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dc.contributor.editorGiaouris, Efstathios
dc.contributor.editorSimões, Manuel
dc.contributor.editorDubois-Brissonnet, Florence
dc.date.accessioned2021-05-01T15:49:08Z
dc.date.available2021-05-01T15:49:08Z
dc.date.issued2020
dc.identifierONIX_20210501_9783039435517_1162
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/69416
dc.description.abstractBiofilms 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 cells express properties that are distinct from planktonic ones, in particular, due to their notorious resistance to antimicrobial agents. Thus, a special feature of biofilms is that once they have developed, they are hard to eradicate, even when careful sanitization procedures are regularly applied. A large amount of ongoing research has investigated how and why surface-attached microbial communities develop such resistance, and several mechanisms can be acknowledged, such as heterogeneous metabolic activity, cell adaptive responses, diffusion limitations, genetic and functional diversification, and microbial interactions. The articles contained in this Special Issue deal with biofilms of some important food-related bacteria (including common pathogens such as Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus, as well as spoilage-causing spore-forming bacilli), providing novel insights into their resistance mechanisms and implications, together with novel methods (e.g., use of protective biofilms formed by beneficial bacteria, enzymes) that could be used to overcome resistance and thus improve the safety of our food supply and protect public health.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
dc.subject.classificationbic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
dc.subject.otherSalmonella
dc.subject.otherbiofilm
dc.subject.othermorpothypes
dc.subject.otherstainless steel
dc.subject.otherfood residues
dc.subject.othertomato
dc.subject.otherpoultry
dc.subject.othermilk
dc.subject.otherbiofilms
dc.subject.otherDNase I
dc.subject.otherpre-treatment
dc.subject.otherpost-treatment
dc.subject.othermixed species biofilm
dc.subject.otherdisintegration of matrix
dc.subject.otherantibiofilm methods
dc.subject.otherbacteriocins
dc.subject.otherbiocides
dc.subject.otherfood industry
dc.subject.otherfood safety
dc.subject.otherListeria monocytogenes
dc.subject.otherresistance
dc.subject.otherlactic acid bacteria
dc.subject.otherprobiotic potential
dc.subject.otherstaphylococci
dc.subject.othermastitis
dc.subject.otherdairy industry
dc.subject.otherBacillus species
dc.subject.otherbiofilm derived spores
dc.subject.othercleaning-in-place
dc.subject.otherdisinfecting effect
dc.subject.otherdisinfectants
dc.subject.othertranscriptome
dc.subject.otherfoodborne pathogens
dc.subject.otherdairy bacilli
dc.subject.otherstress adaptation
dc.subject.otherdisinfection
dc.subject.otherbiocontrol
dc.subject.otherenzymes
dc.titleThe Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry
dc.typebook
oapen.identifier.doi10.3390/books978-3-03943-552-4
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783039435517
oapen.relation.isbn9783039435524
oapen.pages100
oapen.place.publicationBasel, Switzerland


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