X-ray and neutron techniques can yield novel knowledge on food fouling and biofilm formation

X-ray and neutron techniques can yield crucial knowledge on fouling and biofilm formation in food processing. With more knowledge about how and why microorganisms attach to the food processing equipment, food can be produced in a safer way, last longer, and impact less negatively on the environment.

Jenny Schelin, is working group leader, and Senior Lecturer at Applied Microbiology, LTH, Lund University. Photo: Johan Persson.

In April, the Food Interactions on Surfaces working group, within the Northern Lights on Food theme, organised a workshop on the interactions between processing and packaging surfaces, food, fouling and microorganisms. The purpose was to initiate contacts and collaborations between academia and industry. During the day, challenges and solutions to food fouling and biofilm formation were discussed. More than 30 researchers and industry representatives attended the workshop.

Working group leader, Jenny Schelin, emphasises that biofilm formation and fouling are topics that are very important to gain more knowledge on – both for the food industry, but also for researchers interested in food safety, hygiene and food processing. This is because biofilm formation, which happens when microorganisms from food attaches to the food processing equipment, can introduce foodborne illness and also damage the equipment that will make it more difficult to clean.

– With more knowledge on an atomic level of what happens when microorganisms attach to stainless steel equipment, we can contribute towards shorter food processing downtimes, and decrease the use of water and of harmful cleaning solutions, says Jenny Schelin, Senior Lecturer at Applied Microbiology, LTH, Lund University.

Explore how to use facilities in a constructive way

Participants pictured at the workshop at LINXS in April.

Her hope is that the working group, through activities like the recently held workshop, can be a springboard for long-lasting collaborations with the aim to do experiments on food fouling and biofilm formation at MAX IV, and later ESS.

– We want to explore, academia and industry together, how we can use these facilities in a constructive way. We share a lot of research interests and questions and need each other to push forward. While researchers seek applied research problems, and can support with knowhow on the latest techniques, the industry has knowledge of real-life problems.

She explains that there are quite a few challenges relating to designing experiments for MAX IV and ESS, for example in relation to sample preparation of biofilms. Therefore, she would like to see future collaborations focusing on how to best prepare samples with living organisms which can be analysed using X-ray and neutron techniques.

Serve as an entry point into MAX IV and ESS for food companies

Her long-term wish is for the working group to be able to serve as an entry point into MAX IV and ESS for food companies interested in these issues.

– Many smaller companies may not have the resources to explore a challenge further. With our working group, we can create constellations and networks that can be utilised later, and make industry and academia become even closer. This can lead on to deeper knowledge exchange, and future research projects, says Jenny Schelin.