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

• Ētahi atu kaituhi: Giaouris, Efstathios (Editor), Simões, Manuel (Editor), Dubois-Brissonnet, Florence (Editor)
• Hōputu: Tāhiko Wāhanga pukapuka
• Reo: Ingarihi
• I whakaputaina: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Ngā marau: Research & information: general; Biology, life sciences; Salmonella; biofilm; morpothypes; stainless steel; food residues; tomato; poultry; milk; biofilms; DNase I; pre-treatment; post-treatment; mixed species biofilm; disintegration of matrix; antibiofilm methods; bacteriocins; biocides; food industry; food safety; Listeria monocytogenes; resistance; lactic acid bacteria; probiotic potential; staphylococci; mastitis; dairy industry; Bacillus species; biofilm derived spores; cleaning-in-place; disinfecting effect; disinfectants; transcriptome; foodborne pathogens; dairy bacilli; stress adaptation; disinfection; biocontrol; enzymes
• Urunga tuihono: DOAB: download the publication; DOAB: description of the publication

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 cell...