Abstract
In the dairy industry, bacterial contaminants persist on equipment surfaces due to spore and biofilm formation. These are involved in cross-contamination problems that affect the quality of processed products and limit their life. The pasteurization process, in which milk is submitted to moderate heat treatment, is inefficient against bacterial spores. The most prevalent sporulated bacteria belong to Bacillus and related genera. The situation is more complicated in countries where pasteurized milk is derived from imported milk powder originally contaminated by bacterial spores. Studies have shown biofilm formation on dairy equipment by mesophilic strains from the group Bacillus cereus and thermophilic strains from the genus Geobacillus. These biofilms are resistant to cleaning procedures and are sources of chronic contamination of pasteurized milk. This review analyzes the dairy situation in Algeria exposed to sporulated flora and derived biofilm problems, with the aim of proposing efficient solutions in the light of current knowledge. [Journal translation].
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