Biofilm–microplastic interactions in food safety: mechanisms, risks, and control strategies
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md Anamul Hasan Chowdhury, Hae Jung Yoon, Sang‐Do Ha
Abstract
The pervasive use of plastics in the food industry has led to significant microplastic contamination, heightening food safety concerns. Microplastics not only infiltrate food systems but also provide optimal substrates for biofilm formation due to their hydrophobic and rough surface properties, which enhance microbial attachment. These biofilm-microplastic complexes protect embedded bacteria from disinfection efforts and facilitate the dissemination of pathogens and antibiotic-resistance genes, posing substantial risks to human health. This review investigates the mechanisms of biofilm formation on various plastic materials and elucidates how these interactions contribute to antimicrobial resistance and contamination in food systems. It also evaluates preventive and remedial strategies, including the development of alternative packaging materials, advanced cleaning protocols, and detection techniques for monitoring biofilm-microplastic complexes. Understanding these interactions is crucial for developing targeted interventions to mitigate contamination risks and enhance food safety and security. By integrating recent findings and proposing innovative strategies, this review aims to guide future research and inform policy development, supporting safer and more sustainable food production practices.