Biophysics

Biofilms in the Food Environment (Institute of Food by Hans P. Blaschek, Hua H. Wang, Meredith E. Agle

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By Hans P. Blaschek, Hua H. Wang, Meredith E. Agle

Biofilms within the foodstuff atmosphere examines biofilms produced through food-borne microorganisms, the dangers linked to biofilms within the foodstuff chain, the valuable functions of biofilms within the meals setting, and ways for biofilm elimination to enhance sanitation and safeguard within the nutrients environment.Specifically, this booklet provides:an creation into the rising and intriguing box of biofilm study within the foodstuff surroundings a precis of complex wisdom in clinical microbiology and engineering and its applicability to nutrition biofilm study, and capability instructions for biofilm intervention and business important functions that can have direct influence on nutrients safeguard and public well-being. Biofilms within the foodstuff atmosphere is meant to function a finished reference resource for the foodstuff technological know-how group, together with scientists, college researchers, and regulatory businesses. not just are basic techniques relating to biofilms within the nutrients atmosphere lined, but additionally integrated are in-depth studies on biofilm buildings, the correlation among pressure virulence and biofilm-forming skills, state of the art applied sciences to enquire microbial compositions in ecosystems and cell-to-cell interactions, and up-to-date findings on molecular attributes and mechanisms taken with biofilm improvement that would bring about designated methods for biofilm prevention and elimination. the subjects lined and methods mentioned are actually interdisciplinary in nature.

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Choleraesuis which exhibited a 4-order-of-magnitude decrease after 1 min of treatment. The efficacy of commercial FitTM (5 g/L), water or chlorine (200 ppm) after a 5-min treatment of Salmonella on tomatoes, and E. coli O157:H7 or S. aureus on lettuce, broccoli, and tomatoes was examined. 2. Produce Efficacy of Commercial FitTM Produce Wash Against Human Pathogens Log Reduction Using FitTM (5 g/L) Salmonella sp. 81 Log Reduction Using FitTM (5 g/L) vs. Water Log Reduction HOCl (200 ppm) Log Reduction HOCl (200 ppm) vs.

Twenty percent of processors surveyed used only water rinses for disinfecting minimally processed produce. Washing reduces cellular components released during slicing or peeling. These components may serve as source of nutrients for microorganisms. The temperature of the wash water is also important. If the temperature of the water is less than that of the produce, the pressure differential will result in uptake of the bacteria by the produce. Infiltration is dependent upon time, temperature, and pressure.

Of all the ill patrons identified, four tested positive for Shigella boydii 18. Ill individuals were defined as those who had a stool culture that was positive for S. boydii 18 or who reported acute onset of diarrhea and fever within 72 h of dining at the restaurant in question. The eight ill individuals all consumed the bean salad, which was determined to be the causative agent in this outbreak. No leftover food samples were obtained for testing. Several items that were prepared in the same way as the original were tested.

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