生物膜与卫生设计：预防食品生产中的潜在风险.pdf

1、Biofilms and Sanitary Design:Preventing Hidden Risks in Food ManufacturingMichelle Brydalski|The Marzetti Company American Food Sure Summit|February 2026The Marzetti CompanyThe Marzetti Company(Nasdaq:MZTI)is a manufacturer and marketer of specialty food products for the retail and foodservice marke

2、ts.$1.9 billion in sales(FY25)3,800 team members13 production facilities in 7 statesLeading market share positions in retail food categoriesSupplier to 17 of the top 30 national restaurant chainsOverview&IntroductionBiofilms pose a persistent food safety risk in both wet and dry environments.Once es

3、tablished,biofilms can resist standard cleaning and sanitizing.Sanitary design of equipment is a key control to prevent and manage biofilms.Well cover:1.What wet and dry biofilms are2.How they form and survive3.How design impacts biofilm growth4.Best practices for control and preventionWhat is a Bio

4、filmBiofilms are hidden layers of bacteria encased in a protective matrix that stick to equipment and facility surfaces.They form in wet and dry areas,especially hard-to-clean or poorly designed spots such as drains,belts,floors,equipment,and cracks.Unlike wet biofilms,dry biofilms can survive witho

5、ut moisture and re-activate when water returns.Biofilms shield bacteria,making them harder to kill with normal cleaning.Once established,biofilms are difficult to remove and can allow pathogens such as Listeria or Salmonella to survive routine cleaning and sanitizing.Wet versus Dry BiofilmHow Biofil

6、ms Form1.Attachment:Microbes adhere to a surface.2.Colonization:Cells multiply and form microcolonies.3.Maturation(Stage 1):Protective EPS matrix develops.4.Maturation(Stage 2):Mature biofilm is formed.5.Detachment:Cells disperse and spread to new areas.How Biofilms FormQuorum Sensing(Why Biofilms G