BIOFILME BACTERIANO NA INSDUSTRIA DE ALIMENTOS : TEM COMO EVITAR?

• Palavras-chave: Sanitizantes; Bacteriocinas; Células Persisters

• Keywords: Sanitizers; Bacteriocins; Persisters Cells

• Abstract:

  The equipment in the food industry

  is prone to high microbiological contamination

  due to the presence of substrates for the

  microorganisms, and when unhygienic they

  allow the microorganisms to develop and even

  form biofilms, contaminating the final product.

  Microbial biofilms are communities composed

  of sessile, mono or multispecies cells, adhered

  to a substrate, embedded in a matrix of EPS,

  in the formation of which the microorganisms

  exhibit differentiated phenotypes, metabolism,

  physiology and genetic transcription. This

  summary aims to bring to readers of different

  areas, more detailed information regarding

  the different interferences in the formation

  of bacterial biofilm, as well as some current

  strategies to combat them. It is known that

  chemical sanitizers do not completely eliminate

  the formed biofilm, and the incorrect use

  of these chemical agents or in inadequate

  concentrations may promote the selection of

  some resistant bacterial species and the release of persister cells, which will constitute

  biofilm on another surface . As an alternative to this problem, we discuss the use of

  bacteriocins, highlighting the efficiency of this biofilm of Enterococcus, Escherichia coli

  and Salmonella spp in studies conducted by our research group.

• Número de páginas: 15