Foodborne diseases have always been a threat to human health. They are considered an emergent public health concern throughout the world. Many outbreaks have been found to be associated with biofilm. It is well documented that biofilm has become a problem in food industries as it renders its inhabitants resistant to antimicrobial agents and cleaning. In this review, biofilm formation in dairy, fish processing, poultry, meat, and Ready-To-Eat foods industries are discussed, as well as the biofilm forming abilities' of various microorganisms and the influence of food contact surface materials on biofilm formation. In addition, the conventional and emergent control strategies used to gain more proximity to efficiently maintain good hygiene throughout food industries is discussed.