Title page -- Table of Contents -- List of Contributors -- Preface -- 1 Current Knowledge and Perspectives on Biofilm Formation and Remediation -- 1.1 INTRODUCTION -- 1.2 BIOFILM DISPERSAL -- 1.3 PROPAGATION OF BIOFILMS -- 1.4 CHARACTERIZATION OF BIOFILMS -- 1.5 REMEDIATION STRATEGIES -- 1.6 CONCLUDING REMARKS AND FUTURE TRENDS -- REFERENCES -- 2 Biofilm Development by Campylobacter Jejuni -- 2.1 INTRODUCTION -- 2.2 MOLECULAR MECHANISMS OF C. JEJUNI BIOFILM FORMATION -- 2.3 MONO- AND MIXED-SPECIES BIOFILMS OF C. JEJUNI
2.4 ENVIRONMENTAL FACTORS INFLUENCING BIOFILM FORMATION OF C. JEJUNI2.5 TRANSCRIPTIONAL AND TRANSLATIONAL EXPRESSION IN PLANKTONIC AND BIOFILM CELLS -- 2.6 CELL TO CELL COMMUNICATION IN C. JEJUNI BIOFILMS -- 2.7 FOODS AND C. JEJUNI BIOFILMS -- 2.8 CONTROL OF C. JEJUNI BIOFILMS -- 2.9 CONCLUSION AND FUTURE TRENDS -- DISCLAIMER -- REFERENCES -- 3 Resistance of Listeria Monocytogenes Biofilms to Sanitizing Agents -- 3.1 INTRODUCTION -- 3.2 ASSESSMENT OF SANITIZER EFFICACY AND RESISTANCE IN BIOFILM-ASSOCIATED LISTERIA MONOCYTOGENES
3.3 FACTORS AFFECTING L. MONOCYTOGENES BIOFILM RESISTANCE3.4 SANITIZER RESISTANCE OF BIOFILM-ASSOCIATED L. MONOCYTOGENES: CONSISTENT FINDINGS AND TRENDS -- 3.5 MECHANISMS OF DISINFECTANT RESISTANCE IN BIOFILM-ASSOCIATED L. MONOCYTOGENES -- 3.6 CONCLUDING REMARKS AND FUTURE TRENDS -- REFERENCES -- 4 Prevention and Control of Biofilms in the Food Industry and Bio-Nanotechnology Approaches -- 4.1 INTRODUCTION -- 4.2 CONVENTIONAL (NON-NANOTECHNOLOGY) METHODS FOR BIOFILM REMOVAL AND ERADICATION -- 4.3 BIO-NANOTECHNOLOGY APPROACHES TO BIOFILM PREVENTION
4.4 NANOBIOSENSORS FOR THE DETECTION OF FOOD ANALYTES AND PATHOGENIC MICROORGANISMS4.5 NANOTECHNOLOGY FOR THE DEVELOPMENT OF SMART ANTIMICROBIAL PACKAGING TECHNOLOGIES -- 4.6 REGULATORY ISSUES INVOLVING NANOTECHNOLOGY -- 4.7 CONCERNS AND PUBLIC PERCEPTIONS ON NANOTECHNOLOGIES IN THE FOOD INDUSTRY -- 4.8 CONCLUSIONS AND FUTURE TRENDS -- REFERENCES -- 5 Use of Bacteriophages to Remove Biofilms of Listeria monocytogenes and other Foodborne Bacterial Pathogens in the Food Environment -- 5.1 INTRODUCTION -- 5.2 BACTERIOPHAGES
5.3 KEY CHARACTERISTIC OF GENERALLY RECOGNIZED AS SAFE (GRAS) FOODGRADE BACTERIOPHAGES5.4 RECENTLY APPROVED GRAS BACTERIOPHAGES AGAINST MAJOR FOODBORNE BACTERIAL PATHOGENS -- 5.5 EFFICACY OF BACTERIOPHAGES FOR THE REMOVAL OF BIOFILMS OF FOODBORNE BACTERIAL PATHOGENS -- 5.6 FACTORS AFFECTING THE EFFICACY OF BACTERIOPHAGES -- 5.7 CONCLUSIONS AND FUTURE PERSPECTIVE -- REFERENCES -- 6 Ability of Foodborne Bacterial Pathogens to Attach to Meat and Meat Contact Surfaces -- 6.1 INTRODUCTION -- 6.2 ATTACHMENT OF FOODBORNE PATHOGENIC BACTERIA TO MEAT AND MEAT CONTACT SURFACES
Notes
""6.3 concluding remarks and future trends""
Bibliography
Includes bibliographical references at the end of each chapters and index
