Consequently, much effort has
been devoted to removing the biofilm by regular cleaning and
disinfecting, and preventing biofilm formation by reducing cells
attachment to contact surfaces; many chemical products have been
used in removing biofilm in food processing plants, including
oxidative, acid-based, chlorine-based, surfactants and electrolyzed
water. A few residues of disinfectants could, in many cases, remain
on contact surfaces in the practice of food plants due to the unique
design of the equipment and non-standard operational procedures.
Thus, the bacteria cells are subjected to the stress of disinfection
residues, inducing the variation of cell properties including adhesion
ability and biofilm formation.