Abstract：
Biofilm formation is a serious threat in the meat industry, mainly since it aids food-borne pathogen survival. Biofilms are often difficult to eliminate, and it is essential to understand the best possible deployable measures to remove or inactivate biofilms. We systematically reviewed the published in vitro studies that investigated various methods for removing biofilms in red meat. Publicly available databases, including Google Scholar and PubMed, were queried for relevant studies. The search was restricted to articles published in the English language from 2010 to 2021. We mined a total of 394 studies, of which 12 articles were included in this review. In summary, the studies demonstrated the inhibitory effect of various methods, including the use of bacteriophages, dry heat, cold atmospheric pressure, ozone gas, oils, and acids, on red meat extract or red meat culture. This systematic review suggests that in addition to existing sanitation and antibiotic procedures, other methods, such as the use of phage cocktails and different oils as nanoparticles, yield positive outcomes and may be taken from the in vitro setting to industry with prior validation of the techniques.
摘要：
生物膜的形成是肉类行业的严重威胁，主要是因为它有助于食源性病原体的生存。生物膜通常很难消除，并且必须了解去除或灭活生物膜的最佳可部署措施。我们系统地回顾了已发表的体外研究，这些研究研究了去除红肉中生物膜的各种方法。公开可用的数据库，包括谷歌学者和PubMed，被询问相关研究。搜索仅限于2010年至2021年以英语发表的文章。我们总共挖掘了394项研究，其中12篇文章被纳入这篇综述。总之,研究证明了各种方法的抑制作用，包括使用噬菌体，干热，冷大气压,臭氧气体,油，和酸，红肉提取物或红肉培养。这项系统评价表明，除了现有的卫生和抗生素程序，其他方法,例如使用噬菌体混合物和不同的油作为纳米颗粒，产生积极的结果，可以从体外设置到工业，并事先验证技术。
