KILL KILL MOVIE FILM: control of biofilm formation in the production environment to ensure a longer shelf-life. IWT - VIS - 130 495 + Flanders Food The ability of many microorganisms to fix on a surface and thereby form a biofilm creates in many industries, and also in the food industry, the necessary microbial problems. Growth of pathogens and bederftlora on walls of processing equipment in the form of biofilrnen can lead to persistent sources of infection, which is often very difficult or impossible to remove by normal cleaning and disinfecting procedures. From bilateral examination carried out for a plurality of the food industry it appears that the presence of such biefilmen can have a direct impact on the shelf life of food products. Most food sectors suffer from the typical nabesmettingen, with the regularity of L & lt; lure back resurface with verko11ing of shelf life as a result. Bacterial decay is a major cause of loss of production for the food industry. Bed.erf often goes hand in hand with the presence of pathogens dangerous to public health and possibly strong reputational damage to the company or brand in question. Recent literature suggests that biofilms more clan freely occurring microorganisms {planktonic microorganismea) would be responsible for these persistent infections. They are primarily found in slicingmachines, dicingmachiues, verpakkingsmacbines, metering, and a: fvulapparatuur, pumps and mixing apparatus, and this both on stainless steel surfaces as elastomers (rubbers), and plastics. These non-rnetaal vaii materials are also often found in conveyor belts, containers, seals and cutting tables. The KILL MOVIE project fits within the priority theme 'Quality' and the Strategic Innovation Agenda 'Microbiological quality and safety' ',' 'Shelf Life' 'and' 'Hygiene (reioiging and disinfection)' Flanders' FOOD. Vaii biofilms are also within the thematic prioritizing ten of the SAFE consortium The social challenges are situated, inter alia, in terms of durability (food, food losses), and the relationship between diet and health. The project is a collaboration between Flanders' FOOD and the Katholieke Universiteit Leuven, Faculty of Industrial Science, Department of Molecular and Microbial Systems campus KAHO St. Lieven in Ghent as main contractor. Ghent University (Ghent University, Department of Industrial Organic Wetenscbappen, Laboratory of Food Microbiology and -Biotechnology and V akgroep Biochemistry and Microbiology, Microbiology Laboratory), bet Institute for Agricultural and Fisheries Research (ILVO, Faculty of Technology and Nutrition, Food Safety Unit) and the Catholic University of Louvain (S & amp; P Group, Center of Microbial and Plant Genetics) act as co-executors. Upon submission, there is a commitment of 11 companies (SME 5's and 6 GO's), atkomstig from various sectors (food industry, companies specializing in production of detergents and desinfectentia (8, 3 SME's) (2 ), service-providing sector (1), who are willing to participate in the user group, case studies and will co-finance.