My favorite character from the Ghostbusters series is Slimer, mainly because he always seems to get away with causing chaos around him. As a kid, I didn’t think too much about his puke-green color or possible germs that he might be carrying. However, after reading an article from the Norwegian School of Veterinary Medicine about Salmonella biofilms, I’ve come to the conclusion that Slimer was probably a giant lump of Salmonella coated in a protective biofilm.  Bacteria have multiple forms of defense, and some bacteria are able to produce a biofilm, or a slimy outer covering, in order to protect itself from disinfectants and to ensure its survival in the environment.  Too bad the Ghostbusters guns didn’t have alcohol and Virkon in them, otherwise Slimer would be toast.

 

In her doctoral thesis, Lene Karine Vestby studied why it is so difficult to get rid of once they have managed to establish themselves in Norwegian feed and fish meal factories. She discovered that bacteria efficient at forming biofilm (bacteria coating) survived for longer in the factories than those that had a reduced ability to form this coating. The ability to survive in factories therefore appears to be connected with the ability to form a biofilm and it would seem that removing biofilm is a necessary step towards eradicating from the factories.

 

Vestby studied the effect of nine most frequently used disinfectants and found that their efficiency is substantially reduced of the Salmonella has managed to form a biofilm. The effect of the majority of the disinfectants was then no longer satisfactory, but a product containing 70% ethanol was the most efficient, followed by one called Virkon S. These results could improve the efficiency of the cleaning procedures used by processing plants in the animal feed industry, and also in the human food industry.

 

Of course it’s not just about finding the right tools, the tools must be properly used. Proper production methods should be in place to prevent the contamination of the feed. Processing and packaging facilities should follow a regular cleaning schedule with the appropriate disinfectants. These things all contribute to the culture of food safety. They should also keep Slimer out of the kitchen.