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Biofilms in the food and beverage industries

Author: Pina M Fratamico; Bassam A Annous; Nereus W Gunther
Publisher: Oxford : Woodhead Publishing ; Boca Raton : CRC Press, ©2009.
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:

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  Read more...

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Document Type: Book
All Authors / Contributors: Pina M Fratamico; Bassam A Annous; Nereus W Gunther
ISBN: 9781845694777 1845694775 9781420094848 142009484X
OCLC Number: 458110099
Description: xx, 580 pages : illustrations ; 24 cm.
Contents: 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.
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Responsibility: edited by Pina M. Fratamico, Bassam A. Annous and Nereus W. Gunther IV.
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A comprehensive and very interesting book. ...likely to be of greatest value to academics and postdoctoral researchers., Microbiology Today

 
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