The Use of Lactic Acid Bacteria Biofilms to Exclude Foodborne Pathogens on Meat Processing Surfaces

Abstract

The ability of foodborne pathogens to attach and form biofilms on food and its associated surfaces is raising concerns in the food industry. This study focused on the use of lactic acid bacteria as a novel biocontrol technique to control the attachment and growth of foodborne pathogens L. monocytogenes and S. Typhimurium biofilms, which are commonly found in meat processing surfaces.