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On the Relevance of Microbial Biofilms for Persistence of Staphylococcus Aureus in Dairy Farms

Carlos AF Oliveira

Biofilms are defined as bacterial communities surrounded by a structured extracellular polymeric matrix which is adhered to biotic or abiotic surfaces [1]. Biofilm formation develops in two steps: firstly, a primary attachment occurs onto polymeric surfaces, mediated partly by cell-wall associated adhesins; secondly, cell-cell proliferation forms a multilayered biofilm, mediated by production of extracellular factors [2]. In the food industry, bacterial biofilms are considered a main problem especially in dairy, fresh products, poultry and meat processing plants. Outbreaks of foodborne disease caused by various species of Listeria, Salmonella, and Staphylococcus have been linked to biofilm production [3]. Biofilm production can also increase the resistance of microorganisms to antibiotics.