Biofilm Control for Food Safety: From Processing to Packaging

In the food industry, the persistent challenge of biofilms—a complex aggregation of microorganisms on surfaces—presents a significant threat to food safety and quality. These biofilms not only harbor pathogens that can lead to contamination but pose a barrier to sanitation processes. Such biofilms can also contribute to the persistence of spoilage bacteria in meat processing facilities. Despite ongoing efforts to manage these contaminants, the resilience of biofilms complicates eradication and control measures. The exploration of novel approaches for the prevention and removal of these biofilms is essential.This Research Topic aims to address the need for effective biofilm control solutions within the food industry - spanning from food processing to packaging. By investigating both established and innovative strategies, the Research Topic focuses on assessing the efficacy of different anti-biofilm agents and surface modifications that promise to improve sanitary conditions.To gather further insights on the limitations and possibilities of current biofilm control techniques, we welcome Original Research, Review and Mini Review articles addressing but not limited to the following themes:• Latest advancements in anti-biofilm agents;• Effectiveness of surface treatments and materials against biofilm formation;• Biofilm management in food processing;• Development of biofilm-resistant packaging solutions;• Impact of biofilm control on food safety and shelf life;• In-situ detection of biofilms in food processing facilities. Topic editors: Nidia León-Sicairos, Xianqin Yang Source: https://www.frontiersin.org/research-topics/67353/biofilm-control-for-food-safety-from-processing-to-packaging