Combatting biofilm-forming foodborne pathogens in the meat industry: Challenges, strategies and innovations for safer products
Abstract
Shizari Elkhatib
Foodborne bacterial pathogens represent a significant risk to public health, especially in the meat industry, where contamination is common due to the nature of meat processing and handling. Among the most concerning challenges are the formation of biofilms by these pathogens on surfaces in processing environments. Biofilms are clusters of bacteria encased in a self-produced matrix of Extracellular Polymeric Substances (EPS), which make the bacteria more resistant to conventional cleaning methods, antibiotics and disinfectants. This article explores the main foodborne bacterial pathogens in the meat industry, the role of biofilm formation in contamination persistence and current strategies to mitigate these risks. It also examines the latest developments in bacterial control technologies, the use of antimicrobial agents and improved sanitation techniques, alongside regulatory frameworks that aim to ensure safer meat products. Ultimately, effective intervention strategies can help reduce the prevalence of foodborne illnesses, improving both consumer health and industry standards.