Part 1 Biofilms in the food and beverage industries
1 Biofilms in the food and beverage industries: an introduction
1.1 Introduction
1.2 Biofilm formation
1.3 Stages involved during attachment
1.4 Formation of three-dimensional structures
1.5 Microcolony formation
1.6 Biofilm maturation
1.7 Detachment and dispersaI of cells from biofilms
1.8 Heterogeneity of biofilm matrix and structures involved in biofilm formation
1.9 [...]
Part 1 Biofilms in the food and beverage industries
1 Biofilms in the food and beverage industries: an introduction
1.1 Introduction
1.2 Biofilm formation
1.3 Stages involved during attachment
1.4 Formation of three-dimensional structures
1.5 Microcolony formation
1.6 Biofilm maturation
1.7 Detachment and dispersaI of cells from biofilms
1.8 Heterogeneity of biofilm matrix and structures involved in biofilm formation
1.9 Regulation of biofilm formation
1.10 Biofilm physiology
1.11 Microbial extracellular polysaccharides (EPS) and their role in biofilms
1.12 Biofilm applications and problems
1.13 References and further reading
2 Molecular mechanisms involved in biofilm formation by food associated bacterial
2.1 Introduction: overview of biofilm formation and quorum sensing
2.2 Biofilm formation and quorum sensing in bacteria
2.3 Inactivation of quorum sensing molecules and inhibition of quorum sensing
2.4 Genetic transfer in biofilms
2.5 Genomics and proteomics of biofilm formation
2.6 Research needed
2.7 Sources of further information and advice
3 Methods for imaging and quantifying the structure of biofilms in food processing and other environments
3.1 Introduction
3.2 Microscopy techniques useful in biofilm studies
3.3 Enhancing the images of microorganisms in biofilms
3.4 Staining biofilm components
3.5 Quantifying biofilm structure
3.6 Conclusions and directions of future research
3.7 Sources of further information and advice
4 Monitoring of biofilms in the food and beverage industries
4.1 Introduction
4.2 Monitoring approach as a strategic anti-fouling methodology
4.3 Requirements for a suitable monitoring device
4.4 Biofouling monitoring techniques
4.5 Conclusions
5 A centraIized database for use in studying bacterial biofilms and quorum sensing in food processing and other environments: MicroBQs
5.1 Introduction
5.2 Goal of MicroBQs
5.3 Data presentation and source of information for MicroBQs
5.4 Database contents
5.5 Web interface
5.6 Conclusions and future work
5.7 Sources for further information and advice
Part II Microorganisms and their metabolites in biofilms
6 Biofilm formation by food spoilage microorganisms in food processing environments
6.1 Introduction
6.2 Important physiological and molecular events in biofilm formation
6.3 Organisms involved in food industry biofilms
6.4 Control of microbial biofilms
6.5 Biofilm problem areas in processing facilities
6.6 Practical considerations for biofilm control
6.7 Future trends
6.8 Sources of further information and advice
7 Biofilm formation by Listeria monocytogenes and transfer to foods
7.1 Introduction
7.2 Physiology of bacteria growing in biofilms
7.3 Biofilm formation and propagation
7.4 Biofilm formation by Listeria monocytogenes
7.5 Influence of lineages on biofilm formation
7.6 L. monocytogenes biofilms and exopolymeric substances (EPS)
7.7 Conclusions
8 Biofilm formation by Salmonella in food processing environments
8.1 Salmonellosis, one of the most prevalent fooborne diseases
8.2 Salmonella attachment, biofilm formation and molecular mechanisms involved
8.3 Resistance of Salmonella biofilms to sanitizers
8.4 Future trends and concluding remarks
8.5 Sources of further information and advice
9 Biofilm formation by Gram-positive bacteria incIuding Staphylococcus aureus, Mycobacterium avium and Enterococcus spp. in food processing environments
9.1 Introduction
9.2 Staphylococcus aureus
9.3 Coagulase-negative staphylococci
9.4 Mycobacterium avium
9.5 Enterococcus spp
9.6 Future trends
9.7 Sources of further information and advice
10 Biofilm formation by spore-forming bacteria in food processing environments
10.1 Introduction
10.2 Mesophilic endospore formers, such as Bacillus (B.) species
