Biofilms in the food environment / Anthony L. Pometto, III and Ali Demirci ; contributors Reha O. Azizoglu [and twenty three others].

Format:

Book

Author/Creator:

Pometto, Anthony L., author.

Demirci, Ali (Food engineer), author.

Contributor:

Azizoglu, Reha O., contributor.

Series:

IFT Press series.

IFT Press

Language:

English

Subjects (All):

Food adulteration and inspection.

Biofilms.

Foodborne diseases--Prevention.

Foodborne diseases.

Food--Microbiology.

Food.

Physical Description:

1 online resource (385 p.)

Edition:

Second edition.

Place of Publication:

Chichester, England : Wiley Blackwell, 2015.

Language Note:

English

Summary:

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.

Contents:

Cover

Title Page

Copyright Page

Contents

List of Contributors

Preface

1. Current Knowledge and Perspectives on Biofilm Formation and Remediation

1.1 INTRODUCTION

1.1.1 General properties of biofilms

1.1.2 Biofilm formation and propagation

1.2 BIOFILM DISPERSAL

1.2.1 Active dispersal

1.2.2 Passive dispersal

1.2.3 Dispersal by transfer

1.2.4 Single versus multiple species biofilms

1.3 PROPAGATION OF BIOFILMS

1.3.1 Methods to grow biofilms in laboratories

1.4 CHARACTERIZATION OF BIOFILMS

1.5 REMEDIATION STRATEGIES

1.5.1 Detection of biofilms in the food environment

1.5.2 Sanitizers

1.5.3 Interaction of sanitizers with biofilms

1.5.4 Surfactants

1.5.5 Biocontrol

1.5.6 Bacteriophages

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. JEJUNI

2.5 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

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 RESISTANCE

3.3.1 Contact surfaces for biofilm establishment

3.3.2 Biofilm types and models

3.3.3 Environmental conditions (temperature, nutrients, humidity)

3.3.4 Strain differences and relative fitness in resistance of biofilm-associated L. MONOCYTOGENES.

3.3.5 Impact of other microbial species in multi-species biofilms

3.4 SANITIZER RESISTANCE OF BIOFILM-ASSOCIATED L. MONOCYTOGENES: CONSISTENT FINDINGS AND TRENDS

3.5 MECHANISMS OF DISINFECTANT RESISTANCE IN BIOFILM-ASSOCIATED L. MONOCYTOGENES

3.5.1 EPS and its role in sanitizer resistance of LISTERIA MONOCYTOGENES in biofilms

3.5.2 Inherent antimicrobial resistance attributes of biofilm-associated L. MONOCYTOGENES

3.5.3 Sanitizer-resistant variants emerging in response to sanitizer exposure of biofilms

3.5.4 Resistance in adapted variants or acquired via HGT: How relevant is it in actual food processing environments?

3.6 CONCLUDING REMARKS AND FUTURE TRENDS

4. Prevention and Control of Biofilms in the Food Industry and Bio-Nanotechnology Approaches

4.1 INTRODUCTION

4.1.1 What is nanotechnology?

4.1.2 Common foodborne microorganisms and pathogens

4.1.3 Biofilm development

4.2 CONVENTIONAL (NON-NANOTECHNOLOGY) METHODS FOR BIOFILM REMOVAL AND ERADICATION

4.2.1 Chemical disinfectants

4.2.2 Physical methods

4.2.3 Thermal disinfection

4.2.4 Non-thermal disinfection

4.2.5 High-pressure processing

4.2.6 Ultraviolet light

4.2.7 Electromagnetic radiation

4.2.8 Ultrasound

4.3 BIO-NANOTECHNOLOGY APPROACHES TO BIOFILM PREVENTION

4.3.1 Food contact surface alterations for biofilm prevention

4.3.2 Naturally inspired antibacterial surfaces

4.3.3 Artificial antibacterial surfaces

4.3.4 Surface modifications

4.3.5 Antibiofouling and bactericidal coatings

4.3.6 Physical surface modifications (topography alterations)

4.3.7 Biocompatibility of antibiofouling and bactericidal surfaces

4.4 NANOBIOSENSORS FOR THE DETECTION OF FOOD ANALYTES AND PATHOGENIC MICROORGANISMS

4.4.1 Detection of organic molecules associated with food microbrial-spoilage/biofilm contamination.

4.4.2 Nanosensors for the detection of microbes

4.5 NANOTECHNOLOGY FOR THE DEVELOPMENT OF SMART ANTIMICROBIAL PACKAGING TECHNOLOGIES

4.5.1 Clay and silicate nanocomposites

4.5.2 Incorporation of silver nanoparticles in packaging materials

4.5.3 Incorporation of naturally occurring antimicrobial compounds in edible food packaging

4.5.4 Other mentionable nanoparticles used in food packaging

4.6 REGULATORY ISSUES INVOLVING NANOTECHNOLOGY

4.7 CONCERNS AND PUBLIC PERCEPTIONS ON NANOTECHNOLOGIES IN THE FOOD INDUSTRY

4.7.1 Routes of exposure

4.7.2 Toxicological effects

