New methodologies for biofilms control in food industry


  • 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



biofilm, cleaning and disinfection, enzyme, bioregulation


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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How to Cite

Čapla, J. ., Zajác, P. ., Vietoris, V. ., & Bajzí­k, P. . (2010). New methodologies for biofilms control in food industry. Potravinarstvo Slovak Journal of Food Sciences, 4(3), 10–13.

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