Biofilms in the Food and Beverage Industries

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

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  • Author : P M Fratamico
  • Publisher : Elsevier
  • Pages : 600 pages
  • ISBN : 1845697162
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKBiofilms in the Food and Beverage Industries

Biofilms in the Food and Beverage Industries

Biofilms in the Food and Beverage Industries
  • Author : P M Fratamico,B A Annous,N W Guenther
  • Publisher : Elsevier
  • Release : 22 September 2009
GET THIS BOOKBiofilms in the Food and Beverage Industries

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

Computer Vision Technology in the Food and Beverage Industries

Computer Vision Technology in the Food and Beverage Industries
  • Author : D-W Sun
  • Publisher : Elsevier
  • Release : 13 August 2012
GET THIS BOOKComputer Vision Technology in the Food and Beverage Industries

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
  • Author : Marian Garcia Martinez
  • Publisher : Elsevier
  • Release : 22 January 2013
GET THIS BOOKOpen Innovation in the Food and Beverage Industry

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging

Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry

Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry
  • Author : Roy Fink
  • Publisher : Cambridge Scholars Publishing
  • Release : 12 July 2019
GET THIS BOOKGood Hygiene Practices and Their Prevention of Biofilms in the Food Industry

This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and

Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries
  • Author : Syed S. H. Rizvi
  • Publisher : Elsevier
  • Release : 28 October 2010
GET THIS BOOKSeparation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane

Biofilms in the Dairy Industry

Biofilms in the Dairy Industry
  • Author : Koon Hoong Teh,Steve Flint,John Brooks,Geoff Knight
  • Publisher : John Wiley & Sons
  • Release : 29 June 2015
GET THIS BOOKBiofilms in the Dairy Industry

In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview

Robotics and Automation in the Food Industry

Robotics and Automation in the Food Industry
  • Author : Darwin G Caldwell
  • Publisher : Elsevier
  • Release : 03 December 2012
GET THIS BOOKRobotics and Automation in the Food Industry

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine

Microbial Biofilms

Microbial Biofilms
  • Author : Dharumadurai Dhanasekaran,Nooruddin Thajuddin
  • Publisher : BoD – Books on Demand
  • Release : 13 July 2016
GET THIS BOOKMicrobial Biofilms

In the book Microbial Biofilms: Importance and applications, eminent scientists provide an up-to-date review of the present and future trends on biofilm-related research. This book is divided with four subdivisions as biofilm fundamentals, applications, health aspects, and their control. Moreover, this book also provides a comprehensive account on microbial interactions in biofilms, pyocyanin, and extracellular DNA in facilitating Pseudomonas aeruginosa biofilm formation, atomic force microscopic studies of biofilms, and biofilms in beverage industry. The book comprises a total of 21 chapters

Environmental Assessment and Management in the Food Industry

Environmental Assessment and Management in the Food Industry
  • Author : U Sonesson,J Berlin,F Ziegler
  • Publisher : Elsevier
  • Release : 30 September 2010
GET THIS BOOKEnvironmental Assessment and Management in the Food Industry

Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability. Environmental assessment and management in the food industry reviews the advantages, challenges and different applications of LCA and related methods for environmental assessment, as well as key aspects of environmental management in this industry sector. Part one discusses the environmental impact of food production and processing, addressing issues such as nutrient management and water efficiency in agriculture. Chapters in Part two

Biofilms in the Food Environment

Biofilms in the Food Environment
  • Author : Anthony L. Pometto III,Ali Demirci
  • Publisher : John Wiley & Sons
  • Release : 24 August 2015
GET THIS BOOKBiofilms 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 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

Biofilms in the Dairy Industry

Biofilms in the Dairy Industry
  • Author : Koon Hoong Teh,Steve Flint,John Brooks,Geoff Knight
  • Publisher : John Wiley & Sons
  • Release : 29 June 2015
GET THIS BOOKBiofilms in the Dairy Industry

In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview

Tracing Pathogens in the Food Chain

Tracing Pathogens in the Food Chain
  • Author : Stanley Brul,P M Fratamico,Thomas A. McMeekin
  • Publisher : Elsevier
  • Release : 23 November 2010
GET THIS BOOKTracing Pathogens in the Food Chain

Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing pathogens in the food chain reviews key aspects of the surveillance, analysis and spread of foodborne pathogens at different stages of industrial food production and processing. Part one provides an introduction to foodborne pathogen surveillance, outbreak investigation and control. Part two concentrates on

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
  • Author : H. L. M. Lelieveld,John Holah,M A Mostert
  • Publisher : Elsevier
  • Release : 30 October 2005
GET THIS BOOKHandbook of Hygiene Control in the Food Industry

Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results

Formation and Control of Biofilm in Various Environments

Formation and Control of Biofilm in Various Environments
  • Author : Hideyuki Kanematsu,Dana M. Barry
  • Publisher : Springer Nature
  • Release : 25 January 2020
GET THIS BOOKFormation and Control of Biofilm in Various Environments

This book provides excellent techniques for detecting and evaluating biofilms: sticky films on materials that are formed by bacterial activity and produce a range of industrial and medical problems such as corrosion, sanitary problems, and infections. Accordingly, it is essential to control biofilms and to establish appropriate countermeasures, from both industrial and medical viewpoints. This book offers valuable, detailed information on these countermeasures. It also discusses the fundamentals of biofilms, relates various substrates to biofilms, and presents a variety of

Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 20 January 2018
GET THIS BOOKImpact of Nanoscience in the Food Industry

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products