Biofilm formation in food processing plants and novel control strategies to combat resistant biofilms: the case of Salmonella spp.

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-05-30 DOI:10.1007/s10068-023-01349-3

Xinyi Pang, Xin Hu, Xueying Du, Chenglong Lv, Hyun-Gyun Yuk

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引用次数: 1

Abstract

Salmonella is one of the pathogens that cause many foodborne outbreaks throughout the world, representing an important global public health problem. Salmonella strains with biofilm-forming abilities have been frequently isolated from different food processing plants, especially in poultry industry. Biofilm formation of Salmonella on various surfaces can increase their viability, contributing to their persistence in food processing environments and cross-contamination of food products. In recent years, increasing concerns arise about the antimicrobial resistant and disinfectant tolerant Salmonella, while adaptation of Salmonella in biofilms to disinfectants exacerbate this problem. Facing difficulties to inhibit or remove Salmonella biofilms in food industry, eco-friendly and effective strategies based on chemical, biotechnological and physical methods are in urgent need. This review discusses biofilm formation of Salmonella in food industries, with emphasis on the current available knowledge related to antimicrobial resistance, together with an overview of promising antibiofilm strategies for controlling Salmonella in food production environments.

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食品加工厂的生物膜形成和对抗耐药性生物膜的新控制策略：以沙门氏菌为例。

沙门氏菌是导致世界各地许多食源性疫情的病原体之一，是一个重要的全球公共卫生问题。具有生物膜形成能力的沙门氏菌菌株经常从不同的食品加工厂分离出来，尤其是在家禽行业。沙门氏菌在各种表面形成的生物膜可以提高其生存能力，有助于其在食品加工环境中的持久性和食品的交叉污染。近年来，人们越来越担心抗微生物和耐消毒剂的沙门氏菌，而生物膜中沙门氏菌对消毒剂的适应加剧了这一问题。面对食品工业中抑制或去除沙门氏菌生物膜的困难，迫切需要基于化学、生物技术和物理方法的环保有效策略。这篇综述讨论了沙门氏菌在食品工业中的生物膜形成，重点介绍了目前与抗微生物耐药性相关的知识，并概述了在食品生产环境中控制沙门氏菌的有前景的抗生物膜策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.