Biofilm Structure of Foodborne Pathogens

The ability of many bacteria to adhere to surfaces and to form biofilms has major implications in a variety of industries including the food industry, where biofilms create a persistent source of contamination. It is reported that biofilms are more resistant to antimicrobials compared to planktonic cells. The colonization of bacteria on the food processing surfaces and even the food structure, such as milk molecules, and thus the formation of biofilms has become a major concern for food plants.