TY - JOUR
T1 - Attachment and biofilm formation by foodborne bacteria in meat processing environments
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.
AB - 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.
KW - Alternative disinfection
KW - Bacterial interactions
KW - Biofilms
KW - Cross-contamination
KW - Meat
UR - http://www.scopus.com/inward/record.url?scp=84899051718&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2013.05.023
DO - 10.1016/j.meatsci.2013.05.023
M3 - 文章
C2 - 23747091
AN - SCOPUS:84899051718
SN - 0309-1740
VL - 97
SP - 298
EP - 309
JO - Meat Science
JF - Meat Science
IS - 3
ER -