foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-2-347-356foodsyst-1096Research ArticleСтатьиModern blockchain and artificial intelligence technologies for biofilm control in the food industry. ReviewСовременные технологии блокчейна и искусственного интеллекта для контроля биопленки в пищевой промышленности. Обзорhttps://orcid.org/0000-0002-6613-439XБуракЛ. Ч.BurakL. Ch.

Бурак Леонид Чеславович – доктор философии в области пищевых наук, кандидат технических наук, директор

220118, Минск, ул. Шаранговича, 19, офис 718

Leonid Ch. Burak, PhD, Candidate of Technical Sciences, Director

19, Sharangovich Str., Minsk, 220018

leonidburak@gmail.comhttps://orcid.org/0000-0002-6565-5927ЗавалейА. П.ZavaleyA. P.

Завалей Андрей Петрович – начальник испытательной лаборатории

222112, Минская область, Дзержинск, ул. Колхозная, 1

Andrey P. Zavaley, Head of Testing Laboratory

1, Kolkhoznaya Str., Dzherzhinsk, Minsk Region, 222112

zavaley@gmail.comhttps://orcid.org/0000-0002-8579-2689СапачА. Н.SapachA. N.

Сапач Александр Николаевич – заместитель директора

220118, Минск, ул. Шаранговича, 19, офис 718

Alexander N. Sapach, Deputy Director

19, Sharangovich Str., Minsk, 220018

aleksandr@belrosakva.byОбщество с ограниченной ответственностью «БЕЛРОСАКВА»БеларусьBELROSAKVA Limited Liability CompanyBelarusСовместное общество с ограниченной ответственностью «Ароматик»БеларусьJoint Limited Liability Vompany «Aromatic»Belarus20260108202692347356Copyright © Burak L.C., Zavaley A.P., Sapach A.N., 20262026Бурак Л.Ч., Завалей А.П., Сапач А.Н.Burak L.C., Zavaley A.P., Sapach A.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/1096

Biofilm formation and its resistance to traditional cleaning and disinfection methods during food processing pose a significant threat to food safety and quality. These resilient microbial communities contribute to contamination, spoilage, and ultimately foodborne illness, highlighting the need for innovative and technology-driven control strategies. The objective of this scientific review is to analyze the current and potential roles of blockchain and artificial intelligence in biofilm management and to identify areas for future research and practical application of these technologies in food safety. This review focused on scientific publications published between 2022 and 2025. Keyword searches were conducted in the scientific databases Scopus and Web of Science, Google Scholar, and the Scientific Electronic Library «eLIBRARY.RU.» Publications were selected in two stages: at first, by titles and abstracts, then based on the analysis of full-text papers corresponding to the inclusion criteria. The analysis of the scientific research of the last years showed that modern digital tools, such as artificial intelligence, offer new opportunities for improving biofilm management. Blockchain enables real-time traceability of sanitary status, contamination events, and compliance activities throughout the supply chain. Machine learning and sensorbased monitoring facilitate operative control of microbiological stability and risk assessment of microbial multiplication. Together, these tools support data-driven decision-making and more active pollution prevention. However, it should be noted that data integration is costly. Further research should focus on refining AI models by improving data quality and complementing it, assessing the reliability of sensors in industrial settings, and exploring regulatory frameworks that balance innovation and safety compliance.

Образование биопленки и ее устойчивость к применяемым традиционным методам очистки и дезинфекции в процессе переработки пищевых продуктов представляют значительную угрозу безопасности и качеству пищевых продуктов. Эти устойчивые микробные сообщества способствуют загрязнению, порче и, как следствие, развитию заболеваний пищевого происхождения, что подчеркивает необходимость инновационных и технологически ориентированных стратегий контроля. Целью данного научного обзора является анализ текущих и потенциальных возможностей применения блокчейна и искусственного интеллекта для мониторинга, контроля и предотвращения образования биопленок, а также определение направлений будущих исследований и практического применения этих технологий в области безопасности пищевых продуктов. Материалом для данного обзора послужили научные публикации 2020–2025 годов. Поиск проводили по ключевым словам в научных базах данных Scopus и Web of Science, Google Scholar и в Научной электронной библиотеке eLIBRARY.ru. Отбор публикаций проводили в два этапа: сначала по названию и аннотации, а затем на основе анализа полнотекстовых статей, соответствующих критериям включения. Анализ научных исследований последних лет показал, что такие современные цифровые технологии, как искусственный интеллект, открывают новые возможности для эффективного управления биопленками. В режиме реального времени блокчейн обеспечивает прослеживаемость санитарного состояния, случаев микробного загрязнения и принятых мер на всех этапах пищевой цепи. Кроме того, машинное обучение и мониторинг на основе датчиков способствуют оперативному контролю микробиологической стабильности, оценке рисков размножения микроорганизмов. В совокупности эти инструменты способствуют принятию решений на основе данных и более активному предотвращению загрязнения. Вместе с тем следует отметить, что интеграция данных требует значительных материальных затрат. Дальнейшие исследования должны быть направлены на совершенствование моделей искусственного интеллекта за счет повышения качества и расширения объема данных, а также на оценку надежности датчиков в промышленных условиях. Не менее важным направлением является изучение нормативно-правовой базы, обеспечивающей баланс между внедрением инноваций и соблюдением требований безопасности.

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The authors declare that there are no conflicts of interest present.