Biofilms in the Food Environment.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Pometto III, Anthony L.
Otros Autores: Demirci, Ali
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Wiley, 2015.
Edición:2nd ed.
Colección:Institute of Food Technologists Series.
Temas:
Food adulteration and inspection.
Biofilms.
Foodborne diseases > Prevention.
Food > Microbiology.
Food Contamination
Food Microbiology
Biofilms
Aliments > Microbiologie.
BUSINESS & ECONOMICS > Infrastructure.
SOCIAL SCIENCE > General.
Food adulteration and inspection
Food > Microbiology
Foodborne diseases > Prevention
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Title page
  • Table of Contents
  • List of Contributors
  • Preface
  • 1 Current Knowledge and Perspectives on Biofilm Formation and Remediation
  • 1.1 INTRODUCTION
  • 1.2 BIOFILM DISPERSAL
  • 1.3 PROPAGATION OF BIOFILMS
  • 1.4 CHARACTERIZATION OF BIOFILMS
  • 1.5 REMEDIATION STRATEGIES
  • 1.6 CONCLUDING REMARKS AND FUTURE TRENDS
  • REFERENCES
  • 2 Biofilm Development by Campylobacter Jejuni
  • 2.1 INTRODUCTION
  • 2.2 MOLECULAR MECHANISMS OF C. JEJUNI BIOFILM FORMATION
  • 2.3 MONO- AND MIXED-SPECIES BIOFILMS OF C. JEJUNI
  • 2.4 ENVIRONMENTAL FACTORS INFLUENCING BIOFILM FORMATION OF C. JEJUNI2.5 TRANSCRIPTIONAL AND TRANSLATIONAL EXPRESSION IN PLANKTONIC AND BIOFILM CELLS
  • 2.6 CELL TO CELL COMMUNICATION IN C. JEJUNI BIOFILMS
  • 2.7 FOODS AND C. JEJUNI BIOFILMS
  • 2.8 CONTROL OF C. JEJUNI BIOFILMS
  • 2.9 CONCLUSION AND FUTURE TRENDS
  • DISCLAIMER
  • REFERENCES
  • 3 Resistance of Listeria Monocytogenes Biofilms to Sanitizing Agents
  • 3.1 INTRODUCTION
  • 3.2 ASSESSMENT OF SANITIZER EFFICACY AND RESISTANCE IN BIOFILM-ASSOCIATED LISTERIA MONOCYTOGENES
  • 3.3 FACTORS AFFECTING L. MONOCYTOGENES BIOFILM RESISTANCE3.4 SANITIZER RESISTANCE OF BIOFILM-ASSOCIATED L. MONOCYTOGENES: CONSISTENT FINDINGS AND TRENDS
  • 3.5 MECHANISMS OF DISINFECTANT RESISTANCE IN BIOFILM-ASSOCIATED L. MONOCYTOGENES
  • 3.6 CONCLUDING REMARKS AND FUTURE TRENDS
  • REFERENCES
  • 4 Prevention and Control of Biofilms in the Food Industry and Bio-Nanotechnology Approaches
  • 4.1 INTRODUCTION
  • 4.2 CONVENTIONAL (NON-NANOTECHNOLOGY) METHODS FOR BIOFILM REMOVAL AND ERADICATION
  • 4.3 BIO-NANOTECHNOLOGY APPROACHES TO BIOFILM PREVENTION
  • 4.4 NANOBIOSENSORS FOR THE DETECTION OF FOOD ANALYTES AND PATHOGENIC MICROORGANISMS4.5 NANOTECHNOLOGY FOR THE DEVELOPMENT OF SMART ANTIMICROBIAL PACKAGING TECHNOLOGIES
  • 4.6 REGULATORY ISSUES INVOLVING NANOTECHNOLOGY
  • 4.7 CONCERNS AND PUBLIC PERCEPTIONS ON NANOTECHNOLOGIES IN THE FOOD INDUSTRY
  • 4.8 CONCLUSIONS AND FUTURE TRENDS
  • REFERENCES
  • 5 Use of Bacteriophages to Remove Biofilms of Listeria monocytogenes and other Foodborne Bacterial Pathogens in the Food Environment
  • 5.1 INTRODUCTION
  • 5.2 BACTERIOPHAGES
  • 5.3 KEY CHARACTERISTIC OF GENERALLY RECOGNIZED AS SAFE (GRAS) FOODGRADE BACTERIOPHAGES5.4 RECENTLY APPROVED GRAS BACTERIOPHAGES AGAINST MAJOR FOODBORNE BACTERIAL PATHOGENS
  • 5.5 EFFICACY OF BACTERIOPHAGES FOR THE REMOVAL OF BIOFILMS OF FOODBORNE BACTERIAL PATHOGENS
  • 5.6 FACTORS AFFECTING THE EFFICACY OF BACTERIOPHAGES
  • 5.7 CONCLUSIONS AND FUTURE PERSPECTIVE
  • REFERENCES
  • 6 Ability of Foodborne Bacterial Pathogens to Attach to Meat and Meat Contact Surfaces
  • 6.1 INTRODUCTION
  • 6.2 ATTACHMENT OF FOODBORNE PATHOGENIC BACTERIA TO MEAT AND MEAT CONTACT SURFACES

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