Adesão microbiana em superfícies utilizadas durante a cadeia produtiva de leite.

Abstract

Milk is a food rich in nutrients, these nutrients may favor the adhesion of pathogenic microorganisms or deteriorates on different surfaces that come into contact with milk. Committing your quality. The process of bacterial adhesion depends on several factors. Among them, hydrophobicity, surface energy and electrostatic interactions. The objective of this study was to investigate the adhesion of bacteria to surfaces that are used in milk production. To obtain the results, a qualitative study was carried out by means of a bibliographical research. Where it was possible to note that there is a possible direct relationship between the formation of biofilms and the production of adhesionrelated virulence factors. In summary, it was possible to conclude that a primordial step to prevent or reduce the process of adhesion and formation of biofilm in different surfaces that come in direct contact with milk, is the hygienization in an efficient way.