Microbial Biofilm in Food Processing

Abstract

In their natural environment microorganisms can survive massive changes even though they continually fight among themselves. In this environment the cells have to adapt to the conditions or die. Most cells survive by adhering to a surface after which they hide under a layer of polysaccharides. In time this becomes a biofilm where different kinds of microorganisms can live together. In the biofilm the microorganisms develop their own microenvironment in which their own species can live even though the conditions are not ideal. Besides protecting from the hostile environment the biofilm acts as a trap for acquiring nutrients. Biofilm formation causes problems in many branches of the food industry, where it can cause energy losses, reduce flow and heat transmission or block membrane pores. Both harmless microorganisms and humane pathogenic bacteria can form biofilms. Flow variations or cleaning can make pieces of this biofilm detach and spread in the process flow. © 1999 Academic Press.