Biofilm Presence in Food Industry

Detection, control and elimination of biofilms are fundamental to ensure food safety 

Biofilms are collections of organisms that remain attached to surfaces. They live protected by a slimy matrix composed of extracellular polymers, polysaccharides, proteins and DNA, allowing them protection against adverse environment, besides interfering with the action of chemical agents and disinfectants.

Biofilms may occur on different surfaces, inside of equipment and machinery difficult to clean and closed in any sector of the facilities where appropriate conditions exist for microbial growth (floors, drains, sinks, coolers, etc.). Among the factors that favor development, highlights the presence of moisture, temperature and nutrients accumulated due to poor cleaning and sanitation practices, or inadequate design of equipment or facilities.

The contact of food with microorganisms in the biofilm is caused by improper handling or cross-contamination of products with microbial components present in these pockets of poor health.

Biofilms are a major problem for food safety, allowing the permanent presence of pathogens such as Listeria monocytogenes, Salmonella enterica, Escherichia coli, Campylobacter jejuni and Bacillus cereus, among others.

Strategies to avoid the presence of biofilms in food industry
The agri-food companies should avoid the accumulation of these formations in their facilities, as they are real pockets of recurring contamination of their products and  safety risk.

Recommendations:
- Designing appropriate facilities and equipment to prevent the existence of areas that favor the accumulation of organic matter and that would make the cleaning and sanitizing.
- Optimize process flows, so as to avoid cross contamination.
- Continuous training of food handlers in Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP).
- Designing appropriate prerequisite programs of HACCP (POES cleaning and sanitizing facilities and equipment, and POES Prevention of cross contamination).
- Using abrasive and hot water systems to remove the exopolysaccharides of the biofilm matrix.
- Use detection systems in surface organic matter (eg. bioluminescence) and other biofilm detection methods.
- Use enzyme systems biofilm removal or business combinations that contain surfactants, oxidants, scavengers and biocides.
- Use of disinfectants effective for disposal, for example,  peracetic acid.

 Source: Review HACCP Consultants
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