Pathogenic Biofilm Formation in the Food Industry and Alternative Control Strategies

Formation and dispersal of biofilms in dairy substrates

“…The biofilm dispersion favours post‐processing contamination and is responsible for reducing the shelf life of products and putting the consumer at risk (Costerton et al . ; Giaouris and Simões ).…”

“…The formation of biofilms of different species has been reported in dairies, dairy effluent, bulk tank milk, the milking process, milk filters, ice cream and cheese processing plants (Giaouris and Simões 2018;Haubert et al 2018aHaubert et al , 2018bKim et al 2018;Papadopoulos et al 2018).…”

“…When biofilms form on abiotic surfaces, they cause corrosion of the surfaces, blockage of pipes and increase the bacterial resistance to cleaning and disinfection agents. The biofilm dispersion favours post-processing contamination and is responsible for reducing the shelf life of products and putting the consumer at risk (Costerton et al 1999;Giaouris and Simões 2018).…”

Efficacy of Synthetic Furanones on Listeria monocytogenes Biofilm Formation

“…Although it is generally accepted that synthetic furanones do not affect planktonic growth [18], outcomes obtained in this study demonstrate that even at low concentrations, growth in L. monocytogenes L34 is impaired by Fn1 and Fn3 (Figure 4). This fact is in discordance with previously reported data involving Gram-positives, such as S. mutans [47] or A. ferrooxidans [48], in which the addition of halogenated furanones did not affect the planktonic growth of either species, even though the expression of genes involved in biofilm formation was downregulated.…”

“…With this aim, several furanones (analogues to HSLs) initially described in the seaweed Delisea pulchra and with proven antifouling capacity, have been proposed as biofilm inhibitors [16,17]. Furthermore, these compounds generally neither pose a selective pressure nor affect bacterial planktonic growth, thus limiting the possible development of antimicrobial resistances [18]. Their effects have been tested in Gram-negative species such as Escherichia coli [19,20] and Salmonella enterica [19,21,22] and Gram-positives such as Bacillus subtilis [11,23].…”