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 in the spread of foodborne
illness.
Biofilms in the Food Environment is designed to provide researchers in
academia, federal research labs, and industry with an understanding of
the impact, control, and hurdles of biofilms in the food environment.
Key to biofilm control is an understanding of its development. The goal
of this 2nd edition is to expand and complement the topics presented in
the original book. Readers will find:
- The first comprehensive review of biofilm development by Campylobacter
jejuni
- An up-date on the resistance of Listeria monocytogenes to sanitizing
agents, which continues to be a major concern to the food industry
- An account of biofilms associated with various food groups such as
dairy, meat, vegetables and fruit is of global concern
- A description of two novel methods to control biofilms in the food
environment: bio-nanoparticle technology and bacteriophage
Biofilms are not always a problem: sometimes they even desirable. In the
human gut they are essential to our survival and provide access to some
key nutrients from the food we consume. The authors provide up-date
information on the use of biofilms for the production of value-added
products via microbial fermentations.
Biofilms cannot be ignored when addressing a foodborne outbreak. All the
authors for each chapter are experts in their field of research. The
Editors� hope is that this second edition will provide the bases and
understanding for much needed future research in the critical area of
�Biofilm in Food Environment�.
