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, a