Biofilms in the Food Industry

Wirtanen, Gun; Mattila‐Sandholm, Tiina

doi:10.1002/0471263397.env163

Cited by 5 publications

(7 citation statements)

References 95 publications

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“…Furthermore, the selection of detergents and disinfectants depends on their efficacy, safety and ease of removal; specifically relating to the corrosive nature of the chemical treatments and the subsequent sensory value effects on the final products (Mosteller & Bishop, 1993;Wirtanen, Saarela, & Mattila-Sandholm, 2000). Greater residue removal in the pre-rinse steps aids further cleaning efforts by reducing the quantities of cleaning products used.…”

Section: Biofilms In the Dairy Industrymentioning

confidence: 99%

“…The chemicals currently used in disinfection processes belong to the following types: acidic compounds, aldehyde-based biocides, caustic products; chlorine, hydrogen peroxide, iodine, isothiazolinones, ozone, peracetic acid, phenolics, biguanidines, surfactants (Bremer et al, 2006;Dosti et al, 2005;Rossmore, 1995;Simõ es et al, 2006;Wirtanen et al, 2000). Table 2 shows representative antimicrobial strategies used to control biofilms formed by bacteria commonly found in dairy processing plants.…”

Section: Cleaning and Disinfectionmentioning

confidence: 99%

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A review of current and emergent biofilm control strategies

Simões

Vieira

2010

LWT - Food Science and Technology

963

645

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a b s t r a c tMicrobial adhesion to surfaces and the consequent biofilm formation has been documented in many different environments. Biofilms constitute a protected mode of growth that allows microorganisms to survival in hostile environments, being their physiology and behavior significantly different from their planktonic counterparts. In dairy industry, biofilms may be a source of recalcitrant contaminations, causing food spoilage and are possible sources of public health problems such as outbreaks of foodborne pathogens. Biofilms are difficult to eradicate due to their resistant phenotype. However, conventional cleaning and disinfection regimens may also contribute to inefficient biofilm control and to the dissemination of resistance. Consequently, new control strategies are constantly emerging with main incidence in the use of biosolutions (enzymes, phages, interspecies interactions and antimicrobial molecules from microbial origin).The present review will focus on describing the mechanisms involved in biofilm formation and behavior, deleterious effects associated with their presence, and some of the current and emergent control strategies, providing new insight of concern for food industry.

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Section: Biofilms In the Dairy Industrymentioning

confidence: 99%

Section: Cleaning and Disinfectionmentioning

confidence: 99%

A review of current and emergent biofilm control strategies

Simões

Vieira

2010

LWT - Food Science and Technology

963

645

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“…Besides aqueous solutions, sanitation agents in the form of foam or gel can be used for the cleaning of closed systems (Holah 1992; Wirtanen et al 2000). It must be possible to wash out every agent easily, and this must not affect the characteristics of the surfaces of technological systems (Lelieveld 1985;Holah 1992;Wirtanen & Salo 2003).…”

Section: Factors and Effectiveness Of Sanitationmentioning

confidence: 99%

“…The ventilation of the system is essential as the final step of the cleaning procedure, as it allows drying-up the surfaces at the end of the whole process (Holah 1992;Wirtanen et al 2000). It is generally known that a decreased activity of water in the environment leads to the inhibition of the growth or even devitalisation of microorganisms (Troller 1986).…”

Section: Factors and Effectiveness Of Sanitationmentioning

confidence: 99%

Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review

Vlkova¹,

Babák²,

Seydlova³

et al. 2008

Czech J. Food Sci.

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Vlková H., Babák V., Seydlová R., Pavlík I., Schlegelová J. (2008): Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms -a review. Czech J. Food Sci., 26: 309-323.Microbial biofilms which form on all types of surfaces of technological systems in the dairy industry and on dairy farms adversely affect the quality and safety of final products, i.e. both foodstuffs and raw materials used for their production. The fact that a number of microorganisms are alimentary pathogens, e.g. Staphylococcus aureus or Listeria monocytogenes, makes a serious problem directly affecting human health. Biofilms are usually formed by various species of microorganism, which protect each other against the effects of biocidal (antibacterial) agents and are resistant to these agents. The colonisation of surfaces of the open and closed piping systems, floors, waste, walls and ceilings of the production halls becomes a major problem in the selection of effective sanitation agents for their control. Based on the existing model studies, practical methods for testing the effectiveness of sanitation procedures should be evaluated, including the selection of biocides and comparison of the physical parameters of the sanitation procedures. Testing the effectiveness of the sanitation agents should be performed with the use of standardised tests, which consider microbial, structural, and chemical characteristics of the living microbial communities on specific contact surfaces in the food-processing industry.

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“…Food contact surfaces in dairy and meat processing facilities can support the growth of a wide range of microorganisms (Hood & Zottola, 1997;Zottola & Sashara, 1994), indicating the potential for cross-contamination between equipment surfaces and finished product (Wirtanen, Saarela, & Mattila-Sandholm, 2000). Biofilms can form when whey and meat residues remain on improperly cleaned and sanitized equipment surfaces after processing (Chechowski, 1990;Flint & Hartley 1993;Hup, Bangma, Stadhouders, & Bouman, 1979;Koutzayiotis, 1992;Somers, Johnson, & Wong, 1994).…”

Section: Introductionmentioning

confidence: 99%