List view / Grid view
23 September 2024 | By Ben Cornwell
New research underscores the critical need for innovative solutions to combat biofilm formation on food-contact surfaces, which poses a major risk to public health and food quality.
3 July 2012 | By Dr Evangelia Komitopoulou, Head of Food Safety, Leatherhead Food Research
Many bacteria are able to attach to and colonise environmental surfaces by producing a biofilm, which allows the organisms to persist in the environment and resist desiccation, UV light and treatment with antimicrobials and sanitising agents. Biofilms are formed when microbes attach to a solid support and to each other…
13 December 2016 | By Veslemøy Andersen (Global Harmonization Initiative)
[…] and in this way further the development and spreading of antibiotic resistance in bacteria. Resistance mechanisms in bacteria can be divided into natural mechanisms (permeability barrier and biofilm formation) and acquired resistance mechanisms (mutations, acquisition of genes, impermeability, target site alterations, enzymatic transformation and efflux pumps). This article will…
28 July 2021 | By New Food Magazine
[…] found in coastal waters, up the food chain. Researchers from the University of Portsmouth tested a theory that MPs covered in a layer of microbes, (called a biofilm) were more likely to be ingested by oysters than clean micro plastics. Despite the experiment being carried out on oysters under…
21 November 2005 | By Even Heir and Solveig Langsrud, Matforsk AS, Norwegian Food Research Institute, Norway
[…] bacteria form aggregates when exposed to stressful conditions and this increases their disinfectant tolerance. Under natural conditions, most bacteria are either attached to surfaces or embedded in biofilms. This makes them much more tolerant to disinfectants than bacteria in solution. Biofilms are communities of surface adhered bacteria that are…
19 January 2024 | By Kathryn Whitehead
[…] biofouling in food processing plants. The SurfSAFE project aims to enhance the scientific and technological capacity of University of Porto in the fields of surface modification and biofilm analysis, promoting a European Network that guides the future development of tailor-made antifouling, antimicrobial, and non-biotoxic surfaces to reduce fouling and…
28 October 2015 | By Brett Ira, Key Account Manager, ACO Group / James Marsden, Ph.D., Distinguished Professor Food Safety and Security, Kansas State University
[…] be used to reduce build-up of bacteria between cleaning, but cannot take the place of a properly constructed stainless steel drain. James went on to ask about biofilms – as sanitisers can be used to address the issue of biofilm build-up within drainage. “These sanitisers do have an impact…
14 November 2014 | By The Institute of Food Research
[…] by an industrial partner, Campden BRI. The researchers collected the liquids produced from defrosting chickens, and found that this helped Campylobacter attach to surfaces and subsequently form biofilms. Biofilms are specialised structures some bacteria form on surfaces that protect them from threats from the environment. “We have discovered that…
4 November 2013 | By François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut
[…] positive impact on ripening and aroma production of fermented meats and aroma production in cheeses through their proteolytic and lipolytic activities. Most recently, their ability to form biofilm and vancomycin resistance of a growing number of isolates is a major topic of concern for general public health due to…
5 March 2014 | By Laure Pujol and Jeanne-Marie Membré, INRA, UMR1014 Secalim and LUNAM Université, Oniris
[…] packaging have to be ‘sterile’ and aseptically filled and sealed. This phase includes the most challenging steps in terms of controlling contamination risk to the product since biofilm formation, air recontamination and defective sealing can occur and cause a significant number of product sterility failures. The last phase encompasses…
27 October 2014 | By Reha O. Azizoglu, Lisa Gorski and Sophia Kathariou, North Carolina State University
[…] the importance of taking necessary sanitation measures at the packing shed and processing environment to prevent contamination of the produce. Specific characteristics of L. monocytogenes, such as biofilm-forming potential and tolerance against disinfectants, should be considered in developing sanitation strategies. The two outbreaks summarised above were chosen based on…
20 February 2009 | By Erik Hoornstra & Jacques Kastelein, TNO Quality of Life
[…] biofouling is controlled. Poor hygienically designed piping, couplings, valves, pumps and off course dead ends in the line result often in biofouling or even worse in resistant biofilms. The cleaning and disinfection procedures should be adequate in order to remove biofouling and inactivate microorganisms. Often, the cleaning and disinfection…
22 August 2019 | By Rachael Harper (New Food Magazine)
According to a new study, pathogenic bacteria in some apple-packing facilities may be protected by harmless bacteria that are known for their ability to form biofilms. This discovery, says the researchers from Penn State, could lead to the development of alternative foodborne-pathogen-control strategies. The study looked at three tree-fruit-packing facilities…
8 February 2020 | By Peter Littleton
[…] act as a protective barrier shielding bacterial populations and preventing access by the biocidal products resulting in survival, proliferation and, in some cases, the formation of a biofilm which can be difficult to successfully remove without the use of additional detergent products and protracted cleaning times. The establishment of…
20 August 2020 | By Christine Faille, Erwan Billet
[…] that these newly contaminated surfaces are probably rarely cleaned promptly after contamination. Unfortunately, many bacteria are able to withstand periods of desiccation, whether in the form of biofilms,16 or that of adherent cells17 and, therefore, will remain capable of cross‑contaminating food. One may wonder whether this drying phase might…
