The Effect of Milk Composition on the Development of Biofilms

Flint, Steve; Jamaludin, Norshhaidah Mohd; Somerton, Ben; Palmer, John W.; Brooks, J.

doi:10.1002/9781118876282.ch3

Cited by 6 publications

(7 citation statements)

References 31 publications

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“…Thermodynamic properties of surface material or food contact surface might be the reason for higher biofilm adherence level which is shown by Kwon et al (2017) on B. cereus with stainless steel surface than plastic or glass surface. Milk components hinder or aid the thriving of biofilms depending on the cationic or anionic nature of the constituents (Flint et al, 2015).…”

Section: Biofilms In Dairy Industrymentioning

confidence: 99%

Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms

Dhivya

Rajakrishnapriya

Sruthi

et al. 2022

Food Processing Preservation

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In the food processing industry, hygiene is the key measure to eliminate the pathogens which cause food spoilage. These spoilage microorganisms are persistent sourcing a problem to the processing industry. It stresses the whole environment of food processing. Processing facilities suffer from microbes that suites the microbiota of raw material. These microorganisms grow in the form of biofilm, which is slimy and are hard to eradicate. The conventional methods of eradication of these biofilms can How to cite this article:

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Section: Biofilms In Dairy Industrymentioning

confidence: 99%

Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms

Dhivya

Rajakrishnapriya

Sruthi

et al. 2022

Food Processing Preservation

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show abstract

“…On the other hand, the obligate thermophilic spore formers such as Geobacillus sp. and Anoxybacillus sp., most prevalent in dairy powders, will become established on processing lines where temperatures between 40 and 65 • C support their growth as well as BF formation; the simultaneous mesophilic and thermophilic features of Bacillus licheniformis, another spore former also commonly isolated in dairy powders, make it a major dairy continuum contaminant (Zhao et al, 2013;Flint et al, 2015;Kent et al, 2016). Their persistence in BFs is largely due to the overcoming of the selective pressures in the dairy manufacturing plant, as these bacterial types have perfectly adapted to heat, pH, water availability, and specific product composition (Burgess et al, 2010).…”

Section: Some Physicochemical Factors That Affect Biofilms In Dairiesmentioning

confidence: 99%

“…Divalent cations can influence BF formation directly by reinforcing the cohesiveness of the structure when Ca 2+ cations bond polymer molecules (Turakhia and Characklis, 1989;Carpentier and Cerf, 1993) or indirectly when Ca 2+ and Mg 2+ affect bacterial attachment (Flint et al, 2015).…”

Section: Native Milk Components That Contribute To Biofilm Establishmentmentioning

confidence: 99%

“…a [ Singh and Bennett (2002) , Tetra Pak (2003) , Walstra et al (2006) ]. Some components, which are underlined, support BF formation according to Speers and Gilmour (1985) , Barnes et al (1999) , Kim and Lund (2007) , Varhimo et al (2011) , Pasvolsky et al (2014) , Flint et al (2015) , Assaf et al (2015) , and Duanis-Assaf et al (2016) .…”

Section: Specific Features Of Milk and Its Preservationmentioning

confidence: 99%

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Potential of N2 Gas Flushing to Hinder Dairy-Associated Biofilm Formation and Extension

Munsch-Alatossava¹,

Alatossava

2020

Front. Microbiol.

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Worldwide, the dairy sector remains of vital importance for food production despite severe environmental constraints. The production and handling conditions of milk, a rich medium, promote inevitably the entrance of microbial contaminants, with notable impact on the quality and safety of raw milk and dairy products. Moreover, the persistence of high concentrations of microorganisms (especially bacteria and bacterial spores) in biofilms (BFs) present on dairy equipment or environments constitutes an additional major source of milk contamination from pre-to post-processing stages: in dairies, BFs represent a major concern regarding the risks of disease outbreaks and are often associated with significant economic losses. One consumption trend toward "raw or low-processed foods" combined with current trends in food production systems, which tend to have more automation and longer processing runs with simultaneously more stringent microbiological requirements, necessitate the implementation of new and obligatory sustainable strategies to respond to new challenges regarding food safety. Here, in light of studies, performed mainly with raw milk, that considered dominant "planktonic" conditions, we reexamine the changes triggered by cold storage alone or combined with nitrogen gas (N 2) flushing on bacterial populations and discuss how the observed benefits of the treatment could also contribute to limiting BF formation in dairies.

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“…Milk, obviously a major component of dairy products, has characteristics that may promote or present biofilm production on surfaces. Its composition is rich in lipids, proteins, and certain divalent cations, e.g., calcium, which favors the formation of biofilm (Teh et al, 2014 ; Flint et al, 2015 ).…”

Section: Other Virulence Factorsmentioning

confidence: 99%

A Highlight for Non-Escherichia coli and Non-Salmonella sp. Enterobacteriaceae in Dairy Foods Contamination

Amorim

Nascimento

2017

Front. Microbiol.

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The Effect of Milk Composition on the Development of Biofilms

Cited by 6 publications

References 31 publications

Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms

Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms

Potential of N2 Gas Flushing to Hinder Dairy-Associated Biofilm Formation and Extension

A Highlight for Non-Escherichia coli and Non-Salmonella sp. Enterobacteriaceae in Dairy Foods Contamination

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