Biofilm formation in food processing plants and novel control strategies to combat resistant biofilms: the case of spp.

is one of the pathogens that cause many foodborne outbreaks throughout the world, representing an important global public health problem. strains with biofilm-forming abilities have been frequently isolated from different food processing plants, especially in poultry industry. Biofilm formation of on various surfaces can increase their viability, contributing to their persistence in food processing environments and cross-contamination of food products. In recent years, increasing concerns arise about the antimicrobial resistant and disinfectant tolerant , while adaptation of in biofilms to disinfectants exacerbate this problem. Facing difficulties to inhibit or remove biofilms in food industry, eco-friendly and effective strategies based on chemical, biotechnological and physical methods are in urgent need. This review discusses biofilm formation of in food industries, with emphasis on the current available knowledge related to antimicrobial resistance, together with an overview of promising antibiofilm strategies for controlling in food production environments.