Biofilms

Biofilms are bacteria colonising surfaces. They can be found in almost any environment, including food manufacturing plant. Biofilms are a concern to the food manufacturer as they can contaminate food with spoilage and pathogenic microorganisms, reduce heat transfer, block filters, produce enzymes that spoil product or toxins that may threaten product safety.  Biofilms are the main source of microbial contamination in the food industry. Biofilms are associated with polysaccharide material that binds them firmly to surfaces and makes the removal of biofilms difficult.  This is a challenge to food manufacturers. Understanding the nature and development of biofilms in food systems can help us in managing them to improve product quality and the efficiency of food manufacture. 

• Definition of a biofilm
• Different stages in biofilm formation
• Factors involved in the attachment of cells to surfaces
• Conditions favoring bacterial colonization of surfaces
• Specific aspects that are unique to biofilms in the food industry
• Effects of biofilms on food manufacture
• Testing for biofilms in food manufacturing plant
• The resistance of biofilms to cleaning and sanitation
• Methods to control biofilms – traditional and alternative