Biofilms

Biofilms have been described as a “metabolically active matrix of cells and extracellular compounds” or as “matrix-enclosed bacterial populations adherent to each other and/or to surfaces or interfaces.” Just as all of us are challenged by the formation of biofilm on our teeth, a challenge that food processors and their sanitation teams face is the formation of biofilms on food equipment surfaces. Food manufacturing plants, particularly sanitation and food safety/quality personnel, will want to recognize this potential hazard related to sanitation and that biofilms can have a profound impact on the safety and quality of their products. Biofilm formation can contaminate product through the introduction of pathogenic microorganisms or spoilage bacteria.

For this reason, removal of biofilms in the food processing environment is critical. Formulations and concentrations of cleaning and sanitizing agents, temperature, time of exposure and mechanical activity all play a role in the removal of biofilms. Additionally, bacteriocidal agents can be absorbed onto surfaces to help prevent initial formation or adhesion of bacteria. Cleaning and sanitizing regimes that incorporate steps to remove biofilms will result in a cleaner, safer processing environment and a safer product that has a longer shelf-life.