Current Knowledge on Biofilms in Food-Related Environments: Incidence, Resistance to Biocides, Ecology and Biocontrol.

Although many efforts have been made to control in the food industry, growing pervasiveness amongst the population over the last decades has made this bacterium considered to be one of the most hazardous foodborne pathogens. Its outstanding biocide tolerance capacity and ability to promiscuously associate with other bacterial species forming multispecies communities have permitted this microorganism to survive and persist within the industrial environment. This review is designed to give the reader an overall picture of the current state-of-the-art in sessile communities in terms of food safety and legislation, ecological aspects and biocontrol strategies.