By a News Reporter-Staff News Editor at Food Weekly News -- A new study on Bacterial Infections is now available. According to news reporting out of Athens, Greece, by VerticalNews editors, research stated, "Attachment of potential spoilage and pathogenic bacteria to food contact surfaces and the subsequent biofilm formation represent serious challenges to the meat industry, since these may lead to cross-contamination of the products, resulting in lowered-shelf life and transmission of diseases. In meat processing environments, microorganisms are sometimes associated to surfaces in complex multispecies communities, while bacterial interactions have been shown to play a key role in cell attachment and detachment from biofilms, as well as in the resistance of biofilm community members against antimicrobial treatments."
Our news journalists obtained a quote from the research from Agricultural University, "Disinfection of food contact surfaces in such environments is a challenging task, aggravated by the great antimicrobial resistance of biofilm associated bacteria. In recent years, several alternative novel methods, such as essential oils and bacteriophages, have been successfully tested as an alternative means for the disinfection of microbial-contaminated food contact surfaces."
According to the news editors, the research concluded: "In this review, all these aspects of biofilm formation in meat processing environments are discussed from a microbial meat-quality and safety perspective."
For more information on this research see: Attachment and biofilm formation by foodborne bacteria in meat processing environments: Causes, implications, role of bacterial interactions and control by alternative novel methods. Meat Science, 2014;97(3):298-309. Meat Science can be contacted at: Elsevier Sci Ltd, The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, Oxon, England. (Elsevier - www.elsevier.com; Meat Science - www.elsevier.com/wps/product/cws_home/405866)
Our news journalists report that additional information may be obtained by contacting E. Giaouris, Agricultural University of Athens, Dept. of Food Sci & Technol, Lab Microbiol & Biotechnol Foods, GR-11855 Athens, Greece. Additional authors for this research include E. Heir, M. Hebraud, N. Chorianopoulos, S. Langsrud, T. Moretro, O. Habimana, M. Desvaux, S. Renier and G.J. Nychas.
Keywords for this news article include: Athens, Greece, Europe, Food Safety, Bacterial Infections and Mycoses
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