关键词: 食源性致病菌；生物被膜；形成机制；防控方法

Abstract: Foodborne pathogenic bacterial biofilm is a spatially structured multi-cellular community that is adhered to food contact surfaces. Conventional disinfection methods cannot effectively prevent and control bacterial biofilm due to its strong adhesiveness and stress resistance, causing food safety hazards and a serious effect on consumer health. In this article, recent studies on the formation mechanism and control strategies of foodborne pathogenic bacterial biofilm are reviewed. The roles of the functions of bacterial long-chain appendages, quorum sensing system and extracellular polymeric substances (EPSs) in the formation of bacterial biofilm are summarized and discussed based on improved biofilm adhesiveness, changed bacterial state, and enhanced stress resistance. This review divides the existing strategies for biofilm prevention and control into three categories: physical, chemical, and biological, and analyzes the principle, advantages and disadvantages of each category in order to provide a theoretical reference for the development of more efficient strategies for biofilm prevention and control in the food field to achieve better prevention and control of food microbial safety.

Key words: foodborne pathogen; biofilm; formation mechanism; prevention and control strategies