Description

Book Synopsis

In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result in the spread of foodborne illness.

Biofilms in the Food Environment is designed to provide researchers in academia, federal research labs, and industry with an understanding of the impact, control, and hurdles of biofilms in the food environment. Key to biofilm control is an understanding of its development. The goal of this 2nd edition is to expand and complement the topics presented in the original book. Readers will find:


    Table of Contents

    List of contributors ix

    Preface xii

    1 Current Knowledge and Perspectives on Biofilm Formation and Remediation 1
    Lynne A. McLandsborough

    2 Biofilm Development by Campylobacter jejuni 29
    Kidon Sung and Saeed Khan

    3 Resistance of LISTERIA MONOCYTO GENES Biofilms to Sanitizing Agents 51
    Reha O. Azizoglu, Vikrant Dutta, Fred Breidt, Jr., and Sophia Kathariou

    4 Prevention and Control of Biofilms in the Food Industry and Bio]Nanotechnology Approaches 84
    Eric Birkenhauer and Suresh Neethirajan

    5 Use of Bacteriophages to Remove Biofilms of Listeria monocytogenes and other Foodborne Bacterial Pathogens in the Food Environment 131
    Ramakrishna Nannapaneni and Kamlesh A. Soni

    6 Ability of Foodborne Bacterial Pathogens to Attach to Meat and Meat Contact Surfaces 145
    Efstathios Giaouris

    7 Biofilms in Fresh Vegetables and Fruits 176
    Michelle Qiu Carter and Maria T. Brandl

    8 Biofilms in Dairy Products and Dairy Processing Equipment and Control Strategies 205
    Xinmiao Wang, Ali Demirci and Virendra M. Puri

    9 Human Intestinal Microbial Biofilm and its Correlation with Intestinal Mucin Secretion 236
    Katherine Williams, Aschalew Z. Bekele, Kuppan Gokulan, and Sangeeta Khare

    10 Applications of Biofilm Reactors for Production of Value]Added Products by Microbial Fermentation 255
    Duygu Ercan, Thunyarat Pongtharangkul, Ali Demirci, and Anthony L. Pometto, III

    Index 000

Biofilms in the Food Environment

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    A Hardback by Anthony L. Pometto III, Ali Demirci

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      Publisher: John Wiley and Sons Ltd
      Publication Date: 16/10/2015
      ISBN13: 9781118864142, 978-1118864142
      ISBN10: 111886414X
      Also in:
      Microbiology (non-medical) Science: general issues

      Description

      Book Synopsis

      In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result in the spread of foodborne illness.

      Biofilms in the Food Environment is designed to provide researchers in academia, federal research labs, and industry with an understanding of the impact, control, and hurdles of biofilms in the food environment. Key to biofilm control is an understanding of its development. The goal of this 2nd edition is to expand and complement the topics presented in the original book. Readers will find:


        Table of Contents

        List of contributors ix

        Preface xii

        1 Current Knowledge and Perspectives on Biofilm Formation and Remediation 1
        Lynne A. McLandsborough

        2 Biofilm Development by Campylobacter jejuni 29
        Kidon Sung and Saeed Khan

        3 Resistance of LISTERIA MONOCYTO GENES Biofilms to Sanitizing Agents 51
        Reha O. Azizoglu, Vikrant Dutta, Fred Breidt, Jr., and Sophia Kathariou

        4 Prevention and Control of Biofilms in the Food Industry and Bio]Nanotechnology Approaches 84
        Eric Birkenhauer and Suresh Neethirajan

        5 Use of Bacteriophages to Remove Biofilms of Listeria monocytogenes and other Foodborne Bacterial Pathogens in the Food Environment 131
        Ramakrishna Nannapaneni and Kamlesh A. Soni

        6 Ability of Foodborne Bacterial Pathogens to Attach to Meat and Meat Contact Surfaces 145
        Efstathios Giaouris

        7 Biofilms in Fresh Vegetables and Fruits 176
        Michelle Qiu Carter and Maria T. Brandl

        8 Biofilms in Dairy Products and Dairy Processing Equipment and Control Strategies 205
        Xinmiao Wang, Ali Demirci and Virendra M. Puri

        9 Human Intestinal Microbial Biofilm and its Correlation with Intestinal Mucin Secretion 236
        Katherine Williams, Aschalew Z. Bekele, Kuppan Gokulan, and Sangeeta Khare

        10 Applications of Biofilm Reactors for Production of Value]Added Products by Microbial Fermentation 255
        Duygu Ercan, Thunyarat Pongtharangkul, Ali Demirci, and Anthony L. Pometto, III

        Index 000

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