Biofilms in the food environment

Biofilms in the food environment / 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, and approaches for biofilm removal to improve sanitation and safety in the food environment...

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Bibliographic Details
Main Author: Blaschek, Hans P.
Other Authors: Wang, Hua H. (Hua Helen), 1965-, Agle, Meredith E.
Format: eBook
Language:English
Published: Hoboken : John Wiley & Sons, 2007.
Series:Institute of Food Technologists Series.
Subjects:
Biofilms.
Food > Microbiology.
Food > Safety measures.
TECHNOLOGY & ENGINEERING > Food Science.
Biofilms
Food > Microbiology
Food > Safety measures
Online Access:Click for online access
Table of Contents:
  • Biofilms in the Food Environment; CONTENTS; List of Contributors; Preface; Chapter 1. Biofilms in the Food Industry; Chapter 2. Shigella: Survival on Produce and Biofilm Formation; Chapter 3. Biofilm Development by Listeria monocytogenes; Chapter 4. Inactivation of Listeria monocytogenes Biofilms using Chemical Sanitizers and Heat; Chapter 5. Mixed Culture Biofilms; Chapter 6. Prokaryote Diversity of Epithelial Mucosal Bio.lms in the Human Digestive Tract; Chapter 7. Beneficial Bacterial Biofilms.
  • Chapter 8. Applications of Bio.lm Reactors for Production of Value-added Products by Microbial FermentationIndex.

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