The objective of this study was to evaluate the biofilm formation by Staphylococcus aureus, Bacillus cereus, and Bacillus licheniformis, as well to verify the efficiency of the sanitation procedures (cleaning, disinfection, and cleaning + disinfection) on the biofilm removal. Biofilms were formed after immersion of stainless steel and PVC coupons into different culture media (semi‐finished bovine gelatin, final gelatin, and hydrolyzed collagen) at 35°C for 5, 32, and 48 hr. After 32 hr of contact, all microorganisms were capable to form biofilms on the different surfaces in contact with all culture media tested. The semi‐finished gelatin and the hydrolyzed collagen provided a higher biofilm formation (counts between 3.54 and 7.87 log CFU/cm2) when compared to the final gelatin (counts between 3.05 and 6.70 log CFU/cm2). The cleaning step complemented with the disinfection with peracetic acid was the only procedure capable of removing all biofilms (counts ❤ log CFU/cm2).
In this study, we investigated the biofilm formation by different isolates from bovine gelatin, simulating the processing conditions of gelatin and hydrolyzed collagen. The present study showed a peculiar result since the gelatin was the culture medium that provided a lower biofilm formation, while the hydrolyzed collagen and the semi‐finished gelatin provided the best conditions for the formation of biofilms. In addition, we verified that the use of detergent or disinfectant alone was not efficient in the removal of the biofilms formed. In view of this, we suggest the requirements to prevent the formation of microbial biofilms of different bacterial species in the gelatin processing industry. In addition, we suggest measures to remove the biofilms from food processing surfaces.