Impact of Bacterial Biofilms in the Food Industry
Biofilms are defined as (IUPAC definition) "an aggregate of microorganisms in which cells that are frequently embedded within a self-produced matrix of extracellular polymeric substance (EPS) adhere to each other and/or to a surface". The surface could be an inert or living surface, and can be represented by different interfaces (solid-liquid, liquid-liquid, or liquid-gas). [1] This definition includes microbial aggregates and floccules as well as adherent populations within the pore spaces of porous media. [2] Biofilms protect the bacteria from various environmental stressors, increase their resistance toward many antimicrobial agents (such as oxidants used in detergents), and provide protection against host defence mechanisms. [3]
In the food industry, biofilms formed on food processing surfaces may show an increased resistance to sanitation procedures, leading to the contamination of food products which may have harmful pathogenic effects on consumers. [4] Biofilms may also develop inside food packaging in order to overcome measures that have been implemented to reduce bacterial numbers and these bacteria may then contaminate the food when conditions become more favourable.
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