Microbial biofilms in the food processing industry—Should they be a concern?

Soil Films in the Beverage Industry: A Review

“…This formation can be grouped into four key stages: (i) initial attachment of organic and inorganic foulants, and charged ions resulting in a conditioned surface to neutralize surface charge that is likely to repel approaching microorganisms; (ii) attachment of microbial cells to the surface: this involves reversible attachment of microorganisms caused by weak interaction forces (van der Waals attraction, electrostatic, hydrophobic) between microbial cells and the surface followed by irreversible attachment of microorganisms caused by permanent bonding (dipole-dipole interaction, hydrophobic, ion-dipole, hydrogen, ionic bonding, covalent bonding and hydrophobic interaction) to the surface aided by the production of EPS; (iii) entrapment of inorganic and organic debris and nutrients in the system creating soil films; and (iv) detachment of soil films due to fluid shear stresses and aging of microbial cells 5,6,8,21,29,34,50,55 . The irreversible attachment can take from 20 minutes to a maximum of 4 hours at 4-20°C 8 .…”

“…• Biologically active foulants: these can be yeasts, moulds, viruses, fungi, spores, Gram-positive and Gram-negative bacteria that can adhere to surfaces and facilitate soil film development 2,13,16,20,55 . The microorganisms observed are almost in every physiological state known, from aerobic to anaerobic and from exponential to stationary phases of growth 11 and they have a net negative surface charge usually behaving as hydrophobic particles 8 .…”

“…dental plaques on teeth, films on contact lenses, catheters, endotracheal tubes, prosthetic joints and mechanical cardiac valves), in the marine environment (e.g. fouling of ship hulls, ship and marine platforms, offshore rigs) and in the chemical process industry (fouling of membranes, heat exchangers, process vessels, pipes and product dispensing lines), resulting in poor hygiene and reduced product quality or sometimes food contamination 5,10,13,16,20,29,34,55 .…”

Influência da velocidade de circulação do leite na adesão de Pseudomonas aeruginosa sobre aço inoxidável

“…Diversos pesquisadores têm formulado teorias com a finalidade de explicar como ocorre a adesão do microrganismo a uma superfície (MOSTELLER;BISHOP, 1993;SASAHARA, 1994).…”

Bacteriolytic Activity of Detergent Protease and Its Enhancement by Detergent's Materials

“…Not only infection but also contamination of production facilities by Ps. aeruginosa have become the annoying problems, because it is difficult to be sterilized by pesticides (15). In this context the application of this knowledge should not be limited to laundry detergents, but that to problems above is highly expected.…”