{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,30]],"date-time":"2026-01-30T23:49:17Z","timestamp":1769816957114,"version":"3.49.0"},"reference-count":9,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2020,6,21]],"date-time":"2020-06-21T00:00:00Z","timestamp":1592697600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Biofilms are multicellular sessile microbial communities embedded in hydrated extracellular polymeric matrices. Their formation is common in microbial life in most environments, while those formed on food-processing surfaces are of considerable interest in the context of food hygiene. Biofilm cells express properties that are distinct from planktonic ones, in particular, notorious resistance to antimicrobial agents. Thus, a special feature of biofilms is that, once they have been developed, they are hard to eradicate, even when careful sanitization procedures are regularly applied. A great deal of ongoing research has investigated how and why surface-attached microbial communities develop such resistance, and several mechanisms are to be acknowledged (e.g., heterogeneous metabolic activity, cell adaptive responses, diffusion limitations, genetic and functional diversification, and microbial interactions). The articles contained in this Special Issue deal with biofilms of some important food-related bacteria (including common pathogens such as Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus, as well as spoilage-causing spore-forming bacilli), providing novel insights on their resistance mechanisms and implications, together with novel methods (e.g., use of protective biofilms formed by beneficial bacteria, enzymes) that could be used to overcome such resistance and thus improve the safety of our food supply and protect public health.<\/jats:p>","DOI":"10.3390\/foods9060816","type":"journal-article","created":{"date-parts":[[2020,6,24]],"date-time":"2020-06-24T07:14:19Z","timestamp":1592982859000},"page":"816","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6019-5204","authenticated-orcid":false,"given":"Efstathios","family":"Giaouris","sequence":"first","affiliation":[{"name":"Laboratory of Biology, Microbiology and Biotechnology of Foods (LBMBF), Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Ierou Lochou 10 &amp; Makrygianni, 81400 Myrina, Lemnos, Greece"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3355-4398","authenticated-orcid":false,"given":"Manuel","family":"Sim\u00f5es","sequence":"additional","affiliation":[{"name":"Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Roberto Frias, s\/n, 4200-465 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2998-7518","authenticated-orcid":false,"given":"Florence","family":"Dubois-Brissonnet","sequence":"additional","affiliation":[{"name":"Micalis Institute, INRAE, AgroParisTech, Universit\u00e9 Paris-Saclay, 78350 Jouy-en-Josas, France"}]}],"member":"1968","published-online":{"date-parts":[[2020,6,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1017","DOI":"10.1080\/08927014.2011.626899","article-title":"Resistance of bacterial biofilms to disinfectants: A review","volume":"27","author":"Bridier","year":"2011","journal-title":"Biofouling"},{"key":"ref_2","first-page":"309","article-title":"Pathogenic biofilm formation in the food industry and alternative control strategies","volume":"Volume 15","author":"Holban","year":"2018","journal-title":"Handbook of Food Bioengineering, Foodborne Diseases"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Ostrov, I., Paz, T., and Shemesh, M. (2019). Robust biofilm-forming Bacillus isolates from the dairy environment demonstrate an enhanced resistance to cleaning-in-place procedures. Foods, 8.","DOI":"10.3390\/foods8040134"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Wallis, J.K., Kr\u00f6mker, V., and Paduch, J.-H. (2019). Biofilm challenge: Lactic acid bacteria isolated from bovine udders versus staphylococci. Foods, 8.","DOI":"10.3390\/foods8020079"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Sharma, K., and Pagedar Singh, A. (2018). Antibiofilm effect of DNase against single and mixed species biofilm. Foods, 7.","DOI":"10.3390\/foods7030042"},{"key":"ref_6","unstructured":"Hackett, C.B. (2015). Attachment of Salmonella spp. to food contact and product surfaces and biofilm formation on them as stress adaptation and survival strategies. Salmonella: Prevalence, Risk Factors and Treatment Options, Nova Science Publishers, Inc.. Chapter 6."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Paz-M\u00e9ndez, A.M., Lamas, A., V\u00e1zquez, B., Miranda, J.M., Cepeda, A., and Franco, C.M. (2017). Effect of food residues in biofilm formation on stainless steel and polystyrene surfaces by Salmonella enterica strains isolated from poultry houses. Foods, 6.","DOI":"10.3390\/foods6120106"},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Cadena, M., Kelman, T., Marco, M.L., and Pitesky, M. (2019). Understanding antimicrobial resistance (AMR) profiles of Salmonella biofilm and planktonic bacteria challenged with disinfectants commonly used during poultry processing. Foods, 8.","DOI":"10.3390\/foods8070275"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Rodr\u00edguez-L\u00f3pez, P., Rodr\u00edguez-Herrera, J.J., V\u00e1zquez-S\u00e1nchez, D., and L\u00f3pez Cabo, M. (2018). Current knowledge on Listeria monocytogenes biofilms in food-related environments: Incidence, resistance to biocides, ecology and biocontrol. Foods, 7.","DOI":"10.3390\/foods7060085"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/6\/816\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T09:41:21Z","timestamp":1760175681000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/6\/816"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,6,21]]},"references-count":9,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2020,6]]}},"alternative-id":["foods9060816"],"URL":"https:\/\/doi.org\/10.3390\/foods9060816","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,6,21]]}}}