Prospective Research and Technological Advancements in Food and Health Sciences

Total Number of Pages : 418

Biofilm Formation and Persistence in Food Industries: Perspectives on Emerging Control Strategies

Author : Madhumitha M^#, R V Sundaranandam^#, Gopika R, Lavanya M, N. Baskaran, S. Vignesh^*
Mail Id : vignesh@iifpt.edu.in

Abstract

Microbial biofilms are complex, self-organized communities of microbes enclosed within an extracellular polymeric substances (EPS) matrix. They are ubiquitous in nature and can form on various surfaces, including those found in the food industries, such as processing equipment and food contact surfaces. Bacterial biofilm formation and growth in the food industries might be a source of food spoilage, jeopardizing food safety and its shelf-life. This review will emphasize conditions that bacteria frequently encounter in the food industry, particularly in biofilm initial attachment and development, as variables regulating biofilm formation. The impact of biofilm in the food industries is significant, as then it causes foodborne illnesses, economic losses, and damage to brand reputation. Physiochemical properties of bacteria, Physical properties of the substratum and Environmental parameters (substratum, temperature, nutrient availability, hydrodynamic effects, oxygen concentration, effects of food composition in biofilm development, and pH) has a multidimensional impact on the development of biofilms, and frequently, their influence may be compensatory. In the meantime, important controls of these bacterial biofilms are still needed within the food industry. Several strategies have been drawn up, including biological and chemical methods. The management of microbial biofilms in the food industries requires an inclusive approach, involving the development of effective control methods, the monitoring of biofilm formation, and the implementation of good hygiene practices. To assure food quality, safety, and consumer satisfaction, it is crucial to ensure the successful control of biofilms in the food industry.

Keywords

Microbial Biofilm EPS Food industry Control Strategies Factors influencing

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Acknowledgments

The authors express their sincere gratitude to National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur, Thanjavur, Tamil Nadu, for providing the facilities and DST-SERB-SRG/2021/001005 for funding support to carry out the study.

Conflicts of Interest

The authors declare no conflict of interest.

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National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Thanjavur – 613 005, Tamil Nadu, India

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Correspondence to vignesh@iifpt.edu.in

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Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. V. Eyarkai Nambi

Dr. M. Loganathan

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About this Chapter

Madhumitha, M., Sundaranandam, R. V., Gopika, R., Lavanya, M., Baskaran, N., & Vignesh, S. (2023). Prospective Research and Technological Advancements in Food and Health Sciences. In S. Vignesh, Baskaran, N., Nambi, V., Loganthan, M (Ed.), Biofilm Formation and Persistence in Food Industries: Perspectives on Emerging Control Strategies: Skyfox Publishing Group. https://doi.org/10.22573/spg.023.978-93-90357-07-9/2

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DOI

https://doi.org/10.22573/spg.023.978-93-90357-07-9/2

Published Date

14 June 2023

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