Overview

This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and prevention and control strategies.

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9781527535893

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Dr Rok Fink teaches at the Faculty of Health Sciences of the University of Ljubljana, Slovenia. His expertise includes biofilms, material science, bacterial adhesion, and sanitation, and he has researched extensively on environmental health, with a focus on prevention and control measures for surface hygiene.

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