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The growth of pathogenic biofilms in food environments increases the risk of food contamination. Consequently, studies into pathogenic biofilms are critical for the food industry. Previous research has focused on wet surface biofilms (WSB), while recently people began to realize that although dry food surfaces appear dry to the naked eye, they may be covered with a thin liquid film, which can support dry surface biofilms (DSB) formation. The characteristics of DSB have been reported to vary significantly from those of WSB. This chapter conducted a comparison of DSB with WSB in terms of biofilm morphology, bacterial adhesion, and resistance to antimicrobials. We also summarized several novel dry sanitizations that could be applied to treat DSB. Lastly, emerging DSB research will be addressed, including standardization of DSB models and an innovative omics study to reveal DSB cellular relationships.

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Sanitization of Wet and Dry Surface Biofilms in Food Processing Environments

  • 章节

  • 发表日期：

    2025年

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  • Zejia Lin,
  • Dan Li

摘要

The growth of pathogenic biofilms in food environments increases the risk of food contamination. Consequently, studies into pathogenic biofilms are critical for the food industry. Previous research has focused on wet surface biofilms (WSB), while recently people began to realize that although dry food surfaces appear dry to the naked eye, they may be covered with a thin liquid film, which can support dry surface biofilms (DSB) formation. The characteristics of DSB have been reported to vary significantly from those of WSB. This chapter conducted a comparison of DSB with WSB in terms of biofilm morphology, bacterial adhesion, and resistance to antimicrobials. We also summarized several novel dry sanitizations that could be applied to treat DSB. Lastly, emerging DSB research will be addressed, including standardization of DSB models and an innovative omics study to reveal DSB cellular relationships.