In the first installment of this series with Sterilex, Food Safety News explores what biofilms are and their unique resistance to attempts to kill the pathogens they protect.
Food processors and manufacturers know the environments in which they operate are friendly to organisms that can taint their products, potentially leading to foodborne illness outbreaks.
Food safety plans and specific good manufacturing processes outlined in those documents are designed to combat common pathogens — including strains of Listeria, Salmonella and E. coli — that could lead to recalls or outbreaks.
Whether or not food safety plans specifically mention “biofilms,” in many cases they are the root cause of contamination in food facilities. Approximately 60 percent of foodborne illness outbreaks are caused by biofilms, according to food safety research.