This book describes biofilms in the context of hygiene in food safety and hospital facilities, starting with bacterial adhesion as an initial step of cell colonization, followed by the growth and maturation of biofilms. The main focus of this book is on biofilm prevention and control. The resistance of bacteria to several antibiotics is a global public health problem, not limited to hospital facilities, but also to other sectors, including the food industry. This raises questions about whether effective cleaning and disinfection reduce the risk of food-borne and hospital-acquired illness. Can the surface characteristics be treated to prevent bacterial adhesion and, consequently, the formation of biofilms? Biofilms are complex communities of bacteria attached the surfaces, with fully developed architecture and highly organized interactions. A better understanding of the biofilm lifecycle, with advanced strategies of physical, chemical and biological actions, would reduce the risk of infection. The question is not whether the preventive and control measures will play a significant role in public health, but rather what the implications of their use will be for hygiene in the food industry and hospital facilities.
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