Biofilms in the food and beverage industries

Biofilms in the food and beverage industries may form when bacteria attach to and colonise the surfaces of food handling and processing equipment and food products themselves. Human pathogens in biofilms can be harder to remove than free microorganisms and therefore may pose a more significant food safety risk. The opening chapters in this essential book consider fundamental aspects such as the ecology and characteristics of biofilms in food and beverage processing environments and methods for their detection. Part two then reviews biofilm formation by different microorganisms. Part three focuses on the significant issues of biofilm prevention and removal. Chapters on particular food industry sectors complete the collection.