000			04132naaaa2200817uu 4500
001			https://directory.doabooks.org/handle/20.500.12854/69416
005			20220220085708.0
020			_abooks978-3-03943-552-4
020			_a9783039435517
020			_a9783039435524
024	7		_a10.3390/books978-3-03943-552-4 _cdoi
041	0		_aEnglish
042			_adc
072		7	_aGP _2bicssc
072		7	_aPS _2bicssc
100	1		_aGiaouris, Efstathios _4edt
700	1		_aSimões, Manuel _4edt
700	1		_aDubois-Brissonnet, Florence _4edt
700	1		_aGiaouris, Efstathios _4oth
700	1		_aSimões, Manuel _4oth
700	1		_aDubois-Brissonnet, Florence _4oth
245	1	0	_aThe Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry
260			_aBasel, Switzerland _bMDPI - Multidisciplinary Digital Publishing Institute _c2020
300			_a1 electronic resource (100 p.)
506	0		_aOpen Access _2star _fUnrestricted online access
520			_aBiofilms 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.
540			_aCreative Commons _fhttps://creativecommons.org/licenses/by/4.0/ _2cc _4https://creativecommons.org/licenses/by/4.0/
546			_aEnglish
650		7	_aResearch & information: general _2bicssc
650		7	_aBiology, life sciences _2bicssc
653			_aSalmonella
653			_abiofilm
653			_amorpothypes
653			_astainless steel
653			_afood residues
653			_atomato
653			_apoultry
653			_amilk
653			_abiofilms
653			_aDNase I
653			_apre-treatment
653			_apost-treatment
653			_amixed species biofilm
653			_adisintegration of matrix
653			_aantibiofilm methods
653			_abacteriocins
653			_abiocides
653			_afood industry
653			_afood safety
653			_aListeria monocytogenes
653			_aresistance
653			_alactic acid bacteria
653			_aprobiotic potential
653			_astaphylococci
653			_amastitis
653			_adairy industry
653			_aBacillus species
653			_abiofilm derived spores
653			_acleaning-in-place
653			_adisinfecting effect
653			_adisinfectants
653			_atranscriptome
653			_afoodborne pathogens
653			_adairy bacilli
653			_astress adaptation
653			_adisinfection
653			_abiocontrol
653			_aenzymes
856	4	0	_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/3218 _70 _zDOAB: download the publication
856	4	0	_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/69416 _70 _zDOAB: description of the publication
999			_c77260 _d77260