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.
|Title of host publication||Handbook of Hygiene Control in the Food Industry|
|Editors||Huub Lelieveld, John Holah, Domagoj Gabrić|
|Place of Publication||Cambridge|
|ISBN (Print)||1-85573-957-7, 978-0-08-100155-4|
|Publication status||Published - 2005|
|MoE publication type||D2 Article in professional manuals or guides or professional information systems or text book material|
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). Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100155-4.00005-4