Biofilms in the Food and Beverage Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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9781845694777: Biofilms in the Food and Beverage Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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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.

  • Considers fundamental aspects concerning the ecology and characteristics of biofilms and considers methods for their detection
  • Examines biofilm formation by different micro-organisms such as samonella and food spoilage
  • Discusses specific issues related to biofilm prevention and removal, such as cleaning and sanitation of food contact surfaces and food processing equipment

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About the Author:

Pina Fratamico is a Research Microbiologist at the US Department of Agriculture’s Agricultural Research Service.

Bassam Annous is a microbiologist in the Microbial Food Safety Research and Food Safety Intervention Technologies Research Units, respectively, at the US Department of Agriculture, Agricultural Research Service.

Nereus Gunther is a molecular biologist in the same organisation’s Microbial Food Safety Research Unit.

Review:

A comprehensive and very interesting book. ...likely to be of greatest value to academics and postdoctoral researchers., Microbiology Today

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9781420094848: Biofilms in the Food and Beverage Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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Book Description ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2009. Hardback. Condition: New. New. Language: English . Brand New Book. 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. Seller Inventory # AA59781845694777

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Book Description ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2009. Hardback. Condition: New. New. Language: English . Brand New Book. 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. Seller Inventory # AA59781845694777

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