Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
ISSN: 2476-2059
Microbial contamination remains a persistent challenge in the food industry, driven largely by the formation of biofilms that protect microbial pathogens such as Listeria monocytogenes, Salmonella spp., pathogenic Escherichia coli, Staphylococcus aureus etc. from conventional cleaning and sanitizing practices. Effective sanitation requires thorough cleaning to remove organic residues, followed by application of chemical or physical agents to reduce microbial hazards ensuring the safety of the finished food products. Although chlorine, quaternary ammonium and iodophors compounds are extensively utilized for their broad-spectrum antimicrobial efficacy, their performance can be affected by organic matter, soil, pH, temperature, chemical concentration, contact time, water hardness etc. This review examines commonly used sanitizing agents in the food industry for controlling microbial hazards and evaluates their efficacy in addressing microbial biofilms. Furthermore, it also explores emerging and sustainable alternatives which offer promising solutions for enhanced microbial control with reduced environmental burden. Integrating novel technologies with established practices can enhance sanitation efficiency, reduce biofilm-related risks, advance safer and more sustainable food production, and protect consumers from foodborne illnesses.
Published Date: 2026-02-17; Received Date: 2026-01-18