Biofilms, the predominant microbial phenotype in nature, present special problems to the food and allied industries. For example, they exhibit reduced sensitivities to traditional means for inactivation, such as physical processes, sanitizers, antimicrobials or antibiotics. Biofilms may also serve as sources for continual shedding of microbial cells, leading to recontamination of equipment and foods processed thereon. Strategies for effective control of biofilms would be of wide benefit to not only the food industry and other sectors of agriculture, but also to the healthcare, water processing, shipping and other industries.  This mini-symposium will present three promising strategies for control of biofilms, wherever they may occur. These include nanoscale surface engineering, chemical biological and electrical approaches for reducing microbial attachment to surfaces and inhibiting subsequent biofilm formation. The engineering- and chemistry-based approaches discussed here may have ready applications to control of biofilms in various industrial settings, including the food industry.

Presentations