Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food

ABSTRACT The encapsulation of bacteriophages shows significant potential as a biocontrol strategy in the food industry. This review explores diverse strategies, including freeze‐drying, spray‐drying, and extrusion dripping, along with the macromolecular matrices used to stabilize bacteriophages. Key findings are highlighted in the control of foodborne pathogens such as Staphylococcus aureus , Escherichia coli , Salmonella spp ., and Pseudomonas spp . Among the encapsulating agents, polymers, particularly alginate, stand out due to their biocompatibility, gel‐forming properties, ease of use, and capacity for controlled release. Different techniques and matrices have demonstrated the ability to preserve dry phage powders for up to 27 months with minimal reduction in phage titer. However, encapsulation efficiency depends on factors such as bacteriophage type, encapsulant concentration, encapsulant type, and process parameters. The development of tailored bacteriophage encapsulation strategies holds promise for expanding agricultural and food applications of bacteriophage technology.