Bacterial biofilms and their new control strategies in food industry

Biofilm is a multicellular layer of adherent bacteria surrounded by organic polymer matrix. The development of biofilms in food processing environments is a potential source of hazard for food safety and quality [1]. Food contact surfaces are commonly disinfected with different chemical compounds. However, corrosion and toxicity limit the use of these commercial disinfectants [2]. The risk will become more serious, if the bacteria in biofilm increase their resistance to disinfectants [3]. This book chapter provides a contribution to better understand and highlights the importance and relevance of pathogenic food-borne bacteria and their associated biofilm formations, factors affecting their biofilm formations and new natural potential biofilm control strategies compared with commercial disinfectants in food industry.