Palavras-chave
contaminação de alimentos
higiene
Como Citar
Resumo
Biofilmes podem ser definidos como comunidades microbianas envoltas por uma matriz de polímeros
extracelulares e aderidas a superfícies. Na indústria de alimentos, os microrganismos podem se aderir a
resíduos orgânicos e inorgânicos presentes na superfície de equipamentos e utensílios, caso o processo
de higienização seja aplicado incorretamente. Células sésseis, presentes no biofilme, além de reduzir a
eficiência e vida útil de equipamentos, em função do fenômeno denominado corrosão microbiologicamente
induzida, são mais resistentes ao processo de desinfecção. As células podem se desprender e contaminar os
alimentos que passam pelo local, que causam prejuízos econômicos e risco de ocorrência de toxinfecções
alimentares. A compreensão do conceito de biofilmes microbianos e de aspectos inerentes a sua estrutura
e composição, bem como de seu processo de formação, são fundamentais para efetuar o desenvolvimento
de estratégias de controle efetivas e entendimento do risco que estes representam para as indústrias de
alimentos. Na presente revisão bibliográfica, estão descritos os principais aspectos de biofilmes microbianos
de importância na indústria de alimentos: i) definição, estrutura e composição; ii) etapas envolvidas na
formação; iii) mecanismos de resistência a antimicrobianos; iv) riscos; v) microrganismos envolvidos; vi)
importância da higienização como ferramenta de controle.
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Copyright (c) 2010 Maíra Maciel Mattos de Oliveira, Danilo Florisvaldo Brugnera, Roberta Hilsdorf Piccoli