Foodborne Pathogens And Effects Of Biofilms

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The potential of foodborne pathogens and spoilage organisms to form biofilms has raised issues in food industries. A wide range of micro-organisms such as Listeria monocytogenes, Bacillus cereus, Escherichia coli O157:H7, Salmonella spp., Pseudomonas spp., Staphylococcus aureus, have been documented to cause biofilm formation on food and food contact surfaces (Dewanti & Wong, 1995; Sharma & Anand, 2002). Apart from bacteria’s intrinsic capability to initiate attachment, extrinsic factors such as food contact surface influence on the level of attachment and ultimately biofilm formation (Srey, Jahid, & Ha, 2013). Food contact surfaces are made up of various materials including stainless steel, glass, polyurethane, teflon, rubber, wood and…show more content…
In 2011, there was an outbreak linked to the whole cantaloupe contaminated with L. monocytogenes whose root cause was speculated to be the unsanitary condition of the processing environment. The firm attachment and biofilm formation by L. monocytogenes in inaccessible areas and later dispersion during processing, supposedly caused the microorganism contaminate the cantaloupes (Sapers, Miller, Pilizota, & Mattrazzo, 2001). Similarly, various common practices in produce industries including trimming, cutting, slicing, washing, rinsing, and packaging; all of which can serve as primary sources of cross-contamination as a result of biofilm formation and hazardous consequences thereafter (Suslow et al., 2003). The sanitizers normally used in produce industries such as ozone, chlorine, organic acids, are only effective in reducing 1-2 logs of microorganisms and are usually ineffective against microbial biofilms (Rosenblum, Ge, Bohrerova, Yousef, & Lee, 2012). Areas of concern in produce industries consist the product itself, equipment and process, all vulnerable to biofilm formation and therefore require a rigorous food safety and sanitation plan.
Dairy industry. Dairy industries constituting milk and milk products are highly susceptible to contamination by various microorganisms such as
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