Targeting Bacillus cereus biofilms: Biocontrol strategies, mechanisms of action, and emerging challenges
Abstract
Bacillus cereus is a ubiquitous spore-forming pathogen that represents a persistent challenge for the food industry due to its ability to rapidly colonize abiotic surfaces and develop highly resistant biofilms. These structures act as reservoirs for spores and may promote the persistence and expression of virulence determinants, including enterotoxins and the highly stable emetic toxin cereulide. As the food industry seeks more sustainable alternatives to conventional sanitation procedures and chemical disinfectants, new biocontrol strategies are gaining increasing attention. This review carefully examines the effectiveness of naturally derived and bioinspired compounds for the prevention and eradication of B. cereus biofilms, including essential oils, plant-and microbialderived extracts, bacteriophages, phage-derived endolysins, engineered compounds, and innovative antibiofilm surfaces. We assess their physiological and molecular mechanisms, notably membrane disruption and quorum sensing interference, with a focus on the transcriptional modulation of key regulatory genes involved in biofilm development and virulence. In addition, we discuss major methodological limitations in the current literature, including the widespread use of single-strain models and non-industry-relevant materials, such as polystyrene, rather than food-grade stainless steel surfaces. Finally, we highlight key perspectives for future research, emphasizing that effective biocontrol strategies must extend beyond vegetative cell eradication to target biofilmassociated spores and reduce the persistence of B. cereus and cereulide in food-processing environments.
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BibTeX
@article{maurindupuis2026targeting,
title = {{Targeting Bacillus cereus biofilms: Biocontrol strategies, mechanisms of action, and emerging challenges}},
author = {Camille Maurin-Dupuis and Romain Briandet and Alice Chateau},
journal = {Food Control},
year = {2026},
month = oct,
doi = {10.1016/j.foodcont.2026.112633},
url = {https://hal.inrae.fr/hal-05778714v1},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Targeting Bacillus cereus biofilms: Biocontrol strategies, mechanisms of action, and emerging challenges
AU - Camille Maurin-Dupuis
AU - Romain Briandet
AU - Alice Chateau
PY - 2026
DA - 2026/10/05
JO - Food Control
DO - 10.1016/j.foodcont.2026.112633
UR - https://hal.inrae.fr/hal-05778714v1
AB - Bacillus cereus is a ubiquitous spore-forming pathogen that represents a persistent challenge for the food industry due to its ability to rapidly colonize abiotic surfaces and develop highly resistant biofilms. These structures act as reservoirs for spores and may promote the persistence and expression of virulence determinants, including enterotoxins and the highly stable emetic toxin cereulide. As the food industry seeks more sustainable alternatives to conventional sanitation procedures and chemical disinfectants, new biocontrol strategies are gaining increasing attention. This review carefully examines the effectiveness of naturally derived and bioinspired compounds for the prevention and eradication of B. cereus biofilms, including essential oils, plant-and microbialderived extracts, bacteriophages, phage-derived endolysins, engineered compounds, and innovative antibiofilm surfaces. We assess their physiological and molecular mechanisms, notably membrane disruption and quorum sensing interference, with a focus on the transcriptional modulation of key regulatory genes involved in biofilm development and virulence. In addition, we discuss major methodological limitations in the current literature, including the widespread use of single-strain models and non-industry-relevant materials, such as polystyrene, rather than food-grade stainless steel surfaces. Finally, we highlight key perspectives for future research, emphasizing that effective biocontrol strategies must extend beyond vegetative cell eradication to target biofilmassociated spores and reduce the persistence of B. cereus and cereulide in food-processing environments.
SN - 0956-7135
ER -