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
Annous, B ABassam Annous is a microbiologist in the Microbial Food Safety Research and Food Safety Intervention Technologies Research Units, respectively, at the US Department of Agriculture, Agricultural Research Service.
Guenther, N WNereus Gunther is a molecular biologist in the same organisation's Microbial Food Safety Research Unit.