Biofilms in the Food Environment · available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit

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Biofilms in the Food Environment

The IFT Press series reflects the mission of the Institute of Food Technologists mdash to advance the science of food contributing to healthier people everywhere Developed in partnership with Wiley IFT Press books serve as leading ndash edge handbooks for industrial application and reference and as essential texts for academic programs Crafted through rigorous peer review and meticulous research IFT Press publications represent the latest most significant resources available to food scientists and related agriculture professionals worldwide Founded in 1939 the Institute of Food Technologists is a nonprofit scientific society with 18000 individual members working in food science food technology and related professions in industry academia and government IFT serves as a conduit for multidisciplinary science thought leadership championshying the use of sound science across the food value chain through knowledge sharing education and advocacy

IFT Press Advisory Group

Nicolas BordenaveYiFang ChuJ Peter ClarkChristopher J DoonaJung Hoon HanFlorence FeeherryChris FindlayThomas J MontvilleKaren NachayMartin OkosDavid S ReidSam SaguyFereidoon ShahidiCindy StewartHerbert StoneHilary ThesmarYael VodovotzRon Wrolstad

Bob Swientek (IFT)Melanie Bartelme (IFT)David McDade (Wiley)


Second Edition

Edited by

Anthony L Pometto IIIDepartment of Food Nutrition and Packaging Sciences Clemson University

Clemson SC USA

Ali DemirciDepartment of Agricultural and Biological Engineering The Pennsylvania State University University Park PA USA

This edition first published 2015 copy 2015 by John Wiley amp Sons Ltd

Registered Office John Wiley amp Sons Ltd The Atrium Southern Gate Chichester West Sussex PO19 8SQ UK

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Limit of LiabilityDisclaimer of Warranty While the publisher and author(s) have used their best efforts in preparing this book they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom If professional advice or other expert assistance is required the services of a competent professional should be sought

Library of Congress Cataloging‐in‐Publication Data

Biofilms in the food environment Anthony L Pometto III and Ali Demirci pages cm Includes bibliographical references and index ISBN 978shy1shy118shy86414shy21 Food adulteration and inspection 2 Biofilms 3 Foodborne diseasesndashPrevention 4 FoodndashMicrobiology I Pometto Anthony L III author II Demirci Ali (Food engineer) TX531B55 2015 36319prime264ndashdc23

2015019929

A catalogue record for this book is available from the British Library

Wiley also publishes its books in a variety of electronic formats Some content that appears in print may not be available in electronic books

Cover image ScimatScience Source

Set in 1113pt Times by SPi Global Pondicherry India

1 2015

Titles in the IFT Press series

bull Accelerating New Food Product Design and Development (Jacqueline H Beckley Elizabeth J Topp M Michele Foley JC Huang and Witoon Prinyawiwatkul)

bull Advances in Dairy Ingredients (Geoffrey W Smithers and Mary Ann Augustin)bull Anti‐Ageing Nutrients Evidence‐based Prevention of Age‐Related Diseases (Deliminda

Neves)bull Bioactive Compounds from Marine Foods Plant and Animal Sources (Blanca Hernandez‐

Ledesma and Miguel Herrero)bull Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshinori Mine

Eunice Li‐Chan and Bo Jiang)bull Biofilms in the Food Environment (Hans P Blaschek Hua H Wang and Meredith E Agle)bull Calorimetry in Food Processing Analysis and Design of Food Systems (Goumlnuumll Kaletunccedil)bull Coffee Emerging Health Effects and Disease Prevention (YiFang Chu)bull Food Carbohydrate Chemistry (Ronald E Wrolstad)bull Food Industry Design Technology and Innovation (Helmut Traitler Birgit Coleman and

Karen Hofmann)bull Food Ingredients for the Global Market (Yao‐Wen Huang and Claire L Kruger)bull Food Irradiation Research and Technology second edition (Christoper H Sommers and

Xuetong Fan)bull Foodborne Pathogens in the Food Processing Environment Sources Detection and Control

(Sadhana Ravishankar Vijay K Juneja and Divya Jaroni)bull Food Oligosaccharides Production Analysis and Bioactivity (F Javier Moreno and Maria

