Good Hygiene Practices And Their Prevention Of Biofilms In The Food Industry

Author : Roy Fink
Publisher : Cambridge Scholars Publishing
ISBN 13 : 1527536777
Total Pages : 167 pages
Book Rating : 4.77/5 ( download)

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Download or read book Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry written by Roy Fink and published by Cambridge Scholars Publishing. This book was released on 2019-07-12 with total page 167 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and prevention and control strategies.

Author : P M Fratamico
Publisher : Elsevier
ISBN 13 : 1845697162
Total Pages : 601 pages
Book Rating : 4.67/5 ( download)

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Download or read book Biofilms in the Food and Beverage Industries written by P M Fratamico and published by Elsevier. This book was released on 2009-09-22 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : H. L. M. Lelieveld
Publisher : Taylor & Francis US
ISBN 13 : 9781855739574
Total Pages : 752 pages
Book Rating : 4.77/5 ( download)

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Download or read book Handbook of Hygiene Control in the Food Industry written by H. L. M. Lelieveld and published by Taylor & Francis US. This book was released on 2005-10-30 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.

Author : H. L. M. Lelieveld
Publisher : Elsevier
ISBN 13 : 1855737051
Total Pages : 408 pages
Book Rating : 4.51/5 ( download)

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Download or read book Hygiene in Food Processing written by H. L. M. Lelieveld and published by Elsevier. This book was released on 2003-07-25 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry. Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests. Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industry Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field

Author : Rok Fink
Publisher : Nova Science Publishers
ISBN 13 : 9781634633161
Total Pages : 0 pages
Book Rating : 4.64/5 ( download)

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Download or read book Hygienically Relevant Biofilms written by Rok Fink and published by Nova Science Publishers. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes biofilms in the context of hygiene in food safety and hospital facilities, starting with bacterial adhesion as an initial step of cell colonization, followed by the growth and maturation of biofilms. The main focus of this book is on biofilm prevention and control. The resistance of bacteria to several antibiotics is a global public health problem, not limited to hospital facilities, but also to other sectors, including the food industry. This raises questions about whether effective cleaning and disinfection reduce the risk of food-borne and hospital-acquired illness. Can the surface characteristics be treated to prevent bacterial adhesion and, consequently, the formation of biofilms? Biofilms are complex communities of bacteria attached the surfaces, with fully developed architecture and highly organized interactions. A better understanding of the biofilm lifecycle, with advanced strategies of physical, chemical and biological actions, would reduce the risk of infection. The question is not whether the preventive and control measures will play a significant role in public health, but rather what the implications of their use will be for hygiene in the food industry and hospital facilities.

Author : Efstathios Giaouris
Publisher : MDPI
ISBN 13 : 3039435515
Total Pages : 100 pages
Book Rating : 4.17/5 ( download)

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Download or read book The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry written by Efstathios Giaouris and published by MDPI. This book was released on 2020-12-15 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Norman G. Marriott
Publisher : Springer Science & Business Media
ISBN 13 : 1475762631
Total Pages : 432 pages
Book Rating : 4.31/5 ( download)

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Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309259363
Total Pages : 418 pages
Book Rating : 4.61/5 ( download)

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Download or read book Improving Food Safety Through a One Health Approach written by Institute of Medicine and published by National Academies Press. This book was released on 2012-09-10 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.

Author : Tony Romeo
Publisher : Springer Science & Business Media
ISBN 13 : 3540754180
Total Pages : 302 pages
Book Rating : 4.83/5 ( download)

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Download or read book Bacterial Biofilms written by Tony Romeo and published by Springer Science & Business Media. This book was released on 2008-02-26 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throughout the biological world, bacteria thrive predominantly in surface-attached, matrix-enclosed, multicellular communities or biofilms, as opposed to isolated planktonic cells. This choice of lifestyle is not trivial, as it involves major shifts in the use of genetic information and cellular energy, and has profound consequences for bacterial physiology and survival. Growth within a biofilm can thwart immune function and antibiotic therapy and thereby complicate the treatment of infectious diseases, especially chronic and foreign device-associated infections. Modern studies of many important biofilms have advanced well beyond the descriptive stage, and have begun to provide molecular details of the structural, biochemical, and genetic processes that drive biofilm formation and its dispersion. There is much diversity in the details of biofilm development among various species, but there are also commonalities. In most species, environmental and nutritional conditions greatly influence biofilm development. Similar kinds of adhesive molecules often promote biofilm formation in diverse species. Signaling and regulatory processes that drive biofilm development are often conserved, especially among related bacteria. Knowledge of such processes holds great promise for efforts to control biofilm growth and combat biofilm-associated infections. This volume focuses on the biology of biofilms that affect human disease, although it is by no means comprehensive. It opens with chapters that provide the reader with current perspectives on biofilm development, physiology, environmental, and regulatory effects, the role of quorum sensing, and resistance/phenotypic persistence to antimicrobial agents during biofilm growth.

Author : Richard Podolak
Publisher : John Wiley & Sons
ISBN 13 : 1119071089
Total Pages : 276 pages
Book Rating : 4.82/5 ( download)

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Download or read book Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods written by Richard Podolak and published by John Wiley & Sons. This book was released on 2017-09-05 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.