A review of microbial biofilms of produce: Future challenge to food safety

• Published in: Food science and biotechnology Vol. 21; no. 2; pp. 299 - 316
• Main Authors: Jahid, Iqbal Kabir, Chung-Ang University, Anseong, Republic of Korea, Ha, Sang-Do, Chung-Ang University, Anseong, Republic of Korea
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.04.2012; 한국식품과학회
• Subjects: biofilm; Biofilms; Biotechnology; Chemistry; Chemistry and Materials Science; DESINFECCION; DESINFECTION; Disinfectants; DISINFECTION; Food; Food contamination; Food Science; food-borne pathogenic bacteria; Nutrition; Outbreaks; Pathogens; PRODUCTOS; PRODUCTS; PRODUIT; Public health; quorum sensing; Research Review; Reviews; Sanitizers; 식품과학; food-borne pathogenic bacteria; quorum sensing; disinfection; produce; biofilm
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-012-0041-1

Outbreaks of produce-related food-borne pathogens have undergone a sharp increase in last three decades because of high produce consumption. A paradigm of food safety for produce is important due to its susceptibility to microbial attack and biofilms formation. Greater attention should be paid to decontaminating the pathogens in biofilms as they pose a risk to public health. This review will focus on produce-related outbreaks, attachments, quorum sensing, biofilms formation, resistance to sanitizers and disinfectants, and current and emerging control strategies for fresh and minimally processed produce, providing new insight into food safety. The consequences of biofilms formation on produce include the formation of a protective environment that is resistant to cleaning and disinfection. Alternative means of controlling or inhibiting biofilms formation on produce will be explained briefly and we will identify where additional research is needed.