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.
|Title of host publication||Biofilms in the Food Environment|
|Editors||Anthony L. Pometto, Ali Demirci|
|Number of pages||47|
|Publication status||Published - 28 Aug 2015|
- Antifouling techniques