Biofilms are adhesions of microorganisms to work surfaces in food production. This global problem affects the food and beverage industries. Biofilms can be a source of contamination by pathogenic microorganisms, posing a risk to consumer health.

Biofilms are very difficult to detect and remove as they are highly resistant to conventional cleaning and disinfection procedures. As they are a major cause of contamination, they can reduce the quality and shelf life of food. In addition to the economic impact associated with loss of production batches, returns, complaints, etc., the presence of biofilms in the processing environment can have a significant impact on food safety and lead to a loss of customer and consumer confidence.