Biofilm could be defined as a complex communities of microorganisms seen affixed to surfaces, they form clusters without sticking to any surface and buried firmly in an extracellular matrix (ECM). This matrix is formed by microorganisms in the formation of either extracellular polymeric substances (EPSS) or extracellular polymer. Many reviews have addressed the negative consequences of biofilm production in the food industry, among which we talk about biofilms being responsible for spoilage microorganisms and foodborne pathogens such as Listeria monocytogenes, Bacillus cereus etc. These contamination could be linked to biofilms presence in the processing plant. Although researches have tried conferring solutions to these challenges in the food industry, however, in this review we have tried to focus on the positive impact of biofilms formed in the food industry. It is critically expedient while trying to find the solution to the challenges of biofilm in the food industry to develop and give a major focus on the advantages and positive impact biofilm has in the food industry, which has been greatly neglected. Hence in this article, we have highlighted some positive impacts of biofilms formed in the food industry, like enhancing plant health and productivity of food products, as an agent of water and wastewater treatment in the food industry, as a tool in reducing the amount of excess sludge in the wastewater treatment plant. The development of edible biofilms, fermented food products and the production of biodegradable food packaging are also part of biofilms beneficial roles in the food industries.

Modernization has thrown humanity and other forms of life on our planet into a ditch of problems. Poverty, climate change, injustice and environmental degradation are a few of the shared global problems. The United Nations Sustainable Development Goals (SDGs) are the blueprint to achieve a better and more sustainable future for all. The SDGs are well structured to address the global challenges we face including poverty, inequalities, hunger, climate change, environmental degradation, peace and justice. Five years into the implementation, the SDGs have been driven mainly by international donors and ‘professional’ international development organizations. The world is left with 10 years to achieve these ambitious goals and targets. Various reviews show that little has been achieved overall, and the SDGs will not be a reality if a new strategy is not in place to bring inclusion. Microbiology, the scientific discipline of microbes, their effects and practical uses has insightful influence on our day-to-day living. We present how microbiology and microbiologists could increase the scorecard and accelerate these global goals. Microbiology has a direct link to achieving SDGs addressing food security, health and wellbeing, clean energy, environmental degradation and climate change. A non-classical growing relationship exists between microbiology and other SDGs such as peace, justice, gender equality, decent work and economic growth. The pledge of ‘Leave No One Behind’ will fast track progress and microbiology is in a better position to make this work.

Consumption of fruits and vegetables which are known to be highly nutritious has been linked to foodborne disease outbreaks which constitute food safety and public concern. This study aimed to assess the safety of selected fruits and vegetables from fruit markets and home gardens, within the South-West region of Nigeria. A total of fifty-three (53) samples of watermelon, cucumber, tomatoes and garden eggs were collected and subjected to microbiological analysis. Isolated bacteria were screened for their pathogenicity and spoilage potential using haemolysis and amylase production tests respectively. A total of 146 bacteria were isolated, 75 (45.7%) were from retail samples and 71 (43.3%) from the home garden. The genera: Bacillus (15.9%), Corynebacterium (11.0%), Lactobacillus (1.2%), Listeria (1.8%), Staphylococcus (12.8%), Enterococcus (1.2%), Micrococcus (1.2%), Acinetobacter (3.7%), Aeromonas (2.4%), Alcaligenes (0.6%), Brucella (0.6%), Vibrio (0.6%), and the family Enterobacteriaceae (36.0%) were identified. Isolates with haemolytic potentials were 51 (31%) while 49 (30%) could cause spoilage. The overall microbiological quality and safety of fruit and vegetable samples analysed in this study is low, as they were contaminated by diverse pathogenic, and spoilage microorganisms. The presence of these pathogens in retailed and home garden fruits and vegetables is a pointer to public health risks and food safety threats. Hence, the need for improved hygienic practice through training handlers along the supply chain.

