Biofilm Formation by Foodborne Pathogens in Meat Processing Facilities: Challenges and Control Strategies
Abstract
Biofilm formation by foodborne pathogens in meat-processing facilities represents a major challenge to food safety, product quality, and public health worldwide. In these environments, microorganisms attach to food-contact surfaces and develop structured microbial communities embedded within extracellular polymeric substances (EPS), which enhance resistance to disinfectants, environmental stress, and conventional sanitation procedures. This review examines the mechanisms of biofilm formation, including microbial attachment, colonization, maturation, and dispersion, as well as the environmental and operational factors that promote biofilm persistence in meat-processing systems. The review further discusses major biofilm-forming foodborne pathogens associated with meat-processing environments, including Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, Campylobacter spp., and Pseudomonas spp., alongside critical contamination sites such as slaughter lines, cutting equipment, storage areas, and drainage systems. The public health significance of biofilms is highlighted through their contribution to pathogen persistence, foodborne disease outbreaks, antimicrobial resistance, and reduced meat shelf life. Additionally, current detection and characterization techniques, including microbiological, molecular, and imaging-based approaches, are evaluated.
Finally, the review explores conventional and emerging biofilm control strategies, with particular focus on natural antimicrobials, bacteriophage applications, enzymatic treatments, surface modification technologies, and integrated HACCP-based hygiene systems. Understanding the ecology and persistence of biofilms within meat-processing facilities is essential for developing effective prevention and control strategies capable of improving meat safety, reducing contamination risks, and supporting sustainable food production practices.
