Abstract
Biofilms are microbial communities characterized by their adhesion to solid surfaces and the production of a matrix of exopolymeric substances, consisting of polysaccharides, proteins, DNA and lipids, which surround the microorganisms lending structural integrity and a unique biochemical profile to the biofilm. Biofilm formation enhances the ability of the producer/s to persist in a given environment. Pathogenic and spoilage bacterial species capable of forming biofilms are a significant problem for the healthcare and food industries, as their biofilm-forming ability protects them from common cleaning processes and allows them to remain in the environment post-sanitation. In the food industry, persistent bacteria colonize the inside of mixing tanks, vats and tubing, compromising food safety and quality. Strategies to overcome bacterial persistence through inhibition of biofilm formation or removal of mature biofilms are therefore necessary. Current biofilm control strategies employed in the food industry (cleaning and disinfection, material selection and surface preconditioning, plasma treatment, ultrasonication, etc.), although effective to a certain point, fall short of biofilm control. Efforts have been explored, mainly with a view to their application in pharmaceutical and healthcare settings, which focus on targeting molecular determinants regulating biofilm formation. Their application to the food industry would greatly aid efforts to eradicate undesirable bacteria from food processing environments and, ultimately, from food products. These approaches, in contrast to bactericidal approaches, exert less selective pressure which in turn would reduce the likelihood of resistance development. A particularly interesting strategy targets quorum sensing systems, which regulate gene expression in response to fluctuations in cell-population density governing essential cellular processes including biofilm formation. This review article discusses the problems associated with bacterial biofilms in the food industry and summarizes the recent strategies explored to inhibit biofilm formation, with special focus on those targeting quorum sensing.
Highlights
Certain bacteria develop a fortress or biofilm in the environments they colonize which provides shelter from antimicrobials and other sanitation procedures
The majority of bacteria, including those detected in food processing environments, are gifted with the ability to resist standard cleaning measures by their capacity to form biofilms on many of the surfaces approved for use in the food industry
This persistence leads to increased microbial load in both the food processing environments and in the subsequent food products, leading to food spoilage and reduced shelf life and to increased risk of infectious outbreaks originating from food sources
Summary
Certain bacteria develop a fortress or biofilm in the environments they colonize which provides shelter from antimicrobials and other sanitation procedures. A biofilm is formed when planktonic (or free/stand-alone) cells in an aqueous environment adopt a multicellular lifestyle by attachment to, and colonization of, a solid surface (Claessen et al, 2014). This may occur on a submerged surface or at the air-liquid interface (known as pellicle formation; Wu et al, 2012). Some bacteria begin biofilm formation without surface attachment via the aggregation of planktonic cells. Subsequent attachment of pre-formed aggregates to a solid surface results in true biofilm formation (Melaugh et al, 2016). In this literature review the knowledge available with respect to biofilm formation in the food industry and current biofilm control strategies is compiled and critically discussed with key focus on anti-biofilm approaches targeting the bacterial quorum sensing system
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