The food system and the surrounding environment support the growth of an extensive spectrum of microorganisms. Most bacteria are capable of adhering and forming biofilms, where they can endure and thrive for several days, weeks, or even longer, contingent upon the type of bacterium and the surrounding circumstances. Biofilms undergo several phases of development in their biological cycle, including preliminary attachment, maturity, maintenance, and dispersal. To be more precise, biofilms serve as a continuous breeding ground for bacteria including Salmonella enterica, Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Listeria spp. These bacteria can cause serious infections such as nosocomial infections and foodborne illnesses, as well as contaminate food pipelines. Consequently, biofilm-forming pathogenic microbes in the dairy, meat, poultry, and aquaculture food sectors are substantial issues due to these types of biofilms. Accordingly, the food industry places a high priority on preventing the formation of biofilms and eliminating those that have already developed. The production of biofilms has been reported to be inhibited by natural resources such as biopeptides, essential oils, plant extracts, and enzymes such as glycosidases, proteases, and DNases. Cold plasma treatment, pulsed electric field, power ultrasound, and pulsed light technology are some of the cutting-edge methods that have been used recently to identify and assess microorganisms adhered to surfaces. An improved understanding of the physiology, architecture, and molecular signalling of biofilms can help prevent and manage food-related spoilage and harmful microorganisms. Therefore, the study addresses the development of biofilm in the food environment, possible health risks related to it, environmental variables that play a role, and possible approaches for controlling it.