Microbial biofilms in a meat processing environment

Abstract

The presence of pathogenic or spoilage microorganisms on surfaces in meat processing plants poses a risk of contamination of meat products by these microorganisms and the spread of foodborne diseases, as well as a reduction in the shelf life of products, even more so if these microorganisms are already attached to the surfaces in the form of biofilms. Biofilm is considered one of the major challenges for public health and food safety. The paper focuses on the characteristics of biofilms and their presence in the meat processing environment from the point of view of the representation of individual groups of microorganisms that were isolated from these biofilms during operation or after the sanitation process in meat processing plants.