DescriptionBiofilms in the Food Environment examines biofilms produced by food-borne microorganisms, the risks associated with biofilms in the food chain, the beneficial applications of biofilms in the food environment, and approaches for biofilm removal to improve sanitation and safety in the food environment.
Specifically, this book provides:
- an introduction into the emerging and exciting field of biofilm research in the food environment
- a summary of advanced knowledge in medical microbiology and engineering and its applicability to food biofilm research, and
- potential directions for biofilm intervention and industrial beneficial applications that may have direct impact on food safety and public health.
Biofilms in the Food Environment is intended to serve as a comprehensive reference source for the food science community, including industry scientists, university researchers, and regulatory agencies. Not only are general concepts regarding biofilms in the food environment covered, but also included are in-depth reviews on biofilm structures, the correlation between strain virulence and biofilm-forming abilities, cutting-edge technologies to investigate microbial compositions in ecosystems and cell-to-cell interactions, and updated findings on molecular attributes and mechanisms involved in biofilm development that might lead to targeted approaches for biofilm prevention and removal. The topics covered and approaches discussed are truly interdisciplinary in nature.
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