Copyright © 2026 Authors retain the copyright of this article. This article is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

@article{172901,
        author = {Asha K and Guruprasad V and Nikhileshwar M and Thippeswamy B and Soumya V. Menon},
        title = {Technological barriers against biofilms in the food processing sector},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {11},
        number = {9},
        pages = {1299-1310},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=172901},
        abstract = {Biofilms are a significant and ongoing challenge in the food sector. Biofilms can be congregations of one or more species that occur in a single layer or three-dimensional structure with a complicated level of arrangement. As a matter of fact, the presence of biofilms has serious negative effects on the food sector, including monetary losses. It is necessary to make improvements to the cleaning and sanitising system used to squelch microorganisms and prevent the production of biofilms in order to guarantee the quality and safety of food products. On food matrixes and along food industrial infrastructures, a variety of microorganisms can flourish. Biofilms might develop as a result of this growth. Lower concentrations of a resilient organisms were present on equipment surfaces, and they were difficult to eradicate. We investigated the relative contributions and interactions of chemical mechanical and thermal activities in agricultural sectors. In order to include more effective ways for the mitigation and eradication of biofilm formation, it is generally important to do research on the interactions between surfaces in a specific food processing environment and bacteria. Our review's primary objective is to be more diverse, and it emphasises using physical and chemical methods for combating biofilms in areas where food is being processed. In addition, we briefly discuss techniques like electrical procedures, disinfectants, non-thermal plasma, nanotechnology, and equipment design in our assessment.},
        keywords = {Biofilm, food sector, electrical strategy, physical technique, nanotechnology and disinfectant},
        month = {February},
        }