## 1 Introduction  
Epidemiological risk related to the consumption of food contaminated with pathogenic bacteria is a worldwide problem. According to EFSA (European Food Safety Authority) reports [1], campylobacteriosis and salmonellosis have been the most prevalent zoonoses in the European Union for over a decade. In 2018, 246,571 and 91,857 confirmed cases of human campylobacteriosis and salmonellosis, respectively, were reported. Although the incidence of _L. monocytogenes_ infections (2549 cases) is rather low, an extremely high fatality rate (15.6%) allows to include this bacterium as one of the most important foodborne human pathogens. Due to its ability to survive and grow in the low-temperature range, which is a crucial factor of the food cold chain efficacy, _Listeria monocytogenes_ is considered a microorganism of special concern for the food industry. The largest foodborne _Listeria_ outbreak, with more than 1000 confirmed listeriosis cases and more than 200 fatalities, was reported in 2017-2018 in South Africa [2,3]. In 2018, as a result of the multi-country (Denmark, Finland, UK) outbreak of _L. monocytogenes_ ST6, linked to frozen vegetables, 46 individuals were hospitalized and 5 died [1]. In the same year, in Australia, the consumption of rockmelon contaminated with _L. monocytogenes_ contributed to the death of 7 people [4]. In 2019, outbreaks in Spain [5] and Germany [6] including 3 and 2 deaths, respectively, were noted. Since _Campylobacter_, _Salmonella_, and _Listeria_ spp. are foodborne pathogens of major importance, a number of research studies on their prevalence and survival in food products have been carried out [7, 8, 9, 10, 11, 12, 13, 14, 15]. It has been proven that these bacteria are commonly present on poultry carcasses and in poultry processing plants, making poultry meat one of the main risk factors for the infections. Poultry meat, due to its high content of proteins and water activity, provides favorable conditions for the growth of both saprotrophic and pathogenic microorganisms. The contamination of poultry may occur in the slaughterhouse or in the processing, packaging, and handling environments. Due to the direct contact with food, working surfaces and equipment are also a serious source of the pathogens in the food. Bacteria may form a biofilm both on the biotic surface (fruits, vegetables, meat, bones) and the abiotic surface (steel, glass, polypropylene, glaze) [16]. Biofilm is a community of surface-attached microorganisms encased in a self-produced extracellular matrix. The ability of some pathogenic bacteria to form biofilm on different materials, used in food processing plants, increases the risk of food recontamination during production. Specific properties of bacterial biofilm make the cells highly resistant to the action of many stress factors, namely, desiccation, temperature, chemical disinfectants, or antibiotics [17,18]. The major part of biofilm structure is the hydrated extracellular polymeric substance (EPS) matrix. The EPS matrix consists mainly of polysaccharides, proteins, lipids, and extracellular DNA (eDNA) that protect bacterial cells. The biofilm formation depends on the availability of the nutrients, synthesis and secretion of the extracellular material, environmental stress, and the competition with other microorganisms. The EPS molecules mediate in the formation of the biofilm architecture, which is a dynamically changing spatial structure. The biofilm structure resembles a sponge that easily absorbs all the molecules secreted in the environment [19,20]. To eliminate pathogens from food contact surfaces, various disinfection procedures are applied in food processing plants. Chemical methods are the most common and effective means of controlling and reducing the number of microorganisms in the food industry. However, considering the increased persistence of the biofilm to the chemicals, the efficiency of this disinfection type may be doubtful or, at least, unpredictable.