Food products From August 2018 newsletter

Inactivation of bacterial biofilms - new approaches

Bacterial biofilms pose a constant threat to the quality of a wide variety of foods. Organisms in biofilms can be more resistant to microbiological treatments than planktonic cells. This can pose challenges for cleaning and CIP systems.

A Campden BRI member funded research project, which started this year, aims to define the resistance of key spoilage organisms in their biofilm state to establish and optimise procedures for decontamination and/or removal of biofilms in the food industry.

The research will identify the key spoilage organisms linked with biofilm production and determine their inactivation kinetics and growth parameters. We will also assess combination treatments within a process setting.

Contact: Rob Limburn
+44(0)1386 842493

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