On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives
ABSTRACT: The meat industry has been significantly threatened by the risks of foodborne microorganisms and biofilm formation on fresh meat and processed products. A microbial biofilm is a sophisticated defensive mechanism that enables bacterial cells to survive in unfavorable environmental circumsta...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124009519 |
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| author | Humaun Oliulla Md Furkanur Rahaman Mizan Iksoon Kang Sang-Do Ha |
| author_facet | Humaun Oliulla Md Furkanur Rahaman Mizan Iksoon Kang Sang-Do Ha |
| author_sort | Humaun Oliulla |
| collection | DOAJ |
| description | ABSTRACT: The meat industry has been significantly threatened by the risks of foodborne microorganisms and biofilm formation on fresh meat and processed products. A microbial biofilm is a sophisticated defensive mechanism that enables bacterial cells to survive in unfavorable environmental circumstances. Generally, foodborne pathogens form biofilms in various areas of meat-processing plants, and adequate sanitization of these areas is challenging owing to the high tolerance of biofilm cells to sanitization compared with their planktonic states. Consequently, preventing biofilm initiation and maturation using effective and powerful technologies is imperative. In this review, novel and advanced technologies that prevent bacterial and biofilm development via individual and combined intervention technologies, such as ultrasound, cold plasma, enzymes, bacteriocins, essential oils, and phages, were evaluated. The evidence regarding current technologies revealed in this paper is potentially beneficial to the meat industry in preventing bacterial contamination and biofilm formation in food products and processing equipment. |
| format | Article |
| id | doaj-art-c0541cb238c9467480daa8e4b8505ea5 |
| institution | OA Journals |
| issn | 0032-5791 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-c0541cb238c9467480daa8e4b8505ea52025-08-20T01:55:42ZengElsevierPoultry Science0032-57912024-12-011031210437310.1016/j.psj.2024.104373On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectivesHumaun Oliulla0Md Furkanur Rahaman Mizan1Iksoon Kang2Sang-Do Ha3Department of Food Science and Biotechnology, GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, Anseong, Gyeonggido, 17546, Republic of KoreaDepartment of Food Science and Biotechnology, GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, Anseong, Gyeonggido, 17546, Republic of KoreaDepartment of Animal Science, California Polytechnic State University, San Luis Obispo, CA, 93407, USADepartment of Food Science and Biotechnology, GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, Anseong, Gyeonggido, 17546, Republic of Korea; Corresponding author:ABSTRACT: The meat industry has been significantly threatened by the risks of foodborne microorganisms and biofilm formation on fresh meat and processed products. A microbial biofilm is a sophisticated defensive mechanism that enables bacterial cells to survive in unfavorable environmental circumstances. Generally, foodborne pathogens form biofilms in various areas of meat-processing plants, and adequate sanitization of these areas is challenging owing to the high tolerance of biofilm cells to sanitization compared with their planktonic states. Consequently, preventing biofilm initiation and maturation using effective and powerful technologies is imperative. In this review, novel and advanced technologies that prevent bacterial and biofilm development via individual and combined intervention technologies, such as ultrasound, cold plasma, enzymes, bacteriocins, essential oils, and phages, were evaluated. The evidence regarding current technologies revealed in this paper is potentially beneficial to the meat industry in preventing bacterial contamination and biofilm formation in food products and processing equipment.http://www.sciencedirect.com/science/article/pii/S0032579124009519biofilmmeat productfood industryfood safety |
| spellingShingle | Humaun Oliulla Md Furkanur Rahaman Mizan Iksoon Kang Sang-Do Ha On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives Poultry Science biofilm meat product food industry food safety |
| title | On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives |
| title_full | On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives |
| title_fullStr | On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives |
| title_full_unstemmed | On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives |
| title_short | On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives |
| title_sort | on going issues regarding biofilm formation in meat and meat products challenges and future perspectives |
| topic | biofilm meat product food industry food safety |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124009519 |
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