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Control of biofilm formation during food processing
Chandel, Heena Wang, Bo Verma, Madan L.
Chandel, Heena
Wang, Bo
Verma, Madan L.
Abstract
Both the nutrients in the food and the environment conditions during food processing favor the growth of various pathogenic microbes on different food-related contact surfaces and the subsequent formation of biofilms with three-dimensional structure. These biofilms further enhance the adherence of microbe on the surface and hinder the sanitization process. Consequently, the food industry is facing high challenges to eradicate the biofilms to ensure food quality and safety. To date, various techniques have been developed and utilized to control and minimize biofilm formation including enzymatic disintegration, bacteriophage, modifying the surfaces by utilizing nanomaterials, quorum quenching molecule. The present chapter covers the nature of common pathogens, the formation of their biofilms and the controlling techniques developed to provide insights to both academic and industrial researchers.
Keywords
biofilms, food processing, severe diseases, control, food safety
Date
2022
Type
Book chapter
Journal
Book
A complete guidebook on biofilm study
Volume
Issue
Page Range
199-226
Article Number
ACU Department
School of Behavioural and Health Sciences
Faculty of Health Sciences
Faculty of Health Sciences
Relation URI
Source URL
Event URL
Open Access Status
License
All rights reserved
File Access
Controlled