[automatically translated] Diseases that arise from the consumption of food have always threatened human health. Today, their increase has become a problem for public health, emerging around the world. Many of these diseases have been associated with the presence of biofilms, complex microbial communities, food industry. The biofilm has become a big problem for the industry of fish processing, milk and dairy products, poultry, meat and food "ready to eat", because, as a result of its formation, the bacteria associated with it are particularly resistant to antimicrobial agents and cleaning. Although until now they are still used, and are being developed, disinfection and conventional control strategies, You must be found as soon as possible a strategy completely harmless to humans, most economical and respects the environment, to meet the need for food security industrialist. The objective of this preliminary study is to understand whether it is possible to find inexpensive solutions, not harmful to human health and the environment, to prevent the formation of microbial biofilms in the food industry. In this paper an oily solution, composed of only natural components, it has been prepared and studied in vitro to evaluate the antibacterial activity and prevention of biofilm formation, against two important reference strains Staphylococcus aureus ATCC 29213 and Pseudomonas aeruginosa ATCC 15442. The results obtained showed that the studied oily solution has a high ability to inhibit the formation of biofilms of the tested bacterial strains. Taking into account that the oily solution examined in this study is not harmful to human health and the environment, being constituted by components present in many foods, and that for its chemical-physical characteristics can be easy to apply, is it can reasonably assume its possible use in the food industry in order to prevent the formation of biofilms of the strains studied.
|Number of pages||9|
|Publication status||Published - 2014|