title: Attachment and biofilm formation by foodborne bacteria in meat processing environments: causes, implications, role of bacterial interactions and control by alternative novel methods.
abstract: Attachment of potential spoilage and pathogenic bacteria to food contact surfaces and the subsequent biofilm formation represent serious challenges to the meat industry, since these may lead to cross-contamination of the products, resulting in lowered-shelf life and transmission of diseases. In meat processing environments, microorganisms are sometimes associated to surfaces in complex multispecies communities, while bacterial interactions have been shown to play a key role in cell attachment and detachment from biofilms, as well as in the resistance of biofilm community members against antimicrobial treatments. Disinfection of food contact surfaces in such environments is a challenging task, aggravated by the great antimicrobial resistance of biofilm associated bacteria. In recent years, several alternative novel methods, such as essential oils and bacteriophages, have been successfully tested as an alternative means for the disinfection of microbial-contaminated food contact surfaces. In this review, all these aspects of biofilm formation in meat processing environments are discussed from a microbial meat-quality and safety perspective.
authors.affiliation: Department of Food Science and Nutrition, University of the Aegean, Myrina, Lemnos 81400, Greece. Electronic address: stagiaouris@aegean.gr.
authors.forename: Efstathios
authors.initials: E
authors.lastname: Giaouris
authors.affiliation: Nofima Mat AS, Osloveien 1, N-1430 Ås, Norway.
authors.forename: Even
authors.initials: E
authors.lastname: Heir
authors.affiliation: Institut National de la Recherche Agronomique, site de Theix, UR454 Microbiologie, F-63122 Saint-Genès Champanelle, France.
authors.forename: Michel
authors.initials: M
authors.lastname: Hébraud
authors.affiliation: Veterinary Research Institute of Athens, Greek Agricultural Organization "Demeter", Aghia Paraskeui15310, Greece.
authors.forename: Nikos
authors.initials: N
authors.lastname: Chorianopoulos
authors.affiliation: Nofima Mat AS, Osloveien 1, N-1430 Ås, Norway.
authors.forename: Solveig
authors.initials: S
authors.lastname: Langsrud
authors.affiliation: Nofima Mat AS, Osloveien 1, N-1430 Ås, Norway.
authors.forename: Trond
authors.initials: T
authors.lastname: Møretrø
authors.affiliation: Nofima Mat AS, Osloveien 1, N-1430 Ås, Norway.
authors.forename: Olivier
authors.initials: O
authors.lastname: Habimana
authors.affiliation: Institut National de la Recherche Agronomique, site de Theix, UR454 Microbiologie, F-63122 Saint-Genès Champanelle, France.
authors.forename: Mickaël
authors.initials: M
authors.lastname: Desvaux
authors.affiliation: Institut National de la Recherche Agronomique, site de Theix, UR454 Microbiologie, F-63122 Saint-Genès Champanelle, France.
authors.forename: Sandra
authors.initials: S
authors.lastname: Renier
authors.affiliation: Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.
authors.forename: George-John
authors.initials: GJ
authors.lastname: Nychas
mesh_terms: D001419:Bacteria; D001422:Bacterial Adhesion; D018441:Biofilms; D004203:Disinfection; D005511:Food Handling; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000382:microbiology / Q000517:prevention & control; D006801:Humans; D008460:Meat / Q000382:microbiology*; D056265:Microbial Interactions
keywords: Alternative disinfection; Bacterial interactions; Biofilms; Cross-contamination; Meat