This chapter presents the ability of some pathogenic (Listeria monocytogenes, Escherichia coli, Salmonella enterica, Campylobacter jejuni, Pseudomonas aeruginosa) and toxigenic bacteria (Bacillus cereus, Staphylococcus aureus) to form biofilms and contribute to the persistence of these microorganisms in the food industry. Particularities regarding attachment and composition of biofilms formed in food and food processing environments are presented and genes involved in biofilm production are mentioned. To give a perspective on how to fight against biofilms with new means, nonconventional methods based on bacteriocins, bacteriophages, disruptive enzymes, essential oils, nanoemulsions and nanoparticles, and use of alternative technologies (cold plasma, ultrasounds, light-assisted technologies, pulsed electric field, and high pressure processing) are shortly described.