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Issue 58, 2017
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Biofilm formation and control strategies of foodborne pathogens: food safety perspectives

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Abstract

Foodborne pathogens are the main factors behind foodborne diseases and food poisoning and thus pose a great threat to food safety. Many outbreaks have been found to be associated with biofilms. It is well documented that biofilms have become an urgent problem in the current food industry as biofilms can renders inhabitants on such films resistant to antimicrobial agents and cleaning. In this paper, recent literature related to the biofilm formation and on the factors that influence foodborne pathogens are reviewed. In addition, the control and removal strategies of foodborne pathogens used to efficiently maintain food safety in the food industry are also discussed.

Graphical abstract: Biofilm formation and control strategies of foodborne pathogens: food safety perspectives

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Publication details

The article was received on 28 Feb 2017, accepted on 22 Jun 2017 and first published on 25 Jul 2017


Article type: Review Article
DOI: 10.1039/C7RA02497E
RSC Adv., 2017,7, 36670-36683
  • Open access: Creative Commons BY-NC license
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    Biofilm formation and control strategies of foodborne pathogens: food safety perspectives

    X. Zhao, F. Zhao, J. Wang and N. Zhong, RSC Adv., 2017, 7, 36670
    DOI: 10.1039/C7RA02497E

    This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Material from this article can be used in other publications provided that the correct acknowledgement is given with the reproduced material and it is not used for commercial purposes.

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