1. Biofilms in the food industry.
(Meredith E. Agle).
2. Shigella: Survival on produce and biofilm formation.
(Meredith E. Agle and Hans P. Blaschek).
3. Biofilm development by Listeria monocytogenes.
(Scott E. Hanna and Hua H. Wang).
4. Inactivation of Listeria monocytogenes biofilms using chemical sanitizers and heat.
(Revis A.N. Chmielewski and Joseph F. Frank).
5. Mixed culture biofilms .
(Michele Y. Manuzon and Hua H. Wang).
6. Prokaryote diversity of epithelial mucosal biofilms in the human digestive tract.
(Denis O. Krause and H. Rex Gaskins and Bryan Richardson).
7. Beneficial bacterial biofilms.
(Gregor Reid and Pirkka Kirjavainen and Bryan Richardson).
8. Applications of biofilm reactors for production of value-added products by microbial fermentation.
(Ali Demirci and Thunyarat Pongtharangkul and Anthony L. Pometto III).
"A comprehensive reference source for the food science community." (Food Engineering and Ingredients, October 2008)
"The topics covered and approaches discussed are truly interdisciplinary in nature. The book can serve as a reference source for applied and regulatory scientists and as well as academic researchers contemplating the fture works. Each chapter is contributed by an individual leading scientist from across the continent." (Beverage and Food World)
"The best parts of this book are excellent." (BTS Newsletter)
- Examines biofilms produced by food-borne microorganisms
- Offers guidance for biofilm intervention and industrial beneficial applications
- Cutting-edge technologies for investigating microbial compositions
- Comprehensive reference for industry scientists, university reseachers and regulatory agencies