Biofilms in the food environment.9780813820583 Biofilms in the food environment. Ed. by Hans P. Blaschek et al. Blackwell Publishing 2007 194 pages $149.99 Hardcover QR100 As recent high-profile outbreaks have shown, organic produce can harbor pathogens as much as conventionally produced products. Biofilms produced by microorganisms in food ecosystems carry both risks and benefits (e.g., enhanced fermentation). For the food science community, Blaschek (food microbiology Food microbiology is the study of the microorganisms which inhabit, create or contaminate food. It is a subdiscipline of food science. Food safety Food safety is a major focus of food microbiology. , U. of Illinois, Urbana-Champaign) and fellow North American North American named after North America. North American blastomycosis see North American blastomycosis. North American cattle tick see boophilusannulatus. food scientists present eight chapters comprising an overview of this important emerging area of research. Academic and industry scientists summarize the structures, mechanisms, technologies, and applications of medical microbiology and engineering in food research and targeted biofilm Biofilm An adhesive substance, the glycocalyx, and the bacterial community which it envelops at the interface of a liquid and a surface. When a liquid is in contact with an inert surface, any bacteria within the liquid are attracted to the surface and adhere inactivation inactivation /in·ac·ti·va·tion/ (in-ak?ti-va´shun) the destruction of biological activity, as of a virus, by the action of heat or other agent. relevant to food safety and public health. Co-published by IFT IFT Institute of Food Technologists IFT Institut für Fenstertechnik (German: Institute for Window Technology) IFT Illinois Federation of Teachers IFT Integrated Flight Test IFT Interfacial Tension IFT Institute for Tropospheric Research (Institute of Food Technologies) and Blackwell Publishing. ([c]20072005 Book News, Inc., Portland, OR) |
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