@article{TIAN2022, 
author = {Cuifang TIAN and Zhaohuan ZHANG and Qian TAO and Qian WU and Yingjie PAN and Yong ZHAO},
title = {Progress in the Application of Anti-biofilm Materials in the Field of Food Microbial Safety},
year = {2022},
journal = {Food Science},
volume = {43},
number = {11},
pages = {265-272},
keywords = {biofilm, food microbial safety, anti-biofilm materials, control of microbial hazards in food},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210412-169},
doi = {10.7506/spkx1002-6630-20210412-169},
abstract = {The formation of microbial biofilm has a great impact on food safety, which seriously threatens people’s health and is recognized as one of the food safety hazards worldwide. Anti-biofilm materials have been gradually applied in the field of food microbial safety due to their advantages like reducing microbial hazards and cross-contamination in food production and processing. In this context, this paper begins with an overview of the definition and preparation methods of anti-biofilm materials and their classification based on the type of active substances used, followed by a review of the current status of the application of anti-biofilm materials in the food industry. Finally, we conclude this review with an outlook on the future development of anti-biofilm materials. This paper can provide a theoretical basis for further research on anti-biofilm materials to comprehensively promote the application of such materials in the field of food microbial safety, and also provide effective technical strategies for guaranteeing food safety and human health.}
}