Chapter 24 - New perspectives and role of phytochemicals in biofilm inhibition

Abstract

Biofilm is a complex matrix consisting of extracellular polysaccharides, DNA, and proteins that protect microorganisms from a variety of physical, chemical, and biological stresses allowing them to survive in hostile environments. Some pathogenic and toxigenic microorganisms have the ability to form biofilms and contribute to the persistence of these microorganisms in the food industry. These can be present in food and on food contact surfaces which increases their chances of infection in humans. It is estimated that biofilms contribute to over 80% of all infections in humans. Indiscriminate use of antimicrobial agents, antibiotics, sanitizers, etc., increased the transmission of resistance within microorganisms causing a major public health concern regarding antimicrobial resistance. Taking into consideration the significance of biofilms in food deterioration and the potential risks of antiseptic compounds, new antimicrobial products and strategies are required in order to more effectively control biofilms. Moreover, biofilms are responsible for the persistence of such bacteria in food processing environments, and the recontamination of processed foods. Recalls are necessary for the contamination of food products. These actions present a large economic burden to the industry and are also associated with brand damage. Therefore, natural antimicrobial agents are a more acceptable choice for preventing biofilm formation and in attempts to improve antibacterial effects and efficacy with low side and adverse effects. Plants synthesize several secondary metabolites (phytochemicals) that are recognized as the fundamental sources of chemical diversity and are important pharmaceutical products. In the last few years, several classes of phytochemicals exhibited antimicrobial properties against pathogenic microorganisms. This chapter provides detail insights into the ability of phytochemicals for biofilm inhibition.