Biofilm Formation and Control in Food Processing Facilities.

By R. Chmielewski, J. F. Frank. Comprehensive Reviews in Food Science and Food Safety, 2003

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A review of current and emergent biofilm control strategies (2010, background): “…mechanisms will only be discussed briefly, the reader is directed to several excellent comprehensive reviews on this area (Breyers & Ratner, 2004; Chmielewski & Frank, 2003; Donlan & Costerton, 2002; Hall-Stoodley & Stoodley, 2002; O’Toole, Kaplan, & Kolter, 2000; Verstraeten et al., 2008).”
Applications of graphene in microbial fuel cells: The gap between promise and reality (2017, background): “The formation of biofilms can have adverse effects in some industrial processes, where they can disturb heat transfer processes, corrode metallic surfaces and mechanically block fluid systems [116].”
Biofilm Formation in Food Processing Environments is Still Poorly Understood and Controlled (2014, background): “…in pipelines and tanks resulting at least in metal loss; and contamination of product by nonstarter bacteria (e.g. cheese by nonstarter lactic acid bacteria) (Wong 1998; Gram et al. 2002; Chmielewski and Frank 2003; Beech and Sunner 2004; Wijman et al. 2007; Shi and Zhu 2009; Malek et al. 2012).”