Mixed-species biofilms in food systems: from community assembly to ecology-informed management

Abstract

Biofilms in food-processing environments present multifaceted challenges for food safety, quality, and public health. These microbial communities, forming on a variety of surfaces within food-processing facilities, are responsible for persistent contamination, increased tolerance to cleaning and disinfection, and the transmission of spoilage organisms and pathogens. This review provides a comprehensive overview of current knowledge on the formation, ecological organization, persistence, and impact of mixed-species biofilms in food systems, emphasizing their central role in contamination control and food safety management. While recent advances in analytical technologies have improved our understanding of their complexity and resilience, significant knowledge gaps remain regarding their behavior under real-world industrial conditions. The review highlights the limitations of traditional eradication-based approaches and discusses innovative strategies for monitoring, controlling, and preventing biofilm-associated risks in modern food production systems.