Bacterial Biofilms on Food Contact Surfaces - a Review
Bacterial Biofilms on Food Contact Surfaces - a Review
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DOI：
10.2478/v10222-011-0018-4
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发表时间：
2011-09-01
影响因子：
2.4
通讯作者：
Czaczyk, Katarzyna
中科院分区：
文献类型：
--
作者：
Myszka, Kamila;Czaczyk, Katarzyna
本文将讨论食品工业中有关生物膜形成、发展和控制的一些基本概念。食品接触表面的生物膜形成过程会对食品的微生物状态产生不利影响。非生物材料上生物膜的存在可通过直接接触污染产品。因此，很可能发生食物腐败，这可能导致保质期缩短，并增加病原体引起食物中毒的风险。在食品加工表面定植的细菌极难根除。生物膜可以耐受浓度为10-1000倍的抗微生物剂，所述浓度为在遗传学上等效的嗜热细菌所需的浓度。为了在食品工业中生产微生物安全和高质量的产品，需要更好地了解细菌粘附过程
This review will discuss some of the basic concepts concerning biofilm formation, development and control in the food industry. Biofilm formation process on food contact surfaces can have a detrimental effect on the microbial status of food. The presence of biofilm on abiotic materials can contaminate the product through direct contact. As a consequence, food spoilage is likely to occur that may lead to reduced shelf life and increased risk of food poisoning from pathogens. Bacteria colonizing food processing surfaces are extremely difficult to eradicate. Biofilms can tolerate antimicrobial agents at concentrations of 10-1000 times that needed to inactivate genetically equivalent planktonic bacteria. A better understanding of bacterial adhesion process is needed for the production of microbiologically-safe and good-quality products in the food industry