Mathematical modeling for the prediction of biofilm formation and removal in the food industry as strategy to control microbiological resistance.

The formation of biofilms in the food industry poses significant economic, social, and public health challenges. Concurrently, mathematical models have emerged as promising tools for investigating microbial contamination and biofilm dynamics. This study evaluates the application of these models, highlighting their ability to identify critical parameters influencing microbial adhesion and to develop strategies for disrupting biofilm formation.