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Current and future perspectives for controlling Vibrio biofilms in the seafood industry: a comprehensive review
- Source :
- Critical Reviews in Food Science and Nutrition. 61:1827-1851
- Publication Year :
- 2020
- Publisher :
- Informa UK Limited, 2020.
-
Abstract
- The contamination of seafood with Vibrio species can have severe repercussions in the seafood industry. Vibrio species can form mature biofilms and persist on the surface of several seafoods such as crabs, oysters, mussels, and shrimp, for extended duration. Several conventional approaches have been employed to inhibit the growth of planktonic cells and prevent the formation of Vibrio biofilms. Since Vibrio biofilms are mostly resistant to these control measures, novel alternative methods need to be urgently developed. In this review, we propose environmentally friendly approaches to suppress Vibrio biofilm formation using a hypothesized mechanism of action.
- Subjects :
- Alternative methods
0303 health sciences
animal structures
030309 nutrition & dietetics
fungi
Seafood industry
Biofilm
food and beverages
04 agricultural and veterinary sciences
General Medicine
biochemical phenomena, metabolism, and nutrition
Biology
biology.organism_classification
040401 food science
Industrial and Manufacturing Engineering
Vibrio
Shrimp
Fishery
03 medical and health sciences
0404 agricultural biotechnology
Vibrio species
Food Science
Subjects
Details
- ISSN :
- 15497852 and 10408398
- Volume :
- 61
- Database :
- OpenAIRE
- Journal :
- Critical Reviews in Food Science and Nutrition
- Accession number :
- edsair.doi...........d689e97a96fb679902f2bfec4958622d