Biofilms In The Dairy Industry PDF Download
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| Author | : Koon Hoong Teh |
| Publisher | : John Wiley & Sons |
| Total Pages | : 292 |
| Release | : 2015-08-31 |
| Genre | : Technology & Engineering |
| ISBN | : 1118876210 |
Download Biofilms in the Dairy Industry Book in PDF, ePub and Kindle
In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.
| Author | : Koon Hoong Teh |
| Publisher | : John Wiley & Sons |
| Total Pages | : 292 |
| Release | : 2015-06-29 |
| Genre | : Technology & Engineering |
| ISBN | : 1118876237 |
Download Biofilms in the Dairy Industry Book in PDF, ePub and Kindle
In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.
| Author | : Anthony L. Pometto III |
| Publisher | : John Wiley & Sons |
| Total Pages | : 312 |
| Release | : 2015-08-24 |
| Genre | : Technology & Engineering |
| ISBN | : 1118864131 |
Download Biofilms in the Food Environment Book in PDF, ePub and Kindle
In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result in the spread of foodborne illness. Biofilms in the Food Environment is designed to provide researchers in academia, federal research labs, and industry with an understanding of the impact, control, and hurdles of biofilms in the food environment. Key to biofilm control is an understanding of its development. The goal of this 2nd edition is to expand and complement the topics presented in the original book. Readers will find: The first comprehensive review of biofilm development by Campylobacter jejuni An up-date on the resistance of Listeria monocytogenes to sanitizing agents, which continues to be a major concern to the food industry An account of biofilms associated with various food groups such as dairy, meat, vegetables and fruit is of global concern A description of two novel methods to control biofilms in the food environment: bio-nanoparticle technology and bacteriophage Biofilms are not always a problem: sometimes they even desirable. In the human gut they are essential to our survival and provide access to some key nutrients from the food we consume. The authors provide up-date information on the use of biofilms for the production of value-added products via microbial fermentations. Biofilms cannot be ignored when addressing a foodborne outbreak. All the authors for each chapter are experts in their field of research. The Editors hope is that this second edition will provide the bases and understanding for much needed future research in the critical area of Biofilm in Food Environment.
| Author | : P M Fratamico |
| Publisher | : Elsevier |
| Total Pages | : 601 |
| Release | : 2009-09-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1845697162 |
Download Biofilms in the Food and Beverage Industries Book in PDF, ePub and Kindle
When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Biofilms in the food and beverage industries reviews the formation of biofilms in these sectors and best practices for their control. The first part of the book considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the food and beverage industries is a highly beneficial reference for microbiologists and those in industry responsible for food safety. Considers fundamental aspects concerning the ecology and characteristics of biofilms and considers methods for their detection Examines biofilm formation by different micro-organisms such as samonella and food spoilage Discusses specific issues related to biofilm prevention and removal, such as cleaning and sanitation of food contact surfaces and food processing equipment
| Author | : Rachael Michelle Henderson |
| Publisher | : |
| Total Pages | : |
| Release | : 2020 |
| Genre | : |
| ISBN | : |
Download Efficacy of Microscale/nanoscale Aqueous Ozone on the Removal of Bacillus Spp. Biofilms from Polyethersulfone Membranes in the Dairy Industry Book in PDF, ePub and Kindle
Biofilm formation on polyethersulfone (PES) membranes in the dairy industry is a concern to food safety and public health. Fouling of PES membranes leads to biofilm formation on membrane surfaces, resulting in reduction in membrane performance and premature replacement of membranes. The dairy industry must develop technology to discourage biofilm attachment, while also finding a more efficient, eco-friendly approach to biofilm removal from dairy processing equipment. Fouling of PES membrane surfaces creates an environment in which bacterial attachment and biofilm formation thrive. Biofilm removal from dairy processing membranes has become a point of interest as cost of producing quality products continues to rise. Experimentation was carried out in two phases. Phase 1 evaluated the half-life of microscale/nanoscale aqueous ozone (MNAO) using a factorial design, with pH (2, 4, and 7) and temperature (5, 10, and 20°C) as independent factors with two replications. After statistical analysis of the half-life study using a completely randomized design, a pH of 4 at 10°C for MNAO was used in further studies. This study then evaluated the efficiency of MNAO on removal of biofilms from PES membranes. Phase 2A first compared the efficacy of a deionized water wash and MNAO on Bacillus cereus and Bacillus licheniformis biofilms grown on PES membranes. MNAO was more effective (p≤0.05) than the water wash with an average reduction of 1.9 log10 cfu/cm2 for Bacillus cereus, and 1.2 log10 cfu/cm2 for Bacillus. licheniformis, respectively. The MNAO membrane wash reduced B. licheniformis counts on membranes by 2.3 log cycles, while the water wash reduced the population level by 1.9 log cycles (p≤0.05). Both the Bacillus cereus and Bacillus licheniformis data were compared to a non-treated control membrane. Phase 2B analyzed the efficacy of a typical clean-in-place (CIP) cycle used in the dairy industry compared to a CIP cycle followed by MNAO wash. Treatment of B. cereus biofilms using a standard CIP protocol or the CIP+MNAO resulted in significant (p≤0.05) population reductions of 3.8 and 4.1 log10 cfu/cm2 respectively. A significant difference was observed when comparing Side A and Side B data (p≤0.05). For Bacillus licheniformis containing biofilms, both treatments provided significant population reductions (p≤0.05) compared to the untreated control. Phase 2C studied the efficacy of a typical CIP system alone in comparison to an MNAO wash followed by a typical CIP system. In the Bacillus cereus and Bacillus licheniformis study, CIP and MNAO+CIP treatments significantly reduced (p≤0.05) population levels of both organisms by 3.4 to 4.7 log cycles respectively; however, the reductions observed for the two treatments within bacteria type were similar (p≤0.05).
