TY - CHAP
T1 - Biofilm formation by food spoilage microorganisms in food processing environments
AU - Korber, D. R.
AU - Mangalappalli-Illathu, A. K.
AU - Vidovic', S.
PY - 2009/9
Y1 - 2009/9
N2 - 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.
AB - 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.
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U2 - 10.1533/9781845697167.2.169
DO - 10.1533/9781845697167.2.169
M3 - Chapter
AN - SCOPUS:84902644942
SN - 9781845694777
SP - 169
EP - 199
BT - Biofilms in the Food and Beverage Industries
PB - Elsevier Inc.
ER -