TY - JOUR
T1 - A Review of Bacterial Biofilm Components and Formation, Detection Methods, and Their Prevention and Control on Food Contact Surfaces
AU - Olaimat, Amin N.
AU - Ababneh, Ahmad Mohammad
AU - Al-Holy, Murad
AU - Al-Nabulsi, Anas
AU - Osaili, Tareq
AU - Abughoush, Mahmoud
AU - Ayyash, Mutamed
AU - Holley, Richard A.
N1 - Publisher Copyright:
© 2024 by the authors.
PY - 2024/12
Y1 - 2024/12
N2 - The microbial biofilms are a community of microorganisms that adhere to each other and to surfaces, typically in a mucilaginous or gel-like matrix composed of extracellular polymeric substances, including polysaccharides, proteins, lipids, and DNA. In the food industry, the bacterial biofilms may be formed on different surfaces and cause post-processing contamination or cross-contamination from the food contact surfaces to food products. Conventional cleaning and sanitizing methods are often ineffective at removing bacterial biofilms. Among more recent alternative methods proposed to address this problem are the use of hydrolytic enzymes, essential oils, and bacteriocins. These methods show promise since their antibacterial and antibiofilm actions involve degradation of the extracellular polymeric matrix of the biofilm and lead to inhibition of the foodborne pathogens present. Understanding the limitations and mechanisms of action of enzymes, bacteriocins, and essential oils in controlling bacterial biofilms on foods and food contact surfaces is essential for developing solutions to prevent and control biofilm formation. This review critically summarizes the current knowledge of bacterial biofilm components, their formation, detection methods, prevention, and removal from food contact surfaces.
AB - The microbial biofilms are a community of microorganisms that adhere to each other and to surfaces, typically in a mucilaginous or gel-like matrix composed of extracellular polymeric substances, including polysaccharides, proteins, lipids, and DNA. In the food industry, the bacterial biofilms may be formed on different surfaces and cause post-processing contamination or cross-contamination from the food contact surfaces to food products. Conventional cleaning and sanitizing methods are often ineffective at removing bacterial biofilms. Among more recent alternative methods proposed to address this problem are the use of hydrolytic enzymes, essential oils, and bacteriocins. These methods show promise since their antibacterial and antibiofilm actions involve degradation of the extracellular polymeric matrix of the biofilm and lead to inhibition of the foodborne pathogens present. Understanding the limitations and mechanisms of action of enzymes, bacteriocins, and essential oils in controlling bacterial biofilms on foods and food contact surfaces is essential for developing solutions to prevent and control biofilm formation. This review critically summarizes the current knowledge of bacterial biofilm components, their formation, detection methods, prevention, and removal from food contact surfaces.
KW - biofilm formation
KW - essential oils
KW - food safety
KW - foodborne pathogens
KW - hydrolytic enzymes
KW - natural antimicrobials
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U2 - 10.3390/microbiolres15040132
DO - 10.3390/microbiolres15040132
M3 - Review article
AN - SCOPUS:85213485731
SN - 2036-7473
VL - 15
SP - 1973
EP - 1992
JO - Microbiology Research
JF - Microbiology Research
IS - 4
ER -