Open Access https://doi.org/10.48130/fmr-0024-0016 Food Materials Research 2024, 4: e025 Edible coating, food-contact surface coating, and nanosensor for biofilm mitigation plans in food industry Mohd Fakharul Zaman Raja Yahya 1* , Nurul Hidayah Mohamad Nor 2* , Mohd Muzamir Mahat 1 and Rikson Siburian 3 1 Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia 2 Low Dimensional Materials Research Centre, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia 3 Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Indonesia * Corresponding author, E-mail: fakharulzaman@uitm.edu.my; nurulhidayah@um.edu.my Abstract The formation of biofilms in the food supply chain poses a significant difficulty since it can provide an ideal environment for harmful bacteria, resulting in foodborne illnesses and food degradation. In food processing environments, surfaces become ideal substrates for biofilm development, creating persistent reservoirs of contamination that can contaminate raw materials and processed products. Moreover, biofilms not only enhance the survival of foodborne pathogens but also contribute to the spread of antibiotic-resistance genes, posing a significant public health concern. Urgently identifying efficient strategies to mitigate biofilm formation is imperative to combatting foodborne illnesses and minimizing economic losses in the food industry. This urgency is underscored by the evolving nature of foodborne pathogens and the increasing complexity of food production processes, necessitating constant innovation in biofilm control. This mini-review discusses the adverse effects of biofilm in the food industry, the factors that influence biofilm development, and the measures employed to control biofilms. It is worth noting that edible coating, food-contact surface coating, and nanosensors hold considerable promise for mitigating biofilm-mediated problems in the food industry. Citation: Yahya MFZR, Hidayah Mohamad Nor M, Mahat MM, Siburian R. 2024. Edible coating, food-contact surface coating, and nanosensor for biofilm mitigation plans in food industry. Food Materials Research 4: e025 https://doi.org/10.48130/fmr-0024-0016 Introduction Bacteria are remarkably able to adapt their requirements for existence in various situations. One of the most significant microbial properties that promote these adaptations is the capacity of the microbe to create biofilms, as it enables adapt- ability to challenging environmental conditions. In recent decades, there has been a significant endeavor to enhance our comprehension of microbial biofilms. These biofilms are char- acterized as intricate and well-structured biological communi- ties that are embedded within a highly hydrated extracellular polymeric matrix which contains various functional groups and organic biomolecules (Fig. 1). Proteins, carbohydrates, and nucleic acids in biofilm cells are known to be secreted into the matrix [1−3] . These biofilms could form on moist surfaces, whether biotic or abiotic. Biofilms are frequently observed in the food arena [4,5] and pose a significant problem due to their ability to attach to multiple surfaces, such as metal, plastic, glass, wood, soil particles, and food ingredients. The adherence of bacteria to food items or surfaces that come into touch with products results in financial losses and an increased likelihood of bacterial foodborne illnesses. Multiple lines of biochemical, structural, and proteomics investigations have also revealed that microbial biofilms are heterogeneous, and metabolically active [1,6−10] . Bacteria residing in biofilms provide survival bene- fits to their constituents by shielding them from environmental stressors such as UV radiation, dehydration, and exposure to antimicrobial and sanitizing agents [11] . Consequently, the eradi- cation of these bacteria is a significant problem. In this mini-review, the negative impacts of biofilm in the food indus- try, factors that influence biofilm formation, and biofilm control strategies in the food industry are discussed. Biofilm formation The adherence of bacteria to surfaces in the food-contact surfaces, leading to the formation of biofilms, carry significant implications. The presence of organized microbial communi- ties in food processing plants acts as a storage area for bacteria and can potentially contaminate raw materials and finished products at several phases of food production [12] . Furthermore, biofilms might result in food spoilage, financial losses, decreased product shelf life, or the spread of diseases. Biofilm could form on both food-contact surfaces and food products causing alteration of food quality (Fig. 2). The initial publication on foodborne bacterial biofilm described the adhesive characteristics exhibited by Salmonella sp. Subsequently, numerous bacteria have been identified as capable of forming biofilms within the food industry environ- ment. These bacteria include Yersinia enterocolitica, Listeria monocytogenes, Staphylococcus spp., Campylobacter jejuni, and Salmonella spp. Salmonella enterica is a bacterium commonly associated with foodborne illness outbreaks in the food industry. It commonly spreads through the consumption of contaminated food, especially of animal origins like eggs, meat, and poultry. Infec- tions caused by this pathogen can lead to gastroenteritis, MINI REVIEW © The Author(s) www.maxapress.com/fmr www.maxapress.com