Biofilm formation and the food industry, a focus on the bacterial outer surface

By R. V. Houdt, C. Michiels. Journal of Applied Microbiology, 2010

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Biofilm Formation in Food Processing Environments is Still Poorly Understood and Controlled (2014, background): “Moreover, it has been shown that the chemical agent most effective on planktonic cells is not necessarily the most active against sessile cells and that the most active compound against monospecies biofilm is not necessarily the most effective against multispecies biofilm [120].”
Biofilms in the Food Industry: Health Aspects and Control Methods (2018, background): “For example, The initial attachment of E. coli O157:H7 and biofilm development on the surfaces is enhanced by the presence of flagella and fimbria (type 1 or curli) (Van Houdt and Michiels, 2010).”
A review of microbial biofilms of produce: Future challenge to food safety (2012, background): “facilitated adherence to cells of biotic or abiotic surfaces, microcolony formation, and the 3-dimensional structure of the maturation steps of biofilms (61,62).”