Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-
contamination, leading to changes in the food industry's cleaning and disinfection dynamics …

Biofilms are microbial aggregation membranes that are formed when microorganisms attach
to the surfaces of living or nonliving things. Importantly, biofilm properties provide …

Pathogenic microorganisms have adapted different strategies during the course of time to
invade host defense mechanisms and overcome the effect of potent antibiotics. The …

The recalcitrance of microbial aggregation or biofilm in the food industry underpins the
emerging antimicrobial resistance among foodborne pathogens, exacerbating the …

Consumers are more conscious of both the quality and microbial safety of the food they eat.
Therefore, their demand for safe food and food products has motivated researchers to …

Escalating antimicrobial resistance is causing a major threat to the public health. Failure of
traditional antibiotics urges the development of alternative therapeutics, which include …

Nowadays, the wide spread of foodborne illness and the growing concerns about the use of
synthetic food additives have shifted the focus of researchers towards essential oils (EOs) as …

The antibacterial and antibiofilm activity of essential oil of clove against Listeria
monocytogenes and Salmonella Enteritidis were investigated. The chemical composition of …

Biofilm formation (BF) and production in the food processing industry (FPI) is a continual
threat to food safety and quality. Various bacterial pathogens possess the ability to adhere …

Microbial biofilm is an aggregation of microbial species that are either attached to surfaces
or organized into an extracellular matrix. Microbes in the form of biofilms are highly resistant …