TY  - GEN
AU  - Giaouris,Efstathios
AU  - Simões,Manuel
AU  - Dubois-Brissonnet,Florence
AU  - Giaouris,Efstathios
AU  - Simões,Manuel
AU  - Dubois-Brissonnet,Florence
TI  - The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry
SN  - books978-3-03943-552-4
PY  - 2020///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - Biology, life sciences
KW  - Salmonella
KW  - biofilm
KW  - morpothypes
KW  - stainless steel
KW  - food residues
KW  - tomato
KW  - poultry
KW  - milk
KW  - biofilms
KW  - DNase I
KW  - pre-treatment
KW  - post-treatment
KW  - mixed species biofilm
KW  - disintegration of matrix
KW  - antibiofilm methods
KW  - bacteriocins
KW  - biocides
KW  - food industry
KW  - food safety
KW  - Listeria monocytogenes
KW  - resistance
KW  - lactic acid bacteria
KW  - probiotic potential
KW  - staphylococci
KW  - mastitis
KW  - dairy industry
KW  - Bacillus species
KW  - biofilm derived spores
KW  - cleaning-in-place
KW  - disinfecting effect
KW  - disinfectants
KW  - transcriptome
KW  - foodborne pathogens
KW  - dairy bacilli
KW  - stress adaptation
KW  - disinfection
KW  - biocontrol
KW  - enzymes
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/3218
UR  - https://directory.doabooks.org/handle/20.500.12854/69416
ER  -