Table 2.

Several novel biofilm eliminations and control methods are used in the food industry.

Methodology	Mechanism of Action	Description	Reference
Electrolyzed water	Promote biofilm dispersion	acidic and slightly acidified electrolyzed water can efficiently remove L. innocua, L. monocytogenes, Vibrio parahaemolyticus, E. coli, and B. cereus biofilms.	[54]
Bacteriophages	Cell lysis	can not only directly kill bacteria, but also induce host bacteria to express EPS degradation enzymes, thus accelerating the clearance of mature biofilms.	[53]
Nonthermal atmospheric plasmas	Bactericidal	demonstrated high disinfectant capacity, contact-free and waterless, over conventional chemical-based disinfection.	[54]
Bacteriocins	Cell membrane alteration	Such as the bacteriocins nisin, subtilomycin, lichenicidin, enterocin B3A-B3B, enterocin AS-48, and sonorensin.	[54]
Biosurfactants	Inhibition of bacterial adhesion	Avoid biofilm formation and even inhibit QS molecules	[55]
Enzymatic disruption	Extracellular matrix disruption	Such as cellulases, proteases, glycosidases, and DNAses.	[29]
QS inhibition	Downregulation of adhesion and virulence mechanisms	Binding of inhibitors to QS receptors (lactic acid), enzymatic degradation of QS signals (paroxonases), sRNA post-transcriptional control, inhibition of QS signals biosynthesis.	[29]
High hydrostatic pressure	Bactericidal and endospores removal	high hydrostatic pressure (up to 900 MPa) combined with thermal treatments (50–100 °C)	[29]
Novel physical microbial inactivation technologies	Inactivation of microorganisms within biofilms	Such as photodynamic inactivation using pulsed ultraviolet light, electron beam irradiation, steam heating, light at 405 nm, and treatment of the surfaces using ozone, ultrasounds, and gaseous chlorine dioxide.	[54]