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A. C. L. WONG, Food Research Institute, Univ. of Wisconsin, Madison, Dept. of Food Microbiology & Toxicology, 1925 Willow Dr., Madison, WI 53706 Microbial attachment and biofilm development in food processing environments are potential sources of contamination and may lead to food spoilage or disease transmission. Many foodborne pathogens and spoilage organisms can form biofilms on materials such as stainless steel, polystyrene, polyester, and rubber that are used to manufacture food and non-food contact surfaces. These organisms may survive for prolonged periods depending on factors such as the attachment surface, the amount and nature of residual soil, temperature, and relative humidity. Areas that are more prone to biofilm development include dead ends, joints, valves, and gaskets. In addition, equipment surfaces can be corroded with age, developing pits and cracks in which soil and bacteria can collect. Biofilm organisms are more resistant than their planktonic counterparts to adverse conditions that may be encountered in a food-processing environment such as heat, desiccation, cleaners, and sanitizers. It has been shown that even with cleaning and sanitation procedures consistent with good manufacturing practices, microorganisms can remain on equipment and other food contact surfaces. This presents a challenge to food processors, especially in the control of ubiquitous foodborne pathogens such as Listeria monocytogenes. It is recognized that with currently available control methods, it is not possible to completely eliminate L. monocytogenes from the processing environment. It is also not possible to completely prevent re-contamination of finished products. Foodborne outbreaks and product recalls associated with this and other pathogens and spoilage microorganisms highlight the need to continue diligent efforts to develop alternative strategies (in addition to routine cleaning and sanitizing) to further minimize the potential for contamination of foods. It is important to study the interactions between microorganisms and the surfaces in specific food processing environments to provide more effective measures for prevention of biofilm formation and for its removal.
Session 51, Biofilms in the food environment: Current approaches and findings
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