Le biofilm is made up of a mass of micro-organisms that adhere to a surface by secreting a protective layer. This enables them to resist and reproduce further, then colonise new surfaces. It is therefore important to limit its formation, but how do you eliminate biofilm?
1. What are the best places for biofilms to develop?
A priori, the biofilm can settle on a large number of surfaces (except copper, which is toxic), but it will only succeed in developing if it is not threatened by regular and effective hygiene measures. So, in general, it proliferates everywhere, but especially in places that are difficult to clean and disinfect.
2. How can biofilm formation be limited?
To limit the formation of biofilmAs microorganisms become increasingly resistant over time, it is essential to put in place a plan for cleaning and disinfecting the surfaces of the premises. This plan must include a regular schedule of operations, to prevent micro-organisms from taking hold for long periods and proliferating.
3. Steps to follow to eliminate biofilm
To eliminate biofilm or limit its formation, we strongly recommend cleaning surfaces before disinfecting, rather than carrying out these operations at the same time. Each has a very specific role to play:
- Cleaning removes organic, mineral and microbial soiling. We recommend our Professional Steam Cleaners to carry out this operation. The effect of the heat will break the Biofim, making it easy to remove. Temperature is an extremely uninteresting ally during this "COVID19" period.
- Disinfection uses a disinfectant to eliminate or inactivate micro-organisms that have not been destroyed by the cleaning phase.
4. What products can be used to remove biolfilm?
Effective products to combat the formation of Biofim include peracetic acid, one of the components of the product Apabio marketed by IBL Specifik.
Apabio gives you the advantage of "Breaking" this Biofilm and delaying its formation. It is your ideal partner in the fight against COVID19.
The AFSSA (Agence Française de Sécurité Sanitaire des Aliments) also recommends that certain measures be taken to limit microbial concentration. These recommendations include :
- the design of premises and equipment in compliance with hygienic design rules,
- choosing materials that are hard-wearing and easy to clean and disinfect,
- regular replacement (as soon as they are damaged) of fragile materials,
- minimising the amount of water used, as it encourages microbial growth and can be a vector for contamination.
Source: French Food Safety Agency : www.anses.fr
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