Biofilms: The Enemy We Cannot See

Biofilms are communities of microorganisms attached to surfaces and protected by an extracellular matrix that makes them difficult to remove. In the food industry, moisture, nutrients and surfaces favour their development, and they can become a persistent source of contamination and pathogens such as Listeria monocytogenes, Salmonella and E. coli.Traditional cleaning and disinfection methods may have limitations when it comes to eliminating them, and their detection requires specific tools. Their control requires adapted strategies to detect, eliminate and prevent biofilms, which is key to ensuring food safety.