Biofilms in the Food Environment
edited by Hans P. Blaschek

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
• approaches for biofilm removal to improve sanitation and safety in the food environment

Specifically, this book provides:

• An introduction into the emerging and exciting field of biofilm research in the food environment
• A summary of advanced knowledge in medical microbiology and engineering and its applicability to food biofilm research
• potential directions for biofilm intervention and industrial beneficial applications that may have direct impact on food safety and public health

Biofilms in the Food Environment is a comprehensive reference source for the food science community, covering not only general concepts regarding biofilms in the food environment, but also:

• biofilm structures
• the correlation between strain virulence and biofilm-forming abilities
• cutting-edge technologies to investigate microbial compositions in ecosystems and cell-to-cell interactions
• updated findings on molecular attributes and mechanisms involved in biofilm development that might lead to targeted approaches for biofilm prevention and removal

Contents

1. Biofilms in the food industry
2. Shigella: survival on produce and biofilm formation
3. Biofilm development by Listeria monocytogenes
4. Inactivation of Listeria monocytogenes biofilms using chemical sanitizers and heat
5. Mixed culture biofilms
6. Prokaryote diversity of epithelial mucosal biofilms in the human digestive tract
7. Beneficial bacterial biofilms
8. Applications of biofilm reactors for production of value-added products by microbial fermentation

Index

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