Novel Approaches for Improving the Microbial Quality of Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".
Deadline for manuscript submissions: closed (30 November 2020) | Viewed by 4237
Special Issue Editor
Special Issue Information
Dear Colleagues,
Microbial damage caused by biofilm bacteria in the dairy industry is a fundamental threat to the safety and quality of milk products. Many bacteria in industrial settings tend to form multicellular communities known as biofilms. Bacterial cells are much protected in the biofilms due to a self-produced matrix that consists mainly of sugars and proteins, which form a physical barrier. Biofilms are not only a potential source of contamination, but can also increase corrosion rate, reduce heat transfer, and increase fluid frictional resistance. Therefore, mitigation of biofilm-forming species will enable the development of novel means and technologies for preventing biofilm formation and subsequent contamination of dairy products.
Dr. Moshe Shemesh
Guest Editor
Manuscript Submission Information
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Keywords
- biofilm
- endospores
- antibiofilm surfaces
- sanitizing
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