Formation of multi-species biofilms and their resistance to disinfectants in food processing environments: A review

In food processing environments, various microorganisms can adhere and aggregate on the surface of equipment, resulting in the formation of multi-species biofilms. Complex interactions among microorganisms may affect the formation of multi-species biofilms and their resistance to disinfectants, which are food safety and quality concerns. This paper reviews the various interactions among microorganisms in multi-species biofilms, including competitive, cooperative and neutral interactions. Then, the preliminary mechanisms underlying the formation of multi-species biofilms are discussed in relation to factors, such as quorum sensing (QS) signal molecules, extracellular polymeric substances (EPS) and biofilm-regulated genes. Finally, the resistance mechanisms of common contaminating microorganisms to disinfectants in food processing environments are also summarized. This review is expected to facilitate a better understanding of inter-species interactions, and provide some implications for the control of multi-species biofilms in food processing.

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Antimicrobials and Food-Related Stresses as Selective Factors for Antibiotic Resistance along the Farm to Fork Continuum

Antibiotics ◽

10.3390/antibiotics10060671 ◽

2021 ◽

Vol 10 (6) ◽

pp. 671

Author(s):

Federica Giacometti ◽

Hesamaddin Shirzad-Aski ◽

Susana Ferreira

Keyword(s):

Antibiotic Resistance ◽

Food Safety ◽

Antimicrobial Resistance ◽

Food Processing ◽

Resistance Mechanisms ◽

Human Environment ◽

Real Risk ◽

Cross Adaptation ◽

Novel Approaches

Antimicrobial resistance (AMR) is a global problem and there has been growing concern associated with its widespread along the animal–human–environment interface. The farm-to-fork continuum was highlighted as a possible reservoir of AMR, and a hotspot for the emergence and spread of AMR. However, the extent of the role of non-antibiotic antimicrobials and other food-related stresses as selective factors is still in need of clarification. This review addresses the use of non-antibiotic stressors, such as antimicrobials, food-processing treatments, or even novel approaches to ensure food safety, as potential drivers for resistance to clinically relevant antibiotics. The co-selection and cross-adaptation events are covered, which may induce a decreased susceptibility of foodborne bacteria to antibiotics. Although the available studies address the complexity involved in these phenomena, further studies are needed to help better understand the real risk of using food-chain-related stressors, and possibly to allow the establishment of early warnings of potential resistance mechanisms.

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Adoption of Food Safety and Quality Controls: Do Firm Characteristics Matter? Evidence from the Canadian Food Processing Sector

Canadian Journal of Agricultural Economics/Revue canadienne d agroeconomie ◽

10.1111/j.1744-7976.2007.00093.x ◽

2007 ◽

Vol 55 (3) ◽

pp. 299-314 ◽

Cited By ~ 26

Author(s):

Deepananda Herath ◽

Zuhair Hassan ◽

Spencer Henson

Keyword(s):

Food Safety ◽

Food Processing ◽

Firm Characteristics ◽

Quality Controls ◽

Food Processing Sector ◽

Food Safety And Quality

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High-Pressure-Based Food-Processing Technologies for Food Safety and Quality

Food Processing ◽

10.1201/9781003163213-1 ◽

2021 ◽

pp. 1-26

Author(s):

Musfirah Zulkurnain ◽

Alifdalino Sulaiman ◽

V.M. Balasubramaniam

Keyword(s):

High Pressure ◽

Food Safety ◽

Food Processing ◽

Processing Technologies ◽

Food Safety And Quality

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Bacteriocins: Production, different strategies of purification and applications

International Journal of Research in Pharmaceutical Sciences ◽

10.26452/ijrps.v10i3.1376 ◽

2019 ◽

Vol 10 (3) ◽

pp. 1808-1817 ◽

Cited By ~ 1

Author(s):

Vishakha Sharma ◽

Rahul C Ranveer ◽

Neelam Jain ◽

Gajender Kumar Aseri

Keyword(s):

Food Safety ◽

Food Processing ◽

Food Packaging ◽

Food Preservation ◽

Safety Parameters ◽

Pharmaceutical Industries ◽

Quality Of Food ◽

Antibacterial And Antifungal ◽

Food Safety And Quality

Food safety and quality are the major concern for food processing industries. In today's world, people are getting more conscious about food safety parameters. In this regard, bacteriocin plays a major role in ensuring the safety and quality of food products. From those, LAB bacteriocins are of great interest due to their GRAS status. They are widely used in food preservation, agriculture and pharmaceutical industries. They have also been incorporated into food packaging material due to their both antibacterial and antifungal properties. In this review, we highlighted the possible ways to produce and purify bacteriocin and also the potential application to be used as a natural preservative.

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