The ability of bacteria to attach to surfaces and develop into a biofilm has been of considerable interest to many groups in numerous industries, including the medical and food industry. However, little is understood in the critical initial step seen in all biofilm development, the initial bacterial cell attachment to a surface. This initial attachment is critical for the formation of a bacterial biofilm, as all other cells within a biofilm structure rely on the interaction between surface and bacterial cell for their survival. This review examines what are believed to be some of the most important aspects involved in bacterial attachment to a surface.

Abstract:  Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2‐phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine. In addition octopamine and dopamine have been found in meat and meat products and fish. The formation of biogenic amines in food by the microbial decarboxylation of amino acids can result in consumers suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension. Traditionally, biogenic amine formation in food has been prevented, primarily by limiting microbial growth through chilling and freezing. However, for many fishing based subsistence populations, such measures are not practical. Therefore, secondary control measures to prevent biogenic amine formation in foods or to reduce their levels once formed need to be considered as alternatives. Such approaches to limit microbial growth may include hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives. Histamine may potentially be degraded by the use of bacterial amine oxidase or amine‐negative bacteria. Only some will be cost‐effective and practical for use in subsistence populations.

Biofilms on the surfaces of dairy manufacturing plant threaten the quality and safety of dairy products. Biofilms on dairy processing lines are characterised by rapid development (< 12 h) and the predominance of single species of bacteria (e.g. Streptococcus thermophilus or Bacillus spp.). Increased processing times, more complex processing systems and demands for higher quality products have contributed to the increased recognition of the problems posed by biofilms. The growth of biofilms on the surface of plate heat exchanger pasteurizers can contaminate the milk with > 10⁶ bacteria ml^‐1 and this affects the quality of products manufactured from this milk. Biofilm control currently relies on the effectiveness of clean‐in‐place systems. A shortage of information on the development and control of biofilms in dairy manufacturing plant means that to reduce biofilm problems, increasing the frequency of cleaning is currently the only option for dairy manufacturers.