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TitleAntibiofilm strategies in the food industry
Author(s)Teixeira, P.
Rodrigues, Diana
Issue date2014
PublisherSpringer Verlag
CitationTeixeira, P.; Rodrigues, Diana, Antibiofilm strategies in the food industry. In Kendra P. Rumbaugh, Iqbal Ahmad, Springer Series on Biofilms, Vol. 8: Antibiofilm Agents - From Diagnosis to Treatment and Prevention, Berlin: Springer Berlin Heidelberg, 2014. ISBN: 978-3-642-53832-2, 359-381
Abstract(s)Biofilms in food processing plants represent not only a problem to human health but also cause economic losses by technical failure in several systems. In fact, many foodborne outbreaks have been found to be associated with biofilms. Biofilms may be prevented by regular cleaning and disinfection, but this does not completely prevent biofilm formation. Besides, due to their diversity and to the development of specialized phenotypes, it is well known that biofilms are more resistant to cleaning and disinfection than planktonic microorganisms. In recent years, a considerable effort has been made in the prevention of microbial adhesion and biofilm formation on food processing surfaces and novel technologies have been introduced. In this context, this chapter discusses the main conventional and emergent strategies that have been employed to prevent bacterial adhesion to food processing surfaces and thus to efficiently maintain good hygiene throughout the food industries.
TypeBook part
Publisher version
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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