Biofilms in the Dairy Industry.

Intro -- Title Page -- Copyright Page -- Contents -- About the Editors -- List of Contributors -- Foreword -- Preface to the Technical Series -- Preface -- Acknowledgements -- Chapter 1 Introduction to Biofilms: Definition and Basic Concepts -- 1.1 Definition of biofilms -- 1.2 Importance of biofilms in the dairy industry -- 1.3 Biofilm formation -- 1.4 Biofilm structure -- 1.5 Composition of the EPS -- 1.6 Composition of the biofilm population -- 1.7 Enhanced resistance of cells within biofilms -- 1.8 Controlling biofilms -- 1.9 Emerging strategies for biofilm control -- 1.10 Conclusion -- References -- Chapter 2 Significance of Bacterial Attachment: A Focus on the Food Industry -- 2.1 Introduction: The importance of bacterial attachment in biofilm development -- 2.2 Conditioning films and bacterial footprints: The importance of conditioning films and bacterial footprints in cell attachment -- 2.3 Bacterial outer surface and attachment -- 2.3.1 Role of surface charge in relation to the abiotic surface and bacterial cell -- 2.3.2 Hydrophobic interactions -- 2.3.3 Role of carbohydrates in attachment -- 2.3.4 Teichoic acids, eDNA and cell attachment: Are we missing something? -- 2.4 Role of the abiotic surface in attachment -- 2.4.1 Are all abiotic surfaces created even? -- 2.4.2 Surface modification and ion impregnation of stainless steel to reduce cell attachment -- 2.4.3 Surface roughness and microtopography -- 2.5 Staphylococcus and attachment, an example: Surface proteins implicated in cell attachment to abiotic surfaces -- References -- Chapter 3 The Effect of Milk Composition on the Development of Biofilms -- 3.1 Introduction -- 3.2 Milk composition -- 3.3 Influence of organic molecules (protein and lipid) on the development of biofilms in the dairy industry -- 3.4 Protein and lipid molecules reduce attachment of bacteria to surfaces.

3.5 Effect of ions on the development of biofilms of thermophilic bacilli -- 3.6 Conclusion -- References -- Chapter 4 Overview of the Problems Resulting from Biofilm Contamination in the Dairy Industry -- 4.1 Introduction -- 4.2 Microbiological flora associated with dairy manufacturing -- 4.2.1 Psychrotrophs -- 4.2.2 Mesophiles -- 4.2.3 Thermodurics -- 4.2.4 Thermophiles -- 4.3 Effects of biofilms on food safety -- 4.3.1 Bacillus cereus -- 4.3.2 Listeria monocytogenes -- 4.3.3 Cronobacter sakazakii -- 4.4 Effects of biofilms on spoilage -- 4.5 Effects of biofilms on processing efficiency -- 4.5.1 Effects of fouling and biofilms on heat transfer and flow rates -- 4.5.2 Cleaning -- 4.5.3 Corrosion -- 4.6 Conclusion -- References -- Chapter 5 Raw Milk Quality Influenced by Biofilms and the Effect of Biofilm Growth on Dairy Product Quality -- 5.1 Introduction -- 5.2 Composition of raw milk -- 5.3 Measurement of raw milk quality -- 5.4 Regulations and guidelines for the production of raw milk -- 5.4.1 In Europe -- 5.4.2 In the United States -- 5.4.3 In New Zealand -- 5.5 Microbial profile of raw milk and its effect on the dairy industry -- 5.5.1 Spoilage microorganisms in raw milk -- 5.5.2 Foodborne pathogens -- 5.5.3 Beneficial bacteria -- 5.6 Biofilms at dairy farms -- 5.6.1 General characteristics of biofilms -- 5.6.2 Cows -- 5.6.3 Milking equipment and raw milk storage tanks -- 5.6.4 Raw milk tanker -- 5.7 Conclusion -- References -- Chapter 6 Thermoresistant Streptococci -- 6.1 Characteristics of Streptococcus thermophilus and S. macedonicus -- 6.2 Biofilms of thermoresistant streptococci in dairy manufacturing equipment -- 6.3 Attachment of thermoresistant streptococci to surfaces -- 6.4 The role of cell surface proteins in attachment of thermoresistant streptococci -- 6.5 Biofilm growth -- 6.6 Strategies to control thermoresistant streptococci.

