The “Biofilm Life Cycle” is one of the three projects of the Food Safety and Preservation Research theme of TI Food and Nutrition.
Many microbes have the capacity to adhere to surfaces and reside in surface-associated communities in a complex matrix of extracellular polymeric substances. To the food industry, these biofilms are problematic as their presence on surfaces of processing equipment are extremely difficult to eradicate and as the biofilm matrix functions as a protective barrier, the microbes embedded in it often display increased resistance to chemical treatments and consequently biofilms can act as a persistent source of product contamination thereby causing food quality and safety issues. The “Biofilm Life Cycle” is one of the three projects of the Food Safety and Preservation Research theme of TI Food and Nutrition.
The aim of the “Biofilm Lifecycle” project is to provide mechanistic insight in microbial behaviour in biofilms to allow control of biofilm formation and (re) contamination of food products.
Biofilm formation: a trait widely present in B. cereus isolates and affected by the presence of iron
Complete genome sequence of Geobacillus thermoglucosidans TNO-09.020, a thermophilic sporeformer associated with a dairy-processing environmentJournal of Bacteriology 194 (2012)15. - ISSN 0021-9193 - p. 4118 - 4118.
DNA damage allow Listeria monocytogenes to withstand the flow: SOS response in continuous flow biofilms
The impact of iron on biofilm formation by Bacillus cereus