| Author | : Moselio Schaechter |
| Publisher | : Elsevier |
| Total Pages | : 1152 |
| Release | : 2003-12-11 |
| Genre | : Science |
| ISBN | : 9780080472461 |
Download Desk Encyclopedia of Microbiology Book in PDF, ePub and Kindle
The Desk Encyclopedia of Microbiology aims to provide an affordable and ready access to a large variety of microbiological topics within one set of covers. This handy desk-top reference brings together an outstanding collection of work by the top scientists in the field. Covering topics ranging from the basic science of microbiology to the current "hot" topics in the field. * Provides a broad, easily accessible perspective on a wide range of microbiological topics * A synthesis of the broadest topics from the comprehensive and multi-volumed Encyclopedia of Microbiology, Second Edition * Helpful resource in preparing for lectures, writing reports, or drafting grant applications
| Author | : Edward M. Fox |
| Publisher | : Frontiers Media SA |
| Total Pages | : 150 |
| Release | : 2017-11-16 |
| Genre | : Electronic book |
| ISBN | : 288945312X |
Download Microbial Food Safety Along the Dairy Chain Book in PDF, ePub and Kindle
The dairy chain is an integral part of global food supply, with dairy food products a staple component of recommended healthy diets. The dairy food chain from production through to the consumer is complex, with various opportunities for microbial contamination of ingredients or food product, and as such interventions are key to preventing or controlling such contamination. Dairy foods often include a microbial control step in their production such as pasteurization, but in some cases may not, as with raw milk cheeses. Microbial contamination may lead to a deterioration in food quality due to spoilage organisms, or may become a health risk to consumers should the contaminant be a pathogenic microorganism. As such food safety and food production are intrinsically linked. This Research Topic eBook includes submissions on issues relating to the microbiological integrity of the dairy food chain, such as the ecology of pathogenic and spoilage organisms through the dairy farm to fork paradigm, their significance to dairy foods and health, and genomic analysis of these microorganisms.
| Author | : Efstathios Giaouris |
| Publisher | : MDPI |
| Total Pages | : 100 |
| Release | : 2020-12-15 |
| Genre | : Science |
| ISBN | : 3039435515 |
Download The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry Book in PDF, ePub and Kindle
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 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.
| Author | : Avelino Alvarez-Ordóñez |
| Publisher | : Frontiers Media SA |
| Total Pages | : 198 |
| Release | : 2017-03-17 |
| Genre | : Electronic book |
| ISBN | : 2889451089 |
Download Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies Book in PDF, ePub and Kindle
Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses such as dehydratation or nutrient deprivation. Notably, cells within a biofilm are more tolerant to sanitation processes and the action of antimicrobial agents than their free living (or planktonic) counterparts. Such properties make conventional cleaning and disinfection protocols normally not effective in eradicating these biocontaminants. Biofilms are thus a continuous source of persistent microorganisms, including spoilage and pathogenic microorganisms, leading to repeated contamination of processed food with important economic and safety impact. Alternatively, in some particular settings, biofilm formation by resident or technological microorganisms can be desirable, due to possible enhancement of food fermentations or as a means of bioprotection against the settlement of pathogenic microorganisms. In the last decades substantial research efforts have been devoted to unravelling mechanisms of biofilm formation, deciphering biofilm architecture and understanding microbial interactions within those ecosystems. However, biofilms present a high level of complexity and many aspects remain yet to be fully understood. A lot of attention has been also paid to the development of novel strategies for preventing or controlling biofilm formation in industrial settings. Further research needs to be focused on the identification of new biocides effective against biofilm-associated microorganisms, the development of control strategies based on the inhibition of cell-to-cell communication, and the potential use of bacteriocins, bacteriocin-producing bacteria, phage, and natural antimicrobials as anti-biofilm agents, among others. This Research Topic aims to provide an avenue for dissemination of recent advances within the “biofilms” field, from novel knowledge on mechanisms of biofilm formation and biofilm architecture to novel strategies for biofilm control in food industrial settings.
| Author | : D. K. Thompkinson |
| Publisher | : New India Publishing Agency |
| Total Pages | : 306 |
| Release | : 2012-01-01 |
| Genre | : Dairy processing |
| ISBN | : 9789380235899 |
Download Quality Milk Production and Processing Technology Book in PDF, ePub and Kindle
Dairying is an integral part of the diverse system of agriculture that prevails in India and therefore, plays a vital role in agricultural economy and food Production of the country. It provides essential food value in the form of milk and milk products to the millions of the country's inhabitants. Dairying is the major source of Income for the rural masses, as about 70% of the population comprises of small, marginal and br> Landless farmers who benefit directly from dairying activities. India has about 15% of the global cattle population, 56% of the world's buffalo population and accounts for 15-16% of the word's annual milk production. The growth in milk production is about 4%. India stands tall among the milk producing countries with an annual production of about 120 million metric tons, though the organized sector handles only about 30% of the total milk produced. The authors with their strengths of academics and research in the discipline of dairy technology have been involved in developing manpower for the dairy industry and imparting training at an Institute of National repute. This book is the result of their strong feeling of the need to compile information and integrate traditional and novel technologies that exist worldwide in the processing of liquid milk. The book has been organized in various chapters that include the history of dairy development in India, procurement and consumption pattern of milk, processing, quality assurance and packaging of fluid milk products and food safety laws. The authors hope that this work will serve the students of dairy technology in the country and also provide a ready reference to the teachers involved in shaping the human Resource needs of the Indian dairy industry.
