Biofilmes microbianos na indústria de alimentos: uma revisão

Abstract

Bacterial biofilms are defined as microbial communities surrounded by an extracellular matrix of polymers and adhered to surfaces. In food industry, the microorganisms can adhere to organic and inorganic waste occurring on the equipment and utensils surfaces, if the cleaning and sanitization procedures are done incorrectly. The presence of sessile cells in the biofilm reduces the efficiency and durability of equipments through the phenomenon called microbiologically induced corrosion. Additionally, they show much greater resistance to the sanitization process; the cells can be loosen and contaminate foods that pass through the place, causing economic losses and risk of occurrence of foodborne diseases. Understanding the concept, the structure and composition inherent aspects, and also the producing process of microbial biofilms, are fundamental for establishing effective control strategies and being assured on the risks that they represent to the food industry. This article reviews the crucial aspects concerned with microbial biofilms in the food industry i) definition, structure and composition; ii) steps involved in the formation; iii) mechanisms of resistance to antimicrobials; iv) risks; v) involved microorganisms; and vi) importance of hygienization as a control strategy.