On the Relevance of Microbial Biofilms for Persistence of Staphylococcus Aureus in Dairy FarmsCarlos AF Oliveira*
Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Brazil
- Corresponding Author:
- Carlos AF Oliveira
Department of Food Engineering (ZEA–FZEA–USP)
R. Duque de Caxias Norte, 225, Pirassununga
SP, ZIP 13635-900, Brazil
Tel: (+5519) 3565-4173
Fax: (+5519) 3565-4114
E-mail: [email protected]
Received Date: June 27, 2014; Accepted Date: June 28, 2014; Published Date: June 30, 2014
Citation: Oliveira AF C (2014) On the Relevance of Microbial Biofilms for Persistence of Staphylococcus Aureus in Dairy Farms .J Adv Dairy Res 2:e109 doi:10.4172/2329-888X.1000e109
Copyright: © 2014 Oliveira CAF. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Biofilms are defined as bacterial communities surrounded by a structured extracellular polymeric matrix which is adhered to biotic or abiotic surfaces . 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 . 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 . Biofilm production can also increase the resistance of microorganisms to antibiotics.