BIOFILMS IN FOOD PROCESSING ENVIRONMENTS

TABLE OF CONTENTS

Abstract

SECTION ONE

Introduction

SECTION TWO

2.0       BIOFILM AND DEVELOPMENT STEPS.

2.1       Initail Attachment

2.2       Irreversible Attachment

2.3       Early Development of Biofilm Architecture (Microcolony Formation)

2.4       Maturation

2.5       Dispersion

SECTION THREE

3.0       BIOFILM FORMATION

3.1       Biofilm Forming Strength

3.2.      Food contact surface materials for biofilm formation

SECTION FOUR

4.0       BIOFILM: PROBLEMS IN FOOD INDUSTRY

4.1       Produce Industry

4.2       Dairy Produce

4.3       Fish Processing Industry

4.4       Poultry industry

4.5       Meat industry

4.6       Read-to-eat (RTE).

SECTION FIVE

5.0       BIOFILM CONTROL STRATEGIES

5.1       Cleaning and Disinfection

5.2       Clean-in-Place (CIP)

5.3       Chemical-based control

5.3.1    Sodium hypochlorite

5.3.2    Hydrogen Peroxide (H₂0₂)

5.3.3.   Ozone

5.3.4    Peracetic acid

5.4       Other approaches of biofilm control

5.4.1    Ultra sonication

5.4.2    Enzymes

5.4.3    Phages

5.5       Hurdle technology

Conclusion

References