New Applications for the Formation, Control and Removal of Bacterial Biofilm in the Food Industry

Year 2024, , 63 - 69, 17.12.2024

Semra Kayaardı , Müge Uyarcan , Havva Turan

https://doi.org/10.47027/duvetfd.1494192

Abstract

In the food chain, there is a contamination risk from various sources due to reasons such as inadequate equipment cleaning and neglect of appropriate hygiene standards throughout production, from the entry of raw materials into the factory to the final product acquisition. Contamination risks within food enterprises have the potential to affect not only product quality, but also food safety and consumer health. Among the foremost challenges in preventing contamination through cleaning and disinfection procedures is the formation of bacterial biofilms on equipment surfaces. Biofilms are defined as a gel-like layer formed by microorganisms living in the polymeric structure they produce by adhering to a surface. It develops especially in food enterprises, on inner equipment surfaces, pipes, filters, conveyor belts, and other hard-to-clean areas, leading to food spoilage and substantial economic losses. Therefore, biofilm formation in food enterprises should be prevented or eliminated in cases where it cannot be prevented. Recently, current studies have focused on improving existing methods and strategies to remove or prevent the formation of biofilms from industrial environments, as well as the development of more effective inhibitory agents or removal techniques. Recent applications in biofilm control include green technologies such cold atmospheric plasma, high pressure, pulsed UV, electrolyzed water, ozone, ultrasound and bacteriophage and bacteriocin applications. Ongoing studies explore novel techniques like bactericidal surface technologies and nanotechnology within the field of biofilm hurdle technologies. In this study, bacterial biofilm formation and development, influencing factors, prevention strategies, and applications for the most effective removal of biofilms, which cannot be prevented despite everything and advanced techniques that safeguard food safety, consumer health, equipment and surfaces were reviewed.

Keywords

Advanced techniques, bacterial biofilm, cleaning and disinfection, food safety

Gıda Endüstrisinde Bakteriyel Biyofilm Oluşumu, Kontrolü ve Giderilmesine Yönelik Yeni Uygulamalar

Abstract

Gıda zincirinde hammaddenin işletmeye girmesinden son ürün elde edilinceye kadar üretimin tüm aşamalarında ekipmanların yeterince temizlenmemesi ve uygun hijyen standartlarının ihmal edilmesi gibi nedenlerle çeşitli kaynaklardan kontaminasyon riski söz konusudur. Gıda işletmelerinde yaşanan kontaminasyon riskleri sadece ürün kalitesini değil aynı zamanda gıda güvenliğini ve tüketici sağlığını etkileme potansiyeline sahiptir. Kontaminasyonu önlemeye yönelik yapılan temizlik ve dezenfeksiyon uygulamalarında yaşanan en büyük zorluklardan biri ekipman yüzeylerinde bakteriyel kaynaklı biyofilm oluşumudur. Biyofilmler bir yüzeye yapışarak kendi ürettikleri polimerik yapı içinde yaşayan mikroorganizmaların oluşturduğu jelsi bir tabaka olarak tanımlanmaktadır. Özellikle gıda işletmelerinde ekipman ve boruların iç yüzeyleri, filtreler, konveyör bantlar, yardımcı alet ve ekipmanlarda, temizlenmesi ve dezenfekte edilmesi zor olan alanlarda gelişerek gıdalarda bozulmalara neden olmakla birlikte ciddi ekonomik kayıplara yol açmaktadır. Bu yüzden gıda işletmelerinde biyofilm oluşumunun engellenmesi ya da engellenemediği durumlarda da ortadan kaldırılması gerekmektedir. Son zamanlarda güncel çalışmalar biyofilmlerin endüstriyel ortamlardan giderilmesi veya oluşumunun engellenmesi için mevcut yöntem ve stratejilerin iyileştirilmesiyle birlikte daha etkili inhibitör ajanlar veya uzaklaştırma tekniklerinin geliştirilmesine odaklanmıştır. Biyofilmlerin kontrolünde son uygulamalar arasında soğuk atmosferik plazma, yüksek basınç, vurgulu ışık, elektrolize su, ozon, ultrason gibi yeşil teknolojiler ile bakteriyofaj ve bakteriyosin uygulamaları yer almaktadır. Biyofilm engel teknolojilerine bakıldığında bakterisidal yüzey teknolojileri ve nanoteknoloji gibi yeni teknikler üzerine güncel çalışmalar devam etmektedir. Bu çalışmada bakteriyel biyofilm oluşumu ve gelişimi, etkileyen faktörler, önlemeye yönelik stratejiler ile her şeye rağmen oluşumu engellenemeyen biyofilmlerin gıda güvenliği, tüketici sağlığı, ekipman ve yüzeylere zarar vermeyecek ileri tekniklerle en etkili şekilde giderilmesine yönelik uygulamalar derlenmiştir.

Keywords

Bakteriyel biyofilm, gıda güvenliği, ileri teknikler, temizlik ve dezenfeksiyon

Ethical Statement

Yazarlar herhangi bir çıkar çatışması beyan etmemektedir.

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