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Unraveling Microbial Biofilms of Importance for Food Microbiology

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Abstract

The presence of biofilms is a relevant risk factors in the food industry due to the potential contamination of food products with pathogenic and spoilage microorganisms. The majority of bacteria are able to adhere and to form biofilms, where they can persist and survive for days to weeks or even longer, depending on the microorganism and the environmental conditions. The biological cycle of biofilms includes several developmental phases such as: initial attachment, maturation, maintenance, and dispersal. Bacteria in biofilms are generally well protected against environmental stress, consequently, extremely difficult to eradicate and detect in food industry. In the present manuscript, some techniques and compounds used to control and to prevent the biofilm formation are presented and discussed. Moreover, a number of novel techniques have been recently employed to detect and evaluate bacteria attached to surfaces, including real-time polymerase chain reaction (PCR), DNA microarray and confocal laser scanning microscopy. Better knowledge on the architecture, physiology and molecular signaling in biofilms can contribute for preventing and controlling food-related spoilage and pathogenic bacteria. The present study highlights basic and applied concepts important for understanding the role of biofilms in bacterial survival, persistence and dissemination in food processing environments.

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Acknowledgments

The authors thank the São Paulo Research Foundation (FAPESP, Processes # 2008/58300-1, 2010/12236-0, 2010/10051-3) for the financial support.

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  1. Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo (FCFRP-USP), Av. do Café s/n, 14040-903, Ribeirão Preto, São Paulo, Brazil

    Lizziane Kretli Winkelströter, Fernanda Barbosa dos Reis Teixeira, Eliane Pereira Silva & Elaine Cristina Pereira De Martinis

  2. Faculdade de Farmácia, Universidade Federal de Goiás (FF-UFG), Av. Universitária, esq. com 1ª Avenida, Setor Universitário, 74605-220, Goiânia, Goiás, Brazil

    Virgínia Farias Alves

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Winkelströter, L.K., Teixeira, F.B.d.R., Silva, E.P. et al. Unraveling Microbial Biofilms of Importance for Food Microbiology. Microb Ecol 68, 35–46 (2014). https://doi.org/10.1007/s00248-013-0347-4

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