Foodborne pathogens exist primarily as biofilms in the food processing environment.Different from planktonic bacteria,biofilm has a complex structure,strong adhesion and high resistance to conventional disinfection methods.Cinnamaldehyde,a plant-derived compound,has garnered widespread attention as a new strategy for combating foodborne pathogen biofilms due to its broad-spectrum antibacterial activity and significant inhibitory effect on biofilm.This paper summarizes recent progress in research on cinnamaldehyde's antibacterial and anti-biofilm effects on common foodborne pathogens.The underlying mechanism of action is systematically analyzed from three aspects:anti-bacterial adhesion,antibacterial and anti-quorum sensing effects.Furthermore,the application of nanoscale cinnamaldehyde as antibacterial agent is elaborated.The aim is to provide a reference for the prevention and control of biofilm in order to better guarantee food quality and safety.
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