Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 495750
Title Emergent strategies for detection and control of biofilms in food processing environments
Author(s) Besten, H.M.W. den; Ding, Y.; Abee, T.; Liang, Yang
Source In: Advances in Food Biotechnology / Rai V, Ravishankar, Chichester, UK : John Wiley and Sons - ISBN 9781118864555
DOI http://dx.doi.org/10.1002/9781118864463.ch28
Department(s) Food Microbiology Laboratory
VLAG
Publication type Peer reviewed book chapter
Publication year 2016
Keyword(s) biofilm - resistance - detection - control - dispersal
Abstract Biofilms are dense surface-attached microbial communities consisting of bacterial colonies embedded in their self-generated matrix materials. Different bacteria species that exist within a biofilm are positioned within many different microenvironments defined by nutrient availability, pH and oxygen levels. To adapt to these myriad niches, bacteria therefore show numerous phenotypes and enormous metabolic and replicative heterogeneity. This heterogeneity provides the biofilm community with great capacity to withstand challenges. Biofilms formed in the food-processing environments cause recalcitrant contaminations and food spoilage, which pose a huge threat to public health. The distinct physiology and slow growth rate of biofilm cells hinder the detection of biofilms hidden in the food-processing environments. Conventional cleaning and disinfecting strategies could be ineffective to eradicate biofilms. The present chapter will focus on describing the latest strategies for detection and control of biofilms in food-processing environments.
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