Although many causes or sources have been associated with
pathogens contamination in the food industry, bacteria persistence
or biofilm formation on food processing-contact surfaces have been
identified as a principal source (Bridier, et al., 2015). Most pathogens
involved in food-borne outbreaks are able to form biofilm on
various solid surfaces and under almost all the environmental
conditions encountered in food processing industry, such as
poultry, meat, fish processing, dairy and ready-to-eat (RTE) foods
industry (Srey, Jahid, & Ha, 2013).