Current and future perspectives for controlling Vibrio biofilms in the seafood industry: a comprehensive review

Abstract

The contamination of seafood with Vibrio species can have severe repercussions in the seafood industry. Vibrio species can form mature biofilms and persist on the surface of several seafoods such as crabs, oysters, mussels, and shrimp, for extended duration. Several conventional approaches have been employed to inhibit the growth of planktonic cells and prevent the formation of Vibrio biofilms. Since Vibrio biofilms are mostly resistant to these control measures, novel alternative methods need to be urgently developed. In this review, we propose environmentally friendly approaches to suppress Vibrio biofilm formation using a hypothesized mechanism of action.

Keywords:

• Vibrio species
• contamination
• seafood
• biofilm formation
• biofilm control

Author contributions

Md. Ashrafudoulla planned, collected, compiled and drafted the manuscript. Md. Furkanur Rahaman Mizan critically reviewed the manuscript. Sang-Do Ha and Si Hong Park evaluated and edited the manuscript.

Disclosure statement

The authors declare no conflicts of interest.

Additional information

Funding

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (2020R1G1A1011977).