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Biofilms: At the Interface between Biophysics and Microbiology

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Abstract

This article highlights the role of biophysical principles in biofilm growth and propagation in food environments, an area that is of increasing concern to food processors due to the high resistance of biofilms to conventional remediation methodologies. First, the general characteristics of biofilms are discussed including their structure and physiological characteristics. Transfer and propagation mechanisms consisting of attachment followed by growth and subsequent detachment are reviewed. General growth models that are currently used in laboratories focusing on biofilm research are compared and emerging characterization techniques are discussed. An overview over current practices and techniques to remediate biofilms in a variety of environments is given. Remediation techniques that are reviewed include application of sanitizers and detergents. Finally, future research needs are briefly summarized.

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Authors and Affiliations

  1. Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, MA, 01003, USA

    L. McLandsborough, A. Rodriguez & J. Weiss

  2. Nutrición y Bromatolagía, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain

    D. Pérez-Conesa

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  1. L. McLandsborough
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  4. J. Weiss
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McLandsborough, L., Rodriguez, A., Pérez-Conesa, D. et al. Biofilms: At the Interface between Biophysics and Microbiology. Food Biophysics 1, 94–114 (2006). https://doi.org/10.1007/s11483-005-9004-x

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