Editorial: Biofilms from a Food Microbiology Perspective: Structures, Functions, and Control Strategies

Editorial: Biofilms from a Food Microbiology Perspective: Structures, Functions, and Control Strategies

Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids, and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses suc...

Bacterial biofilms and their new control strategies in food industry

Biofilm is a multicellular layer of adherent bacteria surrounded by organic polymer matrix. The development of biofilms in food processing environments is a potential source of hazard for food safety and quality [1]. Food contact surfaces are commonly disinfected with different chemical compounds. However, corrosion and toxicity limit the use of these commercial disinfectants [2]. The risk will...

Editorial board: Journal of Food Quality and Hazards Control

Microbiology: Breaking Down Biofilms

Biofilms--adherent bacterial communities embedded in a polymer matrix--are common in nature and can cause persistent human infections that are highly resistant to antibiotics. Recent work provides insight into how these communities develop and function, and offers clues to combating them.

From Food to Drug: Avicenna’s Perspective, a Brief Review

The Food and drug were developed by pharmacists and physicians, in particular Persian scientists throughout medical history. There was an especial view on the subject of nutrition and medications in Persian medicine (PM). Avicenna was one of the main Persian physicians who contributed to this field in the Canon of medicine “Al-qanun-fi-al-tibb”, his main medical and pharmaceutical text book in ...