biofilm.pptx
- 1. THE PROBLEM AND CONTROL OF BIOFILM FORMATION IN FOOD INDUSTRY. PRESENTED BY GROUP MEMBERS
- 2. • PRESENTED BY : Tehmina mehtabudin
- 3. • Biofilm : • The product of microbial developmental process . • Biofilm is a slime layer microorganisms. • Containing a community of bacteria and other organisms.
- 5. • Organisms involved in biofilm formation : • Both gram + and gram – bacteria can form biofilms . • The most common forms are enterococcus faecalis , staphylococcus aureus , staphylococcus epidermidis , streptococcus viridans , e coli , klabsiella pneumonia , pseudomonas aeroginosa . • Fungi candida albicans .
- 6. • Properties : • Biofilms are complex dynamic structure . • Exposed to an aqueous solution. • Found on solid surfaces . • Habitat : • Found on virtually every non_ shedding surface . • On non _ sterile aqueous or humid environment . • Grows in the most extreme environments . Such as extreme hot,frozen glaciers,rocks ,bottom of most streams or rivers ..
- 7. • Biofilms formation : • Free floating microorganisms to a surface . • Initial bacteria attach by vander waals forces other bacteria use N _ acylhomoserine lactone to colonize . • Cells of biofilms produce extracellular polysaccharides , proteins , lipids , DNA.
- 8. • Which factors influence the bacteria to form biofilms . • Hydrophobicity • Environment al stress such as uv radiation , limited nutrients , extreme ph , high pressure , antimicrobial drugs .
- 9. • Induction to biofilms formation in food industry : • Biofilms imply major challenge s for the food industry because they allow bacteria to bind to a range of surfaces such as rubber , polypropylene , plastic , glass , stainless steel , even food products in just few minutes . • A biofilms are largely responsible for food spoilage and outbreak . They’re also consider responsible for damage to food processing equipment. • Control by different methods .
- 11. PROBLEM OF BIOFILM IN FOOD INDUSTRY • PRESENTED BY : HABIBA ERUM
- 12. PROBLEM OF BIOFILM IN FOOD INDUSTRY • Escherichia coli can attach to variety of surfaces including steel , Glass , plastic , rubber and biotic surfaces . • The hydrophobicity of the surface material play an important role in bifilm formation . • For example e.coli 0157.h7 strain shows strong biofilms formation . • E.coli is also well known because of their acid resistance mechanisms . Which the becterium to survive in extreme acid condition as those generated in some food industry process involving acitic commonly us in some canned vegetables .and cause disease like urinary tract infection .
- 14. • Salmonella enterica : • In the food industry multicellular structure of salmonella is able to grow on stain less steel surface and form biofilm . • Salmonella enterica is capable of attaching to meat and other food matrix easily . • The main source of contamination by this becterium is biofilm formation . • It is present in pre _ cooked chicken if it transfer to human body through contamination it cause septicemia , vomiting abdominal pain . fever .
- 15. PROBLEMS OF BIOFILM IN FOOD INDUSTRY PRESENTED BY : ABDA QASEEM
- 16. BACILLUS CEREUS : • The initial attachment of B .cereus on food manufacturing. Surfaces causes a preconditioning affect . • It facilitates the fast attachment of other bacterial species that would otherwise be removed by water flow , milk streams or other physical mechanisms present in these industry. • This bacterial species is commonly found in dairy factories and in food and in beverage plants . • Dairy factories B . Cereus biofilms are found mainly at the air _ liquid interface with a typical ring attached to the deposit wall from Which the bacterial matrix produces onto liquid surfaces.
- 17. • In the other type of clinical manifestations , B. Cereus related diarrhea include abdominal cramps and watery diarrhea h 8_16 after ingestion . • S. Aureus : • S. aureus Biofilm is enhanced by various processing methods encountered in the food industry. Such as suboptimal temperature, improper disinfection or a combination of salt and glucose . The transcription of genes involved in biofilm formation and virulence. What is staph food poisoning Is gastrointestinal illness caused by eating food Contaminated with toxins produced by the bacterium staphylococcus aureus bacteria.
- 18. CONTROL OF BIOFILM IN FOOD INDUSTRY : PRESENTED BY : MADIHAAKRAM
- 19. NON _ PLASMA : • Non _ thermal plasma is a partially ionized gas with low temperature and interesting antimicrobial properties. • It is produced at atmospheric pressure by mixing uv light with oxygen , nitrogen , ozone ,and water helium under an electrical discharge . • It is able to destroy bacterial biofilms of gram negative and gram positive. • It is use still restricted to some laboratory applications due to its high cost.
- 21. BACTERIOCINS: • The use of bacteriocins in the food industry in useful to prevent biofilm formation on different. • These antimicrobial agents can extend the expiration date of given food as well protects against alternations during refrigeration low food spoilage , prevent the transmission of food borne pathogens diminished chemical preservative concentration and reduces the number of temperature treatments.
- 23. Control of biofilm in food industry Presented by: Mahnoor Shabbir
- 24. BIOSURFACTANTS: • natural compounds, usually of microbial origin • able to modify the hydrophobic characteristics of the bacterial surface • alters the adhesion properties and binding capacities to any given surface • lichenysin, a cyclic non-ribosomal lipopeptide produced by B. licheniformis. • Food Industry surfaces can be treated with this biosurfactant: can diminish the binding of microbes such as MRSA
- 25. • Fengycin, iturin, and surfactin are similar lipopeptides produced by B. amyloliquefaciens • these compounds act on the surface of the corresponding target microbe, altering its binding capacity by decreasing surface tension • These molecules insert themselves into the microbial cell membranes, or chelating cations. • This effect alters the membrane permeability, eventually disrupting it and causing cell swelling and death (Zhang et al., 2017; Zhao et al., 2017).
- 26. HIGH HYDROSTATIC PRESSURE: • able to destroy or inactivate vegetative bacterial cells • this technology is not effective in the case of endospores (such as those in the case of B. cereus) ), unless a pretreatment is carried out at lower pressures in order to allow germination of existing spores • some non-germinating spores could remain in the food matrix after HHP treatments • and therefore, at industrial level, HHP is usually combined with thermal treatments ), or in some cases with essential oil components • One important advantage of HHP treatments is that they do not alter the organoleptic and nutritional properties of the food matrixes (taste, vitamins, etc.), a great adavantage with respect to high temperature methods
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