A Review on Current Strategies for Biofilm Control in Food Industry

Abstract

AbstractBiofilms are still a serious threat to the world. Biofilms are formed due to the natural tendency of microorganisms according to environmental factors. And they are solicitude in many fields counting food, medical and environmental. Biofilms are hard to exterminate due to their resistant phenotype. Since biofilms is a surface episode it develops on the different surfaces in food industry which can be very severe for the consumers, because it can cause serious illness to the consumers as well as monetary loss. In the current scenario to prevent biofilm formation the basic protocols that are used are cleaning and disinfection which cannot remove biofilms properly. Consequently, the new strategies are developing along with improving conventional control methods. Use of enzymes, biosurfactants, electrostatic interactions, essential oils to prevent biofilm formation.This review intent on the present strategies that are in use or is developing for controlling biofilms. Which can offer statistics about major concerns in food industries.