Biofilm in food materials – A review

A mature biofilm is a complex, dynamic community of microorganisms exhibiting considerable heterogeneity due to differences in the metabolic activity of microbes at various locations within the biofilm. Biofilms can be formed virtually on any surface once proteins and other biomolecules in the microenvironment have conditioned them. This review is dedicated to discussing the mechanisms underlined with stepwise biofilm formation and the various contemporary technological approaches, including the pivotal role of quorum sensing (QS), bacteriocins, biosurfactants, etc., that can be considered for preventing biofilm formation in the food industry and thereby decreasing the rate of health hazards pertaining to biofilm-borne infections. Biofilm control measures in yeast biofilms and antibiotic resistance of biofilms have been highlighted. Additionally, the underlying mechanism associated with gene expression regulated by QS has been discussed in terms of understanding the infection strategies.