Final answer:
The increased surface growth of microorganisms on meat products wrapped in plastic film is due to the conducive moist environment for bacteria, and in particular the formation of resistant biofilms.
Step-by-step explanation:
The use of plastic film to wrap meat products can result in increased surface growth of microorganisms due to the creation of a moist environment that is conducive to bacterial growth. One crucial factor for this growth is the high moisture content required by most bacteria.
In addition to moisture, certain microorganisms, like biofilms, thrive on surfaces and protective layers such as those provided by plastic films. Biofilms consist of complex and dynamic ecosystems that form on various surfaces, and they are particularly resistant to methods used to control microbial growth.
Wrapping meat in plastic can create an ideal surface for these biofilms to form, which increases the risk of foodborne illnesses because biofilms harbor colonies of pathogenic microorganisms that can contaminate the meat.