Filamentous fungi have been constantly recovered from diverse aquatic environments including drinking water distribution systems. Although most of the works are focused on the study of planktonic form, recent researches have shown that fungi develop biofilm within these systems. In this study, Aspergillus sp. (section Nigri), Aspergillus sp. (section Flavi), Alternaria sp., Botrytis sp., Cladosporium sp., and Penicillium sp. recovered from water biofilms were used to evaluate their capability to grow as biofilms under laboratorial conditions. Morphological and physiological characteristics were analysed using image analysis and biomass and cell activity estimation. All six isolates were able to form biofilm, though different patterns of development were observed. Only Alternaria sp. formed biofilm in water over 24 h of analysis. MEB was shown to be the best culture media for biofilm formation. A direct correlation between biomass and cell activity was not observed, but biomass values and morphological parameters, that is, monolayer and EPS production, were directly correlated. Thus, the results present here highlight the capability of fungi to form biofilms and the emergent necessity to standardize methods for further research in this area.

Biofilm formation by filamentous fungi recovered from a water system

The review paper examines the main risk factors for microbial contamination of meat at different stages of its processing. Particular emphasis has been placed on primary animal processing being the most hazardous in terms of microbial contamination of meat. Carcass cross-contamination most frequently occurs during skinning and evisceration since hides and the digestive tract are the primary sources of microbial pathogens. It is necessary to observe stringent sanitary and hygienic rules when performing these operations. Continuous cold chain management along all following stages of meat processing and control of the sanitary status of cold chambers during meat storage are of extreme importance. An increase in the microbial counts due to the high number of manual operations was observed during meat cutting, boning, and trimming. Subsequent stages of meat processing, including mincing, curing, the addition of spices, also promote significant microbial growth. Strict control regarding detection of dangerous pathogens, especially L. monocytogenes, is needed at this stage. In general, to minimize problems linked with meat and meat product safety, it is necessary to take timely measures on sanitary treatment of meat processing facilities, including the prevention of biofilm formation.

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N.M. Revutskaya

Papers

Factors influencingmicrobial transmission in a meat processing plant