Mixed-species biofilms in the food industry: current knowledge and novel control strategies
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Attachment of microorganisms to food contact surfaces and the subsequent formation of biofilms may cause equipment damage, food spoilage and even diseases. Mixed-species biofilms are ubiquitous in the food industry and they generally exhibit higher resistance to disinfectants and antimicrobials compared to single-species biofilms. The physiology and metabolic activity of microorganisms in mixed-species biofilms are however rather complicated to study, and despite targeted research efforts, the potential role of mixed-species biofilms in food industry is still rather unexplored. In this review, we summarize recent studies in the context of bacterial social interactions in mixed-species biofilms, resistance to disinfectants, detection methods, and potential novel strategies to control the formation of mixed-species biofilms for enhanced food safety and food quality.
Originalsprog | Engelsk |
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Tidsskrift | Critical Reviews in Food Science and Nutrition |
Vol/bind | 60 |
Udgave nummer | 13 |
Sider (fra-til) | 2277-2293 |
ISSN | 1040-8398 |
DOI | |
Status | Udgivet - 2020 |
ID: 225992170