Microbial Biofilms in the Food Industry—A Comprehensive Review

Abstract

Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-contamination, leading to changes in the food industry’s cleaning and disinfection dynamics. Biofilm is an association of microorganisms that is irreversibly linked with a surface, contained in an extracellular polymeric substance matrix, which poses a formidable challenge for food industries. To avoid biofilms from forming, and to eliminate them from reversible attachment and irreversible stages, where attached microorganisms improve surface adhesion, a strong disinfectant is required to eliminate bacterial attachments. This review paper tackles biofilm problems from all perspectives, including biofilm-forming pathogens in the food industry, disinfectant resistance of biofilm, and identification methods. As biofilms are largely responsible for food spoilage and outbreaks, they are also considered responsible for damage to food processing equipment. Hence the need to gain good knowledge about all of the factors favouring their development or growth, such as the attachment surface, food matrix components, environmental conditions, the bacterial cells involved, and electrostatic charging of surfaces. Overall, this review study shows the real threat of biofilms in the food industry due to the resistance of disinfectants and the mechanisms developed for their survival, including the intercellular signalling system, the cyclic nucleotide second messenger, and biofilm-associated proteins.

Spatial Period of Laser-Induced Surface Nanoripples on PET Determines Escherichia coli Repellence

“…Within the clinical context, biofilm formation is associated with chronic infections such as e.g., periodontitis, endocarditis or colonization of catheters and medical implants, thus complicating eradication with common antibiotic monotherapy and often resulting in prolonged hospitalization or premature implant failure [10][11][12]. In drinking and wastewater networks and food processing facilities, biofilms facilitate microbial influenced corrosion, biofouling, and deterioration of surfaces as well as product contamination, affiliated with additional economic costs and impaired consumer healthcare [13][14][15][16][17][18].…”

Molecular characterization of Salmonella spp. and Listeria monocytogenes strains from biofilms in cattle and poultry slaughterhouses located in the federal District and State of Goiás, Brazil

“…The hygienic and sanitary conditions of the industrial environment are essential for ensuring food safety and quality [1][2][3]. One of the current challenges encountered in slaughtering and meat processing is the prevention of cross-contamination by microorganisms [4,5].…”

Antimicrobial Peptides-Coated Stainless Steel for Fighting Biofilms Formation for Food and Medical Fields: Review of Literature

“…Many efforts have been made to control biofilm formation in the food industry and hospitals, especially by actively cleaning and disinfecting surfaces. Yet, this antimicrobial treatment can be compromised due to disinfectants failing to penetrate the biofilm matrix that is attached to the surface, or bacterial resistance [2,3].…”