Hi,
I've only just found this group and I wonder if anyone can help me. Does
anyone here have any particular interest in biofilm formation in food
production sites - specifically bakery cooler chambers? Further, I am
familiar with bromine / chlorine based biocides... has anyone got any
different approaches for minimising biofilm formation (again, related to
bakeries)? And if I'm in the wrong newsgroup, can somebody please direct me
to the right one? And is there an FAQ? [My, what a lot of questions!]
If I see a topic upon which I can comment, don't worry - I will... thou
shant lurk. Many thanks,
Tim
PS I am located in the UK. Please contact me on tmarsh at wrl.co.uk
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