Luz Sanzbull Food Texture Design and Optimization (Yadunandan Lal Dar and Joseph M Light)bull High Pressure Processing of Foods (Christopher J Doona and Florence E Feeherry)bull Hydrocolloids in Food Processing (Thomas R Laaman)bull Improving Import Food Safety (Wayne C Ellefson Lorna Zach and Darryl Sullivan)bull Innovative Food Processing Technologies Advances in Multiphysics Simulation (Kai

Knoerzer Pablo Juliano Peter Roupas and Cornelis Versteeg)bull Mathematical and Statistical Methods in Food Science and Technology (Daniel Granato and

Gastoacuten Ares)bull Membrane Processes for Dairy Ingredient Separation (Kang Hu and James M Dickson)bull Microbial Safety of Fresh Produce (Xuetong Fan Brendan A Niemira Christopher J Doona

Florence E Feeherry and Robert B Gravani)bull Microbiology and Technology of Fermented Foods (Robert W Hutkins)bull Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer Pablo

Juliano Peter Roupas and Cornelis Versteeg)bull Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean‐Franccedilois

Meullenet Rui Xiong and Christopher J Findlay)bull Nanoscience and Nanotechnology in Food Systems (Hongda Chen)bull Nanotechnology and Functional Foods Effective Delivery of Bioactive Ingredients (Cristina

Sabliov Hongda Chen and Rickey Yada)bull Natural Food Flavors and Colorants (Mathew Attokaran)bull Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)bull Nondigestible Carbohydrates and Digestive Health (Teresa M Paeschke and William R

Aimutis)

bull Nonthermal Processing Technologies for Food (Howard Q Zhang Gustavo V Barbosa‐Caacutenovas VM Balasubramaniam C Patrick Dunne Daniel F Farkas and James TC Yuan)

bull Nutraceuticals Glycemic Health and Type 2 Diabetes (Vijai K Pasupuleti and James W Anderson)

bull Organic Meat Production and Processing (Steven C Ricke Ellen J Van Loo Michael G Johnson and Corliss A OrsquoBryan)

bull Packaging for Nonthermal Processing of Food (Jung H Han)bull Practical Ethics for the Food Professional Ethics in Research Education and the Workplace

(J Peter Clark and Christopher Ritson)bull Preharvest and Postharvest Food Safety Contemporary Issues and Future Directions (Ross

C Beier Suresh D Pillai and Timothy D Phillips Editors Richard L Ziprin Associate Editor)

bull Processing and Nutrition of Fats and Oils (Ernesto M Hernandez and Afaf Kamal‐Eldin)bull Processing Organic Foods for the Global Market (Gwendolyn V Wyard Anne Plotto Jessica

Walden and Kathryn Schuett)bull Regulation of Functional Foods and Nutraceuticals A Global Perspective (Clare M Hasler)bull Resistant Starch Sources Applications and Health Benefits (Yong‐Cheng Shi and Clodualdo

Maningat)bull Sensory and Consumer Research in Food Product Design and Development (Howard R

Moskowitz Jacqueline H Beckley and Anna VA Resurreccion)bull Sustainability in the Food Industry (Cheryl J Baldwin)bull Thermal Processing of Foods Control and Automation (KP Sandeep)bull Trait‐Modified Oils in Foods (Frank T Orthoefer and Gary R List)bull Water Activity in Foods Fundamentals and Applications (Gustavo V Barbosa‐Caacutenovas

Anthony J Fontana Jr Shelly J Schmidt and Theodore P Labuza)bull Whey Processing Functionality and Health Benefits (Charles I Onwulata and Peter J Huth)

Contents

List of contributors ixPreface xii

1 Current Knowledge and Perspectives on Biofilm Formation and Remediation 1Lynne A McLandsborough

2 Biofilm Development by Campylobacter Jejuni 29Kidon Sung and Saeed Khan

3 Resistance of Listeria Monocytogenes Biofilms to Sanitizing Agents 51Reha O Azizoglu Vikrant Dutta Fred Breidt Jr and Sophia Kathariou

4 Prevention and Control of Biofilms in the Food Industry and Bio‐Nanotechnology Approaches 84Eric Birkenhauer and Suresh Neethirajan

5 Use of Bacteriophages to Remove Biofilms of Listeria monocytogenes and other Foodborne Bacterial Pathogens in the Food Environment 131Ramakrishna Nannapaneni and Kamlesh A Soni