4.7.3 Public perception

4.8 CONCLUSIONS AND FUTURE TRENDS

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 BACTERIOPHAGES

5.4 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

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

6.2.1 SALMONELLA ENTERICA

6.2.2 LISTERIA MONOCYTOGENES

6.2.3 ESCHERICHIA COLI

6.2.4 CAMPYLOBACTER spp.

6.2.5 STAPHYLOCOCCUS AUREUS

6.3 CONCLUDING REMARKS AND FUTURE TRENDS

ACKNOWLEDGMENTS

7. Biofilms in Fresh Vegetables and Fruits

7.1 DIVERSE NATURAL MICROFLORA ON FRESH VEGETABLES AND FRUITS

7.1.1 Diversity measured by plate counts

7.1.2 Diversity measured by DNA methods.

7.1.3 Factors affecting microbial diversity on fresh vegetables and fruits

7.2 BIOFILM, A UBIQUITOUS LIFESTYLE OF PLANT-ASSOCIATED BACTERIA

7.2.1 Biofilms in the phyllosphere

7.2.2 Biofilms in the rhizosphere

7.2.3 Endophytic biofilms

7.2.4 Factors involved in biofilm formation and their role in plant‐microbe interactions

7.2.5 Biofilms and pathogenesis of common plant pathogens on fresh vegetables and fruits

7.3 BIOFILMS AND COLONIZATION OF FRESH VEGETABLES AND FRUITS BY HUMAN ENTERIC PATHOGENS

7.3.1 Attachment of enteric pathogens to plants

7.3.2 Colonization of plants by enteric pathogens

7.4 CONCLUDING REMARKS AND FUTURE TRENDS

8. Biofilms in Dairy Products and Dairy Processing Equipment and Control Strategies

8.1 INTRODUCTION

8.2 BIOFILM FORMATION IN MILK AND DAIRY PROCESSING EQUIPMENT

8.2.1 Biofilm and biofouling formation in dairy

8.2.2 Biofilm formation in dairy processing equipment

8.3 INTRINSIC AND EXTRINSIC FACTORS AFFECTING BIOFILM FORMATION ON DAIRY PROCESSING EQUIPMENT

8.3.1 Species and strain differences

8.3.2 Temperature of processing conditions

8.3.3 Flow characteristics

8.3.4 pH

8.3.5 Presence of nutrients

8.4 FOULING ON DAIRY PROCESSING EQUIPMENT

8.5 CONTROL STRATEGIES OF BIOFILM ON DAIRY PROCESSING EQUIPMENT

8.5.1 Cleaning-in-place (CIP)

8.5.2 Cleaning-out-of-place (COP)

8.5.3 Use of surfactant or enzymes

8.5.4 Contact surface modification

8.5.5 Prevention and disruption of biofilm

8.6 MONITORING AND DETECTION TECHNIQUES OF BIOFILM FOR DAIRY PROCESSING EQUIPMENT

8.7 CURRENT RESEARCH PERSPECTIVES

8.7.1 Development of novel dairy processing equipment

8.7.2 Development of novel biofilm removal methods

8.7.3 Emerging computational modeling methods

8.8 CONCLUSION AND FUTURE TRENDS

REFERENCES.

9. Human Intestinal Microbial Biofilm and its Correlation with Intestinal Mucin Secretion

9.1 INTRODUCTION

9.2 MUCOSAL ECOLOGY AND INTESTINAL BIOFILMS

9.3 DIET AND MUCIN SECRETION

9.4 COLONIZATION OF INTESTINAL MUCIN BY COMMENSAL BACTERIA AND ESTABLISHMENT OF BIOFILM COMMUNITIES

9.4.1 Mucin and biofilm: effect on adhesion and motility of bacteria

9.4.2 Mucin degrading and enhancing bacteria in biofilms

9.5 VIRUS AND BACTERIOPHAGE INVOLVEMENT IN BIOFILM FORMATION

9.5.1 The association of viruses with biofilm-like structures

9.5.2 Association of bacteriophages with biofilm formation

9.6 THE ROLE OF SECRETORY IMMUNOGLOBULIN-A (IgA) IN BIOFILM FORMATION IN THE INTESTINAL SYSTEM

9.6.1 Symbiosis between SIgA and the intestinal microbiota

9.6.2 The biochemical mechanism for interaction between SIgA and the bacterial cell wall

9.6.3 Role of SIgA in intestinal biofilm formation

9.7 EXPERIMENTAL MODELS TO STUDY MUCIN-BIOFILM INTERACTION

9.8 INTERACTION OF MUCIN-BIOFILM IN HUMAN HEALTH AND DISEASE

9.9 CONCLUSION AND FUTURE TRENDS

10. Applications of Biofilm Reactors for Production of Value-Added Products by Microbial Fermentation

10.1 INTRODUCTION

10.2 BIOFILM

10.2.1 Biofilm formation

10.2.2 Properties of biofilm

10.2.3 Factors affecting biofilm formation

10.3 BIOFILM REACTORS

10.3.1 Types of biofilm reactors

10.3.2 Biomass support particles

10.4 APPLICATIONS OF BIOFILM REACTORS

10.4.1 Alcohol production

10.4.2 Organic acids production

10.4.3 Antimicrobial compounds production

10.4.4 Enzyme production

10.4.5 Polysaccharides

10.5 ADVANTAGES OF BIOFILM REACTORS

10.6 LIMITATIONS OF BIOFILM REACTORS

10.7 FUTURE TRENDS AND SUMMARY

Index

Advert Page

EULA.

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781118864135

1118864131

9781118864036

1118864034

9781118864067

1118864069

OCLC:

927509096