This review examines the impact of microbial communities colonizing food processing environments in the form of biofilms on food safety and food quality. The focus is both on biofilms formed by pathogenic and spoilage microorganisms and on those formed by harmless or beneficial microbes, which are of particular relevance in the processing of fermented foods. Information is presented on intraspecies variability in biofilm formation, interspecies relationships of cooperativism or competition within biofilms, the factors influencing biofilm ecology and architecture, and how these factors may influence removal. The effect on the biofilm formation ability of particular food components and different environmental conditions that commonly prevail during food processing is discussed. Available tools for the in situ monitoring and characterization of wild microbial biofilms in food processing facilities are explored. Finally, research on novel agents or strategies for the control of biofilm formation or removal is summarized.

中文翻译：

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食品加工环境中的生物膜：挑战与机遇。

这项审查审查了微生物群落以生物膜的形式殖民食品加工环境对食品安全和食品质量的影响。重点既关注病原微生物和腐败微生物形成的生物膜，也关注无害或有益微生物形成的生物膜，这在发酵食品的加工中尤为重要。信息介绍了生物膜形成中的种内变异性，生物膜内部的合作关系或种间竞争的种间关系，影响生物膜生态和结构的因素，以及这些因素如何影响清除。讨论了对特定食品成分和在食品加工过程中普遍存在的不同环境条件对生物膜形成能力的影响。探索了用于食品加工设施中野生微生物生物膜原位监测和表征的可用工具。最后，总结了控制生物膜形成或去除的新型药物或策略的研究。