Biofilms are microbial aggregation membranes that are formed when microorganisms attach
to the surfaces of living or nonliving things. Importantly, biofilm properties provide …

This review examines the impact of microbial communities colonizing food processing
environments in the form of biofilms on food safety and food quality. The focus is both on …

Food and beverage industries operate their production units under stringent hygiene
standards to verify high-quality products. However, the presence of biofilms can cause …

Food fermentation is driven by microorganisms, which usually coexist as multispecies
biofilms. The activities and interactions of functional microorganisms and pathogenic …

Pseudomonas aeruginosa is an opportunistic bacterial pathogen that is widely occurring in
the environment and is recognized for its capacity to form or join biofilms. The present review …

Surfaces of food processing premises are exposed to regular cleaning and disinfection
(C&D) regimes, using biocides that are highly effective against bacteria growing as …

Biofilms are ubiquitous in healthcare settings. By nature, biofilms are less susceptible to
antimicrobials and are associated with healthcare-associated infections (HAI). Resistance of …

Pathogenic microbial biofilm, a consortium of microbial cells protected by a self-produced
polymer matrix, is considered a worldwide challenge due to the inherent antibiotic …

Chitosan, the product of chitin deacetylation, is an excellent candidate for enzyme
immobilization purposes. Here we demonstrate that papain, an endolytic cysteine protease …

There is increasing concern about the public health impact of methicillin-resistant
Staphylococcus aureus. Food and animal are vectors of transmission, but the contribution of …