The formation of biofilms by microorganisms on food-contact surfaces poses a significant challenge in the agro-food industry. These biofilms act as protective shelters for harmful bacteria, allowing them to survive harsh food preparation conditions and resist antimicrobial agents, including conventional sanitizers and cleaning agents. Addressing this issue is critical for ensuring food safety and mitigating contamination risks. Probiotics, beneficial microorganisms widely used in food production, have emerged as a promising solution for controlling biofilm formation. Through mechanisms such as displacement, exclusion, and competition, probiotics inhibit the adhesion and subsequent development of biofilms by foodborne pathogens. Recent studies highlight the potential of specific probiotics and their byproducts to disrupt existing biofilms, reducing bacterial resistance and contamination risks. This review synthesizes current research on the application of probiotics in biofilm management, focusing on their mechanisms of action, effectiveness across various food systems, and practical implications for the agro-food sector. The use of probiotics represents a sustainable and innovative strategy to control biofilm formation and enhance food safety. By leveraging their unique properties, the agro-food industry can address challenges associated with biofilm-associated contamination, ensuring safer food production processes.