Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms
R Dhivya, V. C. Rajakrishnapriya, K. Sruthi, D. V. Chidanand, C. K. Sunil, Ashish Rawson
Abstract
In the food processing industry, hygiene is the key measure to eliminate the pathogens which cause food spoilage. These spoilage microorganisms are persistent sourcing a problem to the processing industry. It stresses the whole environment of food processing. Processing facilities suffer from microbes that suites the microbiota of raw material. These microorganisms grow in the form of biofilm, which is slimy and are hard to eradicate. The conventional methods of eradication of these biofilms can be tiresome and have their limitation. Novel research frontier pertaining to food has shown unrealized potential for eradicating biofilm that can be employed in the food industry. Potential novel technologies that can control biofilm formation include Plasma-activated water, electrolyzed oxidizing water, probiotics, quorum quenching techniques, electrical effects, and cold plasma. The review focus on biofilms in different food industries and the mechanism of various novel approaches which help in controlling biofilm formation. Novelty impact statement Plasma-activated water causes lipid oxidation, membrane disturbance, and oxidative damages breaking the bacterial cell’s defense mechanism. Ultrasonication increases cell permeability due to more effortless penetration of antimicrobial agents into the cells. Electrolyzed oxidizing water could effectively remove biofilm after a short exposure time.