5 Ways to Manage Biofilm in Food Processing Environments
Biofilm is a persistent threat in food processing environments. It is the root cause of 60% of foodborne disease outbreaks. Managing biofilm is a key part of any good food safety plan. Fully removing biofilm from surfaces—not just killing the organisms within the biofilm—is the best way food processing facilities can reduce the risk of resistant pathogen spread and cross-contamination that can lead to product recalls.
A variety of factors make biofilm difficult to manage, but most are related to the construction and population of the biofilm EPS matrix. Most microorganisms produce this house-like structure, which does an excellent job protecting organisms from extreme environmental threats like chemical attack and even extreme temperatures. The following are five key ways to manage biofilm in your processing environment.