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E-raamat: Biofilms in the Dairy Industry

Edited by (Food Process Hygiene Solutions, Melbourne, Australia), Edited by (Auckland University of Technology, New Zealand), Edited by (Massey University, New Zealand), Edited by (Massey University, New Zealand)
  • Formaat: EPUB+DRM
  • Sari: Society of Dairy Technology
  • Ilmumisaeg: 29-Jun-2015
  • Kirjastus: John Wiley & Sons Inc
  • Keel: eng
  • ISBN-13: 9781118876237
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Biofilms in the Dairy IndustrySuurem pilt
  • Formaat: EPUB+DRM
  • Sari: Society of Dairy Technology
  • Ilmumisaeg: 29-Jun-2015
  • Kirjastus: John Wiley & Sons Inc
  • Keel: eng
  • ISBN-13: 9781118876237
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In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.
About the Editors xi
List of Contributors xiii
Foreword xv
Preface to the Technical Series xvii
Preface xix
Acknowledgements xxi
1 Introduction to Biofilms: Definition and Basic Concepts 1(16)
1.1 Definition of biofilms
1(1)
1.2 Importance of biofilms in the dairy industry
2(1)
1.3 Biofilm formation
3(2)
1.4 Biofilm structure
5(1)
1.5 Composition of the EPS
6(1)
1.6 Composition of the biofilm population
7(2)
1.7 Enhanced resistance of cells within biofilms
9(1)
1.8 Controlling biofilms
10(1)
1.9 Emerging strategies for biofilm control
11(1)
1.10 Conclusion
12(1)
References
12(5)
2 Significance of Bacterial Attachment: A Focus on the Food Industry 17(19)
2.1 Introduction: The importance of bacterial attachment in biofilm development
17(1)
2.2 Conditioning films and bacterial footprints: The importance of conditioning films and bacterial footprints in cell attachment
17(2)
2.3 Bacterial outer surface and attachment
19(4)
2.3.1 Role of surface charge in relation to the abiotic surface and bacterial cell
19(1)
2.3.2 Hydrophobic interactions
20(1)
2.3.3 Role of carbohydrates in attachment
21(1)
2.3.4 Teichoic acids, eDNA and cell attachment: Are we missing something?
22(1)
2.4 Role of the abiotic surface in attachment
23(4)
2.4.1 Are all abiotic surfaces created even?
23(2)
2.4.2 Surface modification and ion impregnation of stainless steel to reduce cell attachment
25(1)
2.4.3 Surface roughness and microtopography
25(2)
2.5 Staphylococcus and attachment, an example: Surface proteins implicated in cell attachment to abiotic surfaces
27(2)
References
29(7)
3 The Effect of Milk Composition on the Development of Biofilms 36(13)
3.1 Introduction
36(1)
3.2 Milk composition
37(1)
3.3 Influence of organic molecules (protein and lipid) on the development of biofilms in the dairy industry
38(1)
3.4 Protein and lipid molecules reduce attachment of bacteria to surfaces
38(2)
3.5 Effect of ions on the development of biofilms of thermophilic bacilli
40(6)
3.6 Conclusion
46(1)
References
46(3)
4 Overview of the Problems Resulting from Biofilm Contamination in the Dairy Industry 49(16)
4.1 Introduction
49(1)
4.2 Microbiological flora associated with dairy manufacturing
49(2)
4.2.1 Psychrotrophs
49(1)
4.2.2 Mesophiles
50(1)
4.2.3 Thermodurics
50(1)
4.2.4 Thermophiles
51(1)
4.3 Effects of biofilms on food safety
51(2)
4.3.1 Bacillus cereus
51(1)
4.3.2 Listeria monocytogenes
52(1)
