Resumo

NAVIA, DIANA PAOLA; VILLADA, HÉCTOR SAMUEL  e  MOSQUERA, SILVIO ANDRÉS. BIOFILMS IN THE FOOD INDUSTRY. Rev.Bio.Agro [online]. 2010, vol.8, n.2, pp.118-128. ISSN 1692-3561.

Some useful microorganisms and pathogenic bacteria such as Pseudomonas, Vibrio, Escherichia, Salmonella, Listeria, Streptococcus, Staphylococcus, Mycobacterium, have the ability to adhere and grow in food and/or surfaces in contact with them. In this context, the biofilms are significantly important in the food industry because they cause serious problems that impede and impair the operations and processes to generate energy losses, reduced flow (in pipes) and heat transfer, and plugging of membrane pores, among others. This document considers the biological and physicochemical aspects related to training and development of biofilms, which, together with the development of methods for diagnosis and identification, will help develop strategies for prevention and control of pollution in the food industry to maintain biofilm-free systems and promote the quality and food safety

Palavras-chave : Biofilm; Bacterial adhesión; Food processing; Sanitizers.

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