+49-8161-5193562
Enquiry Hours: Mon-Fri:08:00-17:00

Laurent Delhalle

Realco, Louvain-la-Neuve, Belgium

The biofilm in food industries: a recurring issue

Biofilms are considered as a source of microbial contamination leading to food spoilage, shelf life reduction, and are also considered as a potential way of pathogen transmission. It is estimated that 60% of food-borne infections occurred as a result of microbial transfer from equipment surfaces to processed foods. Conventional sanitizing methods seem to be inefficient against biofilms and increase resistance to antimicrobial products. New strategies have been proposed to eliminate biofilms i.e. by using enzymes, phages or bioregulation. The use of enzyme-based detergents as biocleaners, also known as ‘‘green chemicals’’, can serve as a viable option to overcome the biofilm in the food industry. In that context, the “biofilm expert” project was conducted to evaluate the impact of enzymatic cleaning protocols on the microbial flora on the industrial installations and the potential consequences on the microbial flora of the final food products. Several cleaning treatments were evaluated in a ready to eat food company for three months: conventional cleaning, reinforced enzymatic cleaning and routine enzymatic cleaning. A total of 244 samples were analyzed, including surface samples, closing pipes and finished products throughout the shelf life by classical microbiology and 16S rDNA metagenetic. The presentation will give an overview of the current knowledge to detect and to eliminate biofilms in food industries and the results of the “biofilm expert” project

Laurent Delhalle

Realco, Louvain-la-Neuve, Belgium

Laurent Delhalle

Realco, Louvain-la-Neuve, Belgium

Biography

Register Now