LEADER 04110nam 2200865z- 450 001 9910557284303321 005 20210501 035 $a(CKB)5400000000041197 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69416 035 $a(oapen)doab69416 035 $a(EXLCZ)995400000000041197 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aThe Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (100 p.) 311 08$a3-03943-551-5 311 08$a3-03943-552-3 330 $aBiofilms 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. 606 $aBiology, life sciences$2bicssc 606 $aResearch and information: general$2bicssc 610 $aantibiofilm methods 610 $aBacillus species 610 $abacteriocins 610 $abiocides 610 $abiocontrol 610 $abiofilm 610 $abiofilm derived spores 610 $abiofilms 610 $acleaning-in-place 610 $adairy bacilli 610 $adairy industry 610 $adisinfectants 610 $adisinfecting effect 610 $adisinfection 610 $adisintegration of matrix 610 $aDNase I 610 $aenzymes 610 $afood industry 610 $afood residues 610 $afood safety 610 $afoodborne pathogens 610 $alactic acid bacteria 610 $aListeria monocytogenes 610 $amastitis 610 $amilk 610 $amixed species biofilm 610 $amorpothypes 610 $apost-treatment 610 $apoultry 610 $apre-treatment 610 $aprobiotic potential 610 $aresistance 610 $aSalmonella 610 $astainless steel 610 $astaphylococci 610 $astress adaptation 610 $atomato 610 $atranscriptome 615 7$aBiology, life sciences 615 7$aResearch and information: general 700 $aGiaouris$b Efstathios$4edt$01302199 702 $aSimões$b Manuel$4edt 702 $aDubois-Brissonnet$b Florence$4edt 702 $aGiaouris$b Efstathios$4oth 702 $aSimões$b Manuel$4oth 702 $aDubois-Brissonnet$b Florence$4oth 906 $aBOOK 912 $a9910557284303321 996 $aThe Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry$93026240 997 $aUNINA