Biofilm Risks

Gun Linnea Wirtanen, Satu Salo

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Abstract

This chapter on biofilm risks deals with biofilm formation of pathogenic microbes, sampling and detection methods, biofilm removal, and prevention of biofilm formation. Several common pathogens produce sticky and/or slimy structures in which the cells are embedded, that is, biofilms, on various surfaces in food processing. Biofilms of common foodborne pathogens are reviewed. The issue of persistent and nonpersistent microbial contamination in food processing is also discussed. It has been shown that biofilms can be difficult to remove and can thus cause severe disinfection and cleaning problems in food factories. In the prevention of biofilm formation microbial control in process lines should both limit the number of microbes on surfaces and reduce microbial activity in the process. Thus the hygienic design of process equipment and process lines is important in improving the process hygiene of both contact and noncontact surfaces.
Original languageEnglish
Title of host publicationHandbook of hygiene control in the food industry
Place of PublicationCambridge
PublisherWoodhead Publishing
Publication date2016
Edition2
Pages55-79
Chapter5
DOIs
Publication statusPublished - 2016

Keywords

  • Biofilm formation
  • Pathogen
  • Listeria
  • Salmonella
  • Hygienic design
  • Biofilm removal

Cite this

Wirtanen, G. L., & Salo, S. (2016). Biofilm Risks. In Handbook of hygiene control in the food industry (2 ed., pp. 55-79). Cambridge: Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100155-4.00005-4
Wirtanen, Gun Linnea ; Salo, Satu. / Biofilm Risks. Handbook of hygiene control in the food industry. 2. ed. Cambridge : Woodhead Publishing, 2016. pp. 55-79
@inbook{4cb381bb2bc64ef9a74b2d67420f0e49,
title = "Biofilm Risks",
abstract = "This chapter on biofilm risks deals with biofilm formation of pathogenic microbes, sampling and detection methods, biofilm removal, and prevention of biofilm formation. Several common pathogens produce sticky and/or slimy structures in which the cells are embedded, that is, biofilms, on various surfaces in food processing. Biofilms of common foodborne pathogens are reviewed. The issue of persistent and nonpersistent microbial contamination in food processing is also discussed. It has been shown that biofilms can be difficult to remove and can thus cause severe disinfection and cleaning problems in food factories. In the prevention of biofilm formation microbial control in process lines should both limit the number of microbes on surfaces and reduce microbial activity in the process. Thus the hygienic design of process equipment and process lines is important in improving the process hygiene of both contact and noncontact surfaces.",
keywords = "Biofilm formation, Pathogen, Listeria, Salmonella, Hygienic design, Biofilm removal",
author = "Wirtanen, {Gun Linnea} and Satu Salo",
year = "2016",
doi = "10.1016/B978-0-08-100155-4.00005-4",
language = "English",
pages = "55--79",
booktitle = "Handbook of hygiene control in the food industry",
publisher = "Woodhead Publishing",
edition = "2",

}

Wirtanen, GL & Salo, S 2016, Biofilm Risks. in Handbook of hygiene control in the food industry. 2 edn, Woodhead Publishing, Cambridge, pp. 55-79. https://doi.org/10.1016/B978-0-08-100155-4.00005-4

Biofilm Risks. / Wirtanen, Gun Linnea; Salo, Satu.

Handbook of hygiene control in the food industry. 2. ed. Cambridge : Woodhead Publishing, 2016. p. 55-79.

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

TY - CHAP

T1 - Biofilm Risks

AU - Wirtanen, Gun Linnea

AU - Salo, Satu

PY - 2016

Y1 - 2016

N2 - This chapter on biofilm risks deals with biofilm formation of pathogenic microbes, sampling and detection methods, biofilm removal, and prevention of biofilm formation. Several common pathogens produce sticky and/or slimy structures in which the cells are embedded, that is, biofilms, on various surfaces in food processing. Biofilms of common foodborne pathogens are reviewed. The issue of persistent and nonpersistent microbial contamination in food processing is also discussed. It has been shown that biofilms can be difficult to remove and can thus cause severe disinfection and cleaning problems in food factories. In the prevention of biofilm formation microbial control in process lines should both limit the number of microbes on surfaces and reduce microbial activity in the process. Thus the hygienic design of process equipment and process lines is important in improving the process hygiene of both contact and noncontact surfaces.

AB - This chapter on biofilm risks deals with biofilm formation of pathogenic microbes, sampling and detection methods, biofilm removal, and prevention of biofilm formation. Several common pathogens produce sticky and/or slimy structures in which the cells are embedded, that is, biofilms, on various surfaces in food processing. Biofilms of common foodborne pathogens are reviewed. The issue of persistent and nonpersistent microbial contamination in food processing is also discussed. It has been shown that biofilms can be difficult to remove and can thus cause severe disinfection and cleaning problems in food factories. In the prevention of biofilm formation microbial control in process lines should both limit the number of microbes on surfaces and reduce microbial activity in the process. Thus the hygienic design of process equipment and process lines is important in improving the process hygiene of both contact and noncontact surfaces.

KW - Biofilm formation

KW - Pathogen

KW - Listeria

KW - Salmonella

KW - Hygienic design

KW - Biofilm removal

U2 - 10.1016/B978-0-08-100155-4.00005-4

DO - 10.1016/B978-0-08-100155-4.00005-4

M3 - Book chapter

SP - 55

EP - 79

BT - Handbook of hygiene control in the food industry

PB - Woodhead Publishing

CY - Cambridge

ER -

Wirtanen GL, Salo S. Biofilm Risks. In Handbook of hygiene control in the food industry. 2 ed. Cambridge: Woodhead Publishing. 2016. p. 55-79 https://doi.org/10.1016/B978-0-08-100155-4.00005-4