Biofilms in the food and beverage industries

著者

• Fratamico, Pina M.
• Annous, Bassam A.
• Gunther, Nereus W., IV

書誌事項

Biofilms in the food and beverage industries

edited by Pina M. Fratamico, Bassam A. Annous and Nereus W. Gunther IV

（Woodhead Publishing in food science, technology and nutrition）

Woodhead Publishing , CRC Press, 2009

• : Woodhead Publishing
• : CRC Press

注記

Includes bibliographical references and index

内容説明・目次

巻冊次

: CRC Press ISBN 9781420094848

内容説明

Biofilms in the Food and Beverage Industries reviews the formation of biofilms and the best practices for their control. When bacteria attach to and colonize the surfaces of food processing equipment and food products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Part one considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the Food and Beverage Industries is a beneficial reference for microbiologists and those in industry responsible for food safety.

目次

PART 1 BIOFILMS IN THE FOOD AND BEVERAGE INDUSTRIES Biofilms in the food and beverage industries: an introduction, E Cloete, I Molobela, A Van Der Merwe and M Richards Molecular mechanisms involved in biofilm formation by food-associated bacteria, J Smith, P M Fratamico and G Uhlich Methods for imaging and quantifying the structure of biofilms in food processing and other environments, Z Lewandowski Monitoring of biofilms in the food and beverage industries, A Pereira and L F Melo A centralized database for use in studying bacterial biofilms and quorum sensing in food processing and other environments: MicroBQs, X Yan, P M Fratamico, and Jin Gui PART 2 MICROORGANISMS AND THEIR METABOLITES IN BIOFILMS Biofilm formation by food spoilage microorganisms in food processing environments, D Korber, A Mangalappalli-Illathu and S Vidovic Biofilm formation by Listeria monocytogenes and transfer to foods, A Rodriguez-Lozano and L McLandsborough Biofilm formation by Salmonella in food processing environments, C Gamazo, C Solano and I Lasa Biofilm formation by Gram-positive bacteria including Staphylococcus aureus, Mycobacterium avium and Enterococcus spp in food processing environments, S Langsrud and Nofima Mat Biofilm formation by spore-forming bacteria in food processing environments, D Lindsay and S Flint PART 3 BIOFILM PREVENTION, INACTIVATION AND REMOVAL AND BENEFICIAL BIOFILMS Food contact surfaces, surface soiling and biofilm formation, C Faille and B Carpentier Cleaning and sanitation in food processing environments for the prevention of biofilm formation and biofilm removal, D Grinstead Novel methods for biofilm control and removal from food processing equipment, S Martin and H Feng PART 4 BIOFILMS IN PARTICULAR FOOD INDUSTRY SECTORS Biofilms in red meat processing, B Carpentier Biofilms in dairy processing, P Bremer, B Seale, S Flint and J Palmer Biofilms and brewing, E Storgards and O Priha Biofilms in poultry processing, J Arnold Beneficial biofilms: wastewater and other industrial applications, N Qureshi Biofilms in fish processing, K Rajkowski Biofilms in fresh fruit and vegetables, B. A. Annous, J. L. Smith, P. M. Fratamico and E. B. Solomon PART 5 APPENDIX Sampling and quantification of biofilms in food processing and other environments, D. E. Nivens

巻冊次

: Woodhead Publishing ISBN 9781845694777

内容説明

When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Biofilms in the food and beverage industries reviews the formation of biofilms in these sectors and best practices for their control. The first part of the book considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the food and beverage industries is a highly beneficial reference for microbiologists and those in industry responsible for food safety.

目次

• Part 1 Biofilms in the food and beverage industries: Biofilms in the food and beverage industries: An introduction
• Molecular mechanisms involved in biofilm formation by food-associated bacteria
• Methods for imaging and quantifying the structure of biofilms in food processing and other environments
• Monitoring of biofilms in the food and beverage industries
• A centralized database for use in studying bacterial biofilms and quorum sensing in food processing and other environments: MicroBQs. Part 2 Microorganisms and their metabolites in biofilms: Biofilm formation by food spoilage microorganisms in food processing environments
• Biofilm formation by Listeria monocytogenes and transfer to foods
• Biofilm formation by Salmonella in food processing environments
• Biofilm formation by Gram-positive bacteria including Staphylococcus aureus, Mycobacterium avium and Enterococcus spp in food processing environments
• Biofilm formation by spore-forming bacteria in food processing environments. Part 3 Biofilm prevention, inactivation and removal and beneficial biofilms: Food contact surfaces, surface soiling and biofilm formation
• Cleaning and sanitation in food processing environments for the prevention of biofilm formation and biofilm removal
• Novel methods for biofilm control and removal from food processing equipment. Part 4 Biofilms in particular food industry sectors: Biofilms in red meat processing
• Biofilms in dairy processing
• Biofilms and brewing
• Biofilms in poultry processing
• Beneficial biofilms: Wastewater and other industrial applications
• Biofilms in fish processing
• Biofilms in fresh fruit and vegetables. Part 5 Appendix: Sampling and quantification of biofilms in food processing and other environments.

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詳細情報

• NII書誌ID(NCID): BB00636028
• ISBN:
  • 9781845694777
  • 9781420094848
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Oxford,Boca Raton
• ページ数/冊数: xx, 580 p.
• 大きさ: 24 cm
• 件名:
  • LCSH : Biofilms
  • LCSH : Food industry and trade
  • LCSH : Food -- Microbiology
  • LCSH : Food contamination
• 親書誌ID:
  • BA78933126