Biofilms from Pathogenic Bacteria in Food Processing Environments: Formation and Preventive Disinfection Procedures

Abstract

The ability of some pathogenic bacterial species to form biofilms on surfaces of equipment and utensils is of great concern to the food industry since they represent a continuous source of contamination in food processing environments. In this review, the factors involved in the formation of microbial biofilms are highlighted, along with a discussion on the preventive disinfection procedures recommended to avoid the attachment of microbial cells on surfaces of equipment and utensils in food processing areas. Relevant articles published in the last 10 years (2012-present) were selected in PubMed, Science Direct, and Google Scholar. Methods for assessing the adhesion and biofilm formation ability of strains isolated from surfaces in the food industry environment are also presented.

Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia

“…Microbiological cleanliness for cutting boards depended on the length of time the boards had been in use; only new boards had high cleanliness levels (Wiatrowski et al, 2023). Most often food contact materials found in food preparation settings are stainless steel, plastics, and ceramics (Djekic et al, 2016), while rougher, more hydrophobic, and crusted surface materials have a favoring effect on the attachment of bacteria and the biofilm formation (Lee et al, 2022). In this study, the countertop was made of stainless steel, a material that has high durability and resistance to corrosion, allowing its easy cleaning, the serving dish was made of ceramic and the blender was made from plastic.…”