New methodologies for biofilms control in food industry

Jozef  Čapla; Peter  Zajác; Vladimí­r  Vietoris; Pavol  Bajzí­k

doi:10.5219/17

Authors

Jozef Čapla Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU
Peter Zajác Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU
Vladimír Vietoris Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU
Pavol Bajzík Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, EU

DOI:

https://doi.org/10.5219/17

Keywords:

biofilm, cleaning and disinfection, enzyme, bioregulation

Abstract

The complete removal of biofilms on food equipment surfaces is essential to ensure food safety and quality. However, cells in biofilms exhibit greater resistance against the action of sanitizers and other antimicrobial agents compared to their free living counterparts, making them much more difficult to remove. They can be a significant source of post - processing contamination and could potentially harbor pathogens in food processing platns. The biotechnology sector is just beginning to tackle the problem of biofilms by developing antimicrobial agents with novel mechanisms of action. Some studies seek to prevent biofilm formation, others aim to develop antimicrobial agents to treat existing biofilms, and still others are trying to disrupt the polymeric ties that bind the biofilms together.

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References

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