The Biofilm Consists of a cluster of micro-organisms that adhere to a surface, multiply and secrete a matrix of protection. This protective layer will then imprison other bacteria as well as nutrients and constitute a food reservoir for bacteria but also protection against various aggression. Bacteria will also be able to detach from the biofilm and thus go colonize new surfaces.
How do you limit your training?
In order to limit the formation of the Biofilm, which is also becoming more and more resistant over time, it is imperative to put in place a plan for cleaning and disinfecting the surfaces of the premises. This plan should provide for a regular schedule of operations to avoid the sustainable implementation of micro-organisms and their proliferation.
The steps to be followed to limit the formation of biofilm or to remove them:
It is highly recommended to clean the surfaces before disinfection, rather than doing these operations at the same time. In fact, each of them has a particular role:
-Cleaning will remove organic, mineral and microbial stains.
-Disinfection removes or inactivates the micro-organisms which have not been destroyed by the cleaning phase by means of a disinfectant product. Among the effective products for this disposal are peracetic acid, one of the components of the Apabio product marketed by IBL Specifik.
The Anses (National Agency for Health Safety of food, Environment and Labour) also recommends that certain provisions be taken to limit microbial concentration. These recommendations include:
-The design of premises and equipment complying with the rules of hygienic design,
-The choice of materials that are resistant to wear and easy to clean and disinfect,
-The regular replacement (as soon as they are damaged) of fragile materials,
-The minimization of water inputs, as it promotes microbial growth and can be a vector of contamination.
What are the places that support the development of biofilm?
A priori, the Biofilm Can be installed on a large number of surfaces (except copper that is toxic), but it will only succeed in developing if it is not threatened by regular and effective hygiene measures. Thus, in general, it proliferates especially in places that are difficult to reach for cleaning and disinfection.
Source: French Agency for Food Safety (AFSSA): www.anses.fr
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