6.6.1 Influence of heat -- 6.6.2 Influence of cleaning and sanitation -- 6.7 Conclusion -- References -- Chapter 7 Thermophilic Spore-Forming Bacilli in the Dairy Industry -- 7.1 Introduction -- 7.2 Thermophilic spore-forming bacilli of importance to the dairy industry -- 7.2.1 Geobacillus -- 7.2.2 Anoxybacillus flavithermus -- 7.2.3 Bacillus licheniformis -- 7.3 Spoilage by thermophilic bacilli -- 7.4 Bacterial endospores -- 7.4.1 Spore structure and resistance -- 7.4.2 Sporulation -- 7.4.3 Germination -- 7.5 Enumeration of thermophilic bacilli -- 7.5.1 Viable plate counts -- 7.5.2 Rapid methods -- 7.6 Characterisation and identification of thermophilic bacilli -- 7.6.1 Molecular-based typing methods -- 7.7 Biofilm formation by thermophilic bacilli -- 7.7.1 Attachment of cells and spores to surfaces -- 7.7.2 Biofilm development -- 7.7.3 Spore development within biofilms -- 7.8 Thermophilic bacilli in dairy manufacturing -- 7.8.1 Thermophilic bacilli in raw milk -- 7.8.2 Milk powder manufacturing -- 7.8.3 Thermophilic bacilli in other dairy processes -- 7.9 Control of thermophilic bacilli -- 7.9.1 Cleaning-in-place -- 7.9.2 Other control methods -- References -- Chapter 8 Biofilm Contamination of Ultrafiltration and Reverse Osmosis Plants -- 8.1 Introduction -- 8.2 Ultrafiltration and reverse osmosis membranes -- 8.3 Membrane configuration and materials -- 8.4 Crossflow and biofouling -- 8.5 Biofilm development -- 8.5.1 Membrane surface characteristics and biofilm formation -- 8.5.2 Other factors -- 8.6 Biofilm structure -- 8.6.1 Models and bioreactors for biofilm study -- 8.7 Investigation of persistent biofilms on UF membranes -- 8.7.1 Attachment of Klebsiella isolates to UF membranes -- 8.7.2 Removal of Klebsiella biofilms from membranes -- 8.8 Other isolates from WPCs -- 8.9 Conclusion -- References.

Chapter 9 Pathogen Contamination in Dairy Manufacturing Environments -- 9.1 Introduction -- 9.2 Pathogenic bacteria -- 9.2.1 Cronobacter species (formerly Enterobacter sakazakii) -- 9.2.2 Escherichia coli -- 9.2.3 Salmonella species -- 9.2.4 Campylobacter jejuni -- 9.2.5 Bacillus cereus -- 9.2.6 Listeria monocytogenes -- 9.2.7 Staphylococcus -- 9.3 Yeasts and moulds -- 9.4 Preventing contamination of dairy products by pathogenic microorganisms -- 9.4.1 Pathogenic bacteria in raw milk -- 9.4.2 Prevention of contamination at the dairy manufacturing plant -- References -- Chapter 10 Biofilm Issues in Dairy Waste Effluents -- 10.1 Introduction -- 10.2 Overview of dairy effluent treatment -- 10.3 Dairy farm waste treatment -- 10.4 Composition of biofilms -- 10.5 Application of biofilms in dairy wastewater treatment -- 10.6 Irrigation systems -- 10.7 Controlling biofilms in waste treatment systems -- 10.8 Conclusion -- References -- Chapter 11 Biofilm Modelling -- 11.1 Introduction -- 11.2 What is a model? -- 11.3 Why construct a model? -- 11.4 Types of model available -- 11.4.1 Probabilistic models -- 11.4.2 Kinetic models -- 11.4.3 Analytical models -- 11.4.4 Numerical models -- 11.5 Modelling dairy biofilms -- 11.6 Example of biofilm modelling -- 11.6.1 Model laboratory system -- 11.6.2 Pipe model -- 11.6.3 Reactor model -- 11.7 Conclusion -- References -- Chapter 12 Biofilm Control in Dairy Manufacturing Plants -- 12.1 Introduction -- 12.2 Factors that influence growth and survival of bacteria in biofilms -- 12.2.1 Temperature -- 12.2.2 Surface materials -- 12.2.3 Nutrients -- 12.2.4 Water -- 12.2.5 Time -- 12.2.6 Cleaning and sanitation -- 12.2.7 Interactions between bacteria in biofilms -- 12.3 Controlling biofilm development in dairy processing equipment -- 12.3.1 Controlling biofilms with standard cleaning practices.

12.3.2 Changing equipment design -- 12.4 Controlling biofilm development on environmental surfaces -- 12.4.1 Standard cleaning and sanitation practices -- 12.4.2 Moisture -- 12.4.3 Interactions with other microorganisms -- 12.5 Conclusion -- References -- Index -- Advert Page -- EULA.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.