium Hypochloritementioning

confidence: 99%

“…However, it is recommended to choose the appropriate cleaning and sterilising product in the processing plant (Wang et al . 2015). Zain (2018) highlighted that control measures such as CIP application and application temperature change can reduce biofilm formation and reduce contamination of WPC with B. licheniformis .…”

Section: Mitigation Strategies For Controlling Biofilmsmentioning

confidence: 99%

See 3 more Smart Citations

Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling

Hebishy,

Yerlikaya,

Reen

et al. 2024

Int J of Dairy Tech

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Biofilms generated during production of dairy/whey powders can cause contamination, spoilage and equipment failures, posing a significant challenge in the agri‐food sector. Factors including temperature, protein composition, equipment structures and surface topography influence biofilm formation and resistance to cleaning and sanitation. Several species of bacteria are well adapted to these challenges, posing the most pressing concerns of dairy whey process. Despite efforts to improve cleaning‐in‐place strategies, bacteria persist in difficult‐to‐clean areas. This review provides insights into bacterial biofouling in dairy protein powders, highlighting the mechanism of biofilm formation, predominant bacterial genera, critical processing steps and strategies to manage biofilm formation during the manufacturing process.

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Section: Predominant Bacterial Genera In Dairy/whey Powder Biofilmsmentioning

confidence: 99%

Section: Predominant Bacterial Genera In Dairy/whey Powder Biofilmsmentioning

confidence: 99%

Section: Sodium Hypochloritementioning

confidence: 99%

Section: Mitigation Strategies For Controlling Biofilmsmentioning

confidence: 99%

See 2 more Smart Citations

Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling

Hebishy,

Yerlikaya,

Reen

et al. 2024

Int J of Dairy Tech

View full text Add to dashboard Cite

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Poultry hatcheries as potential reservoirs for antimicrobial-resistant Escherichia coli: A risk to public health and food safety

Osman

Kappell

Elhadidy

et al. 2018

Sci Rep

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Hatcheries have the power to spread antimicrobial resistant (AMR) pathogens through the poultry value chain because of their central position in the poultry production chain. Currently, no information is available about the presence of AMR Escherichia coli strains and the antibiotic resistance genes (ARGs) they harbor within hatchezries. Therefore, this study aimed to investigate the possible involvement of hatcheries in harboring hemolytic AMR E. coli. Serotyping of the 65 isolated hemolytic E. coli revealed 15 serotypes with the ability to produce moderate biofilms, and shared susceptibility to cephradine and fosfomycin and resistance to spectinomycin. The most common β-lactam resistance gene was blaTEM, followed by blaOXA-1, blaMOX-like, blaCIT-like, blaSHV and blaFOX. Hierarchical clustering of E. coli isolates based on their phenotypic and genotypic profiles revealed separation of the majority of isolates from hatchlings and the hatchery environments, suggesting that hatchling and environmental isolates may have different origins. The high frequency of β-lactam resistance genes in AMR E. coli from chick hatchlings indicates that hatcheries may be a reservoir of AMR E. coli and can be a major contributor to the increased environmental burden of ARGs posing an eminent threat to poultry and human health.

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Formation and development of Staphylococcus biofilm: With focus on food safety

Miao

Liang

Chen

et al. 2017

Journal of Food Safety

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Staphylococcus is a common gram‐positive pathogen, which has been considered to be a leading concern to public health and food safety due to the multi‐drag resistance and virulence. As is known, most Staphylococcus tend to form biofilm both during various food processing procedures and in environment, and the bacteria in biofilms show a number of specific advantages over planktonic bacteria due to strong resistance ability. As a consequence, inhibition and removal of Staphylococcus biofilm is difficult for food safety during processing. The present review aims to discuss and demonstrate the formation and development of Staphylococcus biofilm based on food safety account under the background of both phenotype and genetic regulation, providing scientific reference for control strategy. Practical application As a common foodborne pathogen, Staphylococcus aureus in food industry is a potential harm to the health of both customer and stuff. Biofilm plays a significant role in bacterial survival, tolerant to environmental stresses. Thus, a comprehensive understanding of biofilm is of essential and urgent need. This review of biofilm of Staphylococcus aureus illustrated the biofilm in food industry and its formation, influential factor, quantification, genetic regulation mechanism, and control strategies, which provided a background of Staphylococcus aureus biofilm prevention in food industry.

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Biofilms in Dairy Products and Dairy Processing Equipment and Control Strategies

Cited by 3 publications

References 117 publications

Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling

Microbiological aspects and challenges of dairy powders – II: Biofilm/biofouling

Poultry hatcheries as potential reservoirs for antimicrobial-resistant Escherichia coli: A risk to public health and food safety

Formation and development of Staphylococcus biofilm: With focus on food safety

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