Overview of the Problems Resulting from Biofilm Contamination in the Dairy Industry

Seale, Brent; Bremer, Phil; Flint, Steve; Brooks, J.; Palmer, John W.

doi:10.1002/9781118876282.ch4

Cited by 17 publications

(23 citation statements)

References 91 publications

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“…The biofilm production by this species tends to be higher in environments with low levels of nutrients, where there is more enzyme accumulation and the production of biofilms becomes a mechanism of survival (Seale et al . ). Nevertheless, this microorganism reached a count of 5.34 log cfu/cm 2 in mono‐species in BHI and 6.31 log cfu/cm 2 in mono‐species in skimmed milk, within 48 and 168 h (Figures a and a), respectively.…”

Section: Resultsmentioning

confidence: 97%

Formation and dispersal of biofilms in dairy substrates

Alonso

Kabuki

2019

Int J of Dairy Tech

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The formation and dispersion of biofilms in the dairy industry is a problem because it increases cross‐contamination, affecting the shelf life of the products and their safety. The objective of this study was to evaluate the influence of different dairy substrates (cows’ milk and whey protein) on the formation and dispersion of Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in two biofilm systems (mono‐species and multi‐species) on stainless steel at 25 °C. The dominant behaviour of E. faecalis occurred in most of the tests on mono‐species and multi‐species biofilms. A greater dispersion of biofilm cells was observed in skimmed milk.

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Section: Resultsmentioning

confidence: 97%

Formation and dispersal of biofilms in dairy substrates

Alonso

Kabuki

2019

Int J of Dairy Tech

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“…It is reported that the process of biofilm formation on the surfaces of technological lines of dairy equipment has its own peculiarities that distinguish them from the biofilms formed on the medical equipment [12,16,27]. This is due to the presence of large number of bends, joints, a considerable length of dairy equipment, automatic washing [11].…”

Section: определена целесообразность изучения формирования бактериальmentioning

confidence: 99%

“…About 40 % of the food poisoning of people in the world are caused by microorganisms that penetrate raw materials and finished products from processing equipment [8]. Microflora mostly survives on the surfaces of equipment during sanitation in the so-called "dead zones" (bends, joints, gaskets, valves, cracks, scratches) due to the formation of a biofilm [9][10][11][12]. According to data in [9], the equipment on which at least one plankton bacteria was detected carries about 1,000 microorganisms formed in the biofilms.…”

Section: Introductionmentioning

confidence: 99%

Formation of biofilms on dairy equipment and the influence of disinfectants on them

Kukhtyn

Berhilevych

Kravcheniuk

et al. 2017

EEJET

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“…It is connected with the fact that the important feature of bacteria, formed in biofilms, comparing with plankton forms, is the raised resistance to antimicrobial preparations and factors of the environment [6,14]. So, even after the sanitary processing of the dairy equipment, microorganisms can remain on its surfaces.…”

Section: Introductionmentioning

confidence: 99%

“…The most important source of milk products microbial contamination is the technological equipment [1][2][3]. The results of scientific studies indicate that microorganisms survive on the technological equipment due to the extremely important property that is the ability to form biofilms [4][5][6]. A microbial biofilm -is a formation created of one or several species or genera of bacteria, fixed to the surface and surrounded by the matrix, synthesized by themselves [7,8].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Disinfectants on Microbial Biofilms of Dairy Equipment

Kukhtyn

Berhilevych

Kravcheniuk

et al. 2017

EUREKA: Life Sciences

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The aim of the research was to study the features of formation of dairy equipment microflora, the ability of microorganisms to form biofilms on the noncorrosive steel surface with the different roughness and to determine the effectiveness of disinfectants. It was established, that bacteria of Bacillus, Lactobacillus genera of Enterobacteriaceae family are most often extracted from the dairy equipment after the sanitary processing by modern disinfectors, in less number of cases – staphylococci, enterococci, streptococci and pseudomonades. Extracted bacteria form mainly biofilms of the high and middle density. In 100 % of cases biofilms of the high density were formed by Bacillus spp. and Enterococcus faecalis bacteria. It indicates the fact that at the disinfection of the dairy equipment, only stable bacteria that have the ability to produce a biofilm of the high density, remain on its surface. It was established, that the dairy equipment surface relief, namely roughness, has an influence on the process of biofilm formation in Escherichia coli. On the noncorrosive steel surface with the roughness 0,16±0,065 mcm Escherichia coli form biofilms of the lower density comparing with the surface with the density 0,63–0,072 mcm during 24 hours at the temperature 17 °С. It was established, that working solutions of disinfectants P3-ansep CIP, Eco chlor, Medicarine and Maxidez were more effective as to plankton bacteria. Microorganisms, formed in biofilms, turned out stable to these disinfectants. Most effective disinfectant for the influence on bacteria on biofilms is Р3-oxonia active – 150. So, the obtained data indicate that for the effective sanitary processing of the dairy equipment it is necessary to use disinfectants that influence bacteria in biofilms.

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Overview of the Problems Resulting from Biofilm Contamination in the Dairy Industry

Cited by 17 publications

References 91 publications

Formation and dispersal of biofilms in dairy substrates

Formation and dispersal of biofilms in dairy substrates

Formation of biofilms on dairy equipment and the influence of disinfectants on them

The Influence of Disinfectants on Microbial Biofilms of Dairy Equipment

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