Biofilms in the Food Industry: Adhesion Mechanisms, Control Strategies, and Mastery
DOI:
https://doi.org/10.63095/NBSEH.25.650223Keywords:
Biofilms, Adhesion, Food Industry, Food SafetyAbstract
Biofilms are microbial communities protected by a self-secreting extracellular polymeric substance. Although their presence can be beneficial in certain industrial contexts, the adhesion of pathogenic microorganisms to the surfaces of materials and equipment represents a major challenge in the food industry. The aim of this article is to review recent advances in biofilm formation in the food industry and to summarise and discuss the different factors that promote adhesion. It also focuses on the different methodologies and techniques used in research studies for a better understanding of biofilm formation, as well as new approaches and recent advances in their prevention and elimination. Further research is needed to identify the complex mechanisms of biofilms in the food sector in order to improve product quality while minimizing health risks and financial losses.
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