Details

Autor(en) / Beteiligte

• Fratamico, Pina M
• Annous, Bassam A
• Gunther, Nereus W

Titel

Biofilms in the food and beverage industries

Ort / Verlag

Cambridge, England ; : Woodhead Publishing Limited

Erscheinungsjahr

2009

Link zum Volltext

• Elsevier Books AutoHoldings

Beschreibungen/Notizen

• Description based upon print version of record.
• Includes bibliographical references at the end of each chapters and index.
• Cover; Biofilms in the food and beverage industries; Copyright; Contents; Contributor contact details; Preface; Part I Biofilms in the food and beverage industries; 1 Biofilms in the food and beverage industries: an introduction; 1.1 Introduction; 1.2 Biofilm formation; 1.3 Stages involved during attachment; 1.4 Formation of three-dimensional structures; 1.5 Microcolony formation; 1.6 Biofilm maturation; 1.7 Detachment and dispersal of cells from biofilms; 1.8 Heterogeneity of biofilm matrix and structures involved in biofilm formation; 1.9 Regulation of biofilm formation
• 1.10 Biofilm physiology1.11 Microbial extracellular polysaccharides (EPS) and their role in biofilms; 1.12 Biofilm applications and problems; 1.13 References and further reading; 2 Molecular mechanisms involved in biofilm formation by food-associated bacteria; 2.1 Introduction: overview of biofilm formation and quorum sensing; 2.2 Biofilm formation and quorum sensing in bacteria; 2.3 Inactivation of quorum sensing molecules and inhibition of quorum sensing; 2.4 Genetic transfer in biofilms; 2.5 Genomics and proteomics of biofilm formation; 2.6 Research needed
• 2.7 Sources of further information and advice2.8 References; 3 Methods for imaging and quantifying the structure of biofilms in food processing and other environments; 3.1 Introduction; 3.2 Microscopy techniques useful in biofilm studies; 3.3 Enhancing the images of microorganisms in biofilms; 3.4 Staining biofilm components; 3.5 Quantifying biofilm structure; 3.6 Conclusions and directions of future research; 3.7 Sources of further information and advice; 3.8 References; 4 Monitoring of biofilms in the food and beverage industries; 4.1 Introduction
• 4.2 Monitoring approach as a strategic anti-fouling methodology4.3 Requirements for a suitable monitoring device; 4.4 Biofouling monitoring techniques; 4.5 Conclusions; 4.6 References; 5A centralized database for use instudying bacterial biofilms and quorumsensing in food processing and otherenvironments: MicroBQs; 5.1 Introduction; 5.2 Goal of MicroBQs; 5.3 Data presentation and source of information for MicroBQs; 5.4 Database contents; 5.5 Web interface; 5.6 Conclusions and future work; 5.7 Sources for further information and advice; 5.8 References
• Part II Microorganisms and their metabolitesin biofilms6 Biofilm formation by food spoilage microorganisms in food processing environments; 6.1 Introduction; 6.2 Important physiological and molecular events in biofilm formation; 6.3 Organisms involved in food industry biofilms; 6.4 Control of microbial biofilms; 6.5 Biofilm problem areas in processing facilities; 6.6 Practical considerations for biofilm control; 6.7 Future trends; 6.8 Sources of further information and advice; 6.9 References; 7 Biofilm formation by Listeria monocytogenes and transfer to foods; 7.1 Introduction
• 7.2 Physiology of bacteria growing in biofilms
• 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, quan
• English
• Description based on online resource; title from PDF title page (ebrary, viewed February 5, 2014).