The Burden of Biofilms in the Food Industry

In the UK, a collection of bacteria known as Campylobacter are the leading cause of foodborne illnesses [6], accountable for over 54,000 cases in 2022 [7]. Campylobacter is typically transmitted to humans through poultry, normally causing illness which lasts for a couple of days. However, for some individuals, Campylobacter infection can lead to the progression of more serious diseases such as Guillain-Barré syndrome [8], a condition which can cause nerve pain and muscle weakness. Campylobacter biofilms have been identified throughout poultry houses [9]. It is thought that biofilms protect Campylobacter from external stressors, enabling the pathogen to persist in its environment and cause disease.

Another pathogen which frequently causes foodborne illness is Salmonella. Salmonella biofilms were the first microbial communities to be detected and reported within the food industry [10]. These biofilms can survive on stainless steel surfaces (a common material used in food assembly lines) for over a year [4]. This enables Salmonella to contaminate large quantities of food [4] which can in turn lead to foodborne outbreaks. Symptoms of Salmonella infection include nausea, vomiting and abdominal pain. For more vulnerable groups such as young children and the elderly, Salmonella can cause more serious side effects and in extreme cases death [4].

When we learn about foodborne illnesses the bacteria Escherichia coli can also often be referred to. Whilst some types of E. coli naturally live in our gut and cause us no harm, some specific forms of the bacteria can be pathogenic and trigger foodborne illnesses [4]. E. coli biofilms can form on various materials used throughout the food industry such as polystyrene and glass [4]. What poses a great concern with E. coli is that even small quantities of this bacteria can drive infections [4]. This means that contamination with even tiny, poor quality E. coli biofilms throughout the food industry can cause disease [4].

And then there is Listeria monocytogenes, responsible for a foodborne illness referred to as listeriosis. L. monocytogenes can be found in seafood, soft cheeses and meats and can multiply in low temperature environments such as our refrigerators [4, 11]. Compared to other foodborne illnesses, listeriosis is not that common, however it can be fatal, with a mortality rate of 20-30% [11], emphasising the health threats that these microbes pose throughout the industry.

Not only is it essential to eradicate biofilms within the food sector from a health standpoint, but it is also necessary from a financial perspective too.

When biofilms form on surfaces such as pipelines, they can create blockages and increase frictional resistance [12]. They can also corrode metal surfaces via an action referred to as microbially influenced corrosion. Not only do these processes lead to energy losses, but they also cause equipment to become degraded [12], incurring significant costs to the industry when the hardware needs to be replaced [4].

There are multiple methods that exist to control biofilms in the food sector; one of which is the use of enzymes. Enzymes are small proteins that can degrade the ‘glue’-like matrix that surrounds and protects a biofilm [4]. Because they are biodegradable and have a low toxicity, enzymes are viewed as a green, clean method for controlling biofilms throughout the industry [4]. They also help to increase a biofilms sensitivity towards other forms of treatment, such as chemical sanitisers, aiding the complete elimination of biofilms [4].

Alternatively, we can use biosurfactants. Biosurfactants are compounds which alter and limit a pathogens ability to attach to a surface [4, 13]. They can be applied to equipment throughout food production lines to help prevent biofilm formation [4, 13]. Like enzymes, biosurfactants are biodegradable and have a low toxicity [13], making them favourable for use in the food industry.

Freedom Hygiene is an NBIC industry partner whose mission is to find innovative solutions for tackling biofilms within the food and beverage industry. Since its establishment in 2016, Freedom Hygiene has developed a technology which can identify biofilms within food manufacturing plants. They have also created an enzyme-based cleaning detergent that to can remove microbial communities from surfaces throughout the industry. Paul Browning, Managing Director and Founder of Freedom Hygiene said,

“We have a complete range of products which breakdown the scaffold and structure of biofilms very quickly… and I am pleased to tell you that we are now serving some of the largest food and beverage manufacturers in the UK.”

To learn more about the work that Freedom Hygiene is doing to reduce the burden of biofilms in the food industry make sure to check out our case study.

References

[1] World Health Organization. Food safety. Available at: https://www.who.int/news-room/fact-sheets/detail/food-safety [Accessed 2025, February 11].

[2] World Health Organization. WHO estimates of the global burden of foodborne diseases: foodborne disease burden epidemiology reference group 2007-2015. Geneva, Switzerland. WHO. Available at: https://iris.who.int/bitstream/handle/10665/199350/9789241565165_eng.pdf

[3] Liu, X. Yao, H. Zhao, X. Ge, C. Biofilm Formation and Control of Foodborne Pathogenic Bacteria. Molecules. 2023. 28(6). DOI: 10.3390/molecules28062432

[4] Galié, S. García-Gutiérrez, C. Miguélez, EM. Villar, CJ. Lombó, F. Biofilms in the Food Industry: Health Aspects and Control Methods. Frontiers in Microbiology. 2018. 9. https://doi.org/10.3389/fmicb.2018.00898

[5] Carrascosa, C. Raheem, D. Ramos, F. Saraiva, A. Raposo, A. Microbial Biofilms in the Food Industry – A Comprehensive Review. International Journal of Environmental Research and Public Health. 2021. 18(4). DOI: 10.3390/ijerph18042014

[6] Department for Environment, Food and Rural Affairs. United Kingdom Food Security Report 2024: Theme 5: Food Safety and Consumer Confidence. Available at: https://www.gov.uk/government/statistics/united-kingdom-food-security-report-2024/united-kingdom-food-security-report-2024-theme-5-food-safety-and-consumer-confidence [Accessed 2025, February 12].

[7] UK Health Security Agency. Campylobacter data 2013 to 2022. Available at: https://www.gov.uk/government/publications/campylobacter-infection-annual-data/campylobacter-data-2013-to-2022 [Accessed 2025, February 12].

[8] Reuter, M. Mallett, A. Pearson, BM. Van Vliet, AHM. Biofilm Formation by Campylobacter jejuni Is Increased under Aerobic Conditions. Food Microbiology. 2010. 76(7). https://doi.org/10.1128/AEM.01878-09

[9] Zimmer, M. Barnhart, H. Idris, U. Lee, MD. Detection of Campylobacter jejuni Strains in the Water Lines of a Commercial Broiler House and Their Relationship to the Strains That Colonized the Chickens. Avian Diseases. 2003. 47: 101-107. https://www.jstor.org/stable/1593210

[10] Duguid, JP. Anderson, ES. Campbell, AI. Fimbriae and adhesive properties in salmonellae. The Journal of Pathology. 1966. 92: 107-138. https://doi.org/10.1002/path.1700920113

[11] World Health Organization. Listeriosis. Available at: https://www.who.int/news-room/fact-sheets/detail/listeriosis [Accessed 2025, February 20].

[12] Kumar, CG. Anand, SK. Significance of microbial biofilms in food industry: a review. International Journal of Food Microbiology. 1998. 42(1-2): 9-27. https://doi.org/10.1016/S0168-1605(98)00060-9

[13] Zhu, T. Yang, C. Bao, X. Chen, F. Guo, X. Strategies for controlling biofilm formation in food industry. Grain & Oil Science and Technology. 2022. 5(4): 179-186. https://doi.org/10.1016/j.gaost.2022.06.003