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

Produk Detail:

  • 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

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 : 31 August 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

Sanitation

Sanitation
  • Author : Mario Stanga
  • Publisher : John Wiley & Sons
  • Release : 24 June 2010
GET THIS BOOKSanitation

Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants

Biofilms - Science and Technology

Biofilms - Science and Technology
  • Author : L. Melo,T.R. Bott,M. Fletcher,B. Capdeville
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKBiofilms - Science and Technology

Biofilms -- Science and Technology covers the main topics of biofilm formation and activity, from basic science to applied aspects in engineering and medicine. The book presents a masterly discussion of microbial adhesion, the metabolism of microorganisms in biofilms, modelling of mass transfer and biological reaction within biofilms, as well as the behaviour of these microbial communities in industry (waste water treatment, heat exchanger biofouling, membranes, food processing) and in medicine (teeth, implants, prosthetic devices). Laboratory techniques and industrial monitoring

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

Waste Management for the Food Industries

Waste Management for the Food Industries
  • Author : Ioannis S. Arvanitoyannis
  • Publisher : Academic Press
  • Release : 28 July 2010
GET THIS BOOKWaste Management for the Food Industries

The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced as well as to the energy expended to do so. For the first time, nine separate

Handbook of Innovation in the Food and Drink Industry

Handbook of Innovation in the Food and Drink Industry
  • Author : Ruth Rama
  • Publisher : CRC Press
  • Release : 26 March 2008
GET THIS BOOKHandbook of Innovation in the Food and Drink Industry

Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges

Biofilms in the Food Environment

Biofilms in the Food Environment
  • Author : Hans P. Blaschek,Hua H. Wang,Meredith E. Agle
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKBiofilms in the Food Environment

Biofilms in the Food Environment examines biofilms producedby food-borne microorganisms, the risks associated with biofilms inthe food chain, the beneficial applications of biofilms in the foodenvironment, and approaches for biofilm removal to improvesanitation and safety in the food environment. Specifically, this book provides: an introduction into the emerging and exciting field of biofilmresearch in the food environment a summary of advanced knowledge in medical microbiology andengineering and its applicability to food biofilm research,and potential directions for biofilm intervention and

Recent Trends in Biofilm Science and Technology

Recent Trends in Biofilm Science and Technology
  • Author : Manuel Simoes,Anabel Borges,Lucia Chaves Simoes
  • Publisher : Academic Press
  • Release : 04 June 2020
GET THIS BOOKRecent Trends in Biofilm Science and Technology

Recent Trends in Biofilm Science and Technology helps researchers working on fundamental aspects of biofilm formation and control conduct biofilm studies and interpret results. The book provides a remarkable amount of knowledge on the processes that regulate biofilm formation, the methods used, monitoring characterization and mathematical modeling, the problems/advantages caused by their presence in the food industry, environment and medical fields, and the current and emergent strategies for their control. Research on biofilms has progressed rapidly in the last

Financial Decision-Making in the Foodservice Industry

Financial Decision-Making in the Foodservice Industry
  • Author : Amit Sharma
  • Publisher : CRC Press
  • Release : 20 December 2019
GET THIS BOOKFinancial Decision-Making in the Foodservice Industry

The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the

Advances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 03 February 2018
GET THIS BOOKAdvances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of

Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Quantitative Methods for Food Safety and Quality in the Vegetable Industry
  • Author : Fernando Pérez-Rodríguez,Panagiotis Skandamis,Vasilis Valdramidis
  • Publisher : Springer
  • Release : 06 February 2018
GET THIS BOOKQuantitative Methods for Food Safety and Quality in the Vegetable Industry

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and

Marine and Industrial Biofouling

Marine and Industrial Biofouling
  • Author : Hans-Curt Flemming,P. Sriyutha Murthy,R. Venkatesan,Keith E. Cooksey
  • Publisher : Springer Science & Business Media
  • Release : 11 December 2008
GET THIS BOOKMarine and Industrial Biofouling

Biofouling is a costly problem, and it is encountered in a wide spectrum of technical systems, ranging from the shipping industry, power industry, water purification, automobile industry, paint and pharmaceuticals, to the microelectronics and food industries. Micro- and macroorganisms attach to surfaces and accumulate there, forming biofilms that cause interferences – a fundamentally natural process. Usually, a medical paradigm is applied: kill biofilms and the problem is solved. This leads to excessive biocide use. However, the success of this strategy is

Activated Carbon Applications in the Food and Pharmaceutical Industries

Activated Carbon Applications in the Food and Pharmaceutical Industries
  • Author : Glenn M. Roy
  • Publisher : CRC Press
  • Release : 20 December 1994
GET THIS BOOKActivated Carbon Applications in the Food and Pharmaceutical Industries

Activated carbon has proven itself as a superior adsorbent for hundreds of food, beverage, agricultural, and pharmaceutical processing applications. This book provides a comprehensive, scientific survey of activated carbon applications based on existing literature. A valuable resource for all technical personnel involved in the processes discussed.

Microbially Influenced Corrosion of Materials

Microbially Influenced Corrosion of Materials
  • Author : Ewald Heitz,Hans-Curt Flemming
  • Publisher : Springer
  • Release : 13 September 1996
GET THIS BOOKMicrobially Influenced Corrosion of Materials

Corrosion has been largely considered to be caused only abiotically, without regard of any biological influence. However, corrosion of organic materials, metals, minerals and plastics can be strongly influenced by microorganisms, enhancing the kinetics of the corrosion processes. This book presents case histories, theoretical explanations, and methods for the detection, sanitation and prevention of biologically influenced corrosion.