Servicios Personalizados
Revista
Articulo
Indicadores
- Citado por SciELO
- Accesos
Links relacionados
- Citado por Google
- Similares en SciELO
- Similares en Google
Compartir
Biotecnología en el Sector Agropecuario y Agroindustrial
versión impresa ISSN 1692-3561
Resumen
NAVIA, DIANA PAOLA; VILLADA, HÉCTOR SAMUEL y MOSQUERA, SILVIO ANDRÉS. BIOFILMS IN THE FOOD INDUSTRY. Rev.Bio.Agro [online]. 2010, vol.8, n.2, pp.118-128. ISSN 1692-3561.
Some useful microorganisms and pathogenic bacteria such as Pseudomonas, Vibrio, Escherichia, Salmonella, Listeria, Streptococcus, Staphylococcus, Mycobacterium, have the ability to adhere and grow in food and/or surfaces in contact with them. In this context, the biofilms are significantly important in the food industry because they cause serious problems that impede and impair the operations and processes to generate energy losses, reduced flow (in pipes) and heat transfer, and plugging of membrane pores, among others. This document considers the biological and physicochemical aspects related to training and development of biofilms, which, together with the development of methods for diagnosis and identification, will help develop strategies for prevention and control of pollution in the food industry to maintain biofilm-free systems and promote the quality and food safety
Palabras clave : Biofilm; Bacterial adhesión; Food processing; Sanitizers.