Food spoilage caused by bacterial biofilm leads to substantial economic losses for the food industry worldwide with probable losses amounting to billions of dollars annually. Biofilm acts as a protective shield that enables these organisms to survive the action of chemical disinfectants, sanitizers, and antimicrobials. Most foodborne pathogens, such as Escherichia coli, Vibrio spp., Clostridium spp., Staphylococcus aureus, Pseudomonas spp., Listeria monocytogenes, and Bacillus cereus, are capable of producing antimicrobial resistant biofilm. The inadequacies of chemical methods for biofilm removal raised the need for more robust and effective technology to handle the menace created by biofilm-producing pathogens to ensure food safety in the industry. As an alternative, bioactive compounds from plants having inhibitory action on biofilm formation are used as preservatives in the food industry. However, their usage is restricted due to poor availability, stability during food processing and storage, and lack of standardized protocol. These limitations can be overcome by the intervention of nanotechnology. There are a number of benefits in nanotechnology-enhanced interventions that target achieving optimal use of phytochemical constituents among which include enhanced penetration through biofilm matrix, sustained release, site-specific delivery, improved bioavailability, efficacy as well as stability. The surface-functionalized or encapsulated phyto-fabricated nanoparticles represent an attractive strategy for tackling highly resilient microbial biofilms. This chapter provides a comprehensive detail of recent developments in the field of phytonanotechnology used for the prevention and elimination of biofilms formed by foodborne pathogens.