Integrating phage biocontrol in food production: industrial implications and regulatory overview

Phages, also known as bacteriophages, are viruses that specifically target and eliminate bacteria. They are natural predators of bacteria and are safe for humans and animals and widely present in the environment. Consequently, they have been identified as potential tools and promising antimicrobial agents for controlling specific bacterial pathogens in food production. In recent years, a number of bacteriophage-based products have been developed for food processing and preservation owing to their highly specific, efficient, and unique infection mechanisms. The use of bacteriophages is a viable alternative to antibiotic therapy, as they specifically target or kill their host bacteria without causing antibiotic resistance and are believed to cause no harm to humans. These natural viruses could be a possible solution to avoid or reduce the use of chemical agents or physical treatments to control pathogens in food production processes. This review provides an overview of the ecological role of bacteriophages in shaping bacterial communities and emphasizes their effects on microbial diversity and evolution. It also summarizes current trends in design tools and strategies to control multidrug-resistant bacteria in food processing and food safety, focusing on the implications for industrial and regulatory frameworks. Finally, we surveyed the current challenges and future perspectives to develop a more comprehensive regulatory framework to ensure the safety and efficacy of bacteriophage-based products.