Biofilms as a microbial hazard in the food industry: A scoping review

Biofilms pose a serious public health hazard with a significant economic impact on the food industry. The present scoping review is designed to analyse the literature published during 2001–2020 on biofilm formation of microbes, their detection methods, and association with antimicrobial resistance (if any). The peer‐reviewed articles retrieved from 04 electronic databases were assessed using PRISMA‐ScR guidelines. From the 978 preliminary search results, a total of 88 publications were included in the study. On analysis, the commonly isolated pathogens were Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Escherichia coli, Bacillus spp., Vibrio spp., Campylobacter jejuni and Clostridium perfringens. The biofilm‐forming ability of microbes was found to be influenced by various factors such as attachment surfaces, temperature, presence of other species, nutrient availability etc. A total of 18 studies characterized the biofilm‐forming genes, particularly for S. aureus, Salmonella spp., and E. coli. In most studies, polystyrene plate and/or stainless‐steel coupons were used for biofilm formation, and the detection was carried out by crystal violet assays and/or by plate counting method. The strain‐specific significant differences in biofilm formation were observed in many studies, and few studies carried out analysis of multi‐species biofilms. The association between biofilm formation and antimicrobial resistance was not clearly defined. Further, viable but non‐culturable form of the foodborne pathogens is posing an unseen (by conventional cultivation techniques) but potent threat to the food safety. The present review recommends the need for carrying out systematic surveys and risk analysis of biofilms in food chain to highlight the evidence‐based public health concerns, especially in regions where microbiological food hazards are quite prevalent.