Seafood and biofilm: Mitigation strategies for food safety

Seafood is essential for achieving the United Nations Sustainable Development Goals (SDGs), particularly in enhancing food security and supporting sustainable livelihoods. However, the seafood industry faces challenges due to the short shelf life of its products, primarily caused by microbial contamination and biofilm formation, which increase resistance to conventional preservation methods. This review examines the microbial hazards associated with seafood, focusing on the complexities of biofilm formation on seafood and processing equipment. It explores advanced non-thermal decontamination technologies, such as electron beam irradiation, cold plasma, and ultrasonication, alongside natural antimicrobial strategies, including plant extracts, biosurfactants, and antimicrobial peptides. These innovative methods show potential for enhancing seafood safety, extending shelf life, and preserving nutritional quality. The review emphasizes the need for ongoing research into effective biofilm control, improved detection methods, and robust regulatory frameworks to ensure the production of safe, high-quality seafood. Additionally, a bibliometric analysis highlights current research trends and key focus areas within this field, providing a comprehensive overview of the evolving scientific landscape related to seafood safety and biofilm management, and identifying critical opportunities for future research and innovation.