Riboflavin (vitamin B₂) is a water-soluble compound that plays an important role in multiple cellular functions. This study evaluates the probiotic potential of riboflavin-overproducing Bacillus subtilis strains isolated from fermented African locust beans. After strain improvement, B. subtilis ACU-I11MR and ACU-I163MR were selected due to their higher riboflavin production (0.01905±0.0005 mg l⁻¹ to 0.0259±0.0077 mg l⁻¹ and 0.0195±0.0054 mg l⁻¹ to 0.0267±0.0013 mg l⁻¹, respectively). Their safety was confirmed through haemolytic assay, antibiotic susceptibility tests and the absence of gelatinase and biogenic amine activity. Probiotic potential was assessed via in vitro assays including resistance to low pH, bile salts, phenol, temperature and NaCl; auto-aggregation; cell hydrophobicity; biofilm formation; antibacterial activity; and enzyme and exopolysaccharide production. Both strains were non-haemolytic and negative for gelatinase and biogenic amine activity. They showed significant viability at pH 2 (survival 85.05; 87.09%), 1% bile salts (survival 88.82; 87.64%) and 0.5% phenol (survival 48.80; 59.52%), respectively. ACU-I11MR was susceptible to 9 out of 12 antibiotics, while ACU-I163MR was 100% susceptible. The strains demonstrated strong cell surface adhesion and auto-aggregation and inhibited several pathogenic bacteria. They produce amylase, protease and exopolysaccharide and thrive under various temperature and NaCl conditions. B. subtilis ACU-I163MR, showing superior probiotic potential, could be a promising candidate for developing riboflavin-enriched Bacillus-fermented functional foods.

Bacillus subtilis plays a key role in traditional plant fermentations in Africa and Asia. Here, we characterised B. subtilis strains isolated from iru , a fermented condiment from Nigeria, and evaluated their potential as riboflavin- and folate-producers. Eighty-six Bacillus spp. were isolated through heat treatment and spore plating on nutrient agar. The isolates were phenotypically identified, assessed for enzymatic activity (proteases, amylases), and tested for safety (haemolysis, gelatinase, and biogenic amine production). Selected isolates were further screened for riboflavin and folate production in chemically defined media. Thirty-four strains were phenotypically identified as B. subtilis with riboflavin production ranging from 0.006 to 0.039 mg L ⁻¹ , while nine produced folate between 0.300 and 1.940 mg L ⁻¹ . These strains were submitted to the selective pressure of toxic analogues of riboflavin and folate in order to enhance their capability to synthesise these vitamins, with the best strain showing increases from 0.013 to 0.020 mg L ⁻¹ for riboflavin and 1.665 to 3.715 mg L ⁻¹ for folate. The most promising candidates were employed for lab-scale iru fermentation. In lab-scale iru fermentation using the improved strains, vitamin levels were enhanced by 38% for riboflavin (0.036 to 0.050 mg g ⁻¹ of iru ) and 35% for folate (0.035 to 0.047 mg g ⁻¹ of iru ), signifying that 10 g of iru fermented with these strains can provide 25% of daily riboflavin intake and 100% of folate intake. These results highlight the potential of selected B. subtilis strains as functional starter cultures for the dual purpose of iru fermentation and vitamin biofortification. Such strain selection and optimisation represent a promising biotechnological strategy to enhance the micronutrient profile of traditional fermented foods while preserving their sensory and cultural value.

The global rise in antimicrobial resistance (AMR) poses an urgent threat to public health, and novel alternatives to traditional antibiotics are needed. One of the most promising options is bacteriophages, viruses that infect and destroy bacteria. Once overshadowed by the discovery of antibiotics, phage therapy is now regaining attention, driven by advances in genomics, synthetic biology, and targeted medicine. This review examines the biology, diversity, and therapeutic use of bacteriophages in treating bacterial infections, especially those caused by multidrug-resistant pathogens. It also discusses how phages act through natural mechanisms, such as lytic enzymes (holins, endolysins, and muralysins), and highlights new genetic engineering techniques, such as CRISPR-Cas systems, phage recombineering, and synthetic genome reboots. In addition to clinical applications, we evaluate phages as biocontrol agents for food safety, environmental sanitation, and biofilm management. Additionally, the article explores key issues in phage therapy, including regulatory frameworks, formulation stability, dynamics of phage-host resistance, and the importance of rapid diagnosis. When properly integrated into modern health and biotechnology practices, bacteriophages offer significant potential and a sustainable solution to the global challenge of antimicrobial resistance.