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Attached microorganisms, which may be causing biofilms, can be a serious problem in the food processing industry especially in dairy food industry. Within the biofilm, the bacteria are continually growing, multiplying, and being released into environment. This could be an important source of subsequent product contamination. Because both pathogenic and spoilage bacteria have been shown to attach to the surfaces commonly used in dairy processing, their presence should not be overlooked. Primary attachment between bacteria and surfaces occurs reversibly through surface charges, Van der Waals forces, and hydrophobic interactions. Prevention is the key to discouraging biofilm build-up. Once biofilms are firmly established, cleaning and sanitizing becomes much more difficult. The sanitizers are unable to penetrate the glycocalyx matrix and contact the bacteria cells in order to destroy biofilms. Bacteria are less likely to survive the sanitation procedures if the surface has been properly cleaned and the sanitizer is applied in the proper concentration at the appropriate temperature and pH.
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