meaning of biofilm and causes and prevention of biofilm in food industry

3. BIOFILM IN FOOD
INDUSTRIES

4. KEY WORDS
 BIOFILM
 FORMATION OF BIOFILM
 BIOFILM IN FOOD ENVIRONMENT
 PREVENTING METHODS

5. DEFINITION OF BIOFILM
 Collection of microorganisms surrounded by
the EPS OR EPM they secrete which
attached to either on inert or living surface.
 It is the biologically active matrix of cells
and extracellular substances in association
with solid surface.

6. HOW IT FORMED ?
 It begins with plank tonic or free swimming,
bacteria which land on a surface and attach
themselves.
 If the conditions are right, the bacteria grow and
creating a thick slimy surface.
 As long as some H20 and nutrients are present.
 It can attach variety of surfaces.

8. STAGES OF BIOFILM
 The planktonic cells land on a substrate surface.
 Sugary substance called extracellular polymeric
substance or EPS.
 The matrix of cells and strands can became quite
complex.
 As a biofilm grows and develops.
 Availability of water and nutrient.

10. BIOFILM IN FOOD ENVIRONMENT
 Dairy industries
 Beverage industries
 Poultry
 Meat industries
 Flour mills

12. WHAT ARE ALL PROBLEMS CAUSED BY
BIOFILM
Biofilm causes serious problems such as
 Impending the fluid flow across the surface
 Increases the fluid frictional resistance
 Increases the corrosion rate
 Product loss

13. CONTROL AND REMOVAL OF BIOFILM
 By Physical method
 By Chemical method
 By biological means

14. PHYSICAL METHOD
 Super-high Magnetic field
 Ultrasound treatment
 High pulsed electric current
 Low electric current with antibiotics
 Very high temperature of water

15. CHEMICAL METHOD
 Halogens
 Peroxygen
 Quaternary ammonium compounds

16. BIOLOGICAL MEANS
 Enzymes : Endoglycosidase and
exopolysaccharides degrading enzymes
 Bacteriocins
 Nisin

17.  REFERANCE :
International Journalism of Food
Microbiology by C.G KUMAR and S.K ANAND
By,
LAKSHMI
MAMATHA RANI