A biofilm is a biologically active matrix attached to the surface of cells and their extracellular products. As they are a mixture of many microorganisms, the microbiological activity of biofilms varies according to their position in the aggregate. With particular emphasis on drinking water distribution systems, this review focuses on the process of biofilm formation, associated bacteria, chlorine resistance of bacteria, and the predominant surface materials. We have compiled studies on the bacteria in drinking water distribution systems and their interactions with biofilm formation on different materials, and we also analysed the chlorine-resistant bacteria and their problems in the water networks. The materials used in the drinking water network are significantly affected by the disinfection method used to produce the biofilm that adheres to them. Some studies propose that the material is inconsequential, with the disinfection process being the most significant factor. Studies suggest that materials based on plastics (such as PVC and HDPE) tend to be more effective in controlling biofilm formation or removal than those based on metals (such as stainless steel), which have been found to be less effective in some instances. Chlorine-resistant strains are becoming more and more common in drinking water networks, resulting in the occurrence of diseases such as typhus and cholera.

The continued and improper use of antibiotics has resulted in the emergence of antibiotic resistance (AR). The dissemination of antibiotic-resistant microorganisms occurs via a multitude of pathways, including the food supply. The failure to comply with the regulatory withdrawal period associated with the treatment of domestic animals or the illicit use of antibiotics as growth promoters has contributed to the proliferation of antibiotic-resistant bacteria in meat and dairy products. It was demonstrated that not only do animal and human pathogens act as donors of antibiotic resistance genes, but also that lactic acid bacteria can serve as reservoirs of genes encoding for antibiotic resistance. Consequently, the consumption of fermented foods also presents a potential conduit for the dissemination of AR. This review provides an overview of the potential for the transmission of antibiotic resistance in a range of traditional and novel foods. The literature data reveal that foodborne microbes can be a significant factor in the dissemination of antibiotic resistance.