The Role Of Biofilms In The Development And Dissemination Of Microbial Resistance Within The Food Industry
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| Author | : Efstathios Giaouris |
| Publisher | : MDPI |
| Total Pages | : 100 |
| Release | : 2020-12-15 |
| Genre | : Science |
| ISBN | : 3039435515 |
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 | : Efstathios Giaouris |
| Publisher | : |
| Total Pages | : 100 |
| Release | : 2020 |
| Genre | : |
| ISBN | : 9783039435524 |
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 | : Anthony L. Pometto III |
| Publisher | : John Wiley & Sons |
| Total Pages | : 313 |
| Release | : 2015-08-24 |
| Genre | : Technology & Engineering |
| ISBN | : 1118864069 |
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 | : Avelino Alvarez-Ordóñez |
| Publisher | : Frontiers Media SA |
| Total Pages | : 198 |
| Release | : 2017-03-17 |
| Genre | : |
| ISBN | : 2889451089 |
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 | : Hans P. Blaschek |
| Publisher | : John Wiley & Sons |
| Total Pages | : 210 |
| Release | : 2008-02-28 |
| Genre | : Technology & Engineering |
| ISBN | : 0470276495 |
Biofilms in the Food Environment examines biofilms produced by food-borne microorganisms, the risks associated with biofilms in the food chain, the beneficial applications of biofilms in the food environment, and approaches for biofilm removal to improve sanitation and safety in the food environment. Specifically, this book provides: an introduction into the emerging and exciting field of biofilm research in the food environment a summary of advanced knowledge in medical microbiology and engineering and its applicability to food biofilm research, and potential directions for biofilm intervention and industrial beneficial applications that may have direct impact on food safety and public health. Biofilms in the Food Environment is intended to serve as a comprehensive reference source for the food science community, including industry scientists, university researchers, and regulatory agencies. Not only are general concepts regarding biofilms in the food environment covered, but also included are in-depth reviews on biofilm structures, the correlation between strain virulence and biofilm-forming abilities, cutting-edge technologies to investigate microbial compositions in ecosystems and cell-to-cell interactions, and updated findings on molecular attributes and mechanisms involved in biofilm development that might lead to targeted approaches for biofilm prevention and removal. The topics covered and approaches discussed are truly interdisciplinary in nature.
| Author | : Anthony L. Pometto III |
| Publisher | : Wiley-Blackwell |
| Total Pages | : 312 |
| Release | : 2015-10-19 |
| Genre | : Technology & Engineering |
| ISBN | : 9781118864265 |
| Author | : Mukesh Kumar Yadav |
| Publisher | : Elsevier |
| Total Pages | : 324 |
| Release | : 2019-10-10 |
| Genre | : Technology & Engineering |
| ISBN | : 0444642803 |
New and Future Developments in Microbial Biotechnology and Bioengineering: Microbial Biofilms is divided into three sections: microbial adhesion/biofilms in medical settings, microbial adhesion/biofilms in agriculture, and microbial adhesion/biofilm in the environment and industry. Chapters cover adhesion and biofilm formation by pathogenic microbes on tissue and on indwelling medical devices, including sections on human infections, microbial communication during biofilm mode of growth, host defense and antimicrobial resistance, and more. Other sections cover the biofilms of agriculturally important and environmental friendly microbes, including biofilm formation on plants, in soil, and in aquatic environments. Finally, the latest scientific research on microbial adhesion and biofilm formation in the environment and in industry is covered. Provides an overview on the growth, structure, cell-to-cell interactions, and control/dispersal of bacterial and fungal of in vitro and in vivo biofilms Presents an overview on the microbial adhesion, biofilm formation and structures of single-species and multi-species biofilms on human tissues/medical devices, agriculture, environment and chemical industries Includes chapters on microbial biofilms of pathogenic microbes on human tissues and in medical indwelling devices Covers factors affecting microbial biofilm, adhesion and formation
| Author | : P M Fratamico |
| Publisher | : Elsevier |
| Total Pages | : 601 |
| Release | : 2009-09-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1845697162 |
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 | : Piet Lens |
| Publisher | : IWA Publishing |
| Total Pages | : 634 |
| Release | : 2003-04-30 |
| Genre | : Science |
| ISBN | : 1843390191 |
Biofilms are of great practical importance for beneficial technologies such as water and wastewater treatment and bioremediation of groundwater and soil. In other settings biofilms cause severe problems, for example in 65% of bacterial infections currently treated by clinicians (particularly those associated with prosthetics and implants), accelerated corrosion in industrial systems, oil souring and biofouling. Until recently, the structure and function of biofilms could only be inferred from gross measures of biomass and metabolic activity. This limitation meant that investigators involved in biofilm research and application had only a crude understanding of the microbial ecology, physical structure and chemical characteristics of biofilms. Consequently, opportunities for the exploitation and control of biofilms were very limited. The past decade has witnessed the development of several new techniques to elucidate the structure and function of biofilms. Examples include: the use of molecular probes that identify different microbes in complex communities as well as their metabolic functions; the use of microsensors that show concentration gradients of key nutrients and chemicals; the use of confocal laser scanning microscopy to describe the physical structure of biofilms and the development of a new generation of mathematical models that allow for the prediction of biofilm structure and function. However, much progress remains to be made in efforts to understand, control and exploit biofilms. This timely book will introduce its readers to the structure and function of biofilms at a fundamental level as determined during the past decade of research, including: Extracellular polymers as the biofilm matrix; Biofilm phenotype (differential gene expression, interspecies signalling); Biofilm ecology; Biofilm monitoring; Resistance of biofilms to antimicrobial agents and Biofilm abatement. Biofilms in Medicine, Industry and Environmental Technology offers a holistic and multi-disciplinary description of the topic, including biofilm formation and composition, but also biofilm monitoring, disinfection and control. All these aspects are presented from three points of views: medical, industrial and environmental biotechnological in a compact, easy to read format.
| Author | : |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2017 |
| Genre | : |
| ISBN | : |
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.
