Biofilms are microbial aggregation membranes that are formed when microorganisms attach to the surfaces of living or nonliving things. Importantly, biofilm provides protection to microorganisms against environmental pressures and enhances their resistance to antimicrobial agents, contributing to food contamination, toxicity, and shorter shelf lives. Furthermore, the formation of biofilms by foodborne pathogens greatly exacerbates the risk of foodborne infections, leading to major public health risks and adverse economic consequences. Thus, it is essential and imperative to understand and control biofilm formation and to reduce the microbial risks associated with it. Food waste due to spoilage within the food industry remains a global challenge to environmental sustainability and the security of food supplies. Consequently, this chapter delves into the existing control strategies, antimicrobial mechanisms, and their applications for extending the shelf life of food. Overall, current strategies for controlling harmful biofilms fall into three main categories: (i) modifying abiotic surface features to prevent biofilm formation; (ii) regulating signaling pathways to inhibit biofilm formation and stimulate biofilm diffusion; and (iii) applying external forces to eradicate biofilms. Although, in the food industry, the best strategy to eradicate bacterial biofilms is to prevent biofilm formation, this can be achieved by avoiding the formation of bacterial biofilms in key locations via methods such as aseptic processing, regular disinfection cleaning, and the sterilization of equipment before and after use.