The ability of many bacteria to adhere to surfaces and to form biofilms has major implications
in a variety of industries including the food industry, where biofilms create a persistent …

Biofilms have been of considerable interest in the context of food hygiene. Of special
significance is the ability of microorganisms to attach and grow on food and food-contact …

Microorganisms on wet surfaces have the ability to aggregate, grow into microcolonies, and
produce biofilm. Growth of biofilms in food processing environments leads to increased …

The consequences of microbial biofilm formation are reviewed with respect to hygiene
management in the food industry and comprises the following topics: biofilms as examples …

Electrolyzed oxidizing (EO) water has been regarded as a new sanitizer in recent years.
Production of EO water needs only water and salt (sodium chloride). EO water have the …

Minimally processed fresh (MPF) fruits and vegetables are good media for growth of
microorganisms. They have been involved in outbreaks because of the consumption of …

The effectiveness of cleaning was investigated through food factory trials and laboratory
experiments using a naturally occurring biofilm from a food factory environment and …

Listeria monocytogenes is ubiquitous in nature and a major concern for the food industry,
since it is the causal agent of the serious foodborne illness listeriosis. This organism can be …

Biofilm formation will occur on solid surfaces in contact with a liquid. Organic and inorganic
material in the liquid sediment onto the solid material. Subsequently, biologically active …

Electrolyzed water (EW) is gaining popularity as a sanitizer in the food industries of many
countries. By electrolysis, a dilute sodium chloride solution dissociates into acidic …