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Biofilms have become problematic in several food industries due to the ability to form on plants and during industrial processes. <ref name=ref1>S. Srey, "Biofilm formation in food industries: A food safety concern", Sciencedirect.com, 2016. [Online].</ref> Bacteria can survive long periods of time in water, animal manure, and soil, causing biofilm formation on plants or in the the processing equipment.<ref>T. Tarver, "Biofilms: A Threat to Food Safety - IFT.org", Ift.org, 2016. [Online]. </ref> The buildup of biofilms can affect the heat flow across a surface and increase surface corrosion and frictional resistance of fluids. <ref name=ref2>C. Kumar, "Significance of microbial biofilms in food industry: a review", Sciencedirect.com, 2016. [Online]. </ref> These can lead to a loss of energy in a system and overall loss of products. <ref name=ref2 /> Biofilm formation on food poses a health risk to consumers due to the ability to make the food more resistant to disinfectants <ref name=ref1 /> As a result, from 1996 to 2010 the [[Center for Disease Control and Prevention]] estimated 48 million foodborne illnesses per year. <ref name=ref1 /> Biofilms have been connected to about 80% of bacterial infections in the United States. <ref name=ref1 /> |
Biofilms have become problematic in several food industries due to the ability to form on plants and during industrial processes. <ref name=ref1>S. Srey, "Biofilm formation in food industries: A food safety concern", Sciencedirect.com, 2016. [Online].</ref> Bacteria can survive long periods of time in water, animal manure, and soil, causing biofilm formation on plants or in the the processing equipment.<ref>T. Tarver, "Biofilms: A Threat to Food Safety - IFT.org", Ift.org, 2016. [Online]. </ref> The buildup of biofilms can affect the heat flow across a surface and increase surface corrosion and frictional resistance of fluids. <ref name=ref2>C. Kumar, "Significance of microbial biofilms in food industry: a review", Sciencedirect.com, 2016. [Online]. </ref> These can lead to a loss of energy in a system and overall loss of products. <ref name=ref2 /> Biofilm formation on food poses a health risk to consumers due to the ability to make the food more resistant to disinfectants <ref name=ref1 /> As a result, from 1996 to 2010 the [[Center for Disease Control and Prevention]] estimated 48 million foodborne illnesses per year. <ref name=ref1 /> Biofilms have been connected to about 80% of bacterial infections in the United States. <ref name=ref1 /> |
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In produce, microorganisms attach to the surfaces and biofilms develop internally. <ref name=ref1 /> During the washing process, biofilms resist sanitization and allow bacteria to spread across the produce. <ref name=ref1 /> This problem is also found in ready to eat foods because the foods go through limited cleaning procedures before consumption <ref name=ref1 /> Due to the perishability of dairy products and limitations in cleaning procedures resulting in the buildup of bacteria, dairy is susceptible to biofilm formation and contamination. <ref name=ref1 /><ref name=ref2/> The bacteria can spoil the products more readily and contaminated products pose a health risk to consumers. One bacteria that can be found in various industries as well as a major cause of foodborne disease is [[Salmonella]]. <ref name=ref3>F. Mizan, "Microbial biofilms in seafood: A food-hygiene challenge", Sciencedirect.com, 2016. [Online].</ref>Biofilms form from seafood borne pathogens on the seafood itself as well as in water. <ref name=ref3 /> Large amounts of salmonella contamination can be found in the poultry processing industry as about 50% of salmonella strains can produce biofilms on poultry farms. <ref name=ref1 /> Salmonella increases the risk of foodborne illnesses when the poultry is not cleaned and cooked correctly. |
In produce, microorganisms attach to the surfaces and biofilms develop internally. <ref name=ref1 /> During the washing process, biofilms resist sanitization and allow bacteria to spread across the produce. <ref name=ref1 /> This problem is also found in ready to eat foods because the foods go through limited cleaning procedures before consumption <ref name=ref1 /> Due to the perishability of dairy products and limitations in cleaning procedures resulting in the buildup of bacteria, dairy is susceptible to biofilm formation and contamination. <ref name=ref1 /><ref name=ref2/> The bacteria can spoil the products more readily and contaminated products pose a health risk to consumers. One bacteria that can be found in various industries as well as a major cause of foodborne disease is [[Salmonella]]. <ref name=ref3>F. Mizan, "Microbial biofilms in seafood: A food-hygiene challenge", Sciencedirect.com, 2016. [Online].</ref> Biofilms form from seafood borne pathogens on the seafood itself as well as in water. <ref name=ref3 /> Large amounts of salmonella contamination can be found in the poultry processing industry as about 50% of salmonella strains can produce biofilms on poultry farms. <ref name=ref1 /> Salmonella increases the risk of foodborne illnesses when the poultry is not cleaned and cooked correctly. |
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New forms of cleaning procedures are being tested in order to reduce biofilm formation in these processes which will lead to safer and more productive food processing industries. |
New forms of cleaning procedures are being tested in order to reduce biofilm formation in these processes which will lead to safer and more productive food processing industries. |
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Revision as of 16:51, 6 April 2016
 | This is a user sandbox of Huntwc. You can use it for testing or practicing edits. This is not the sandbox where you should draft your assigned article for a dashboard.wikiedu.org course. To find the right sandbox for your assignment, visit your Dashboard course page and follow the Sandbox Draft link for your assigned article in the My Articles section. |
Biofilms in the Food Industry
Biofilms have become problematic in several food industries due to the ability to form on plants and during industrial processes. [1] Bacteria can survive long periods of time in water, animal manure, and soil, causing biofilm formation on plants or in the the processing equipment.[2] The buildup of biofilms can affect the heat flow across a surface and increase surface corrosion and frictional resistance of fluids. [3] These can lead to a loss of energy in a system and overall loss of products. [3] Biofilm formation on food poses a health risk to consumers due to the ability to make the food more resistant to disinfectants [1] As a result, from 1996 to 2010 the Center for Disease Control and Prevention estimated 48 million foodborne illnesses per year. [1] Biofilms have been connected to about 80% of bacterial infections in the United States. [1]
In produce, microorganisms attach to the surfaces and biofilms develop internally. [1] During the washing process, biofilms resist sanitization and allow bacteria to spread across the produce. [1] This problem is also found in ready to eat foods because the foods go through limited cleaning procedures before consumption [1] Due to the perishability of dairy products and limitations in cleaning procedures resulting in the buildup of bacteria, dairy is susceptible to biofilm formation and contamination. [1][3] The bacteria can spoil the products more readily and contaminated products pose a health risk to consumers. One bacteria that can be found in various industries as well as a major cause of foodborne disease is Salmonella. [4] Biofilms form from seafood borne pathogens on the seafood itself as well as in water. [4] Large amounts of salmonella contamination can be found in the poultry processing industry as about 50% of salmonella strains can produce biofilms on poultry farms. [1] Salmonella increases the risk of foodborne illnesses when the poultry is not cleaned and cooked correctly.
New forms of cleaning procedures are being tested in order to reduce biofilm formation in these processes which will lead to safer and more productive food processing industries.
- ^ a b c d e f g h i S. Srey, "Biofilm formation in food industries: A food safety concern", Sciencedirect.com, 2016. [Online].
- ^ T. Tarver, "Biofilms: A Threat to Food Safety - IFT.org", Ift.org, 2016. [Online].
- ^ a b c C. Kumar, "Significance of microbial biofilms in food industry: a review", Sciencedirect.com, 2016. [Online].
- ^ a b F. Mizan, "Microbial biofilms in seafood: A food-hygiene challenge", Sciencedirect.com, 2016. [Online].