AN INNOVATIVE APPROACH TO BIOCONTROL AND PRODUCT SAFETY

Data on the use of bacteriophages as a promising method for improving food safety and quality are presented. The paper discusses the advantages of using phages, including their specificity to pathogenic bacteria, safety for humans and animals, and environmental friendliness. Specific examples of the use of phage preparations such as ListShield, SalmoFresh and PhageGuard in various food products are given. The paper presents experimentally obtained data on the study of Russian analogues of bacteriophage preparations for sausage products. The challenges associated with the development of bacterial resistance and regulatory aspects of the use of phages in the food industry are also discussed. In conclusion, the potential of bacteriophages as an innovative and effective means of biocontrol to improve the quality and safety of food products is emphasized.