Recent Advances in Biofilm Control Technologies for the Food Industry

Abstract

Biofilms remain a major challenge in the food industry due to the increased resistance of foodborne pathogens to antimicrobial agents and food processing stresses, leading to food contamination and significant health risks. Their resistance to preservation techniques, antimicrobial treatments, and processing conditions increases concerns regarding food safety. This review discusses recent developments in physical, chemical, and surface modification strategies to control and remove biofilms in food processing environments. Physical methods, such as thermal treatments, electric fields, and ultrasonic systems, have demonstrated their efficacy in disrupting biofilm structure and improving disinfection processes. Chemical treatments, including the use of sanitizers, disinfectants, acidulants, and enzymes, provide targeted approaches to degrade biofilm matrices and inhibit bacterial adhesion. Furthermore, surface modifications of food contact materials provide innovative solutions for preventing biofilm formation and enhancing food safety. These cutting-edge strategies not only improve food safety but also reduce contamination risk in food processing facilities. The review highlights the mechanisms, efficacy, and applicability of these techniques, emphasizing their potential to mitigate biofilm-associated risks and ensure food quality and safety.

Keywords: anti-biofilm; antibiotic; antimicrobial; bacteriophage; probiotic; surface modification; thermal processing.

Figure 1

Thermal treatment and bioelectric effects for biofilm removal.

Figure 2

Ultrasonic systems for the removal of biofilms.

Figure 3

Reactive oxygen species produced by surface modification agents inhibit biofilm formation in bacteria.

Figure 4

Chemical treatments disrupting quorum sensing systems and biofilm EPS.

Figure 5

Biological treatments for biofilm control and removal: (A) bacteriophages and natural compounds and (B) probiotics.