Biofilm Formation in the Food Industry Under Changing Climatic Conditions

Abstract

Given the profound implications of biofilm formation in the food industry, including its role as a major driver of food spoilage, foodborne disease outbreaks, and the deterioration of processing equipment, a comprehensive understanding of the factors governing bacterial growth and biofilm development is indispensable. These factors, however, cannot be considered in isolation. Emerging evidence suggests that climate change, through rising global temperatures, altered humidity, fluctuating water availability, and shifts in nutrient dynamics, may further modulate microbial behaviour, enhancing the propensity of biofilm formation by pathogens and spoilage organisms. Understanding that biofilms can influence and are influenced by climate change is crucial to their effective management in the food industry. Climate-driven shifts in biofilm behaviour may complicate existing safety and hygiene protocols, necessitating more stringent control measures such as climate-adaptive sanitation technologies, infrastructure redesign, and updated monitoring frameworks capable of responding to the rapidly changing microbiological landscape of food-processing environments. Therefore, as the environment becomes more variable and extreme, it is critical to investigate biofilm dynamics to protect public health, manage ecosystems, and ensure sustainable industrial practices. This review aims to describe how climate-driven environmental pressures make biofilm eradication in the food industry particularly challenging, and to address innovative strategies for biofilm management and future research directions towards effective management.