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Biofilms in the food and beverage industries /
The opening chapters in this essential book consider fundamental aspects such as the ecology and characteristics of biofilms in food and beverage processing environments and methods for their detection. Part 2 then reviews biofilm formation by different microorganisms. Part 3 focuses on the signific...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing Ltd,
2009.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
181. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.