The Use of Natural Methods to Control Foodborne Biofilms

Abstract

Biofilms are large aggregates of various species of bacteria or other microorganisms tightly attached to surfaces through an intricate extracellular matrix. These complex microbial communities present quite the challenge in the food processing industry, as conditions such as raw meats and diverse food product content in contact with workers, drains, machinery, and ventilation systems, make for prime circumstances for contamination. Adding to the challenge is the highly resistant nature of these biofilm growths and the need to keep in mind that any antimicrobials utilized in these situations risk health implications with human consumption of the products that are being processed in these locations. For that reason, the ideal means of sanitizing areas of foodborne biofilms would be natural means. Herein, we review a series of innovative natural methods of targeting foodborne biofilms, including bacteriocins, bacteriophages, fungi, phytochemicals, plant extracts, essential oils, gaseous and aqueous control, photocatalysis, enzymatic treatments, and ultrasound mechanisms.

Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation

“…In addition to the microorganisms that grow in the food produce, another safety concern in the food industry is the biofilms that form on the surface of food‐contact materials, such as stainless steel, glass, rubber, and polypropylene. These large aggregates of microorganisms adhere tightly to material surfaces through intricate extracellular matrices, leading to the persistent contamination of food products and potential foodborne illness (Esposito & Turku, 2023). Both chemical and physical methods to remove foodborne biofilms have been widely studied, such as chlorine (Z. Lin, Chen, et al., 2022), ozone (Panebianco et al., 2021), peracetic acids (S. H. Park et al., 2012), ultrasound (H. Yu, Liu, et al., 2020; Zhao et al., 2022), and photocatalysis (Weng et al., 2016).…”

“…In addition to the microorganisms that grow in the food produce, another safety concern in the food industry is the biofilms that form on the surface of food-contact materials, such as stainless steel, glass, rubber, and polypropylene. These large aggregates of microorganisms adhere tightly to material surfaces through intricate extracellular matrices, leading to the persistent contamination of food products and potential foodborne illness (Esposito & Turku, 2023).…”

Lactiplantibacillus plantarum monolayer enhanced bactericidal action of carvacrol: biofilm inhibition of viable foodborne pathogens and spoilage microorganisms

“…A feasible approach to reducing this natural compound concentration could be the combination with other natural solutions. Lactic acid bacteria (LAB) represent one of the promising possibilities for the natural control of biofilms that are composed of high antimicrobial resistance and associated risks for foodborne disease spread (Turgis et al, 2012;Esposito and Turku, 2023). LAB can naturally produce antimicrobial compounds, such as organic acids (mainly, lactic acid and acetic acid), diacetyl, hydrogen peroxide, and bacteriocins such as nisin and natamycin, generally recognized as safe (GRAS) (Raman et al, 2022).…”

“…The reduction in pH due to the synthesis of LAB organic acids promotes the hydrophobicity of carvacrol, allowing it to explain the bactericidal activity (de Carvalho et al, 2018;Di Gregorio et al, 2022). However, few studies have focused on the synergistic effect of lactic acid bacteria and EOs or their components, showing that the combined treatment may have better antimicrobial activity than single ones and lower concentrations could also be utilized to minimize unwanted side effects (Govaris et al, 2010;Sharma et al, 2022;Esposito and Turku, 2023). Moreover, studies investigating the possibility of using a combination of a preformed LAB biofilm monolayer with sub-inhibitory concentrations of natural compounds to enhance whole antimicrobial action are very limited.…”

Foodborne Pathogen Biofilms: Development, Detection, Control, and Antimicrobial Resistance

“…In particular, in the food industry, there is demand for natural compounds that can be safely added to food products to act as a biofilm remover, as well as curtailing spoilage and preventing food contamination. Esposito and Turku bring a comprehensive review on innovative natural methods of targeting foodborne pathogens’ biofilms, including bacteriocins, bacteriophages, fungi, phytochemicals, plant extracts, essential oils, gaseous and aqueous control, photocatalysis, enzymatic treatments, and ultrasound [ 28 ]. Understanding how foodborne pathogens form and survive in food processing environments is important for developing new strategies against sanitizer resistance and repeated contamination.…”