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Microbial Biofilms in the Food Industry—A Comprehensive Review

Author

Listed:
  • Conrado Carrascosa

    (Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain)

  • Dele Raheem

    (Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland)

  • Fernando Ramos

    (Pharmacy Faculty, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
    REQUIMTE/LAQV, R. D. Manuel II, Apartado 55142 Oporto, Portugal)

  • Ariana Saraiva

    (Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain)

  • António Raposo

    (CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal)

Abstract

Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-contamination, leading to changes in the food industry’s cleaning and disinfection dynamics. Biofilm is an association of microorganisms that is irreversibly linked with a surface, contained in an extracellular polymeric substance matrix, which poses a formidable challenge for food industries. To avoid biofilms from forming, and to eliminate them from reversible attachment and irreversible stages, where attached microorganisms improve surface adhesion, a strong disinfectant is required to eliminate bacterial attachments. This review paper tackles biofilm problems from all perspectives, including biofilm-forming pathogens in the food industry, disinfectant resistance of biofilm, and identification methods. As biofilms are largely responsible for food spoilage and outbreaks, they are also considered responsible for damage to food processing equipment. Hence the need to gain good knowledge about all of the factors favouring their development or growth, such as the attachment surface, food matrix components, environmental conditions, the bacterial cells involved, and electrostatic charging of surfaces. Overall, this review study shows the real threat of biofilms in the food industry due to the resistance of disinfectants and the mechanisms developed for their survival, including the intercellular signalling system, the cyclic nucleotide second messenger, and biofilm-associated proteins.

Suggested Citation

  • Conrado Carrascosa & Dele Raheem & Fernando Ramos & Ariana Saraiva & António Raposo, 2021. "Microbial Biofilms in the Food Industry—A Comprehensive Review," IJERPH, MDPI, vol. 18(4), pages 1-31, February.
  • Handle: RePEc:gam:jijerp:v:18:y:2021:i:4:p:2014-:d:501975
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    References listed on IDEAS

    as
    1. Susse Kirkelund Hansen & Paul B. Rainey & Janus A. J. Haagensen & Søren Molin, 2007. "Evolution of species interactions in a biofilm community," Nature, Nature, vol. 445(7127), pages 533-536, February.
    2. Agnieszka Chlebicz & Katarzyna Śliżewska, 2018. "Campylobacteriosis, Salmonellosis, Yersiniosis, and Listeriosis as Zoonotic Foodborne Diseases: A Review," IJERPH, MDPI, vol. 15(5), pages 1-28, April.
    3. Pradeep K. Singh & Amy L. Schaefer & Matthew R. Parsek & Thomas O. Moninger & Michael J. Welsh & E. P. Greenberg, 2000. "Quorum-sensing signals indicate that cystic fibrosis lungs are infected with bacterial biofilms," Nature, Nature, vol. 407(6805), pages 762-764, October.
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    Cited by:

    1. Zhao, Tong & Shi, Qiumei & Zhang, Xingnian & Zhang, Tianyi, 2024. "Decoding green food safety information dependency in the digital era: An intelligent validation using SEM-ANN framework," Journal of Retailing and Consumer Services, Elsevier, vol. 79(C).

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