Staphylococcus aureus is a major foodborne pathogen in the food industry, known for its ability to form biofilms on surfaces and equipment used in food processing. These biofilms increase bacterial resistance to disinfectants and environmental stresses, leading to persistent contamination of food products. In recent years, the targeted use of biocides through mechanisms such as membrane disruption and metabolic inhibition has become an effective strategy to control staphylococcal biofilms in environments where food is handled. See more