Microbiological contamination in the food industry is often attributed to the presence of
biofilms in processing plants. Bacterial biofilms are complex communities of bacteria …

This review examines the impact of microbial communities colonizing food processing
environments in the form of biofilms on food safety and food quality. The focus is both on …

Abstract Cleaning‐in‐place (CIP) is the most commonly used cleaning and sanitation
system for processing lines, equipment, and storage facilities such as milk silos in the global …

Bacteria may adhere to and develop biofilm structures onto dairy surfaces trying to protect
themselves from adverse conditions such as pasteurization and CIP processes. Thus …

Membrane fouling is a major operational problem that leads to reduced membrane
performance and premature replacement of membranes. Bacterial biofilms developed on …

The ability of foodborne bacterial pathogens, such as Salmonella spp., Listeria
monocytogenes, pathogenic Escherichia coli, Campylobacter spp., Bacillus cereus, and …

Classically, microfiltration (0.1–0.5 µm) of bovine skim milk is performed at warm
temperatures (45–55° C), to produce micellar casein and milk-derived whey protein …

Over the past century, advancements within the mainstream dairy foods processing industry
have acted in complement with other dairy-affiliated industries to produce a human food that …

Recovery followed by re-use of process-water obtained from dairy effluents by means of
reverse osmosis technology is one route that can provide the dairy industry with the …

Few data are available concerning the composition of biofilms found at the surface of
filtration membranes, which, to some extent, explains the long-term failure of numerous …