Biofilms out of sight: a food safety concern in food processing

Abstract

Most food-contact surfaces in processing environments are usually carpeted with available nutrients that may in some cases enable microorganisms to persist and thrive in the form of resident biofilms. This is especially the case in areas not easily accessible to proper cleaning and disinfection routines, which in some situations may lead to the establishment of persistent biofilms, increasing the likelihood of cross-contamination events. The various cleaning in place strategies commonly applied to complex areas of processing equipment and hard-to-access transporting circuits (e.g. pipe system infrastructures) have been shown to be ineffective in totally removing these biofilms, due in part to the protective nature of synthesized exopolymeric substances characterized with biofilm development. I will describe the challenges faced when dealing with the presence of established microbial biofilms, by emphasizing the notion of “killing is not removing” and by addressing the need for in-line biofilm monitoring technologies.