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Elafify M, Liao X, Feng J, Ahn J, Ding T. Biofilm formation in food industries: Challenges and control strategies for food safety. Food Res Int 2024; 190:114650. [PMID: 38945629 DOI: 10.1016/j.foodres.2024.114650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 06/13/2024] [Accepted: 06/14/2024] [Indexed: 07/02/2024]
Abstract
Various pathogens have the ability to grow on food matrices and instruments. This grow may reach to form biofilms. Bacterial biofilms are community of microorganisms embedded in extracellular polymeric substances (EPSs) containing lipids, DNA, proteins, and polysaccharides. These EPSs provide a tolerance and favorable living condition for microorganisms. Biofilm formations could not only contribute a risk for food safety but also have negative impacts on healthcare sector. Once biofilms form, they reveal resistances to traditional detergents and disinfectants, leading to cross-contamination. Inhibition of biofilms formation and abolition of mature biofilms is the main target for controlling of biofilm hazards in the food industry. Some novel eco-friendly technologies such as ultrasound, ultraviolet, cold plasma, magnetic nanoparticles, different chemicals additives as vitamins, D-amino acids, enzymes, antimicrobial peptides, and many other inhibitors provide a significant value on biofilm inhibition. These anti-biofilm agents represent promising tools for food industries and researchers to interfere with different phases of biofilms including adherence, quorum sensing molecules, and cell-to-cell communication. This perspective review highlights the biofilm formation mechanisms, issues associated with biofilms, environmental factors influencing bacterial biofilm development, and recent strategies employed to control biofilm-forming bacteria in the food industry. Further studies are still needed to explore the effects of biofilm regulation in food industries and exploit more regulation strategies for improving the quality and decreasing economic losses.
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Affiliation(s)
- Mahmoud Elafify
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Xinyu Liao
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Jinsong Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Juhee Ahn
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Department of Biomedical Science, Kangwon National University, Chuncheon, Gangwon 24341, Republic of Korea.
| | - Tian Ding
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
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2
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Liu X, Xia X, Liu Y, Li Z, Shi T, Zhang H, Dong Q. Recent advances on the formation, detection, resistance mechanism, and control technology of Listeria monocytogenes biofilm in food industry. Food Res Int 2024; 180:114067. [PMID: 38395584 DOI: 10.1016/j.foodres.2024.114067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 01/15/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024]
Abstract
Listeria monocytogenes is an important foodborne pathogen that causes listeriosis, a severe and fatal condition. Biofilms are communities of microorganisms nested within a self-secreted extracellular polymeric substance, and they protect L. monocytogenes from environmental stresses. Biofilms, once formed, can lead to the persistence of L. monocytogenes in processing equipment and are therefore considered to be a major concern for the food industry. This paper briefly introduces the recent advancements on biofilm formation characteristics and detection methods, and focuses on analysis of the mechanism of L. monocytogenes biofilm resistance; Moreover, this paper also summarizes and discusses the existing different techniques of L. monocytogenes biofilm control according to the physical, chemical, biological, and combined strategies, to provide a theoretical reference to aid the choice of effective control technology in the food industry.
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Affiliation(s)
- Xin Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Xuejuan Xia
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Yangtai Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Zhuosi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Tianqi Shi
- Shanghai Municipal Center for Disease Control and Prevention, Shanghai 200336, China.
| | - Hongzhi Zhang
- Shanghai Municipal Center for Disease Control and Prevention, Shanghai 200336, China.
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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3
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Rossi C, Chaves-López C, Serio A, Casaccia M, Maggio F, Paparella A. Effectiveness and mechanisms of essential oils for biofilm control on food-contact surfaces: An updated review. Crit Rev Food Sci Nutr 2020; 62:2172-2191. [PMID: 33249878 DOI: 10.1080/10408398.2020.1851169] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Microbial biofilms represent a constant source of contamination in the food industry, being also a real threat for human health. In fact, most of biofilm-producing bacteria are becoming resistant to sanitizers, thus arousing the interest in natural alternatives to prevent biofilm formation on foods and food-contact surfaces. In particular, studies on biofilm control by essential oils (EOs) application are increasing, being EOs characterized by unique mixtures of compounds able to impair the mechanisms of biofilm development. This review reports the anti-biofilm properties of EOs in bacterial biofilm control (inhibition, removal and prevention of biofilm dispersion) on food-contact surfaces. The relationship between EOs effect and composition, concentration, involved bacteria, and surfaces is discussed, and the possible sites of action are also elucidated. The findings prove the high biofilm controlling capability of EOs through the regulation of genes and proteins implicated in motility, Quorum Sensing and exopolysaccharides (EPS) matrix. Moreover, incorporation in nanosized delivery systems, formulation of blends and combination of EOs with other strategies can increase their anti-biofilm activity. This review provides an overview of the current knowledge of the EOs effectiveness in controlling bacterial biofilm on food-contact surfaces, providing valuable information for improving EOs use as sanitizers in food industries.
