Microbial life abounds on surfaces in both natural and industrial environments, one of which is the food
industry. A solid substrate, water and some nutrients are sufficient to allow the construction of a microbial
fortress, a so-called biofilm. Survival strategies developed by these surface-associated ecosystems
are beginning to be deciphered in the context of rudimentary laboratory biofilms. Gelatinous organic
matrices consisting of complex mixtures of self-produced biopolymers ensure the cohesion of these
biological structures and contribute to their resistance and persistence. Moreover, far from being just
simple three-dimensional assemblies of identical cells, biofilms are composed of heterogeneous subpopulations
with distinctive behaviours that contribute to their global ecological success. In the clinical
field, biofilm-associated infections (BAI) are known to trigger chronic infections that require dedicated
therapies. A similar belief emerging in the food industry, where biofilm tolerance to environmental
stresses, including cleaning and disinfection/sanitation, can result in the persistence of bacterial pathogens
and the recurrent cross-contamination of food products. The present review focuses on the
principal mechanisms involved in the formation of biofilms of food-borne pathogens, where biofilm
behaviour is driven by its three-dimensional heterogeneity and by species interactions within these
biostructures, and we look at some emergent control strategies.