4.3.3 Cronobacter sakazakii
53(1)
4.4 Effects of biofilms on spoilage
53(2)
4.5 Effects of biofilms on processing efficiency
55(4)
4.5.1 Effects of fouling and biofilms on heat transfer and flow rates
56(1)
4.5.2 Cleaning
57(1)
4.5.3 Corrosion
58(1)
4.6 Conclusion
59(1)
References
60(5)
5 Raw Milk Quality Influenced by Biofilms and the Effect of Biofilm Growth on Dairy Product Quality 65(34)
5.1 Introduction
65(1)
5.2 Composition of raw milk
66(1)
5.3 Measurement of raw milk quality
66(1)
5.4 Regulations and guidelines for the production of raw milk
67(2)
5.4.1 In Europe
67(1)
5.4.2 In the United States
68(1)
5.4.3 In New Zealand
68(1)
5.5 Microbial profile of raw milk and its effect on the dairy industry
69(13)
5.5.1 Spoilage microorganisms in raw milk
70(6)
5.5.2 Foodborne pathogens
76(4)
5.5.3 Beneficial bacteria
80(2)
5.6 Biofilms at dairy farms
82(3)
5.6.1 General characteristics of biofilms
82(1)
5.6.2 Cows
82(1)
5.6.3 Milking equipment and raw milk storage tanks
83(1)
5.6.4 Raw milk tanker
84(1)
5.7 Conclusion
85(1)
References
86(13)
6 Thermoresistant Streptococci 99(13)
6.1 Characteristics of Streptococcus thermophilus and S. macedonicus
99(1)
6.2 Biofilms of thermoresistant streptococci in dairy manufacturing equipment
99(2)
6.3 Attachment of thermoresistant streptococci to surfaces
101(2)
6.4 The role of cell surface proteins in attachment of thermoresistant streptococci
103(1)
6.5 Biofilm growth
104(1)
6.6 Strategies to control thermoresistant streptococci
105(4)
6.6.1 Influence of heat
105(2)
6.6.2 Influence of cleaning and sanitation
107(2)
6.7 Conclusion
109(1)
References
109(3)
7 Thermophilic Spore-Forming Bacilli in the Dairy Industry 112(26)
7.1 Introduction
112(1)
7.2 Thermophilic spore-forming bacilli of importance to the dairy industry
112(2)
7.2.1 Geobacillus
113(1)
7.2.2 Anoxybacillus flavithermus
114(1)
7.2.3 Bacillus licheniformis
114(1)
7.3 Spoilage by thermophilic bacilli
114(1)
7.4 Bacterial endospores
115(3)
7.4.1 Spore structure and resistance
115(2)
7.4.2 Sporulation
117(1)
7.4.3 Germination
117(1)
7.5 Enumeration of thermophilic bacilli
118(2)
7.5.1 Viable plate counts
119(1)
7.5.2 Rapid methods
119(1)
7.6 Characterisation and identification of thermophilic bacilli
120(2)
7.6.1 Molecular-based typing methods
121(1)
7.7 Biofilm formation by thermophilic bacilli
122(3)
7.7.1 Attachment of cells and spores to surfaces
122(1)
7.7.2 Biofilm development
123(2)
7.7.3 Spore development within biofilms
125(1)
7.8 Thermophilic bacilli in dairy manufacturing
125(2)
7.8.1 Thermophilic bacilli in raw milk
125(1)
7.8.2 Milk powder manufacturing
125(1)
7.8.3 Thermophilic bacilli in other dairy processes
126(1)
7.9 Control of thermophilic bacilli
127(2)
7.9.1 Cleaning-in-place
127(1)
7.9.2 Other control methods
128(1)
References
129(9)
8 Biofilm Contamination of Ultrafiltration and Reverse Osmosis Plants 138(16)
8.1 Introduction
138(1)
8.2 Ultrafiltration and reverse osmosis membranes
139(1)
8.3 Membrane configuration and materials
140(1)
8.4 Crossflow and biofouling
140(1)
8.5 Biofilm development
141(3)
8.5.1 Membrane surface characteristics and biofilm formation
141(2)
8.5.2 Other factors
143(1)
8.6 Biofilm structure
144(1)
8.6.1 Models and bioreactors for biofilm study
144(1)
