Understanding of food biofilms by the application of omics techniques

Biofilms constitute a protective barrier for foodborne pathogens to survive under stressful food processing conditions. Therefore, studies into the development and control of biofilms by novel techniques are vital for the food industry. In recent years, foodomics techniques have been developed for biofilm studies, which contributed to a better understanding of biofilm behavior, physiology, composition, as well as their response to antibiofilm methods at different molecular levels including genes, RNA, proteins and metabolic metabolites. Throughout this review, the main studies where foodomics tools used to explore the mechanisms for biofilm formation, dispersal and elimination were reviewed. The data summarized from relevant studies are important to design novel and appropriate biofilm elimination methods for enhancing food safety at any point of food processing lines.

Automated summary

Biofilms play a critical role in protecting foodborne pathogens under stressful processing conditions. Foodomics techniques have been instrumental in studying biofilms, providing insight into their behavior, physiology, and response to antibiofilm methods at molecular levels. The data gathered from relevant studies are crucial for developing novel biofilm elimination methods to enhance food safety in processing lines.