12 - Cleaning and sanitation in food processing environments for the prevention of biofilm formation, and biofilm removal

Abstract

Biofilms can cause problems for food processors. They can be a source of microorganisms that contaminate food, and because pathogenic microorganisms can form biofilms they are a food safety risk. Microorganisms from biofilms may also reduce the quality of food even if they do not represent a food safety risk. The best way to eliminate biofilms and to prevent them from forming is not the biocides, disinfectants, and sanitizers that are often used. The best way to control biofilm is effective cleaning. If the cleaning practices that are used by a food processor are optimized to remove the most soil, those same practices will also be able to remove the most biofilm. Biocides alone cannot control biofilms; however, they do provide an addition level of protection beyond that coming from just cleaning. Effective cleaning practices will also help assure that biocides such as sanitizers and disinfectant can be most effective. Removing as much soil possible will also help prevent biofilm regrowth by limiting nutrients. The removal of biofilm will help slow regrowth of biofilms by limiting attachment of new potential biofilm-producing microorganisms to surfaces.