Current and future perspectives for controlling Vibrio biofilms in the seafood industry: a comprehensive review. Issue 11 (17th June 2021)

• Record Type: Journal Article
• Authors: Ashrafudoulla, Md.; Mizan, Md. Furkanur Rahaman; Park, Si Hong; Ha, Sang-Do
• Is Part Of: Critical reviews in food science and nutrition. Volume 61:Issue 11(2021)
• Page Start: 1827
• Page End: 1851
• Publication Date: 2021-06-17
• Subjects: Vibrio species -- contamination -- seafood -- biofilm formation -- biofilm control; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2020.1767031
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: The contamination of seafood with Vibrio species can have severe repercussions in the seafood industry. Vibrio species can form mature biofilms and persist on the surface of several seafoods such as crabs, oysters, mussels, and shrimp, for extended duration. Several conventional approaches have been employed to inhibit the growth of planktonic cells and prevent the formation of Vibrio biofilms. Since Vibrio biofilms are mostly resistant to these control measures, novel alternative methods need to be urgently developed. In this review, we propose environmentally friendly approaches to suppress Vibrio biofilm formation using a hypothesized mechanism of action.