Free Delivery Over $100
|
|
|||
|
||||
OverviewIn nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result in the spread of foodborne illness. Biofilms in the Food Environment is designed to provide researchers in academia, federal research labs, and industry with an understanding of the impact, control, and hurdles of biofilms in the food environment. Key to biofilm control is an understanding of its development. The goal of this 2nd edition is to expand and complement the topics presented in the original book. Readers will find: The first comprehensive review of biofilm development by Campylobacter jejuni An up-date on the resistance of Listeria monocytogenes to sanitizing agents, which continues to be a major concern to the food industry An account of biofilms associated with various food groups such as dairy, meat, vegetables and fruit is of global concern A description of two novel methods to control biofilms in the food environment: bio-nanoparticle technology and bacteriophage Biofilms are not always a problem: sometimes they even desirable. In the human gut they are essential to our survival and provide access to some key nutrients from the food we consume. The authors provide up-date information on the use of biofilms for the production of value-added products via microbial fermentations. Biofilms cannot be ignored when addressing a foodborne outbreak. All the authors for each chapter are experts in their field of research. The Editors� hope is that this second edition will provide the bases and understanding for much needed future research in the critical area of �Biofilm in Food Environment�. Full Product DetailsAuthor: Anthony L. Pometto III , Ali Demirci , Hans P. Blaschek , Hua H. WangPublisher: John Wiley and Sons Ltd Imprint: Wiley-Blackwell Edition: 2nd edition Dimensions: Width: 7.40cm , Height: 1.80cm , Length: 11.90cm Weight: 0.680kg ISBN: 9781118864142ISBN 10: 111886414 Pages: 312 Publication Date: 16 October 2015 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsList of contributors ix Preface xii 1 Current Knowledge and Perspectives on Biofilm Formation and Remediation 1 Lynne A. McLandsborough 2 Biofilm Development by Campylobacter jejuni 29 Kidon Sung and Saeed Khan 3 Resistance of LISTERIA MONOCYTO GENES Biofilms to Sanitizing Agents 51 Reha O. Azizoglu, Vikrant Dutta, Fred Breidt, Jr., and Sophia Kathariou 4 Prevention and Control of Biofilms in the Food Industry and Bio]Nanotechnology Approaches 84 Eric Birkenhauer and Suresh Neethirajan 5 Use of Bacteriophages to Remove Biofilms of Listeria monocytogenes and other Foodborne Bacterial Pathogens in the Food Environment 131 Ramakrishna Nannapaneni and Kamlesh A. Soni 6 Ability of Foodborne Bacterial Pathogens to Attach to Meat and Meat Contact Surfaces 145 Efstathios Giaouris 7 Biofilms in Fresh Vegetables and Fruits 176 Michelle Qiu Carter and Maria T. Brandl 8 Biofilms in Dairy Products and Dairy Processing Equipment and Control Strategies 205 Xinmiao Wang, Ali Demirci and Virendra M. Puri 9 Human Intestinal Microbial Biofilm and its Correlation with Intestinal Mucin Secretion 236 Katherine Williams, Aschalew Z. Bekele, Kuppan Gokulan, and Sangeeta Khare 10 Applications of Biofilm Reactors for Production of Value]Added Products by Microbial Fermentation 255 Duygu Ercan, Thunyarat Pongtharangkul, Ali Demirci, and Anthony L. Pometto, III Index 000ReviewsAuthor InformationAnthony L. Pometto III, Ph.D., Professor, Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA. Ali Demirci, Ph.D., Professor, Department of Agriculture and Biological Engineering, The Pennsylvania State University, University Park, Pennsylvania, USA. Tab Content 6Author Website:Countries AvailableAll regions |
||||
