TABLE OF CONTENTS
Abstract
SECTION ONE
Introduction
SECTION TWO
2.0
BIOFILM AND DEVELOPMENT STEPS.
2.1
Initail Attachment
2.2 Irreversible Attachment
2.3 Early Development of Biofilm Architecture
(Microcolony Formation)
2.4
Maturation
2.5 Dispersion
SECTION THREE
3.0
BIOFILM FORMATION
3.1 Biofilm Forming Strength
3.2. Food contact
surface materials for biofilm formation
SECTION
FOUR
4.0 BIOFILM: PROBLEMS IN FOOD INDUSTRY
4.1 Produce Industry
4.2 Dairy Produce
4.3 Fish Processing Industry
4.4 Poultry industry
4.5 Meat industry
4.6
Read-to-eat (RTE).
SECTION FIVE
5.0 BIOFILM CONTROL STRATEGIES
5.1 Cleaning and Disinfection
5.2 Clean-in-Place (CIP)
5.3 Chemical-based control
5.3.1 Sodium hypochlorite
5.3.2 Hydrogen Peroxide (H202)
5.3.3. Ozone
5.3.4
Peracetic acid
5.4 Other approaches of biofilm control
5.4.1 Ultra sonication
5.4.2 Enzymes
5.4.3 Phages
5.5 Hurdle technology
Conclusion
References
CHINAZOR, M (2020). BIOFILMS IN FOOD PROCESSING ENVIRONMENTS. Repository.mouau.edu.ng: Retrieved Nov 10, 2024, from https://repository.mouau.edu.ng/work/view/biofilms-in-food-processing-environments
MOUAU/P.G/M.SC/14/3918, CHINAZOR. "BIOFILMS IN FOOD PROCESSING ENVIRONMENTS" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 25 Mar. 2020, https://repository.mouau.edu.ng/work/view/biofilms-in-food-processing-environments. Accessed 10 Nov. 2024.
MOUAU/P.G/M.SC/14/3918, CHINAZOR. "BIOFILMS IN FOOD PROCESSING ENVIRONMENTS". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 25 Mar. 2020. Web. 10 Nov. 2024. < https://repository.mouau.edu.ng/work/view/biofilms-in-food-processing-environments >.
MOUAU/P.G/M.SC/14/3918, CHINAZOR. "BIOFILMS IN FOOD PROCESSING ENVIRONMENTS" Repository.mouau.edu.ng (2020). Accessed 10 Nov. 2024. https://repository.mouau.edu.ng/work/view/biofilms-in-food-processing-environments