About this Research Topic
The role and importance of microorganisms in food technology and nutrition is widely known. Currently, we are getting new possibilities of using microorganisms in development of modern functional food products, as well as dealing with the hazards resulting from their presence in food.
Problems with the occurrence of pathogenic microorganisms consist in diversity as well as evolving defense and adaptation mechanisms. One of such mechanisms is the creation of structures resistant to chemical and physical factors. The mechanism of the formation of complex structures such as biofilms is still under investigation. Such biofilms allow bacteria to bind to a range of food contact surfaces, increasing the risk of food contamination.
On the other hand, biofilms created by lactic acid bacteria or acetic acid bacteria, with addition of bacteriocin and other metabolites produced by these bacteria, may contribute to the development of preservation methods in food production. While bacterial biofilm formation is implicated in gastrointestinal diseases, there could be beneficial effects of biofilm formation of commensal bacteria in the gastrointestinal tract that can prevent disease.
We are interested in Original Research, Review, Mini Review, Perspective and Opinion articles on subjects focusing on hazards and benefits of microbial biofilms in the food industry, including but not limited too:
• Biofilm formation by foodborne pathogens and implications in cross-contamination and outbreaks of foodborne illnesses;
• Potential benefits of lactic acid bacteria biofilms in food preservation and pathogen control;
• Beneficial effects of probiotics in biofilm form.
Problems with the occurrence of pathogenic microorganisms consist in diversity as well as evolving defense and adaptation mechanisms. One of such mechanisms is the creation of structures resistant to chemical and physical factors. The mechanism of the formation of complex structures such as biofilms is still under investigation. Such biofilms allow bacteria to bind to a range of food contact surfaces, increasing the risk of food contamination.
On the other hand, biofilms created by lactic acid bacteria or acetic acid bacteria, with addition of bacteriocin and other metabolites produced by these bacteria, may contribute to the development of preservation methods in food production. While bacterial biofilm formation is implicated in gastrointestinal diseases, there could be beneficial effects of biofilm formation of commensal bacteria in the gastrointestinal tract that can prevent disease.
We are interested in Original Research, Review, Mini Review, Perspective and Opinion articles on subjects focusing on hazards and benefits of microbial biofilms in the food industry, including but not limited too:
• Biofilm formation by foodborne pathogens and implications in cross-contamination and outbreaks of foodborne illnesses;
• Potential benefits of lactic acid bacteria biofilms in food preservation and pathogen control;
• Beneficial effects of probiotics in biofilm form.
Keywords: Microbial biofilms, food industry, probiotics, food microbiota, intestinal microbiota, lactic acid bacteria, food safety
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
