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    Novel techniques for preventing bacterial attachment to foods and food-processing surfaces

    Access Status
    Fulltext not available
    Authors
    Wang, Y.
    Dykes, Gary
    Date
    2014
    Type
    Book Chapter
    
    Metadata
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    Citation
    Wang, Y. and Dykes, G. 2014. Novel techniques for preventing bacterial attachment to foods and food-processing surfaces. In Microbial Food Safety and Preservation Techniques, 233-250: CRC PRESS-TAYLOR & FRANCIS GROUP.
    Source Title
    Microbial Food Safety and Preservation Techniques
    DOI
    10.1201/b17465
    ISBN
    9781466593077
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/72729
    Collection
    • Curtin Research Publications
    Abstract

    © 2015 by Taylor & Francis Group, LLC. Bacteria must attach to surfaces in order to move through the food chain and cause human disease or food spoilage. These surfaces may be abiotic, such as those associated with processing equipment, or biotic, such as those associated with food itself. Preventing bacterial attachment and removing already attached bacteria are important aspects of good hygiene and cleaning practice. The current practice to achieve this generally entails the use of synthetic surfactants. This approach is not always effective and suffers from the drawback of creating a potentially negative impact on the environment. For this reason, a number of alternative methods for controlling bacterial attachment are being investigated.

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