Biofilm Risks

Gun Wirtanen, Satu Salo

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

3 Citations (Scopus)

Abstract

This chapter on biofilm risks deals with biofilm formation of pathogenic microbes, sampling and detection methods, biofilm removal, and prevention of biofilm formation. Several common pathogens produce sticky and/or slimy structures in which the cells are embedded, that is, biofilms, on various surfaces in food processing. Biofilms of common foodborne pathogens are reviewed. The issue of persistent and nonpersistent microbial contamination in food processing is also discussed. It has been shown that biofilms can be difficult to remove and can thus cause severe disinfection and cleaning problems in food factories. In the prevention of biofilm formation microbial control in process lines should both limit the number of microbes on surfaces and reduce microbial activity in the process. Thus the hygienic design of process equipment and process lines is important in improving the process hygiene of both contact and noncontact surfaces.
Original languageEnglish
Title of host publicationHandbook of Hygiene Control in the Food Industry
EditorsHuub Lelieveld, John Holah, Domagoj Gabrić
PublisherWoodhead Publishing
Chapter5
Pages55-79
EditionSecond
ISBN (Electronic)978-0-08-100197-4
ISBN (Print)978-0-08-100155-4
DOIs
Publication statusPublished - 2016
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Publication series

SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition

Fingerprint

Biofilms
Food Handling
Equipment Design
Disinfection
Hygiene
Food

Keywords

  • Biofilm formation
  • pathogen
  • Listeria
  • Salmonella
  • hygienic design
  • biofilm removal

Cite this

Wirtanen, G., & Salo, S. (2016). Biofilm Risks. In H. Lelieveld, J. Holah, & D. Gabrić (Eds.), Handbook of Hygiene Control in the Food Industry (Second ed., pp. 55-79). Woodhead Publishing. Woodhead Publishing Series in Food Science, Technology and Nutrition https://doi.org/10.1016/B978-0-08-100155-4.00005-4
Wirtanen, Gun ; Salo, Satu. / Biofilm Risks. Handbook of Hygiene Control in the Food Industry. editor / Huub Lelieveld ; John Holah ; Domagoj Gabrić. Second. ed. Woodhead Publishing, 2016. pp. 55-79 (Woodhead Publishing Series in Food Science, Technology and Nutrition).
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Wirtanen, G & Salo, S 2016, Biofilm Risks. in H Lelieveld, J Holah & D Gabrić (eds), Handbook of Hygiene Control in the Food Industry. Second edn, Woodhead Publishing, Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 55-79. https://doi.org/10.1016/B978-0-08-100155-4.00005-4

Biofilm Risks. / Wirtanen, Gun; Salo, Satu.

Handbook of Hygiene Control in the Food Industry. ed. / Huub Lelieveld; John Holah; Domagoj Gabrić. Second. ed. Woodhead Publishing, 2016. p. 55-79 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

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N2 - This chapter on biofilm risks deals with biofilm formation of pathogenic microbes, sampling and detection methods, biofilm removal, and prevention of biofilm formation. Several common pathogens produce sticky and/or slimy structures in which the cells are embedded, that is, biofilms, on various surfaces in food processing. Biofilms of common foodborne pathogens are reviewed. The issue of persistent and nonpersistent microbial contamination in food processing is also discussed. It has been shown that biofilms can be difficult to remove and can thus cause severe disinfection and cleaning problems in food factories. In the prevention of biofilm formation microbial control in process lines should both limit the number of microbes on surfaces and reduce microbial activity in the process. Thus the hygienic design of process equipment and process lines is important in improving the process hygiene of both contact and noncontact surfaces.

AB - This chapter on biofilm risks deals with biofilm formation of pathogenic microbes, sampling and detection methods, biofilm removal, and prevention of biofilm formation. Several common pathogens produce sticky and/or slimy structures in which the cells are embedded, that is, biofilms, on various surfaces in food processing. Biofilms of common foodborne pathogens are reviewed. The issue of persistent and nonpersistent microbial contamination in food processing is also discussed. It has been shown that biofilms can be difficult to remove and can thus cause severe disinfection and cleaning problems in food factories. In the prevention of biofilm formation microbial control in process lines should both limit the number of microbes on surfaces and reduce microbial activity in the process. Thus the hygienic design of process equipment and process lines is important in improving the process hygiene of both contact and noncontact surfaces.

KW - Biofilm formation

KW - pathogen

KW - Listeria

KW - Salmonella

KW - hygienic design

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Wirtanen G, Salo S. Biofilm Risks. In Lelieveld H, Holah J, Gabrić D, editors, Handbook of Hygiene Control in the Food Industry. Second ed. Woodhead Publishing. 2016. p. 55-79. (Woodhead Publishing Series in Food Science, Technology and Nutrition). https://doi.org/10.1016/B978-0-08-100155-4.00005-4