Biofilms in the food environment /
In 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...
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| Format: | eBook |
| Language: | English |
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Oxford ; Hoboken, NJ :
John Wiley and Sons, Inc.,
2015.
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| Series: | IFT Press series.
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | In 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. |
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| Physical Description: | 1 online resource (xiv, 294 pages.) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781118864036 (electronic bk.) 1118864034 (electronic bk.) |