Foodborne pathogenic bacterial biofilm is a spatially structured multi-cellular community that is adhered to food contact surfaces. Conventional disinfection methods cannot effectively prevent and control bacterial biofilm due to its strong adhesiveness and stress resistance, causing food safety hazards and a serious effect on consumer health. In this article, recent studies on the formation mechanism and control strategies of foodborne pathogenic bacterial biofilm are reviewed. The roles of the functions of bacterial long-chain appendages, quorum sensing system and extracellular polymeric substances (EPSs) in the formation of bacterial biofilm are summarized and discussed based on improved biofilm adhesiveness, changed bacterial state, and enhanced stress resistance. This review divides the existing strategies for biofilm prevention and control into three categories: physical, chemical, and biological, and analyzes the principle, advantages and disadvantages of each category in order to provide a theoretical reference for the development of more efficient strategies for biofilm prevention and control in the food field to achieve better prevention and control of food microbial safety.

Contamination of spoilage and pathogenic microorganisms in food substrates can negatively influence food quality and threaten food safety. The application of physicochemical antimicrobial strategies can effectively inhibit the growth and reproduction of harmful microorganisms, but may also cause irreversible negative effects on food quality. Some antagonistic yeasts alone or combined with antimicrobial agents can effectively control harmful microorganisms. This review systematically and comprehensively summarizes the existing literature on the antimicrobial effects and mechanisms of yeasts and their derivatives from the above two aspects. The sources, species and mechanism of action of antagonistic yeasts as well as their antimicrobial effects when combined with other antimicrobial technologies are discussed. Additionally, the advantages and limitations of yeast as a natural drug carrier combined with various chemical antimicrobial agents are analyzed. This review aims to provide a scientific reference for developing new yeast-based antimicrobial agents, which will be helpful in improving food quality and ensuring food microbial safety.

The widespread presence of foodborne pathogenic bacteria biofilms in the food supply chain has significantly negative impacts on food microbial safety, posing a serious threat to the health and safety of consumers. Weakening the interaction between food contact surfaces and biological pollutants and reducing biological adhesion by changing the physicochemical properties of food contact surfaces can effectively reduce the formation of biofilms, thereby ensuring the microbial safety of food. This article summarizes recent progress in research on anti-biofouling materials. First, the application of the DLVO theory to quantify the interaction between biological pollutants and material surfaces is reviewed. Then, this paper classifies the existing anti-biofouling materials into two categories: hydrophobic and hydrophilic, and summarizes the typical methods to construct each type of anti-biofouling materials and their anti-biofouling mechanisms. Finally, based on the current status of the application of anti-biofouling materials in the food industry, an outlook on future development directions is provided. This article aims to provide theoretical guidance for the development of new antibiofouling materials in order to better ensure the microbial safety of food.