Biofilm formation in food industries: Challenges and control strategies for food safety

• Published in: Food research international 2024-08, Vol.190, p.114650, Article 114650
• Main Authors: Elafify, Mahmoud, Liao, Xinyu, Feng, Jinsong, Ahn, Juhee, Ding, Tian
• Format: Article
• Language: English
• Subjects: Alternative approaches; Anti-Bacterial Agents - pharmacology; antimicrobial peptides; Bacteria - drug effects; Bacteria - growth & development; biofilm; Biofilm control; Biofilms - drug effects; Biofilms - growth & development; cell communication; cold; cross contamination; DNA; Food Industry; Food Microbiology; food research; Food Safety; health services; magnetism; nanoparticles; Natural additives; polymers; polysaccharides; Quorum Sensing - drug effects; risk; ultrasonics
• ISSN: 0963-9969; 1873-7145; 1873-7145
• DOI: 10.1016/j.foodres.2024.114650

[Display omitted] •Microbial biofilms represent a real battle for food with strong tolerance.•Combined anti-biofilm strategies reveal a synergistic effect on biofilm control.•Successful treatment of biofilm requires first to identify where they are present.•Biofilm regulation strategies are potential approaches for byproducts production.•More advanced strategies for controlling of biofilms are highlighted. Various pathogens have the ability to grow on food matrices and instruments. This grow may reach to form biofilms. Bacterial biofilms are community of microorganisms embedded in extracellular polymeric substances (EPSs) containing lipids, DNA, proteins, and polysaccharides. These EPSs provide a tolerance and favorable living condition for microorganisms. Biofilm formations could not only contribute a risk for food safety but also have negative impacts on healthcare sector. Once biofilms form, they reveal resistances to traditional detergents and disinfectants, leading to cross-contamination. Inhibition of biofilms formation and abolition of mature biofilms is the main target for controlling of biofilm hazards in the food industry. Some novel eco-friendly technologies such as ultrasound, ultraviolet, cold plasma, magnetic nanoparticles, different chemicals additives as vitamins, D-amino acids, enzymes, antimicrobial peptides, and many other inhibitors provide a significant value on biofilm inhibition. These anti-biofilm agents represent promising tools for food industries and researchers to interfere with different phases of biofilms including adherence, quorum sensing molecules, and cell-to-cell communication. This perspective review highlights the biofilm formation mechanisms, issues associated with biofilms, environmental factors influencing bacterial biofilm development, and recent strategies employed to control biofilm-forming bacteria in the food industry. Further studies are still needed to explore the effects of biofilm regulation in food industries and exploit more regulation strategies for improving the quality and decreasing economic losses.