Fatores de risco que contribuem para a formação de biofilme em indústria de laticínios

Abstract

In the dairy industry microorganisms present on the surface of equipment and utensils due to residues that have not been removed in the sanitization process can form microbial communities called biofilms. These shorten the useful life of the equipment and compromise the raw material, since they present a greater resistance to the processes of hygiene, and it is necessary to devise strategies to neutralize them. Cleaning and sanitization prevent contamination and increase the shelf life of the product offered to the population, thereby avoiding not only financial losses for industry and consumers, but also problems related to public health. This work aims to characterize the risk factors that contribute to biofilm formation, to characterize the microorganisms involved in the adhesion process, to evaluate the cleaning and sanitizing agents that can be used, the surfaces and some consequences that can occur with the poor sanitation and present strategies able to control or eliminate foci of contamination of the production line.