Biofilm Formation in Dairy: A Food Safety Concern—Microbial community tracking from dairy farm to factory; Insights on biofilm management for enhanced food safety and quality
Gisèle LaPointe, Tara Wilson, Armin Tarrah, Mérilie Gagnon, Denis Roy
Abstract
This review aimed to assess the scope of the literature on tracking the microbial community of biofilms, focusing on the dairy farm and processing environments. The majority of studies focused on either production, storage, transport, or processing of milk, and 5 studies combined the investigation of both production and processing facilities. Factors influencing short-term changes in dairy microbiota, such as the occurrence of mastitis and season, were distinguished from factors revealed through long-term studies, such as feed and weather, rather than the milking equipment. Knowledge gaps were identified in relation to the study design, methods, data analysis, and interpretation. The application of DNA sequencing technologies is particularly challenging with respect to samples with low microbial load (milk, swabs). There are few studies on the microbial composition of in situ biofilms, which might require new technologies for detection before sampling. Fundamental studies on the structure of biofilms are needed to identify the on-farm practices affecting the cycle of biofilm development in milking systems.