Biofilms are complex populations of microorganisms. They are responsible for the biofouling of dairy and meat products and the contamination of processing equipment. The presence of biofilms within food processing facilities results in post-production contamination, tainted food reaching the consumer, and a significantly shorter product shelf life. Typically, biofilms have an increased resistance to disinfectants and antibiotics, making their eradication from these environments challenging. The development of degradable polymers with antimicrobial agents (AM) built into the polymer allows for delivery of the AM as it is continuously degraded. This time-controlled, slow release of an antimicrobial has the potential to target production of biofilms as they form. The steady release of AM could deliver a sufficient amount of stress to allow for efficient control of non-desired microorganisms.
|Effective start/end date||10/1/10 → 9/30/15|
- National Institute of Food and Agriculture (National Institute of Food and Agriculture (NIFA))
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