8.7 Investigation of persistent biofilms on UF membranes
145(3)
8.7.1 Attachment of Klebsiella isolates to UF membranes
146(2)
8.7.2 Removal of Klebsiella biofilms from membranes
148(1)
8.8 Other isolates from WPCs
148(1)
8.9 Conclusion
149(1)
References
150(4)
9 Pathogen Contamination in Dairy Manufacturing Environments 154(35)
9.1 Introduction
154(1)
9.2 Pathogenic bacteria
155(15)
9.2.1 Cronobacter species (formerly Enterobacter sakazakii)
155(3)
9.2.2 Escherichia coli
158(2)
9.2.3 Salmonella species
160(2)
9.2.4 Campylobacter jejuni
162(2)
9.2.5 Bacillus cereus
164(3)
9.2.6 Listeria monocytogenes
167(2)
9.2.7 Staphylococcus
169(1)
9.3 Yeasts and moulds
170(1)
9.4 Preventing contamination of dairy products by pathogenic microorganisms
171(6)
9.4.1 Pathogenic bacteria in raw milk
171(1)
9.4.2 Prevention of contamination at the dairy manufacturing plant
171(6)
References
177(12)
10 Biofilm Issues in Dairy Waste Effluents 189(14)
10.1 Introduction
189(1)
10.2 Overview of dairy effluent treatment
190(2)
10.3 Dairy farm waste treatment
192(1)
10.4 Composition of biofilms
193(2)
10.5 Application of biofilms in dairy wastewater treatment
195(1)
10.6 Irrigation systems
196(2)
10.7 Controlling biofilms in waste treatment systems
198(1)
10.8 Conclusion
199(1)
References
200(3)
11 Biofilm Modelling 203(26)
11.1 Introduction
203(1)
11.2 What is a model?
203(1)
11.3 Why construct a model?
204(1)
11.4 Types of model available
205(3)
11.4.1 Probabilistic models
205(1)
11.4.2 Kinetic models
205(1)
11.4.3 Analytical models
206(1)
11.4.4 Numerical models
207(1)
11.5 Modelling dairy biofilms
208(1)
11.6 Example of biofilm modelling
209(17)
11.6.1 Model laboratory system
210(1)
11.6.2 Pipe model
210(9)
11.6.3 Reactor model
219(7)
11.7 Conclusion
226(1)
References
227(2)
12 Biofilm Control in Dairy Manufacturing Plants 229(24)
12.1 Introduction
229(1)
12.2 Factors that influence growth and survival of bacteria in biofilms
229(6)
12.2.1 Temperature
229(3)
12.2.2 Surface materials
232(1)
12.2.3 Nutrients
232(1)
12.2.4 Water
232(1)
12.2.5 Time
233(1)
12.2.6 Cleaning and sanitation
233(1)
12.2.7 Interactions between bacteria in biofilms
234(1)
12.3 Controlling biofilm development in dairy processing equipment
235(8)
12.3.1 Controlling biofilms with standard cleaning practices
235(6)
12.3.2 Changing equipment design
241(2)
12.4 Controlling biofilm development on environmental surfaces
243(4)
12.4.1 Standard cleaning and sanitation practices
243(2)
12.4.2 Moisture
245(1)
12.4.3 Interactions with other microorganisms
246(1)
12.5 Conclusion
247(1)
References
248(5)
Index 253
Dr Koon Hoong Teh graduated from Massey University, Palmerston North, New Zealand, majoring in food technology. Steve Flint is Professor of Food Safety and Microbiology and director of the Food Division of the School of Food and Nutrition at Massey University, Palmerston North, New Zealand.

John Brooks is Adjunct Professor of Food Microbiology at Auckland University of Technology, Auckland, New Zealand, and microbiology consultant at microTech Services Limited, Ashhurst, New Zealand.

Geoff Knight is a food microbiologist, principal consultant for Food Process Hygiene Solutions, Melbourne, Victoria, Australia.
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