Bakteriyel Biyofilmler: Gida İşletmelerinde Oluşumu, Özellikleri ve Önlenmesi

Abstract

Biyofilmler, bakteriyal aderans (adezyon, tutunma) suretiyle birbirine ve herhangi bir yüzeye bağlanabilen mikroorganizma topluluklarıdır. Bakteriyel biyofilmlerin birbirine ve yüzeylere yapışma kabiliyetleri, zorlu çevresel koşullardan korunma, büyüme için besinlerin kullanılabilirliğinin arttırılması, su moleküllerinin bağlanmasının arttırılması, dehidrasyon olasılığının azaltılması ve genetik malzemelerin aktarılması gibi avantajlar elde etmelerini sağlar. Bakteriyel biyofilmler, bir yüzeye ilk bakteri yapışmasını, mikro koloni ve biyofilm yapısının oluşumunu kolaylaştıran, yüksek oranda hidratlanmış hücre dışı polimerik maddeler ağının üretimi ile karakterize edilirler. Gıda temas yüzeyinde, özellikle Pseudomonas, Enterococcus türleri, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli ve Salmonella türleri gibi farklı patojenler nedeniyle biyofilm oluşumu gıdaların bulaşmasına neden olmaktadır. Bu durumun sonuçları her zaman gıda güvenliği, gıda hijyeni ve gıda kalitesinin temel sorunu olarak karşımıza çıkmaktadır.

Keywords

• Biyofilm,gıda işletmeleri,yapışma,gıda,mikroorganizma

Bacterial Biofilms: Formation, Properties and Its Prevention in Food Industry

Abstract

Biofilms are communities of microorganisms that are able to attach to each other and to any surfaces by bacterial adherence. The ability of bacterial biofilms to attach to each other and surfaces makes them to get advantages such as protection from harsh environmental situation, increasing availability of nutrients for growth, increasing binding of water molecules, reducing the possibility of dehydration and transferring of genetic materials. They are characterized by the production of an excessive network of highly hydrated extracellular polymeric substances facilitating the initial bacterial attachment to a surface, formation of micro colony and biofilm structure. The biofilms formation on the food contact surface, in particular caused by different pathogens such as Pseudomonas, Enterococcus species, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli and Salmonella species, causes contamination of foods. The consequences of this situation always become the fundamental problem of food safety, hygiene and quality. 

Keywords

• Biofilms,food industry,adherence,food,microorganisms

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