Biofilm changes the characteristic of microbes compromising food safety

Adhesion of microorganisms to food processing equipment surfaces and the problems it causes are a matter of concern to the food industry. Biofilms have the potential to act as a chronic source of microbial contamination which may compromise food quality and represent a significant health hazard. To control these problems, it has been recognized that a greater understanding of the interaction between microorganisms and food-processing surfaces is required.Several groups have reported the ability of bacteria to attach to surfaces commonly found in the food processing environment, such as rubber and stainless steel . The increased resistance of these sessile organisms towards disinfectants, heat and sanitizing agents often exacerbates the problems caused by microbial fouling and can contribute to the inefficacy of cleaning in place systems. Development of adsorbed layers, often termed “conditioning” of a surface, is considered to be the first stage in biofilm formation and has been widely demonstrated. Because this conditioning film is likely to change the physicochemical properties of the substratum  and thus to influence bacterial attachment, an understanding of these initial interactions is crucial in identifying control measures. A variety of proteins, including milk proteins, have been shown to affect bacterial adhesion to surfaces such as polystyrene; hydroxyapatite; glass, rubber, and stainless steel; silica; and medical implants. The nature of the effect appears to vary with the organism, substratum, and protein under investigation.