Due to the possibility of spoilage bacteria and pathogenic bacteria contaminating food items, biofilms are an important risk issue in the food business. Most bacteria may stick to surfaces and create biofilms, and live for short or even longer, depending on the kind of bacterium surrounding circumstances. Multiple developmental phases, including as primary attachment, mating, maintenance, and dispersion, are included in the life cycle of biofilms. Because bacteria of biofilms are often well shielded from stress of the environment, they are very challenging to eliminate and find in the food sector. The strategies and medications used to stop and stop the formation of biofilms are provided and addressed in the current publication. Furthermore, a number of cutting-edge methods, such as confocal laser scanning microscopy, polymerase chain reaction, DNA microarray, and, have recently been used to identify and assess bacteria adhered to surfaces. The prevention and management of food-related spoilage and pathogenic microorganisms can benefit from greater understanding of the structural, physiological, and molecular communication in biofilms. The current work emphasises fundamental and applied ideas that are crucial for comprehending how biofilms affect bacterial life, and spread in environments involved in processing of the food.

Key words: Biofilm, Food microbiology, Food spoilage, Bacteria.