Bacterial biofilms of interest to the food industry
Review
DOI:
https://doi.org/10.31533/pubvet.v19n10e1850Keywords:
Biofilms, contamination, food industry, food qualityAbstract
Biofilms are communities of microorganisms fixed on biotic or abiotic surfaces, and their formation causes an important impact on the food industries, leading to cross-contamination, in addition to increased costs for companies due to the deterioration of structure and equipment, and the increased use of sanitizers and disinfectants. Therefore, it is essential to act mainly to prevent biofilm formation. In relation to bacterial biofilms, Listeria monocytogenes, Staphylococcus aureus, Salmonella, Escherichia coli, Bacillus cereus, and Pseudomonas aeruginosa have been cited as the main biofilm formers, in addition to their importance as pathogens and disease-causing agents, impacting human health and deteriorating food and equipment. Several studies aim to seek measures to prevent and control the formation of biofilms, including the use of sanitizers alone, or in combination with each other, the use of essential oils, nanoparticles, electrochemically activated water, and biofilms formed by non-pathogenic and non-deteriorating microorganisms that act as competition. Thus, it is concluded that reducing the impact of these microorganisms in the food industries is possible.
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Copyright (c) 2025 Tales Henrique Vertuan Pereira, Emanoelli Aparecida Rodrigues dos Santos, Evelyn Cristine da Silva, Isabela de Lima Rocha, Camila Lampugnani, Vinicius Cunha Barcellos, Julia Arantes Galvão, Juliano Gonçalves Pereira, Luciano dos Santos Bersot, Leonardo Ereno Tadielo
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