6 Ability of Foodborne Bacterial Pathogens to Attach to Meat and Meat Contact Surfaces 145Efstathios Giaouris

7 Biofilms in Fresh Vegetables and Fruits 176Michelle Qiu Carter and Maria T Brandl

8 Biofilms in Dairy Products and Dairy Processing Equipment and Control Strategies 205Xinmiao Wang Ali Demirci and Virendra M Puri

viii Contents

9 Human Intestinal Microbial Biofilm and its Correlation with Intestinal Mucin Secretion 236Katherine Williams Aschalew Z Bekele Kuppan Gokulan and Sangeeta Khare

10 Applications of Biofilm Reactors for Production of Value‐Added Products by Microbial Fermentation 255Duygu Ercan Thunyarat Pongtharangkul Ali Demirci and Anthony L Pometto III

Index 284

List of Contributors

Reha O AzizogluDepartment of Population Health and

PathobiologyNorth Carolina State UniversityRaleigh NCUSA

Aschalew Z BekeleDivision of MicrobiologyNational Center for Toxicological

ResearchUS Food and Drug AdministrationJefferson ARUSA

Eric BirkenhauerBioNano LaboratorySchool of EngineeringUniversity of GuelphGuelph ONCanada

Maria T BrandlProduce Safety and Microbiology

Research Unit USDA ARS WRRCAlbany CAUSA

Fred Breidt JrUSDA‐ARS MicrobiologistNorth Carolina State UniversityRaleigh NCUSA

Michelle Qiu CarterProduce Safety and Microbiology


Ali DemirciDepartment of Agricultural and

Biological EngineeringThe Pennsylvania State UniversityUniversity Park PAUSA

Vikrant DuttaVeterinary ScienceEnviroLogix IncPortland MEUSA

Duygu ErcanDepartment of Agricultural and


Efstathios GiaourisDepartment of Food Science and

NutritionFaculty of the EnvironmentUniversity of the AegeanMyrinaLemnos IslandGreece

x List of contributors

Kuppan GokulanDivision of MicrobiologyNational Center for Toxicological


Sophia KathariouDepartment of Food Bioprocessing and

Nutritional SciencesNorth Carolina State UniversityRaleigh NCUSA

Saeed KhanDivision of MicrobiologyNational Center for Toxicological


Sangeeta KhareDivision of MicrobiologyNational Center for Toxicological


Lynne A McLandsboroughDepartment of Food ScienceUniversity of MassachusettsAmherst MAUSA

Ramakrishna NannapaneniDepartment of Food Science Nutrition

and Health PromotionMississippi State UniversityMississippi State MSUSA

Suresh NeethirajanBioNano LaboratorySchool of EngineeringUniversity of GuelphGuelph ONCanada

Anthony L Pometto IIIDepartment of Food Nutrition and

Packaging SciencesClemson UniversityClemson SCUSA

Thunyarat PongtharangkulDepartment of Biotechnology Faculty

of ScienceMahidol UniversityBangkokThailand

Virendra M PuriDepartment of Agricultural and


Kamlesh A SoniDepartment of Food Science Nutrition


Kidon SungDivision of MicrobiologyNational Center for Toxicological


List of contributors xi

Xinmiao WangDepartment of Agricultural and


Katherine WilliamsDivision of MicrobiologyNational Center for Toxicological


Preface

Biofilms are ubiquitous in nature They are attached forms of microorganisms to all inert and living surfaces Therefore they are a natural form of immobilized cells In nature microorganisms are generally found attached to surfaces such as dusts insects plants animals rocks (rather than planktonic) and suspended in solution Biofilms are also typically consortia of microorganisms and they are never found as a pure culture except the ones in a controlled research environment or in some industrial production systems Once a biofilm is developed other microorganisms are free to attach and benefit from this biofilm community Thus the microbial food supply comes to the immobilized microorganism the biofilm allows each microbe to find its optimal niche for survival in terms of dissolved oxygen pH nutrients and so on and it is able to withstand dramatic extrinsic changes in the environment (ie temperature pH caustics etc) Therefore the food industry which has a rich supply of nutrients solid surfaces and raw materials constantly entering and moving through the facility is an ideal environment for biofilm development which can potentially protect food pathogens from sanitizers and results in the spread of foodborne illness

