Aydın Gastronomy

Yazarlar: Kefyalew CHIRKENA, Beyza ULUSOY, Canan HECER

Konular:-

Anahtar Kelimeler:Biofilms,Food industry,Adherence,Food,Microorganisms

Özet: Biofilms are communities of microorganisms that are able to attach to each other and to any surfaces by bacterial adherence. The ability of bacterial biofilms to attach to each other and surfaces makes them to get advantages such as protection from harsh environmental situation, increasing availability of nutrients for growth, increasing binding of water molecules, reducing the possibility of dehydration and transferring of genetic materials. They are characterized by the production of an excessive network of highly hydrated extracellular polymeric substances facilitating the initial bacterial attachment to a surface, formation of micro colony and biofilm structure. The biofilms formation on the food contact surface, in particular caused by different pathogens such as Pseudomonas, Enterococcus species, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli and Salmonella species, causes contamination of foods. The consequences of this situation always become the fundamental problem of food safety, hygiene and quality. 

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