01467nam 2200385Ka 450 991069759460332120080910143531.0(CKB)5470000002389002(OCoLC)247525469(EXLCZ)99547000000238900220080910d2005 ua 0engtxtrdacontentcrdamediacrrdacarrierContributions to health insurance premiums[electronic resource] when does the employer pay 100 percent? /Alice M. Zawacki and Amy K. Taylor[Gaithersburg, Md.] :[Agency for Healthcare Research and Quality],[2005]18 pages digital, PDF fileAgency for Healthcare Research and Quality working paper ;no. 05009Title from title screen (viewed on Sept. 10, 2008)."January 2005."Contributions to health insurance premiums Employer-sponsored health insuranceUnited StatesHealth insurance premiumsUnited StatesEmployer-sponsored health insuranceHealth insurance premiumsZawacki Alice M1399119Taylor Amy K1391008United States.Agency for Healthcare Research and Quality.GPOGPOBOOK9910697594603321Contributions to health insurance premiums3463791UNINA00835nam0 22002653i 450 MIL007466020231121125531.0385842136720130320d1990 ||||0itac50 bagerchz01i xxxe z01nEljaschaLiebesgeschichte einer FluchtYvonne LegerZurichPendoc1990275 p.21 cm.Leger, YvonneMILV051147070701229ITIT-0120130320IT-FR0017 Biblioteca umanistica Giorgio ApreaFR0017 MIL0074660Biblioteca umanistica Giorgio Aprea 52MAG 1/852 52FLS0000010325 VMN RS A 2013032020130320 52Eljascha1365612UNICAS03663nam 2200421z- 450 991022003760332120210211(CKB)3800000000216401(oapen)https://directory.doabooks.org/handle/20.500.12854/42188(oapen)doab42188(EXLCZ)99380000000021640120202102d2017 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierBiofilms from a Food Microbiology Perspective: Structures, Functions and Control StrategiesFrontiers Media SA20171 online resource (197 p.)Frontiers Research Topics2-88945-108-9 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.Biofilms from a Food Microbiology PerspectiveMicrobiology (non-medical)bicsscbiocontrolBiofilm architectureBiofilm formationBiofilmsfood qualityFood SafetyMicrobiology (non-medical)Romain Briandetauth1331955Avelino Alvarez-OrdonezauthBOOK9910220037603321Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies3040700UNINA