Biofilms in the Food Environment series is designed to provide researchers in academia federal research labs and industry with a current understanding of impact control and the hurdles of biofilms occurring in the food environment Key to biofilm control is an understanding of biofilm development Each chapter describes this process with regards to their specific food environment Common to all is the presence of a substrate on the surface followed by the development of a complex extracellular polymeric matrix which establishes an irreversible attach-ment to the solid surface Chapters not focused on a specific pathogen address almost all the common foodborne pathogens Listeria monocytogenes Escherichia coli O157H7 Salmonella Campylobacter and others

Biofilms in the Food Environment first edition came out in 2007 This is very dynamic field with a lot of new developments Therefore the goal of the second edition is to expand and complement the topics presented in the first edition The first edition provided a comprehensive review of specific bacterial pathogen biofilms which included Shigella and Listeria We continued this theme in the second edition In Chapter 2 we present the first comprehensive review of biofilm development by Campylobacter jejuni which is the leading cause of human gastroenteritis in the world Poultry are considered the main sources of C jejuni contamination and other sources include raw milk untreated water and fresh produce We also provide an

Preface xiii

update in Chapter 3 on the resistance of Listeria monocytogenes to sanitizing agents which continues to be a major concern to the food industry Listeriosis is discussed in almost every chapter because of its high mortality rate (20ndash30) and biofilms occurring in the food environment is key to its spread and resistance to sanitizers

New to this edition is the description of two novel methods to control biofilms in the food environment bio‐nanoparticle technology (Chapter 4) and bacteriophages (Chapter 5) A comprehensive review of the control and removal of pathogenic biofilm from food and the food environment as well as nanotechnology applications is presented whereas bacteriophages represent a biocontrol process that targets a specific pathogen within a biofilm Bacteriophage lysis affects the foodborne path-ogens within biofilms releasing more bacteriophages and thus they self‐perpetuate themselves within the biofilm The US Food and Drug Administration (FDA) has recently approved several bacteriophage preparations for food safety applications This chapter summarizes the key characteristics of newly approved bacteriophages for their potential applications against different foodborne bacterial pathogens

The presence of biofilms associated with various food groups such as dairy meat vegetables and fruits is of global concern Biofilms in dairy and dairy processing equipment and control strategies is presented in Chapter 8 An overview of the research focused on the development of computational models and methods to mon-itor control and remove biofilms from the dairy processing equipment is presented for this liquid food Additionally biofilm development and control on solid food surfaces such as meat and sprouts fruit and vegetable surfaces are presented in Chapter 6 and Chapter 7 Animal tissue represents the ideal surface for microbial attachment growth and survival Biofilm development of foodborne pathogens to meat surfaces and processing equipment represents the primary source for the spread of foodborne disease outbreaks in meats Moreover biofilms on fresh vegetables and fruits their interactions with human enteric pathogens the occurrence of mixed bio-films the persistence of human pathogens in the plant environment and implications for food safety are presented The focus of this chapter is to explore recent progress especially through applications of deep DNA sequencing‐based metagenomics in our understanding of the community structure composition and function of the natural microflora residing on various fresh vegetables and fruits

Biofilms are not always a problem but can be desirable Biofilms in the human gut are essential to our survival and access to some key nutrients from the food we consume Thus we expand the review of beneficial microbial biofilms in the human intestines with a focus on its correlation with intestinal mucin secretions in Chapter 9 Subjects covered include factors affecting mucin production biofilm establishment in gut environments as well as the role of secretory IgA (SIgA) and viruses in biofilm development The impacts of this important relationship on human health and the availability of experimental models to study this interaction are discussed Also biofilms are used for the production of value‐added products via microbial fermentations Therefore in Chapter 10 we expand and updated the applications of biofilm reactors for the production of value‐added products which was introduced







Second Edition

Edited by


Clemson SC USA












2015019929





1 2015

















Aimutis)












Contents










viii Contents



Index 284















































Preface




Preface xiii










Second Edition

Edited by


Clemson SC USA












2015019929





1 2015

















Aimutis)












Contents










viii Contents



Index 284















































Preface




Preface xiii






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Edited by


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2015019929





1 2015

















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Contents










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Index 284















































Preface




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Documents

Biofilms in the Food Environment · available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit