Biofilm might sound harmless, but for food manufacturers, it’s a hidden threat that can take a serious toll on hygiene standards – and on your bottom line. Left unchecked, it risks production downtime, costly recalls, and long-term damage to your reputation.

In this episode of ‘Behind Clean Lines’, Mikkel Svold is again joined by Debra Smith, a global hygiene expert and biologist at Vikan. Together, they cut through the jargon and get straight to the practical advice on tackling biofilm; 

• What it is
• Why it’s a challenge and most importantly,
• What you can do about it. 

Deb shares real-world tips, from getting your engineering and hygiene teams on the same page, to using smarter cleaning tools and detergents that actually work.

If food safety and protecting your operations matter to you, this episode is worth your time. Give it a listen, and take away ideas you can act on today.

In this episode, you'll learn about:

1. Differences between biofilms and single-celled microbes in cleaning.
2. Effective cleaning methods for combating biofilms in food factories.
3. Importance of validated cleaning and disinfection protocols.
4. Role of a cross-functional task force in biofilm management.
5. Emerging technologies for improved biofilm control.
6. Strategies for nurturing a strong food safety culture.

Episode Content

00:09 Introduction to the episode and guest, Deb Smith  
00:53 Key differences between biofilm and single-celled microbes  
01:45 Effective cleaning and disinfection methods for biofilm  
04:10 The concept and importance of a joint task force  
07:06 Common contradictions in hygiene and engineering teams  
10:49 Emerging technologies for biofilm management in food industry  
12:23 First steps for implementing better hygienic practices  
14:04 Challenges of instilling a strong food safety culture

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


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