Unavailable
Unavailable
Unavailable
Ebook1,169 pages13 hours
Biofilms in the Food and Beverage Industries
Rating: 0 out of 5 stars
()
Currently unavailable
Currently unavailable
About this ebook
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.
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
Unavailable
Related to Biofilms in the Food and Beverage Industries
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Physical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Sausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsSwainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsFood Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Lawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsFood Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsIntegrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsDiscrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Steamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Agricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsAdvances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsSensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Advances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratings
Related ebooks
Biotechnology of Microbial Enzymes: Production, Biocatalysis and Industrial Applications Rating: 4 out of 5 stars4/5Probiotic Beverages Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsFood Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation Rating: 0 out of 5 stars0 ratingsHypobaric Storage in Food Industry: Advances in Application and Theory Rating: 0 out of 5 stars0 ratingsAnthocyanins as Food Colors Rating: 0 out of 5 stars0 ratingsGlobal Cheesemaking Technology: Cheese Quality and Characteristics Rating: 0 out of 5 stars0 ratingsThe Analysis and Control of Less Desirable Flavors in Foods and Beverages Rating: 0 out of 5 stars0 ratingsFood Industry R&D: A New Approach Rating: 0 out of 5 stars0 ratingsFood Bioconversion Rating: 5 out of 5 stars5/5Starter Cultures in Food Production Rating: 0 out of 5 stars0 ratingsAdvances in Potato Chemistry and Technology Rating: 2 out of 5 stars2/5
Food Science For You
Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThe End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsThe Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsA Complete Guide to Quality in Small-Scale Wine Making Rating: 5 out of 5 stars5/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsEdible Wild Plants: Over 111 Natural Foods and Over 22 Plant-Based Recipes On A Budget Rating: 0 out of 5 stars0 ratingsThe Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsThe American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5
Reviews for Biofilms in the Food and Beverage Industries
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews