Abstract: The increasingly serious problem of biofilm pollution has posed a great threat to the safety of foods and medical products. Different from planktons in foods, biofilms formed by microorganisms are more resistant to bactericidal treatment due to their unique structures and functional properties. Therefore, discovering a green anti-biofilm technology has become a growing concern. As a new sterilization technology, cold plasma is simple, effective and low-energy-consuming, and it can well maintain the color, texture and nutritional value of foods, so that it has attracted widespread attention in the food field. This review mainly describes the mechanism by which cold plasma destroys biofilm formation, the factors influencing the effect and the application of cold plasma with a view to providing theoretical support for the application of cold plasma as an anti-biofilm technology in the food industry.

Key words: cold plasma; biofilm; inhibition