Attachment and biofilm formation by foodborne bacteria in meat processing environments: causes, implications, role of bacterial interactions and control by alternative novel methods.

摘要: Attachment of potential spoilage and pathogenic bacteria to food contact surfaces the subsequent biofilm formation represent serious challenges meat industry, since these may lead cross-contamination products, resulting in lowered-shelf life transmission diseases. In processing environments, microorganisms are sometimes associated complex multispecies communities, while bacterial interactions have been shown play a key role cell attachment detachment from biofilms, as well resistance community members against antimicrobial treatments. Disinfection such environments is challenging task, aggravated by great bacteria. recent years, several alternative novel methods, essential oils bacteriophages, successfully tested an means for disinfection microbial-contaminated surfaces. this review, all aspects discussed microbial meat-quality safety perspective.