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Now, in a new article published in
Trends in Food Science & Technology, the top journal in the food science field with an impact factor of 11.077, Professor Sang-Do Ha from Chung-Ang University, Korea, along with his colleagues, has reviewed the existing literature on biofilm formation and its impact on food industries to identify effective eco-friendly approaches to eradicate unfriendly microbes.
Contamination due to biofilms can occur in all types of food 
raw, minimally processed, fresh, and ready-to-eat,  says Prof. Ha.
Pathogenic biofilms can accumulate on various food processing machines like milk storage tanks and the conveyer belts of meat-processing plants or on the surface of packaging equipment. ....

Soult Ukpyolsi , South Korea , United States , Seong Kee Shin , Korea Health Industry Development Institute , Chung Ang University , Chung Ang University Website , Food Science Technology , Texasam University , World Health Organization , Trends In Food Science Technology , Professor Of Food Science Technology , Food Safety At Chung Ang University , World Health , Food Science , Food Safety , Korea Health Industry Development , தெற்கு கொரியா , ஒன்றுபட்டது மாநிலங்களில் , சேஓங் கீ தாடை , கொரியா ஆரோக்கியம் தொழில் வளர்ச்சி நிறுவனம் , சுங் அங் பல்கலைக்கழகம் , சுங் அங் பல்கலைக்கழகம் இணையதளம் , உணவு அறிவியல் தொழில்நுட்பம் , உலகம் ஆரோக்கியம் ஆர்கநைஸேஶந் , போக்குகள் இல் உணவு அறிவியல் தொழில்நுட்பம் ,