How can I minimize the risk of biofilms?

The presence of biofilms in the food industry can be a major technological and public health problem. The characteristics of this bacterial growth form require a different approach in terms of cleaning and disinfection processes.   

Due to this difficulty, as well as the heterogeneity and the conditions of formation for the different biofilms, making very specific recommendations for prevention appears to be difficult. Nevertheless, some recommendations included in an article by the Spanish Agency for Food Safety and Nutrition (AESAN) can be made and are explained below.   

As mentioned in other articles by Condalab prevention is essential today for biofilm control in the industry. If you want to find out some other recommendations about new disinfectants or products for the detection of food pathogens, do not hesitate to contact us.