A Review of Bacterial Biofilm Components and Formation, Detection Methods, and Their Prevention and Control on Food Contact Surfaces
2024
Amin N. Olaimat | Ahmad Mohammad Ababneh | Murad Al-Holy | Anas Al-Nabulsi | Tareq Osaili | Mahmoud Abughoush | Mutamed Ayyash | Richard A. Holley
The microbial biofilms are a community of microorganisms that adhere to each other and to surfaces, typically in a mucilaginous or gel-like matrix composed of extracellular polymeric substances, including polysaccharides, proteins, lipids, and DNA. In the food industry, the bacterial biofilms may be formed on different surfaces and cause post-processing contamination or cross-contamination from the food contact surfaces to food products. Conventional cleaning and sanitizing methods are often ineffective at removing bacterial biofilms. Among more recent alternative methods proposed to address this problem are the use of hydrolytic enzymes, essential oils, and bacteriocins. These methods show promise since their antibacterial and antibiofilm actions involve degradation of the extracellular polymeric matrix of the biofilm and lead to inhibition of the foodborne pathogens present. Understanding the limitations and mechanisms of action of enzymes, bacteriocins, and essential oils in controlling bacterial biofilms on foods and food contact surfaces is essential for developing solutions to prevent and control biofilm formation. This review critically summarizes the current knowledge of bacterial biofilm components, their formation, detection methods, prevention, and removal from food contact surfaces.
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