Biofilm risks: Second edition

Gun Wirtanen, Satu Salo

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

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
Place of PublicationCambridge
PublisherWoodhead Publishing
Chapter5
Pages55-79
ISBN (Print)1-85573-957-7, 978-0-08-100155-4
DOIs
Publication statusPublished - 2005
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Fingerprint

Biofilms
Food Handling
Equipment Design
Disinfection
Hygiene
Food

Cite this

Wirtanen, G., & Salo, S. (2005). Biofilm risks: Second edition. In H. Lelieveld, J. Holah, & D. Gabrić (Eds.), Handbook of Hygiene Control in the Food Industry (pp. 55-79). Cambridge: Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100155-4.00005-4
Wirtanen, Gun ; Salo, Satu. / Biofilm risks : Second edition. Handbook of Hygiene Control in the Food Industry. editor / Huub Lelieveld ; John Holah ; Domagoj Gabrić. Cambridge : Woodhead Publishing, 2005. pp. 55-79
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Wirtanen, G & Salo, S 2005, Biofilm risks: Second edition. in H Lelieveld, J Holah & D Gabrić (eds), Handbook of Hygiene Control in the Food Industry. Woodhead Publishing, Cambridge, pp. 55-79. https://doi.org/10.1016/B978-0-08-100155-4.00005-4

Biofilm risks : Second edition. / Wirtanen, Gun; Salo, Satu.

Handbook of Hygiene Control in the Food Industry. ed. / Huub Lelieveld; John Holah; Domagoj Gabrić. Cambridge : Woodhead Publishing, 2005. p. 55-79.

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

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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.

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Wirtanen G, Salo S. Biofilm risks: Second edition. In Lelieveld H, Holah J, Gabrić D, editors, Handbook of Hygiene Control in the Food Industry. Cambridge: Woodhead Publishing. 2005. p. 55-79 https://doi.org/10.1016/B978-0-08-100155-4.00005-4