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Biofilms are matrix-enclosed microbial aggregates that adhere to a biological or nonbiological surface. Biofilm formation is a significant problem in the medical, food, and marine industries and can lead to substantial economic and health problems. The complex microbial community of a biofilm is highly resistant to antibiotics and sanitizers and confers persistent survival that is a challenge to overcome. There are several conventional approaches to combating biofilms, physical and/or mechanical removal, chemical removal, and the use of antimicrobials, sanitizers, or disinfectants to kill biofilm organisms. However, biofilms are highly resistant to these approaches as opposed to planktonic cells. Thus, novel approaches other than the conventional methods are urgently needed. In this review, we discuss current and new advanced antibiofilm strategies that are superior to the conventional method in terms of addressing the biofilm problem for the improvement of healthcare, food safety, and in industrial processes.

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Outbreaks of produce-related food-borne pathogens have undergone a sharp increase in last three decades because of high produce consumption. A paradigm of food safety for produce is important due to its susceptibility to microbial attack and biofilms formation. Greater attention should be paid to decontaminating the pathogens in biofilms as they pose a risk to public health. This review will focus on produce-related outbreaks, attachments, quorum sensing, biofilms formation, resistance to sanitizers and disinfectants, and current and emerging control strategies for fresh and minimally processed produce, providing new insight into food safety. The consequences of biofilms formation on produce include the formation of a protective environment that is resistant to cleaning and disinfection. Alternative means of controlling or inhibiting biofilms formation on produce will be explained briefly and we will identify where additional research is needed.

No abstract