Abstract:The development of biofilms by the foodborne pathogens attached to surfaces in the food processing environments results in the deterioration of products, persistence of pathogenic bacteria and transmission of food-associated diseases. In addition, biofilms are more resistant to antimicrobials than their planktonic counterparts which make their elimination from food and the food processing facilities a great challenge. This study aim was to determine the inhibitory effect of food additives on biofilm forming Es… Show more
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