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Application of Biofilm in Food Industry

Application of Biofilm in Food Industry

Application of Biofilm in Food Industry

Biofilm is defined as a community in which adverse environmental conditions lead to biofilm formation by inducing microbial transformation from planktonic to sequestered cellular forms and altering the metabolism of bacteria in the biofilm. Biological Although biofilms are often considered potentially damaging to clinical and other industrial areas, many biofilms are beneficial and beneficial biofilms can be used for a wide range of applications (antimicrobial, food fermentation, biofertilizer, filtration, biofouling, antiseptic, antimicrobial agents, wastewater treatment, bioremediation, and microbial fuel cells) in food, agricultural, medical, and environmental fields. In terms of their biochemical, fermentation, antimicrobial and biotechnological properties, the food industry is likely to benefit mainly from biofilms.

Application of Biofilm in Food Industry

Table 1. Biofilm-forming pathogens in the food industry.

Pathogen Characteristics Contaminated Food Examples of Harmful Spoilage Effects
Escherichia coli Gram-negative, rod-shaped raw milk, fresh meat, fruits and vegetables diarrhoea outbreaks and haemolytic uremic syndrome
Listeria monocytogenes Gram-positive, rod-shaped, facultative anaerobic dairy products, meat, ready-to-eat products, fruit, soft cheeses, ice cream, unpasteurised milk, candied apples, frozen vegetables, poultry listeriosis in the elderly, pregnant women and immune-compromised patients
Staphylococcus aureus Gram-positive, non-spore forming, non-motile, facultative anaerobic meat products, poultry, egg products, dairy products, salads, bakery products, especially cream-filled pastries and cakes, and sandwich fillings methicillin resistance, can cause vomiting and diarrhoea

Biofilm Control and Elimination

Biofilm bacteria are known to exhibit phenotypes different from their genotypes in terms of gene transcription and growth rates under very specific conditions different from planktonic conditions. Biofilms are capable of adhering to a variety of surfaces with different biotic and abiotic components, including human tissues and medical devices. Once biofilms are formed, they can become a major threat as they can lead to infectious diseases. Therefore, biofilms must be eliminated using appropriate methods.

Health Aspects Associated with Biofilms in the Food Industry

Health Aspects Associated with Biofilms in the Food Industry

Foodborne illnesses associated with bacterial biofilms on food substrates or plant equipment can be caused by poisoning or infection. For example, toxins can be secreted by biofilms in food processing plants. From there, they can contaminate the food matrix, leading to individual or multiple (in the case of an outbreak) poisonings. In any of these cases, the presence of biofilms in a food plant can endanger human health. The magnitude of the risk depends on the type of bacteria that form this three-dimensional living structure. The primary location of biofilm development depends on the type of plant, but may include water, milk and other liquid pipelines, pasteurization plates, reverse osmosis membranes, tables, employee gloves, animal carcasses, contact surfaces, storage silos for raw materials and additives, distribution fuel lines, packaging materials, etc.

Our Related Services

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  • Chemical Biofilm Eradication Technical Services

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For research use only, not intended for any clinical use.
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