Biofilms in food handling and processing, 2008 PLACE Conference

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Microbial attachment and biofilm development in food processing environments are potential sources of contamination and may lead to food spoilage or disease transmission. Many foodborne pathogens and spoilage organisms can form biofilms on materials such as stainless steel, polystyrene, polyester, and rubber that are commonly present in food processing equipment. These organisms may survive for prolonged periods depending on factors such as the attachment surface, the amount and nature of residual soil, temperature, and relative humidity. Areas that are more prone to biofilm development include dead ends, joints, valves, and gaskets. In addition, equipment surfaces can be corroded with age, developing pits and cracks in which soil and bacteria can collect. Biofilm organisms are more resistant than their planktonic counterparts to adverse conditions that may be encountered in a food-processing environment such as heat, desiccation, cleaners, and sanitizers. It has been shown that even with cleaning and sanitation procedures consistent with good manufacturing practices, microorganisms can remain on equipment and other food contact surfaces. This presents a challenge to food processors, especially in the control of ubiquitous foodborne pathogens such as Listeria monocytogenes or sporeformers such as Bacillus cereus. Much effort has been focused on developing alternative strategies (in addition to routine cleaning and sanitizing) to further minimize the potential for contamination of foods. One such strategy is the application of cold plasma technology for surface modification to impart antifouling characteristics and for decontamination of water, air, or surfaces. Some of our findings with the use of cold plasma processes will be presented.