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C. REMUS, Diversey Lever, 14574 Warwick, Detroit, MI 48223

Efforts to control foodborne pathogens and spoilage microorganisms in the meat processing industries have accelerated in recent years. If left unchecked, microorganisms naturally form biofilms on food and non-food contact surfaces in meat processing plants. These biofilms serve as reservoirs for all types of microbes that can later be released and contaminate products. Because of the serious nature of foodborne pathogens, stringent measures to control biofilms in food production plants are a must. The control of biofilms in food processing begins with a proper sanitation program. Using microbiological audits of food processing plants as a basis, this presentation illustrates common places where microorganisms in biofilms hide and multiply. Sanitation chemicals and procedures that are effective for removing biofilms are shown. Guidelines for controlling and eliminating biofilms in meat production plants are given. Examples of corrective actions and Sanitation Standard Operating Procedures for the control of biofilms are discussed.