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The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry

Biofilms are multicellular sessile microbial communities embedded in hydrated extracellular polymeric matrices. Their formation is common in microbial life in most environments, whereas those formed on food-processing surfaces are of considerable interest in the context of food hygiene. Biofilm cell...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2021
Soggetti:
Salmonella
biofilm
morpothypes
stainless steel
food residues
tomato
poultry
milk
biofilms
DNase I
pre-treatment
post-treatment
mixed species biofilm
disintegration of matrix
antibiofilm methods
bacteriocins
biocides
food industry
food safety
Listeria monocytogenes
resistance
lactic acid bacteria
probiotic potential
staphylococci
mastitis
dairy industry
Bacillus species
biofilm derived spores
cleaning-in-place
disinfecting effect
disinfectants
transcriptome
foodborne pathogens
dairy bacilli
stress adaptation
disinfection
biocontrol
enzymes
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Accesso online:ONIX_20210501_9783039435517_1162
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