Biofilm formation and food safety in food industries

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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).”
The Paradox of Mixed-Species Biofilms in the Context of Food Safety (2014, background): “The significance of biofilms in the food industry has been reviewed in terms of general foods (Hood and Zottola 1995; Kumar and Anand 1998; Brooks and Flint 2008; Shi and Zhu 2009; Srey and others 2013), specific foods such as meat (Sofos and Geornaras 2010; Giaouris and others 2013a), fresh produce”
Nano and Microscale Topographies for the Prevention of Bacterial Surface Fouling (2014, background): “Moreover, the presence of narrow grooves and cavities was shown to exacerbate the bacterial cell removal process, most notably on food processing equipment [59].”