NEW METHODOLOGIES FOR BIOFILMS CONTROL IN FOOD INDUSTRY
2010
Pavol Bajzík | Peter Zajác | Vladimír Vietoris | Jozef Čapla
<p class="MsoNormal" style="text-align: justify; mso-layout-grid-align: none; text-autospace: none;"><span style="background: white; mso-ansi-language: EN-US;" lang="EN-US">The complete removal of biofilms on food<span style="mso-spacerun: yes;"> </span>equipment surfaces<span style="mso-spacerun: yes;"> </span>is essential to ensure food safety and quality. However, cells in biofilms exhibit greater resistance against the action of sanitizers and other antimicrobial agents compared to their free living counterparts, making them much more difficult to remove. They can be a significant source of post - processing contamination and could potentially harbor pathogens in food processing platns. </span><span style="mso-ansi-language: EN-US;" lang="EN-US">The biotechnology sector is just beginning to tackle the problem of biofilms by developing antimicrobial agents with novel mechanisms of action. Some studies seek to prevent biofilm formation, others aim to develop antimicrobial agents to treat existing biofilms, and still others are trying to disrupt the polymeric ties that bind the biofilms together.</span></p><p class="MsoNormal" style="text-align: justify; mso-layout-grid-align: none; text-autospace: none;"> </p><p class="MsoNormal" style="text-align: justify; mso-layout-grid-align: none; text-autospace: none;"><span style="mso-ansi-language: EN-US;" lang="EN-US"><span style="font-size: 12px;"><strong>doi:10.5219/17</strong></span></span></p>
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