Control of biofilm formation during food processing

Both the nutrients in the food and the environment conditions during food processing favor the growth of various pathogenic microbes on different food-related contact surfaces and the subsequent formation of biofilms with three-dimensional structure. These biofilms further enhance the adherence of microbe on the surface and hinder the sanitization process. Consequently, the food industry is facing high challenges to eradicate the biofilms to ensure food quality and safety. To date, various techniques have been developed and utilized to control and minimize biofilm formation including enzymatic disintegration, bacteriophage, modifying the surfaces by utilizing nanomaterials, quorum quenching molecule. The present chapter covers the nature of common pathogens, the formation of their biofilms and the controlling techniques developed to provide insights to both academic and industrial researchers.