This research featured the resistance of isolates of Pseudomonas spp. to disinfectants. The samples were isolated from a dairy product with visible sensory changes, i.e., blue discoloration, as well as from objects of dairy production environment. As a result, five strains in planktonic and biofilm states were tested for disinfectant tolerance. Most isolates demonstrated more tolerance as biofilms than as plankton. The disinfectant tolerance in Pseudomonas brenner, Pseudomonas synxantha, and Pseudomonas libanensis correlated with their ability to form biofilms. Antibacterial activity against biofilm is an important indicator when choosing an optimal preventive disinfectant for dairy production facilities. The research results make it necessary to reconsider the current approaches to sanitary treatment in the food industry.
biofilms, disinfection, tolerance, food spoilage, dairy products
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