Mazaheri Tina, Cervantes-Huamán Brayan R H, Bermúdez-Capdevila Maria, Ripolles-Avila Carolina, Rodríguez-Jerez José Juan
Area of Human Nutrition and Food Science, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Barcelona, Spain.
Microorganisms. 2021 Jan 15;9(1):181. doi: 10.3390/microorganisms9010181.
Biofilms contain microbial cells which are protected by a self-produced matrix and they firmly attach themselves to many different food industry surfaces. Due to this protection, microorganisms within biofilms are much more difficult to eradicate and therefore to control than suspended cells. A bacterium that tends to produce these structures and persist in food processing plants is . To this effect, many attempts have been made to develop control strategies to be applied in the food industry, although there seems to be no clear direction on how to manage the risk the bacteria poses. There is no standardized protocol that is applied equally to all food sectors, so the strategies for the control of this pathogen depend on the type of surface, the nature of the product, the conditions of the food industry environment, and indeed the budget. The food industry performs different preventive and corrective measures on possible -contaminated surfaces. However, a critical evaluation of the sanitization methods applied must be performed to discern whether the treatment can be effective in the long-term. This review will focus on currently used strategies to eliminate biofilms and control their formation in processing facilities in different food sectors (i.e., dairy, meat, fish, chilled vegetables, and ready-to-eat products). The technologies employed for their control will be exemplified and discussed with the objective of understanding how can be improved through food safety management systems.
生物膜包含被自身产生的基质保护的微生物细胞，并且它们会牢固地附着在许多不同的食品工业表面上。由于这种保护作用，生物膜内的微生物比悬浮细胞更难根除，因此也更难控制。一种倾向于在食品加工厂中产生这些结构并持续存在的细菌是 。为此，人们已经进行了许多尝试来开发适用于食品工业的控制策略，尽管对于如何管理这种细菌所带来的风险似乎没有明确的方向。没有一个适用于所有食品部门的标准化方案，因此控制这种病原体的策略取决于表面类型、产品性质、食品工业环境条件以及实际预算。食品工业对可能被污染的表面采取不同的预防和纠正措施。然而，必须对所应用的消毒方法进行严格评估，以确定该处理方法从长期来看是否有效。本综述将聚焦于当前用于消除生物膜并控制其在不同食品部门（即乳制品、肉类、鱼类、冷藏蔬菜和即食产品）加工设施中形成的策略。将举例说明并讨论用于控制生物膜的技术，目的是了解如何通过食品安全管理系统来改进 。
