Bacteria can adhere to foods or food contact surfaces and form biofilms, which may cause equipment damage, food spoilage, and even human diseases. As the major form of bacteria in the food industry, mixed-species biofilms often have a stronger resistance to disinfectants and antibiotics compared with single-species biofilm. However, the formation and inter-species interactions of mixed-species biofilms are quite complicated, and its potential effects in the food industry remain to be explored. In this review, we summarize the formation and inter-species interactions of mixed-species biofilms and novel control strategies developed in recent years, and discuss future trends in the prevention and control of mixedspecies biofilms in the food industry. This review aims to provide a theoretical basis for further research of mixed-species biofilms in the food industry and the development of efficient novel control strategies, in order to better safeguard food safety and public health.