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| eISSN: | 2583-1194 |
REVIEW PAPER
A Comprehensive Review on Factors Influencing Biofilm Formation and Development in Food Processing Environments
1
Department of Biotechnology, School of Applied Sciences & REVA Research Centre, REVA University, India
2
Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Malaysia
3
School of Applied Sciences, REVA Research Centre, REVA University,, India
Submission date: 2025-12-19
Final revision date: 2025-12-30
Acceptance date: 2026-01-28
Online publication date: 2026-04-20
Corresponding author
Pasupuleti Visweswara Rao
School of Applied Sciences, REVA Research Centre, REVA University,, Rukmini Knowledge Park, Kattigenahalli, Yelahanka,, 560064, bengaluru, India
School of Applied Sciences, REVA Research Centre, REVA University,, Rukmini Knowledge Park, Kattigenahalli, Yelahanka,, 560064, bengaluru, India
KEYWORDS
Food safetyBiofilm formationAntimicrobialEnvironmental stressesFood processing environmentsMicrobial life
TOPICS
ABSTRACT
Biofilms are a common type of microbial life that contrast with their free-floating counterparts due to their higher resistance to environmental factors, antimicrobial agents, and immunological reactions. Biofilms pose a major problem in food processing industries because of their resistance to disinfection, which results in food spoilage, food-borne disease outbreaks, equipment dezincification, reduced heat conduction, and increased energy consumption. The formation of biofilms in such environments is a complex process that depends on surface characteristics, nutrients, temperature, pH, and the presence of antimicrobial agents. This review examines the different factors that affect biofilm formation and development, the problems related to biofilms in food processing industries, the current strategies used to eliminate or manage harmful bacterial biofilms, emerging strategies being developed, and the gaps as well as future development opportunities related to bacterial biofilms.
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