The current knowledge on the application of anti-biofilm enzymes in the food industry

• Novel approaches are needed for effective biofilm control.
• Enzymes can interact with the biofilm structure and affect cellular events.
• The combination of enzymes and chemical/physical treatment is promising.

Biofilms are encountered on nearly all wet surfaces, with their development being often unwanted due to the serious problems they can cause in different fields, including in the food sector. They are recognized as the preferential microbial lifestyle due to the numerous advantages for the embedded cells. Biofilm cells are highly resistant to stress conditions, particularly to antimicrobials, as their complex and compact structure hampers the penetration of antimicrobials and the access to the deep positioned cells. The increased resistance to the currently employed control strategies emphasizes the urgent need of new alternative and/or complementary eradication approaches. To this direction, the use of enzymes is an interesting alternative anti-biofilm approach due to their capability to degrade crucial components of the biofilm matrix, cause cell lysis, promote biofilm disruption and interrupt the cell-to-cell signaling events governing biofilm formation and maintenance. This review provides an overview of the enzymes used for biofilm control, their targets and examples of effective applications.

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