A Review of Bacterial Biofilm Components and Formation, Detection Methods, and Their Prevention and Control on Food Contact Surfaces
The microbial biofilms are a community of microorganisms that adhere to each other and to surfaces, typically in a mucilaginous or gel-like matrix composed of extracellular polymeric substances, including polysaccharides, proteins, lipids, and DNA. In the food industry, the bacterial biofilms may be...
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2024-09-01
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| author | Amin N. Olaimat Ahmad Mohammad Ababneh Murad Al-Holy Anas Al-Nabulsi Tareq Osaili Mahmoud Abughoush Mutamed Ayyash Richard A. Holley |
| author_facet | Amin N. Olaimat Ahmad Mohammad Ababneh Murad Al-Holy Anas Al-Nabulsi Tareq Osaili Mahmoud Abughoush Mutamed Ayyash Richard A. Holley |
| author_sort | Amin N. Olaimat |
| collection | DOAJ |
| description | The microbial biofilms are a community of microorganisms that adhere to each other and to surfaces, typically in a mucilaginous or gel-like matrix composed of extracellular polymeric substances, including polysaccharides, proteins, lipids, and DNA. In the food industry, the bacterial biofilms may be formed on different surfaces and cause post-processing contamination or cross-contamination from the food contact surfaces to food products. Conventional cleaning and sanitizing methods are often ineffective at removing bacterial biofilms. Among more recent alternative methods proposed to address this problem are the use of hydrolytic enzymes, essential oils, and bacteriocins. These methods show promise since their antibacterial and antibiofilm actions involve degradation of the extracellular polymeric matrix of the biofilm and lead to inhibition of the foodborne pathogens present. Understanding the limitations and mechanisms of action of enzymes, bacteriocins, and essential oils in controlling bacterial biofilms on foods and food contact surfaces is essential for developing solutions to prevent and control biofilm formation. This review critically summarizes the current knowledge of bacterial biofilm components, their formation, detection methods, prevention, and removal from food contact surfaces. |
| format | Article |
| id | doaj-art-01d6dbcda0134c9ca8528b7529b6846d |
| institution | Kabale University |
| issn | 2036-7481 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microbiology Research |
| spelling | doaj-art-01d6dbcda0134c9ca8528b7529b6846d2024-12-27T14:40:23ZengMDPI AGMicrobiology Research2036-74812024-09-011541973199210.3390/microbiolres15040132A Review of Bacterial Biofilm Components and Formation, Detection Methods, and Their Prevention and Control on Food Contact SurfacesAmin N. Olaimat0Ahmad Mohammad Ababneh1Murad Al-Holy2Anas Al-Nabulsi3Tareq Osaili4Mahmoud Abughoush5Mutamed Ayyash6Richard A. Holley7Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, JordanDepartment of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, JordanDepartment of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, JordanDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, JordanDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, JordanDepartment of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, JordanDepartment of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab EmiratesDepartment of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaThe microbial biofilms are a community of microorganisms that adhere to each other and to surfaces, typically in a mucilaginous or gel-like matrix composed of extracellular polymeric substances, including polysaccharides, proteins, lipids, and DNA. In the food industry, the bacterial biofilms may be formed on different surfaces and cause post-processing contamination or cross-contamination from the food contact surfaces to food products. Conventional cleaning and sanitizing methods are often ineffective at removing bacterial biofilms. Among more recent alternative methods proposed to address this problem are the use of hydrolytic enzymes, essential oils, and bacteriocins. These methods show promise since their antibacterial and antibiofilm actions involve degradation of the extracellular polymeric matrix of the biofilm and lead to inhibition of the foodborne pathogens present. Understanding the limitations and mechanisms of action of enzymes, bacteriocins, and essential oils in controlling bacterial biofilms on foods and food contact surfaces is essential for developing solutions to prevent and control biofilm formation. This review critically summarizes the current knowledge of bacterial biofilm components, their formation, detection methods, prevention, and removal from food contact surfaces.https://www.mdpi.com/2036-7481/15/4/132biofilm formationessential oilshydrolytic enzymesnatural antimicrobialsfood safetyfoodborne pathogens |
| spellingShingle | Amin N. Olaimat Ahmad Mohammad Ababneh Murad Al-Holy Anas Al-Nabulsi Tareq Osaili Mahmoud Abughoush Mutamed Ayyash Richard A. Holley A Review of Bacterial Biofilm Components and Formation, Detection Methods, and Their Prevention and Control on Food Contact Surfaces Microbiology Research biofilm formation essential oils hydrolytic enzymes natural antimicrobials food safety foodborne pathogens |
| title | A Review of Bacterial Biofilm Components and Formation, Detection Methods, and Their Prevention and Control on Food Contact Surfaces |
| title_full | A Review of Bacterial Biofilm Components and Formation, Detection Methods, and Their Prevention and Control on Food Contact Surfaces |
| title_fullStr | A Review of Bacterial Biofilm Components and Formation, Detection Methods, and Their Prevention and Control on Food Contact Surfaces |
| title_full_unstemmed | A Review of Bacterial Biofilm Components and Formation, Detection Methods, and Their Prevention and Control on Food Contact Surfaces |
| title_short | A Review of Bacterial Biofilm Components and Formation, Detection Methods, and Their Prevention and Control on Food Contact Surfaces |
| title_sort | review of bacterial biofilm components and formation detection methods and their prevention and control on food contact surfaces |
| topic | biofilm formation essential oils hydrolytic enzymes natural antimicrobials food safety foodborne pathogens |
| url | https://www.mdpi.com/2036-7481/15/4/132 |
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