Advances and Future Prospects of Enzyme‐Based Biofilm Prevention Approaches in the Food Industry

Abstract Food poisoning and foodborne diseases are a growing public health concern worldwide. Approximately 30 known and many unknown pathogens are the main culprits for these conditions. Biofilms are a heterogeneous living‐form of pathogens and are considered a safe haven for their pathogenicity. In the field of food processing, the persistence of biofilms results in an increased likelihood of food contamination, which ultimately compromises overall food quality and safety. Because of the robust heterogeneity and resistant phenotypic nature of biofilms, the impairment of biofilms is very challenging when using conventional cleaning agents/antibiotics. Therefore, the development of alternative approaches is of great interest to the food industry. Recently, many researchers have found that use of enzymes can provide an exciting and effective therapeutic approach for solving biofilm‐associated problems in the food industry, because enzymes are involved in almost every stage of biofilm detachment and degradation. Here, we describe biofilm‐associated problems in the food industry and recent advances in enzyme‐based biofilm impairment strategies. We also highlight major limitations, challenges, and possible prospects of enzyme‐based biofilm‐targeting technologies.