Part 1 Biofilms in the food and beverage industries: Biofilms in the food and beverage industries: An introduction; Molecular mechanisms involved in biofilm formation by food-associated bacteria; Methods for imaging and quantifying the structure of biofilms in food processing and other environments; Monitoring of biofilms in the food and beverage industries; A centralized database for use in studying bacterial biofilms and quorum sensing in food processing and other environments: MicroBQs. Part 2 Microorganisms and their metabolites in biofilms: Biofilm formation by food spoilage microorganisms in food processing environments; Biofilm formation by Listeria monocytogenes and transfer to foods; Biofilm formation by Salmonella in food processing environments; Biofilm formation by Gram-positive bacteria including Staphylococcus aureus, Mycobacterium avium and Enterococcus spp in food processing environments; Biofilm formation by spore-forming bacteria in food processing environments. Part 3 Biofilm prevention, inactivation and removal and beneficial biofilms: Food contact surfaces, surface soiling and biofilm formation; Cleaning and sanitation in food processing environments for the prevention of biofilm formation and biofilm removal; Novel methods for biofilm control and removal from food processing equipment. Part 4 Biofilms in particular food industry sectors: Biofilms in red meat processing; Biofilms in dairy processing; Biofilms and brewing; Biofilms in poultry processing; Beneficial biofilms: Wastewater and other industrial applications; Biofilms in fish processing; Biofilms in fresh fruit and vegetables. Part 5 Appendix: Sampling and quantification of biofilms in food processing and other environments.