Prevention and Control of Biofilms in the Food Industry and Bio-Nanotechnology Approaches

Eric Birkenhauer*, Suresh Neethirajan

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

1 Citation (Scopus)

Abstract

Pathogenic bacterial biofilms in the food industry are considered undesirable, as these can lead to food spoilage, economic losses, and transmission of diseases. Bio-nanotechnology has many relevant applications in the food industry and has been shown to be more effective at biofilm prevention when compared to traditional techniques such as chemical and physical methods. This in-depth review explores the application of nanotechnology in the food processing and manufacturing industry for prevention and control of pathogenic bacterial biofilms. Food relevant microbes, food manufacturing zones most at risk for biofilm formation, and the environmental/public concerns surrounding nanotechnology are also discussed.

Original languageEnglish
Title of host publicationBiofilms in the Food Environment
EditorsAnthony L. Pometto, Ali Demirci
PublisherWiley
Pages84-130
Number of pages47
ISBN (Electronic)9781118864036
ISBN (Print)9781118864142
DOIs
Publication statusPublished - 28 Aug 2015
Externally publishedYes

Keywords

  • Antifouling techniques
  • Biofilms
  • Nanobiosensors
  • Nanocoatings
  • Nanocomposites
  • Nanotechnology

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