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A central limitation of current antimicrobial strategies lies in their validation under simplified laboratory conditions that overlook the physicochemically driven formation of food matrix conditioning films. Upon contact with food residues, organic macromolecules reorganize at the solid\u2012liquid interface, forming conditioning layers that mask engineered surface functionalities and facilitate microbial attachment. This review examines how such interfacial transformations constrain conventional bactericidal approaches and contribute to sanitization failures in industrial environments. Plasma surface engineering is evaluated as a matrix\u2010aware strategy capable of tailoring surface energy, hydration behavior, and nanoscale architecture through plasma\u2010enhanced chemical vapor deposition and magnetron sputtering. These approaches may mitigate organic fouling and modulate bacterial surface sensing under controlled conditions. Particular attention is given to mechanotransduction pathways implicated in early biofilm formation, highlighting how nanoscale surface cues influence c\u2010di\u2010GMP signaling and biofilm commitment in both Gram\u2010negative and Gram\u2010positive foodborne pathogens, including\n                    <jats:italic>Salmonella<\/jats:italic>\n                    spp. and\n                    <jats:italic>Listeria monocytogenes<\/jats:italic>\n                    . Significant translational gaps remain, including long\u2010term durability under repeated cleaning\u2010in\u2010place cycles, antimicrobial transport through complex conditioning films, and adaptive tolerance under chronic exposure. This review situates plasma surface engineering within a preventive interfacial design framework, offering an evidence\u2010based rationale for the development of food contact materials capable of meeting the durability, safety, and regulatory demands of modern processing environments.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70663","type":"journal-article","created":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T07:26:59Z","timestamp":1790839619000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Beyond Bactericidal: Plasma Surface Engineering to Defeat Food Matrix\u2010Conditioning Layers"],"prefix":"10.1111","volume":"25","author":[{"given":"Rafael Bianchini","family":"Fulindi","sequence":"first","affiliation":[{"name":"Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas  Campinas Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Argemiro Soares da Silva","family":"Sobrinho","sequence":"additional","affiliation":[{"name":"Division of Fundamental Sciences, Department of Physics Aeronautics Institute of Technology (ITA)  S\u00e3o Jos\u00e9 dos Campos Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5052-2315","authenticated-orcid":false,"given":"Anderson S.","family":"Sant'Ana","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas  Campinas Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,1]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12866\u2010022\u201002658\u2010z"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scitotenv.2024.174872"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.msec.2021.112474"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.13318"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1128\/iai.00345\u201023"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028X.JFP\u201018\u2010228"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.13089"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.02.016"},{"issue":"3","key":"e_1_2_10_10_1","doi-asserted-by":"crossref","DOI":"10.1128\/Spectrum.01377-21","article-title":"Listeria monocytogenes Sublethal Injury and Viable\u2010but\u2010Nonculturable State Induced by Acidic Conditions and Disinfectants","volume":"9","author":"Arvaniti M.","year":"2021","journal-title":"Microbiology Spectrum"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1080\/1040841X.2016.1208146"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2019.02704"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/ma14071590"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2023.110419"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1039\/c4ra17244b"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.3390\/nano13182533"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.micpath.2025.107690"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12910"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tsf.2006.04.051"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym14030378"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2012.11.012"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2020.103548"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2005.07.004"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02614\u201014"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010019\u201053521\u20107"},{"issue":"5","key":"e_1_2_10_26_1","doi-asserted-by":"crossref","first-page":"401","DOI":"10.4315\/0362-028X-42.5.401","article-title":"Attachment of Microorganisms to Pork Skin and Surfaces of Beef and Lamb Carcasses","volume":"42","author":"Butler J. 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