Special Issue "Bacterial Biofilms and Its Eradication in Food Industry"

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 29 February 2020.

Special Issue Editors

Prof. Giuseppe Comi
E-Mail Website
Guest Editor
Department of Food Science, University of Udine, Via Sondrio, 2/a, 33100 Udine, Italy
Tel. +39 3389918561; Fax: +39-432-558-130
Interests: food microorganisms; spoilage; safety; hygiene; natural antimicrobial compounds; starters; food bioprotection and improvement; fermented foods and beverages; microbial ecology; toxin and mycotoxin; biomolecular methods
Special Issues and Collections in MDPI journals
Dr. Krzysztof Skowron
Guest Editor
Ludwik Rydygier Collegium Medicum in Bydgoszcz, Bydgoszcz, Poland
Dr. Joanna Kwiecińska-Piróg
Guest Editor
Ludwik Rydygier Collegium Medicum in Bydgoszcz, Bydgoszcz, Poland

Special Issue Information

Dear Colleagues,

In recent years, there has been observed an increase in the number of foodborne infections caused by various microorganisms, including Campylobacter spp., Salmonella spp., Listeria monocytogenes, and many others. This phenomenon may be explained by the microbiological contamination of food, including the primary contamination of the raw materials and the secondary contamination of the final product during its preparation in food plants. One of the main problems in food production is the formation of biofilm by various species of bacteria and fungi.

Many pathogenic microorganisms are able to multiply and then form a biofilm on the surface of food products and within the infrastructure of the food industry. These pathogens are capable of forming biofilm structures on various abiotic surfaces common in the food industry, such as stainless steel, polyethylene, wood, glass, polypropylene, rubber, etc. As a consequence, food products that have contact with such surfaces become a source of pathogens posing a serious threat to the consumer health. Microorganisms whose biofilms constitute the largest and most common problem in food processing plants are, among others, Bacillus cereus, Escherichia coli, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus.

Biofilms are complex microbial ecosystems formed by one or more species immersed in the extracellular matrix, with different compositions depending on the type of production environment and colonizing species. The presence of more than one species of bacteria in the biofilm structure significantly affects the increased adhesion of the biofilm to the surface. Mixed biofilms are also characterized by higher resistance to disinfectants, such as quaternary ammonium compounds and other biocides.

The main goal of eradication processes is to reduce the population of microorganisms to the level safe for humans. Sanitization of production equipment is essential to prevent cross-contamination between food batches. Many methods have been developed to prevent and eliminate biofilms in food processing plants, including quorum-sensing inhibition strategies; chemical disinfection; enzymatic degradation strategies of the biofilm structure; non-thermal plasma treatments; and the use of bacteriophages, bacteriocins, biosurfactants, and plant essential oils. Nevertheless, the complex structure of the biofilm results in high resistance of the microorganisms, and thereby it becomes a challenge for scientists to search for new eradication methods that are safe for future consumers and the environment.

For this reason, I believe that there is a need to prepare a Special Issue focused mainly (but not only) on the following:

  • Bacterial single and multi-species biofilms in food processing plants;
  • The impact of environmental conditions in food processing on the formation of biofilms;
  • Physical, chemical, and biological methods of biofilms eradication;
  • Resistance of microrganisms in the biofilm to antimicrobial effects and pheno- and genotypic aspects;
  • The impact of biofilms on the functioning of devices used in food processing plants;
  • The role of biofilms in the spread of microorganisms in food plants;
  • Quorum sensing in biofilms;
  • The mechanism of biofilm formation.

I would like to invite you to submit your most recent contributions to this Special Issue on bacterial biofilms and their eradication in the food industry.

Prof. Giuseppe Comi
Dr. Krzysztof Skowron
Dr. Joanna Kwiecińska-Piróg
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (1 paper)

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Open AccessArticle
Disinfectant Susceptibility of Biofilm Formed by Listeria monocytogenes under Selected Environmental Conditions
Microorganisms 2019, 7(9), 280; https://doi.org/10.3390/microorganisms7090280 - 21 Aug 2019
Listeria monocytogenes is a one of the most important food-borne pathogens. Its ability to form biofilm contributes to increased resistance to disinfectants and inefficient disinfection, posing a serious threat for the food industry, and in the end the consumer. The aim of this [...] Read more.
Listeria monocytogenes is a one of the most important food-borne pathogens. Its ability to form biofilm contributes to increased resistance to disinfectants and inefficient disinfection, posing a serious threat for the food industry, and in the end the consumer. The aim of this study was the comparison of the biofilm formation ability of L. monocytogenes strains on stainless steel, under different environmental conditions (temperature, pH, NaCl concentration, nutrients availability), and the assessment of biofilm susceptibility to disinfectants. The bactericidal activity of four disinfectants in two concentrations (100% and 50% of working solution) against biofilm was conducted on four clinical strains, four strains isolated from food and one reference strain ATCC 19111. It was found that biofilm susceptibility to disinfectants was influenced by environmental conditions. Biofilm susceptibility correlated with the decrease of temperature, pH, nutrients availability and salinity of the environment. The least sensitive to disinfectants was biofilm produced at pH = 4 (the bacterial number ranged from 0.25 log CFU × cm−2 to 1.72 log CFU × cm−2) whereas the most sensitive was biofilm produced at pH = 9 (5.16 log CFU × cm−2 to 7.84 log CFU × cm−2). Quatosept was the most effective disinfectant, regardless of the conditions. In conclusion, biofilm susceptibility to disinfectants is strain-dependent and is affected by environmental conditions. Full article
(This article belongs to the Special Issue Bacterial Biofilms and Its Eradication in Food Industry)
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