10.3 Biofilm formation
10.4 Thermophilic endospore formers
10.5 Biofilm formation
10.6 Future trends
10.7 Sources of further information and advice
Part III Biofilm prevention, inactivation and removal
11 Food contact surfaces, surface soiling and biofilm formation
11.1 Introduction
11.2 Range of surfaces encountered in food processing
11.3 Regulation, standards and other requirements regarding food contact surfaces for food industries
11.4 Material conditioning and ageing
11.5 Surface properties and microbial attachment
11.6 Impact of material conditioning and ageing on microbial attachment to surfaces
11.7 Surface properties and microbial persistence
11.8 Impact of material conditioning and ageing on mierobial persistence; implications for food safety
11.9 Future trends
11.10 Sources of further information and advice
12 Cleaning and sanitation in food processing environments for the prevention of biofilm formation, and biofilm removal
12.1 Introduction
12.2 The cleaning process
12.3 The impact of cleaning on biofilms
12.4 Use of biocides
12.5 Future trends
12.6 Conclusions
13 Novel methods for biofilm control and removal from food processing equipment
13.1 Introduction
13.2 Power ultrasound
13.3 The removal mechanism
13.4 The effect of power intensity
13.5 The effect of frequency
13.6 The synergy with other stressors
13.7 Other methods
13.8 Pulsed electric fields
13.9 Low electric fields (ohmic heating)
Part IV Biofilms in particular food industry sectors
14 Biofilms in red Meat processing
14.1 Introduction
14.2 Sources of contamination
14.3 Microbial load of solid surfaces after cleaning and disinfection
14.4 Micro-organisms involved
14.5 Possible explanations of the presence of a bacterial species after cleaning and disinfection
14.6 Implications for food suitability and safety
14.7 Prevention of biofilm formation
14.8 Biofilm inactivation and removal
14.9 Future trends
14.10 Sources of further information and advice
15 Biofilms in dairy processing
15.1 Introduction
15.2 The microbiological flora associated with milk and dairy manufacturing
15.3 Microorganisms in milk
15.4 Biofilms in the dairy industry
15.5 Factors affecting biofilm formation
15.6 Biofilm implications for process efficiency
15.7 Products
15.8 Control of biofilms in dairy manufacturing plants
15.9 Future trends for biofilm control in dairy manufacturing plants (DMP)
15.10 Sources of further information and advice
16 Biofilms and brewing
16.1 Introduction
16.2 Biofilms in beer production and dispensing
16.3 Prevention of biofilm formation in breweries and in beer dispensing
16.4 Future trends
16.5 Sources of further information and advice
17 Biofilms in poultry processing
17.1 Introduction
17.2 Biofilm formation in poultry processing
17.3 Biofilm inactivation and removal
17.4 Prevention of biofilm formation
17.5 Future trends
17.6 Sources of further information and advice
18 Beneficial biofilms: wastewater and other industrial applications
18.1 Introduction
18.2 Various types of biofilms
18.3 Factors enhancing biofilm formation
18.4 Biofilm reactors
18.5 Biofilms in biological wastewater treatment
18.6 Biofilms employed to treat dairy industry wastewater
18.7 Biofilms employed to treat oily sea water
18.8 Biofilms for production of industrial chemicals
18.9 Length of operation of biofilm reactors
18.10 Industrial /pilot plant level biofilm reactors
18.11 Future trends and conclusions
19 Biofilms in fish processing
19.1 Introduction
19.2 The water environment
19.3 Microorganisms of concern in biofilm formation
19.4 Control or removal of biofilms during seafood processing
19.5 Prevention
20 Biofilms in fresh fruit and vegetables
20.1 Introduction
20.2 Several pathogens of concern in produce
20.3 Biofilms on produce
20.4 Control of biofilms on produce, and research needs
20.5 Sources of further information and advice
Part V Appendix
21 Sampling and quantification of biofilms in food processing and other environments
21.1 Introduction
21.2 Sampling surfaces
21.3 Quantitative detection technologies for sampling
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