| Description |
1 online resource |
| Series |
Institute of food technologists series |
|
Institute of Food Technologists Series
|
| Contents |
Biofilms in the Food Environment; CONTENTS; List of Contributors; Preface; Chapter 1. Biofilms in the Food Industry; Chapter 2. Shigella: Survival on Produce and Biofilm Formation; Chapter 3. Biofilm Development by Listeria monocytogenes; Chapter 4. Inactivation of Listeria monocytogenes Biofilms using Chemical Sanitizers and Heat; Chapter 5. Mixed Culture Biofilms; Chapter 6. Prokaryote Diversity of Epithelial Mucosal Bio.lms in the Human Digestive Tract; Chapter 7. Beneficial Bacterial Biofilms |
|
Chapter 8. Applications of Bio.lm Reactors for Production of Value-added Products by Microbial FermentationIndex |
| Summary |
Biofilms in the Food Environment examines biofilms produced by food-borne microorganisms, the risks associated with biofilms in the food chain, the beneficial applications of biofilms in the food environment, and approaches for biofilm removal to improve sanitation and safety in the food environment. Specifically, this book provides:.:.; an introduction into the emerging and exciting field of biofilm research in the food environment.; a summary of advanced knowledge in medical microbiology and engineering and its applicability to food biofilm research, and.; potential directions for biofilm in |
| Notes |
Print version record |
| Subject |
Biofilms.
|
|
Food -- Microbiology.
|
|
Food -- Safety measures.
|
|
Biofilms
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Biofilms
|
|
Food -- Microbiology
|
|
Food -- Safety measures
|
| Form |
Electronic book
|
| Author |
Wang, Hua H. (Hua Helen), 1965-
|
|
Agle, Meredith E.
|
| ISBN |
9780470276495 |
|
0470276495 |
|
128211235X |
|
9781282112353 |
|
