Published: 10/01/20 12:42 Categories: Microbiology
The presence of biofilms in the food industry can be a major technological and public health problem. The characteristics of this bacterial growth form require a different approach in terms of cleaning and disinfection processes.
Due to this difficulty, as well as the heterogeneity and the conditions of formation for the different biofilms, making very specific recommendations for prevention appears to be difficult. Nevertheless, some recommendations included in an article by the Spanish Agency for Food Safety and Nutrition (AESAN) can be made and are explained below.