Elsevier Biofilms in the Food and Beverage Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Biofilms in the food and beverage industries may form when bacteria attach to and colonise the surfaces of food handling and processing equipment and food products themselves. Human pathogens in biofilms can be harder to remove than free microorganisms and therefore may pose a more significant food safety risk. The opening chapters in this essential book consider fundamental aspects such as the ecology and characteristics of biofilms in food and beverage processing environments and methods for their detection. Part 2 then reviews biofilm formation by different microorganisms. Part 3 focuses on the significant issues of biofilm prevention and removal. Chapters on particular food industry sectors complete the collection. Key features: 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; focuses on particular industry sectors including dairy, red meat processing and fresh produce. Contents: Part 1 Biofilms in the food and beverage industries: Biofilms in the food and beverage industries: an introduction; Molecular mechanisms involved in biofilm formation by food-associated bacteria; Methods for imaging and quantifying the structure of biofilms in food processing and other environments; Monitoring of biofilms in the food and beverage industries; A centralized database for use in studying bacterial biofilms and quorum sensing in food processing and other environments: MicroBQs. Part 2 Microorganisms and their metabolites in biofilms: Biofilm formation by food spoilage microorganisms in food processing environments; Biofilm formation by Listeria monocytogenes and transfer to foods; Biofilm formation by Salmonella in food processing environments; Biofilm formation by Gram-positive bacteria including Staphylococcus aureus, Mycobacterium avium and Enterococcus spp in food processing environments; Biofilm formation by spore-forming bacteria in food processing environments. Part 3 Biofilm prevention, inactivation and removal and beneficial biofilms: Food contact surfaces, surface soiling and biofilm formation; Cleaning and sanitation in food processing environments for the prevention of biofilm formation and biofilm removal; Novel methods for biofilm control and removal from food processing equipment. Part 4 Biofilms in particular food industry sectors: Biofilms in red meat processing; Biofilms in dairy processing; Biofilms and brewing; Biofilms in poultry processing; Beneficial biofilms: wastewater and other industrial applications; Biofilms in fish processing; Biofilms in fresh fruit and vegetables. Part 5 Appendix: Sampling and quantification of biofilms in food processing and other environments.