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Microbial Biofilms: The Challenge of Food Industry

Lizziane Kretli Winkelstroter

Failure in the cleaning process may form a conditioned film on the food processing surfaces which allows bacterial adherence. After the initial adhesion the microorganism start to multiplicate and results in a cell mass embedded in a complex exopolysaccharide matrix known as biofilm. Microorganisms in biofilm are more resistant to antimicrobial compounds than planktonic cells. That behavior allows them to persist and to survive even after sanitization processes. Biofilms is a relevant public health problem and represents potential source of contamination. Moreover, the food industry can face serious consequences by the presence of biofilms which results in economic losses. To guarantee the quality and the safety of food product, efforts are needed to improve the cleaning and sanitizing program used to inactivate microorganisms and prevent the biofilms formation. Thus, understanding the concept of microbial biofilms, the aspects inherent to their structure and composition, as well as its mechanism of formation, are fundamental for the development of effective strategies to control and prevent them.