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Affiliation(s)
- Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Manila Casaccia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Francesca Maggio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
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4
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Silva‐Espinoza BA, Palomares‐Navarro JJ, Tapia‐Rodriguez MR, Cruz‐Valenzuela MR, González‐Aguilar GA, Silva‐Campa E, Pedroza‐Montero M, Almeida‐Lopes M, Miranda R, Ayala‐Zavala JF. Combination of ultraviolet light‐C and clove essential oil to inactivate
Salmonella
Typhimurium
biofilms on stainless steel. J Food Saf 2020. [DOI: 10.1111/jfs.12788] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Brenda A. Silva‐Espinoza
- Centro de Investigación en Alimentación y DesarrolloA.C., Carretera Gustavo Enrique Astiazaran Rosas Hermosillo Sonora Mexico
| | - Julian J. Palomares‐Navarro
- Centro de Investigación en Alimentación y DesarrolloA.C., Carretera Gustavo Enrique Astiazaran Rosas Hermosillo Sonora Mexico
| | - Melvin R. Tapia‐Rodriguez
- Centro de Investigación en Alimentación y DesarrolloA.C., Carretera Gustavo Enrique Astiazaran Rosas Hermosillo Sonora Mexico
| | - Manuel R. Cruz‐Valenzuela
- Centro de Investigación en Alimentación y DesarrolloA.C., Carretera Gustavo Enrique Astiazaran Rosas Hermosillo Sonora Mexico
| | - Gustavo A. González‐Aguilar
- Centro de Investigación en Alimentación y DesarrolloA.C., Carretera Gustavo Enrique Astiazaran Rosas Hermosillo Sonora Mexico
| | - Erika Silva‐Campa
- Departamento de Investigación en Física, Blvd Luis Encinas & Rosales S‐NUniversidad de Sonora Hermosillo Sonora Mexico
| | - Martín Pedroza‐Montero
- Departamento de Investigación en Física, Blvd Luis Encinas & Rosales S‐NUniversidad de Sonora Hermosillo Sonora Mexico
| | - Monica Almeida‐Lopes
- Department of Biochemistry and Molecular BiologyFederal University of Ceará Fortaleza Ceará Brazil
| | - Raquel Miranda
- Department of Biochemistry and Molecular BiologyFederal University of Ceará Fortaleza Ceará Brazil
| | - Jesus F. Ayala‐Zavala
- Centro de Investigación en Alimentación y DesarrolloA.C., Carretera Gustavo Enrique Astiazaran Rosas Hermosillo Sonora Mexico
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5
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Orhan-Yanıkan E, da Silva-Janeiro S, Ruiz-Rico M, Jiménez-Belenguer AI, Ayhan K, Barat JM. Essential oils compounds as antimicrobial and antibiofilm agents against strains present in the meat industry. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.035] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Li Q, Zhang S, Cai Y, Yang Y, Hu F, Liu X, He X. Rapid detection ofListeria monocytogenesusing fluorescence immunochromatographic assay combined with immunomagnetic separation technique. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13428] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Qianru Li
- College of Food Sciences; South China University of Technology; Guangzhou 510640 China
- Fisheries College; Guangdong Ocean University; Zhanjiang 524088 China
| | - Sai Zhang
- National & Local United Engineering Lab of Rapid Diagnostic Test; Guangzhou Wondfo Biotech Co., Ltd.; Guangzhou 5l0663 China
| | - Yanxue Cai
- College of Food Sciences; South China University of Technology; Guangzhou 510640 China
| | - Yuexi Yang
- National & Local United Engineering Lab of Rapid Diagnostic Test; Guangzhou Wondfo Biotech Co., Ltd.; Guangzhou 5l0663 China
| | - Fei Hu
- National & Local United Engineering Lab of Rapid Diagnostic Test; Guangzhou Wondfo Biotech Co., Ltd.; Guangzhou 5l0663 China
| | - Xiaoyun Liu
- National & Local United Engineering Lab of Rapid Diagnostic Test; Guangzhou Wondfo Biotech Co., Ltd.; Guangzhou 5l0663 China
| | - Xiaowei He
- College of Food Sciences; South China University of Technology; Guangzhou 510640 China
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7
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Shahabi N, Tajik H, Moradi M, Forough M, Ezati P. Physical, antimicrobial and antibiofilm properties of Zataria multiflora
Boiss essential oil nanoemulsion. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13438] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nasim Shahabi
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia West Azarbaijan 1177 Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia West Azarbaijan 1177 Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia West Azarbaijan 1177 Iran
| | - Mehrdad Forough
- Department of Analytical Chemistry; Faculty of Chemistry; Urmia University; Urmia West Azarbaijan 1177 Iran
| | - Parya Ezati
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine; Urmia University; Urmia West Azarbaijan 1177 Iran
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8
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Phillips CA. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13159] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Carol A. Phillips
- University of Northampton; Boughton Green Road Northampton NN2 7AL UK
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