If there was a food safety Sherlock Holmes, biofilm would be the Moriarty of microbial food hazards in any food production, manufacturing, storage, or handling environment. When these planktonic microbes are allowed to attach to a surface, develop, and mature, they are among the most difficult hazards to eradicate and the mostly costly in terms of recall, product loss and public health threat. In this presentation, industry expert and food safety sleuth Tracy Fink will open her case files and share the latest best practices in identifying, mitigating, and controlling biofilm formation in foods and facilities. She’ll cover real-life examples of biofilm contamination across supply chain nodes—from flooded berry farm buildings to dairy, beverage, ready-to-eat and other food processing plant equipment and facilities, to fresh meat and deli slicing counters at retail—and how these cases and more were solved. Catching these bacterial baddies before they become a persistent contaminant in your operation is elementary, my dear Watson, to any food safety program. Learn how biofilms are formed, why and where, their impact on food safety and the business, and how to deduce the latest testing and control measures.