Biofilm formation by food spoilage microorganisms in food processing environments

D. R. Korber, A. K. Mangalappalli-Illathu, S. Vidovic'

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

Food processing environments are associated with high nutrient and moisture concentrations, conditions that favor the growth of surface-associated microorganisms and their polymers, known as biofilms. Biofilm bacteria are quite resistant to control strategies and biocides, a feature that contributes to rapid biofilm re-growth. In food processing environments, various spoilage microorganisms often proliferate together as a complex community, within which human pathogens may also take refuge. The possibility of outbreaks of foodborne illness following biofilm-food cross-contamination is a distinct concern, together with the considerable costs associated with food spoilage and biofilm control, emphasizes the ongoing need for the development of effective strategies for biofilm control. This chapter examines: biofilm formation by food spoilage organisms, mechanisms of biofilm antimicrobial resistance, and strategies for biofilm control in food production settings.

Original languageEnglish (US)
Title of host publicationBiofilms in the Food and Beverage Industries
PublisherElsevier Inc.
Pages169-199
Number of pages31
ISBN (Print)9781845694777
DOIs
StatePublished - Sep 2009

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