Biofilm formation and the food industry, a focus on the bacterial outer surface

• Published in: Journal of applied microbiology Vol. 109; no. 4; pp. 1117 - 1131
• Main Authors: Van Houdt, R, Michiels, C.W
• Format: Journal Article
• Language: English
• Published: Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01-10-2010; Blackwell Publishing Ltd; Blackwell
• Subjects: Bacteria; Bacteria - chemistry; Bacterial Adhesion; Bacterial Physiological Phenomena; biocide(s); biofilm(s); Biofilms - growth & development; Biological and medical sciences; Flagella - physiology; Food Microbiology; food processing; Fundamental and applied biological sciences. Psychology; Microbiology; quorum sensing; resistance; Resistance; Applied microbiology; Food industry; Biofilm; Bacteria; biocide(s); Foodstuff; Quorum sensing; Biocide; food processing; biofilm(s)
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/j.1365-2672.2010.04756.x

The ability of many bacteria to adhere to surfaces and to form biofilms has major implications in a variety of industries including the food industry, where biofilms create a persistent source of contamination. The formation of a biofilm is determined not only by the nature of the attachment surface, but also by the characteristics of the bacterial cell and by environmental factors. This review focuses on the features of the bacterial cell surface such as flagella, surface appendages and polysaccharides that play a role in this process, in particular for bacteria linked to food-processing environments. In addition, some aspects of the attachment surface, biofilm control and eradication will be highlighted.