Microbial Biofilm Formation to Mitigate Foodborne Pathogens Strategies and Control Measures

Foodborne pathogens pose a serious public health threat, causing widespread illness and severe consequences. A major challenge in their control is the formation of biofilms on surfaces in food production environments, enhancing bacterial survival, antimicrobial resistance, and persistence. This review investigates biofilm formation strategies employed by key pathogens like Salmonella, Escherichia coli, and Listeria monocytogenes, emphasizing the pivotal role of biofilm management in addressing food safety concerns. The study explores the genetic, molecular, and environmental factors influencing biofilm development, which are crucial for devising effective control measures. Strategies employed by bacteria, such as quorum sensing, adhesion mechanisms, and extracellular polymeric substance production, are detailed. This review also discusses current control measures, including chemical and physical interventions, novel approaches like bacteriophages and biofilm-disrupting enzymes, and considerations in surface material design to minimize biofilm formation. In conclusion, a comprehensive understanding of biofilm formation strategies and effective control measures is essential for ensuring food safety. This review provides insights into managing biofilm-associated risks in the food industry, contributing to innovative and sustainable approaches for mitigating the impact of foodborne pathogens.