Current Advancements in applications of bacteriophages in food microbiology: A review

Abstract

Using bacteriophages (phages) to target and neutralize food borne pathogens offers an innovative approach to improve safety and quality of various foods. In place of traditional antibiotics and chemical preservatives, this novel approach applies the use of phages as biocontrol agents against common bacterial pathogens. This review article comprehensively compiles latest literature, the historical background of phage therapy, its current uses in food safety and preservation, consumer acceptance and regulatory issues, and potential future applications of phage-based interventions in the food industry.  Although phages show great promise in lowering food borne illness rates and prolonging food product shelf life, their actual use is dependent on overcoming current obstacles like phage resistance and maintaining regulatory compliance. To fully explore the advantages of phages in enhancing food safety, this work advocates for a multidisciplinary approach and emphasizes the necessity for additional research to maximize phage therapy in food systems.