3 Review(s)

"This book deals with biofilm formation in food, agriculture, soil and plant health, fruits and vegetables, seafood, dairy and milk products, meat and meat products and beverage industries. The mechanism and assaying of Biofilm Formation have been explained well. There are many techniques and approaches which interfere with bacterial attachment, bacterial communication systems (quorum sensing, QS), and biofilm matrixs.This book has discussed the role of biofilm communication and Quorum sensing, the role of antibiotics on biofilm formation, biofilm inhibitory peptides and biofilm inhibition by novel methods. The book deals both with the negative and positive aspects of biofilms, the strategies used to regulate harmful bacterial biofilms and mechanisms of formation and highlights the future perspectives of bacterial biofilms. It deals with the ways of controlling biofilms by the dietary phytochemicals and removal of bacterial adhesion to inhibit biofilms. Another very important aspect in this book is on the release of antimicrobial compounds, role of bacteriocins, bacteriophages, enzymes, essential oils, nano emulsions and nano particles to prevent biofilms formation. Utilization of newer techniques to remove biofilms have been discussed which include Cold Plasma Technology, Ultra Sound, Light assisted Technologies, Pulse Electric Field and High-Pressure Processing. The book also discusses the impact of genetic diversity in biofilm formation.This book will help the readers, industrialists, students, society activists in keeping the environment green and clean along with safe food and good health. This book will ultimately improve the human health and environment. The book gives a very comprehensive review starting from introduction to the future implications on biofilms. The book provides the most recent updates in the area with a holistic approach. The purpose of this book is to provide information to manage biofilm and to ensure hygienic practices and food safety."