The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry

• Autore: Giaouris Efstathios
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
• Descrizione fisica: 1 online resource (100 p.)
• Soggetto topico: Biology, life sciences; Research and information: general
• Soggetto non controllato: antibiofilm methods; Bacillus species; bacteriocins; biocides; biocontrol; biofilm; biofilm derived spores; biofilms; cleaning-in-place; dairy bacilli; dairy industry; disinfectants; disinfecting effect; disinfection; disintegration of matrix; DNase I; enzymes; food industry; food residues; food safety; foodborne pathogens; lactic acid bacteria; Listeria monocytogenes; mastitis; milk; mixed species biofilm; morpothypes; post-treatment; poultry; pre-treatment; probiotic potential; resistance; Salmonella; stainless steel; staphylococci; stress adaptation; tomato; transcriptome
• Persona (resp. second.): SimõesManuel; Dubois-BrissonnetFlorence; GiaourisEfstathios
• Sommario/riassunto: 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.
• Titolo autorizzato: The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557284303321
• Lo trovi qui: Univ. Federico II