What comes to mind when you hear “contamination” in food factories?

For most people, it’s microbes. But there’s a bigger, tougher problem most don’t see: biofilms. These stubborn bacterial colonies are hard to remove and can lead to serious food safety issues.

In this episode of ‘Behind Clean Lines’, we talk with Debra Smith, a global hygiene specialist and microbiologist at Vikan. She breaks down what biofilms are, how they form, and why they’re such a challenge to food safety.

From a devastating listeria outbreak to critical cleaning practices, Deb shares real-world examples and practical advice to help protect your operations.

We’ll look at the essentials—like equipment design and cleaning processes—and how they play a essential role in fighting biofilms. You’ll also learn how to build a stronger food safety culture within your team.

Episode Content
00:08 Introduction to biofilm and its importance  
01:07 What is biofilm and how does it form?  
02:42 Consequences of biofilm: A listeria incident  
04:13 European biofilm cases: lessons learned  
06:15 Key differences between microbes and biofilm   
08:55 Growth conditions and timeframes for biofilm  
11:10 Biofilm communication: Quorum sensing explained  
12:47 Mitigating biofilm risks in food factories  
14:22 Closing thoughts and future topics on biofilm

Production
This podcast is brought to you by NGI A/S
This podcast is produced by Montanus