Natural alternatives for reducing bacterial biofilms in food industry

Nenhuma Miniatura disponível

Data

2017-04-01

Orientador

Coorientador

Pós-graduação

Curso de graduação

Título da Revista

ISSN da Revista

Título de Volume

Editor

Univ Federal Ceara, Centro Ciencias Agrarias

Tipo

Artigo

Direito de acesso

Acesso restrito

Resumo

Of the microorganisms often found in biofilms, bacteria are the predominant group. In the food industry, pathogenic biofilms considered of great importance in the context of food safety and public health, arousing the interest of researches, highlighting the use of essential oils due to their antimicrobial properties, with the purpose of making sanitizers that have less impact compared to chemical sanitizers that may eventually transfer chemical waste to food. The aim of this review was to present the process of forming bacterial biofilms in the food industry and to suggest some natural alternatives for its reduction. It is concluded that biofilm formation is natural and the search for alternative ways to reduce the chemical impact contaminating the environment and food, leads to natural solutions. This demonstrate the ability to act against various microorganisms and can be incorporated into sanitizers, detergents and infinite other possibilities.

Descrição

Idioma

Inglês

Como citar

Brazilian Journal Of Hygiene And Animal Sanity. Fortalexa: Univ Federal Ceara, Centro Ciencias Agrarias, v. 11, n. 2, p. 144-150, 2017.

Itens relacionados

Financiadores

Coleções