Attachment and biofilm formation by foodborne bacteria in meat processing environments: Causes, implications, role of bacterial interactions and control by alternative novel methods

Efstathios Giaouris; Even Heir; Michel Hébraud; Nikos Chorianopoulos; Solveig Langsrud; Trond Møretrø; Olivier Habimana; Mickaël Desvaux; Sandra Renier; George John Nychas

doi:10.1016/j.meatsci.2013.05.023

Attachment and biofilm formation by foodborne bacteria in meat processing environments: Causes, implications, role of bacterial interactions and control by alternative novel methods

Efstathios Giaouris^*, Even Heir, Michel Hébraud, Nikos Chorianopoulos, Solveig Langsrud, Trond Møretrø, Olivier Habimana, Mickaël Desvaux, Sandra Renier, George John Nychas

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

279 Scopus citations

Abstract

Attachment of potential spoilage and pathogenic bacteria to food contact surfaces and the subsequent biofilm formation represent serious challenges to the meat industry, since these may lead to cross-contamination of the products, resulting in lowered-shelf life and transmission of diseases. In meat processing environments, microorganisms are sometimes associated to surfaces in complex multispecies communities, while bacterial interactions have been shown to play a key role in cell attachment and detachment from biofilms, as well as in the resistance of biofilm community members against antimicrobial treatments. Disinfection of food contact surfaces in such environments is a challenging task, aggravated by the great antimicrobial resistance of biofilm associated bacteria. In recent years, several alternative novel methods, such as essential oils and bacteriophages, have been successfully tested as an alternative means for the disinfection of microbial-contaminated food contact surfaces. In this review, all these aspects of biofilm formation in meat processing environments are discussed from a microbial meat-quality and safety perspective.

Original language	English
Pages (from-to)	298-309
Number of pages	12
Journal	Meat Science
Volume	97
Issue number	3
DOIs	https://doi.org/10.1016/j.meatsci.2013.05.023
State	Published - Jul 2014
Externally published	Yes

Keywords

Alternative disinfection
Bacterial interactions
Biofilms
Cross-contamination
Meat

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Giaouris, E., Heir, E., Hébraud, M., Chorianopoulos, N., Langsrud, S., Møretrø, T., Habimana, O., Desvaux, M., Renier, S., & Nychas, G. J. (2014). Attachment and biofilm formation by foodborne bacteria in meat processing environments: Causes, implications, role of bacterial interactions and control by alternative novel methods. Meat Science, 97(3), 298-309. https://doi.org/10.1016/j.meatsci.2013.05.023

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title = "Attachment and biofilm formation by foodborne bacteria in meat processing environments: Causes, implications, role of bacterial interactions and control by alternative novel methods",

abstract = "Attachment of potential spoilage and pathogenic bacteria to food contact surfaces and the subsequent biofilm formation represent serious challenges to the meat industry, since these may lead to cross-contamination of the products, resulting in lowered-shelf life and transmission of diseases. In meat processing environments, microorganisms are sometimes associated to surfaces in complex multispecies communities, while bacterial interactions have been shown to play a key role in cell attachment and detachment from biofilms, as well as in the resistance of biofilm community members against antimicrobial treatments. Disinfection of food contact surfaces in such environments is a challenging task, aggravated by the great antimicrobial resistance of biofilm associated bacteria. In recent years, several alternative novel methods, such as essential oils and bacteriophages, have been successfully tested as an alternative means for the disinfection of microbial-contaminated food contact surfaces. In this review, all these aspects of biofilm formation in meat processing environments are discussed from a microbial meat-quality and safety perspective.",

keywords = "Alternative disinfection, Bacterial interactions, Biofilms, Cross-contamination, Meat",

author = "Efstathios Giaouris and Even Heir and Michel H{\'e}braud and Nikos Chorianopoulos and Solveig Langsrud and Trond M{\o}retr{\o} and Olivier Habimana and Micka{\"e}l Desvaux and Sandra Renier and Nychas, {George John}",

note = "Funding Information: Authors would like to acknowledge European Union project ProSafeBeef (ref. Food-CT-16 2006-36241 ) within the 6th Framework Programme for the financial support of some of the biofilm studies performed in our labs.",

year = "2014",

month = jul,

doi = "10.1016/j.meatsci.2013.05.023",

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Giaouris, E, Heir, E, Hébraud, M, Chorianopoulos, N, Langsrud, S, Møretrø, T, Habimana, O, Desvaux, M, Renier, S & Nychas, GJ 2014, 'Attachment and biofilm formation by foodborne bacteria in meat processing environments: Causes, implications, role of bacterial interactions and control by alternative novel methods', Meat Science, vol. 97, no. 3, pp. 298-309. https://doi.org/10.1016/j.meatsci.2013.05.023

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T2 - Causes, implications, role of bacterial interactions and control by alternative novel methods

AU - Giaouris, Efstathios

AU - Heir, Even

AU - Hébraud, Michel

AU - Chorianopoulos, Nikos

AU - Langsrud, Solveig

AU - Møretrø, Trond

AU - Habimana, Olivier

AU - Desvaux, Mickaël

AU - Renier, Sandra

AU - Nychas, George John

N1 - Funding Information: Authors would like to acknowledge European Union project ProSafeBeef (ref. Food-CT-16 2006-36241 ) within the 6th Framework Programme for the financial support of some of the biofilm studies performed in our labs.

PY - 2014/7

Y1 - 2014/7

N2 - Attachment of potential spoilage and pathogenic bacteria to food contact surfaces and the subsequent biofilm formation represent serious challenges to the meat industry, since these may lead to cross-contamination of the products, resulting in lowered-shelf life and transmission of diseases. In meat processing environments, microorganisms are sometimes associated to surfaces in complex multispecies communities, while bacterial interactions have been shown to play a key role in cell attachment and detachment from biofilms, as well as in the resistance of biofilm community members against antimicrobial treatments. Disinfection of food contact surfaces in such environments is a challenging task, aggravated by the great antimicrobial resistance of biofilm associated bacteria. In recent years, several alternative novel methods, such as essential oils and bacteriophages, have been successfully tested as an alternative means for the disinfection of microbial-contaminated food contact surfaces. In this review, all these aspects of biofilm formation in meat processing environments are discussed from a microbial meat-quality and safety perspective.

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ER -

Attachment and biofilm formation by foodborne bacteria in meat processing environments: Causes, implications, role of bacterial interactions and control by alternative novel methods

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Keywords

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