Biofilms in the Food and Beverage Industries Woodhead Publishing Series in Food Science Technology and Nutrition Hardcover

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, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the food and beverage industries is a highly beneficial reference for microbiologists and those in industry responsible for food safety. Considers fundamental aspects concerning the ecology and characteristics of biofilms and considers methods for their detection Examines biofilm formation by different micro-organisms such as samonella and food spoilage Discusses specific issues related to biofilm prevention and removal, such as cleaning and sanitation of food contact surfaces and food processing equipment Content: Front matter , Pages i-iii Copyright , Page iv Contributor contact details , Pages xiii-xviii Preface , Pages xix-xx 1 - Biofilms in the food and beverage industries: an introduction , Pages 3-41 , E. Cloete, I. Molobela, A. Van Der Merwe, M. Richards 2 - Molecular mechanisms involved in biofilm formation by food-associated bacteria , Pages 42-98 , J. Smith, P.M. Fratamico, G. Uhlich 3 - Methods for imaging and quantifying the structure of biofilms in food processing and other environments , Pages 99-130 , Z. Lewandowski, H. Beyenal 4 - Monitoring of biofilms in the food and beverage industries , Pages 131-151 , A. Pereira, L.F. Melo 5 - A centralized database for use in studying bacterial biofilms and quorum sensing in food processing and other environments: MicroBQs , Pages 152-166 , X. Yan, P.M. Fratamico, Jin Gui 6 - Biofilm formation by food spoilage microorganisms in food processing environments , Pages 169-199 , D.R. Korber, A.K. Mangalappalli-Illathu, S. Vidović 7 - Biofilm formation by Listeria monocytogenes and transfer to foods , Pages 200-225 , A. Rodríguez-Lozano, L. Mclandsborough 8 - Biofilm formation by Salmonella in food processing environments , Pages 226-249 , C. Gamazo, C. Solano, I. Lasa 9 - Biofilm formation by Gram-positive bacteria including Staphylococcus aureus, Mycobacterium avium and Enterococcus spp. in food processing environments , Pages 250-269 , S. Langsrud 10 - Biofilm formation by spore-forming bacteria in food processing environments , Pages 270-299 , D. Lindsay, S. Flint 11 - Food contact surfaces, surface soiling and biofilm formation , Pages 303-330 , C. Faille, B. Carpentier 12 - Cleaning and sanitation in food processing environments for the prevention of biofilm formation, and biofilm removal , Pages 331-358 , D. Grinstead 13 - Novel methods for biofilm control and removal from food processing equipment , Pages 359-372 , S. Martin, H. Feng 14 - Biofilms in red meat processing , Pages 375-395 , B. Carpentier 15 - Biofilms in dairy processing , Pages 396-431 , P. Bremer, B. Seale, S. Flint, J. Palmer 16 - Biofilms and brewing , Pages 432-454 , E. Storgårds, O. Priha 17 - Biofilms in poultry processing , Pages 455-473 , Judy W. Arnold 18 - Beneficial biofilms: wastewater and other industrial applications , Pages 474-498 , Nasib Qureshi 19 - Biofilms in fish processing , Pages 499-516 , K.T. Rajkowski 20 - Biofilms in fresh fruit and vegetables , Pages 517-535 , B.A. Annous, J.L. Smith, P.M. Fratamico, E.B. Solomon 21 - Sampling and quantification of biofilms in food processing and other environments , Pages 539-568 , D.E. Nivens, B.M. Co, M.J. Franklin Index , Pages 569-580 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, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection.

With its distinguished editors and international team of contributors, Biofilms in the food and beverage industries is a highly beneficial reference for microbiologists and those in industry responsible for food safety.

• Considers fundamental aspects concerning the ecology and characteristics of biofilms and considers methods for their detection
• Examines biofilm formation by different micro-organisms such as samonella and food spoilage
• Discusses specific issues related to biofilm prevention and removal, such as cleaning and sanitation of food contact surfaces and food processing equipment