Bacterial resistance in the food industry is a challenge that all FSQA managers face. When microorganisms become resistant to the sanitizers that are used to remove them, the products become less effective over time.

When bacteria finds an environment where it likes to grow, it can be difficult to stop it from multiplying. This can lead to facility contamination that could cause a costly product recall or health risks for consumers.

First discovered in the 17th century by the inventor of the microscope, biofilms have been a challenge in the food processing industry since before they were even fully understood. Now that researchers better understand how biofilms form and thrive, new approaches are being developed to address them.

Biofilms in a food processing environment can cause significant problems and be potentially devastating for a brand. When found, deep cleaning and disinfection is required for biofilm removal, which can be challenging because they are resistant to many standard disinfecting approaches. Understanding what a biofilm is and how it can be prevented is critical for maintaining a sanitary food processing facility.

A microbial film, or biofilm, becomes established when layers of one or more types of microorganisms build up. Microorganisms that form biofilms include bacteria, fungi, and protists, and can grow on many different surfaces.