Microbial Biofilms and the Role of Biotechnology as a Solution

In food industries, due to improper cleaning or control practices, along with certain other factors, pathogenic microbes and contaminants such as (e.g., Bacillus cereus) can form biofilms on surfaces. These biofilm matrixes can potentially cause food spoilage and disease transmission, especially during their detachment stage. It is best to use efficient sterilizing techniques when biofilms are still young since they are harder to destroy as they age. Moreover, biofilm microbes show increased resistance to disinfectants and many antimicrobial compounds, rendering them far more challenging to remove. By synthesizing antimicrobial substances with modern approaches to action, the biotechnology industry is attempting to address the issue of biofilms. Various biotechnological gadgets can aid in the identification of different stages of biofilm development on relevant surfaces. Under the umbrella of “green nanotechnology,” antioxidants, essential oils, dyes, and other ingredients are being utilized for creating anti-biofilm technologies. The use of essential oils as bactericides and preservatives is expanding in the food business. Essential oil metabolites can be loaded with various nanoparticles of embedded polymers and lipids to breakdown biofilm layers. It can be concluded that novel biotechnological advances for preventing biofilm formation in the food industry hold out hope for the future. This chapter discusses the present understanding of the significant microbes responsible for the colonization and maturing of biofilms in the food industry, their related health challenges in ready-to-eat convenience meals, dairies, and other food arenas along with biotechnological applications to control and prevent these biofilms.