Biofilms in the food environment /

Biofilms 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...

Description complète

Détails bibliographiques
Cote:Libro Electrónico
Auteur principal: Blaschek, Hans P.
Autres auteurs: Wang, Hua H. (Hua Helen), 1965-, Agle, Meredith E.
Format: Électronique eBook
Langue:Inglés
Publié: Hoboken : John Wiley & Sons, 2007.
Collection:Institute of Food Technologists Series.
Sujets:
Biofilms.
Food > Microbiology.
Food > Safety measures.
Biofilms
Aliments > Sécurité > Mesures.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Microbiology
Food > Safety measures
Accès en ligne:Texto completo
Table des matières:
  • Biofilms in the Food Environment; CONTENTS; List of Contributors; Preface; Chapter 1. Biofilms in the Food Industry; Chapter 2. Shigella: Survival on Produce and Biofilm Formation; Chapter 3. Biofilm Development by Listeria monocytogenes; Chapter 4. Inactivation of Listeria monocytogenes Biofilms using Chemical Sanitizers and Heat; Chapter 5. Mixed Culture Biofilms; Chapter 6. Prokaryote Diversity of Epithelial Mucosal Bio.lms in the Human Digestive Tract; Chapter 7. Beneficial Bacterial Biofilms.
  • Chapter 8. Applications of Bio.lm Reactors for Production of Value-added Products by Microbial FermentationIndex.

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