Biofilms can be found in almost any environment, including food manufacturing plant. They can contaminate food with spoilage and pathogenic microorganisms; also they produce enzymes or toxins that may threaten product safety so they are a concern to the food manufacturers.
Biofilms are associated with
polysaccharide material that binds them firmly to surfaces and makes the
removal of biofilms difficult. Understanding the nature and development of
biofilms in food systems can help us in managing them to improve product
quality and the efficiency of food manufacture.
Date of conference interactive:
Mar 21 2013 2:00 PM – 3:30 PM (EDT)
The presenter is Dr. Steve Flint,
Professor in Food Safety and Microbiology and Director of the Food Division
Institute of Food Nutrition and Human Health (IFNHH) at Massey University in
New Zealand.
Areas covered in the webinar:
- - Definition of a biofilm
- - Different stages in biofilm formation
- - Factors involved in the attachment of cells to surface
- - Conditions favoring bacterial colonization of surfaces
- - Specific aspects that are unique to biofilms in the food industry
- - Effects of biofilms in food manufacturing plant
- - The resistance of biofilms to cleaning and sanitation
- - Methods to control biofilms, traditional and alternative
Aporte: Ninoska Cordero M.
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