Biofilms in the Spotlight: Detection, Quantification, and Removal Methods

Fabián González-Rivas, Carolina Ripolles-Avila, Fabio Fontecha-Umaña, Abel Guillermo Ríos-Castillo, José Juan Rodríguez-Jerez

Research output: Contribution to journalArticleResearchpeer-review

55 Citations (Scopus)


© 2018 Institute of Food Technologists® Microorganisms can colonize and subsequently form biofilms on surfaces, which protect them from adverse conditions and make them more resistant than their planktonic free-living counterparts. This is a major concern in the food industry because the presence of biofilms has significant implications for microbial food contamination and, therefore, for the transmission of foodborne diseases. Adequate hygienic conditions and various preventive and control strategies have consequently been developed to ensure the provision of safe, good-quality food with an acceptable shelf-life. This review focuses on the significance of biofilms in the food industry by describing the factors that favor their formation. The interconnected process among bacteria known as “quorum sensing,” which plays a significant role in biofilm development, is also described. Furthermore, we discuss recent strategic methods to detect, quantify, and remove biofilms formed by pathogenic bacteria associated with food processing environments, focusing on the complexity of these microbial communities.
Original languageEnglish
Pages (from-to)1261-1276
JournalComprehensive Reviews in Food Science and Food Safety
Issue number5
Publication statusPublished - 1 Sep 2018


  • bacterial adhesion
  • biofilms
  • control strategies
  • food industry
  • quorum sensing


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