| Summary: | The formation of biofilms in the food supply chain poses a significant difficulty since it can provide an ideal environment for harmful bacteria, resulting in foodborne illnesses and food degradation. In food processing environments, surfaces become ideal substrates for biofilm development, creating persistent reservoirs of contamination that can contaminate raw materials and processed products. Moreover, biofilms not only enhance the survival of foodborne pathogens but also contribute to the spread of antibiotic-resistance genes, posing a significant public health concern. Urgently identifying efficient strategies to mitigate biofilm formation is imperative to combatting foodborne illnesses and minimizing economic losses in the food industry. This urgency is underscored by the evolving nature of foodborne pathogens and the increasing complexity of food production processes, necessitating constant innovation in biofilm control. This mini-review discusses the adverse effects of biofilm in the food industry, the factors that influence biofilm development, and the measures employed to control biofilms. It is worth noting that edible coating, food-contact surface coating, and nanosensors hold considerable promise for mitigating biofilm-mediated problems in the food industry. © 2024 by the author(s).
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