Current and future perspectives for controlling <i>Vibrio</i> biofilms in the seafood industry: a comprehensive review
Md. Ashrafudoulla, Md. Furkanur Rahaman Mizan, Si Hong Park, Sang-Do Ha
Abstract
The contamination of seafood with Vibrio species can have severe repercussions in the seafood industry. Vibrio species can form mature biofilms and persist on the surface of several seafoods such as crabs, oysters, mussels, and shrimp, for extended duration. Several conventional approaches have been employed to inhibit the growth of planktonic cells and prevent the formation of Vibrio biofilms. Since Vibrio biofilms are mostly resistant to these control measures, novel alternative methods need to be urgently developed. In this review, we propose environmentally friendly approaches to suppress Vibrio biofilm formation using a hypothesized mechanism of action.
Topics & Concepts
BiofilmVibrioShrimpBiologyVibrio choleraeMicrobiologyFisheryFood scienceBacteriaGeneticsVibrio bacteria research studiesBacterial biofilms and quorum sensingMicroplastics and Plastic Pollution