78 ◾ Fundamental Food Microbiology
QUESTIONS
1. What is a biofilm? What surfaces are conducive for formation of biofilms?
2. What is the composition of a biofilm?
3. What methods are used for detection of bacterial biofilms?
4. Describe the mechanism or steps involved during biofilm formation.
5. List factors that contribute to biofilm formation.
6. Discuss various strategies that are used in the food industry to control and remove biofilms.
References
1. Flemming, H.-C. and Wingender, J., The biofilm matrix, Nat. Rev. Microbiol., 8, 623–633, 2010.
2. Zottola, E.A., Microbial attachment and biofilm formation: A new problem for the food industry:
Scientific status summary, Food Technol., 48(7), 107, 1994.
3. Mattila-Sandholm, T. and Wirtanen, G., Biofilm formation in the industry: A review, Food Rev. Int., 8,
573, 1992.
4. Notermans, S., Dormans, J.A.M.A., and Mead, G.C., Contribution of surface attachment to the establishment of microorganisms in food processing plants: A review, Biofouling, 5, 1, 1991.
5. Chmielewski, R.A.N. and Frank, J.F., Biofilm formation and control in food processing facilities.
Comp. Rev. Food Sci. Food Safety, 2, 22, 2003.
6. Mandrell, R.E., Gorski, L., and Brandl, M.T., Attachment of microorganisms to fresh produce. In
Microbiology of Fruits and Vegetables, Sapers, G.M., Gorny, J.R., and Yousef, A.E., Eds., CRC Press,
Boca Raton, FL, 2006, p. 33.
7. Neu, T.R., Manz, B., Volke, F., Dynes, J.J., Hitchcock, A.P., and Lawrence, J.R., Advanced imaging
techniques for assessment of structure, composition and function in biofilm systems, FEMS Microbiol.
Ecol., 72, 1–21, 2010.
8. Di Ciccio, P., Conter, M., Zanardi, E., Ghidini, S., Vergara, A., Paludi, D., Festino, A.R., and Ianieri,
A., Listeria monocytogenes: Biofilms in food processing, Ital. J. Food Sci., 24, 203–213, 2012.
9. Landini, P., Antoniani, D., Burgess, J.G., and Nijland, R., Molecular mechanisms of compounds affecting bacterial biofilm formation and dispersal, Appl. Microbiol. Biotechnol., 86, 813–823, 2010.
QUESTIONS
1. What is a biofilm? What surfaces are conducive for formation of biofilms?
2. What is the composition of a biofilm?
3. What methods are used for detection of bacterial biofilms?
4. Describe the mechanism or steps involved during biofilm formation.
5. List factors that contribute to biofilm formation.
6. Discuss various strategies that are used in the food industry to control and remove biofilms.
References
1. Flemming, H.-C. and Wingender, J., The biofilm matrix, Nat. Rev. Microbiol., 8, 623–633, 2010.
2. Zottola, E.A., Microbial attachment and biofilm formation: A new problem for the food industry:
Scientific status summary, Food Technol., 48(7), 107, 1994.
3. Mattila-Sandholm, T. and Wirtanen, G., Biofilm formation in the industry: A review, Food Rev. Int., 8,
573, 1992.
4. Notermans, S., Dormans, J.A.M.A., and Mead, G.C., Contribution of surface attachment to the establishment of microorganisms in food processing plants: A review, Biofouling, 5, 1, 1991.
5. Chmielewski, R.A.N. and Frank, J.F., Biofilm formation and control in food processing facilities.
Comp. Rev. Food Sci. Food Safety, 2, 22, 2003.
6. Mandrell, R.E., Gorski, L., and Brandl, M.T., Attachment of microorganisms to fresh produce. In
Microbiology of Fruits and Vegetables, Sapers, G.M., Gorny, J.R., and Yousef, A.E., Eds., CRC Press,
Boca Raton, FL, 2006, p. 33.
7. Neu, T.R., Manz, B., Volke, F., Dynes, J.J., Hitchcock, A.P., and Lawrence, J.R., Advanced imaging
techniques for assessment of structure, composition and function in biofilm systems, FEMS Microbiol.
Ecol., 72, 1–21, 2010.
8. Di Ciccio, P., Conter, M., Zanardi, E., Ghidini, S., Vergara, A., Paludi, D., Festino, A.R., and Ianieri,
A., Listeria monocytogenes: Biofilms in food processing, Ital. J. Food Sci., 24, 203–213, 2012.
9. Landini, P., Antoniani, D., Burgess, J.G., and Nijland, R., Molecular mechanisms of compounds affecting bacterial biofilm formation and dispersal, Appl. Microbiol. Biotechnol., 86, 813–823, 2010.