“…In a recent review, Negi (2012) describes several species with antimicrobial potential for use in food safety applications, ascribing the effects to specific chemical classes (e.g., essential oils, flavonoids, tannins, alkaloids). Biofilm formation in food processing lines has become problematic and is a frequent source of infections (Brugnoni, Cubitto, & Lozano, 2011;Srey, Jahid, & Ha, 2013). This problem is studied with a focus on food equipment maintenance, the understanding of biofilm formation and preventive actions (Brugnoni, Lozano, & Cubitto, 2007;Stoodley, Cargo, Rupp, Wilson, & Klapper, 2002).…”