Improper Use of Biocides in Food Industry Poses Risk to Public Health

Biocides used in food production at sub-lethal doses may be endangering public health by increasing antibiotic resistance in bacteria and enhancing their ability to form harmful biofilms, reports a new study published in Applied and Environmental Microbiology. Researchers found that biofilms boosted the risk of food contamination by providing a reservoir of microorganisms. They concluded that biofilm formation is a major virulence factor in human infections.