Biofilm-microplastic interactions in food safety: mechanisms, risks, and control strategies.

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-07-08 DOI:10.1080/10408398.2025.2517825

Md Ashikur Rahman, Shirin Akter, Md Ashrafudoulla, Md Anamul Hasan Chowdhury, Hae Jung Yoon, Sang-Do Ha

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引用次数: 0

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.

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食品安全中的生物膜-微塑料相互作用：机制、风险和控制策略。

塑料在食品工业中的广泛使用导致了严重的微塑料污染，加剧了人们对食品安全的担忧。微塑料不仅渗透到食物系统中，而且由于其疏水和粗糙的表面特性，为生物膜的形成提供了最佳的基质，从而增强了微生物的附着。这些生物膜-微塑料复合物保护嵌入的细菌免受消毒工作的影响，并促进病原体和抗生素抗性基因的传播，对人类健康构成重大风险。本文综述了各种塑料材料上生物膜形成的机制，并阐明了这些相互作用如何导致食品系统中的抗菌素耐药性和污染。它还评估了预防和补救策略，包括替代包装材料的开发，先进的清洁方案，以及监测生物膜-微塑料复合物的检测技术。了解这些相互作用对于制定有针对性的干预措施以减轻污染风险和加强食品安全和保障至关重要。通过整合最新发现并提出创新战略，本综述旨在指导未来的研究并为政策制定提供信息，支持更安全和更可持续的粮食生产实践。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.