Early-stage biofilm inhibition on food surfaces and food-contact surfaces: Mechanisms, surface-specific factors and inhibition strategies.

Bacterial adhesion to food surfaces and food-contact surfaces can lead to mature biofilm formation, posing substantial risks to food processing and contributing to food spoilage, cross-contamination, and foodborne disease. Mature biofilms are difficult to remove because of their complex architecture, interconnected regulatory networks, and multiple tolerance mechanisms. Therefore, intervention is more effective before bacteria or preformed aggregates reach surfaces, establish surface interactions, begin EPS accumulation, and develop a stable, spatially heterogeneous biofilm scaffold, than after a structured biofilm has formed and can be dispersed and removed from the same surface. This review summarizes the major mechanisms for inhibiting early-stage biofilm formation, including interference with bacterial adhesins, regulation of bacterial surface hydrophobicity, suppression of extracellular polymeric substances synthesis, and disruption of quorum sensing. It further examines the different impacts of food surfaces and food-contact surfaces on early biofilm development through factors such as food matrix composition, surface structure, hydrophobicity, roughness, surface charge, and residual food deposits. In addition, recent research on agents for early-stage biofilm inhibition applied to both surface types is critically evaluated. Finally, current limitations and future research priorities are discussed to support translation into food processing practice. Targeting early-stages biofilm formation may facilitate the design of safe, effective, and environmentally sustainable control strategies for food systems.