Biofilms are of considerable interest in food hygiene given that it leads to serious health problems and economic loss due to food spoilage. Food samples including beef, cheese, raw milk, pasteurized milk, curd, chilly powder, turmeric powder, coriander powder, soft drinks, fresh fish, dried fish and dried prawn were tested for the presence of food borne pathogens using standard plate count assay. Quantification of biofilm formation was by microtitre plate assay. Thirty six isolates which are indicative of great threat in the food industry were characterized. Twenty isolates were strong biofilm producers, ten moderate biofilm formers, while only one was a weak producer. Five did not produce any biofilm. The antibiogram of the twenty strong producers showed multiple resistance to antibiotics. The enzyme profiling of the strong producers showed that most produced more than one enzyme, which is indicative of their competence in reduction the nutritional value of food and causing spoilage.
