Folia Microbiologica ( IF 2.6 ) Pub Date : 2021-03-25 , DOI: 10.1007/s12223-021-00864-2 Stanley Dula 1 , Titilayo Adenike Ajayeoba 1, 2 , Oluwatosin Ademola Ijabadeniyi 1
Biofilm formation (BF) and production in the food processing industry (FPI) is a continual threat to food safety and quality. Various bacterial pathogens possess the ability to adhere and produce biofilms on stainless steel (SS) in the FPI due to flagella, curli, pili, fimbrial adhesins, extra polymeric substances, and surface proteins. The facilitating environmental conditions (temperature, pressure, variations in climatic conditions), SS properties (surface energy, hydrophobicity, surface roughness, topography), type of raw food materials, pre-processing, and processing conditions play a significant role in the enhancement of bacterial adhesion and favorable condition for BF. Furthermore, biofilm formers can tolerate different sanitizers and cleaning agents due to the constituents, concentration, contact time, bacterial cluster distribution, and composition of bacteria within the biofilm. Also, bacterial biofilms’ ability to produce various endotoxins and exotoxins when consumed cause food infections and intoxications with serious health implications. It is thus crucial to understand BF’s repercussions and develop effective interventions against these phenomena that make persistent pathogens difficult to remove in the food processing environment.
中文翻译:
食品加工环境中不锈钢上细菌生物膜的形成及其对健康的影响
食品加工业 (FPI) 中的生物膜形成 (BF) 和生产是对食品安全和质量的持续威胁。由于鞭毛、卷曲、菌毛、菌毛粘附素、额外的聚合物和表面蛋白质,各种细菌病原体都具有在 FPI 中的不锈钢 (SS) 上粘附和产生生物膜的能力。有利的环境条件(温度、压力、气候条件的变化)、SS 特性(表面能、疏水性、表面粗糙度、地形)、原料类型、预处理和加工条件在增强细菌粘附和BF的有利条件。此外,由于成分、浓度、接触时间、细菌簇分布、和生物膜内细菌的组成。此外,细菌生物膜在食用时产生各种内毒素和外毒素的能力会导致食物感染和中毒,从而对健康产生严重影响。因此,了解 BF 的影响并针对这些现象制定有效的干预措施至关重要,这些现象使持久性病原体难以在食品加工环境中去除。