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Anthony L. Pometto III - Biofilms in the Food Environment - 9781118864142 - V9781118864142
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Biofilms in the Food Environment

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Description for Biofilms in the Food Environment Hardback. 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. Series: Institute of Food Technologists Series. Num Pages: 312 pages. BIC Classification: PSG; TDCT. Category: (P) Professional & Vocational. Dimension: 246 x 176 x 19. Weight in Grams: 730.

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 ... Read more

  • 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�.

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Product Details

Format
Hardback
Publication date
2015
Publisher
John Wiley and Sons Ltd
Condition
New
Series
Institute of Food Technologists Series
Number of Pages
312
Place of Publication
Hoboken, United Kingdom
ISBN
9781118864142
SKU
V9781118864142
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15

About Anthony L. Pometto III
Anthony L. Pometto III, Ph.D., Professor, Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA. Ali Demirci, Ph.D., Professor, Department of Agriculture and Biological Engineering, The Pennsylvania State University, University Park, Pennsylvania, USA.

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