This review deals with microbial adhesion to metal-based surfaces and the subsequent biofilm formation, showing that both processes are a serious problem in the food industry, where pathogenic microorganisms released from the biofilm structure may pollute food and related material during their production. Biofilm exhibits an increased resistance toward sanitizers and disinfectants, which complicates the removal or inactivation of microorganisms in these products. In the existing traditional techniques and modern approaches for clean-in-place, electrochemical biofilm control offers promising technology, where surface properties or the reactions taking place on the surface are controlled to delay or prevent cell attachment or to remove microbial cells from the surface. In this overview, biofilm characterization, the classification of bacteria-forming biofilms, the influence of environmental conditions for bacterial attachment to material surfaces, and the evaluation of the role of biofilm morphology are described in detail. Health aspects, biofilm control methods in the food industry, and conventional approaches to biofilm removal are included as well, in order to consider the possibilities and limitations of various electrochemical approaches to biofilm control with respect to potential applications in the food industry.

A blend with pumpkin and sunflower seed flours was prepared and dried at 41.5 °C for 5 h to create a minimally heat-treated blend for a raw food diet. The blend was inoculated with Lactobacillus acidophilus and Fusarium langsethiae to assess the effect of L. acidophilus on Fusarium growth and mycotoxin production. Drying did not affect the content of naturally occurring microorganisms but significantly reduced water activity (p < 0.05) and increased total phenolic content in samples with external microorganisms. Lactobacilli content remained unchanged after drying (4.8 log CFU/g), while F. langsethiae increased by 1.5 log CFU/g. Principal component analysis showed PC1 explained 95.1% of total variance, driven by Fusarium mycotoxin production. A significant difference in total mycotoxin was found between samples with F. langsethiae alone and those with both F. langsethiae and L. acidophilus (p < 0.05). Lactic acid bacteria could reduce fusarium mycotoxin risk in raw food diet mixtures.

Hyaluronic acid (HA) is a natural biopolymer widely used in wound dressings for its supportive role in the healing process. In this study, we investigated the occurrence of microorganisms in chronic wounds and evaluated the antimicrobial activity of newly synthesized HA–Starch-based materials enriched with acidifying agents. Microbial isolates obtained from chronic wounds were tested for susceptibility using the agar diffusion method. The prepared materials exhibited significant antimicrobial activity against both reference strains and multidrug-resistant clinical isolates. Further characterization by scanning electron microscopy and elemental analysis confirmed uniform microfiber morphology and the expected elemental composition of the fibers. Cytotoxicity assessments performed using the xCELLigence system demonstrated the potential safety of developed materials. Overall, the results indicate that HA–Starch-based materials containing acidifying compounds exhibit strong in vitro antimicrobial activity against chronic-wound isolates, supporting their potential for further evaluation in wound care applications.