Vol. 9, Special Issue 2, Part B (2025)

Biofilms are structured microbial communities that adhere to surfaces and pose significant challenges in the dairy industry by contaminating milk and milk products, reducing equipment efficiency, and compromising food safety. Their formation involves microbial adhesion, extracellular polymeric substance production, and the establishment of resistant colonies. Biofilms harbor pathogenic bacteria like Listeria monocytogenes, impacting product quality and safety. Control strategies include effective sanitation, material selection, and quorum-sensing inhibition. While biofilms are a concern in dairy processing, beneficial biofilms in the gastrointestinal tract contribute to gut health. Innovative solutions, such as antimicrobial coatings and enzymatic cleaners, are essential for biofilm management in dairy industries.