Akademik Veri Yönetim Sistemi
LWT, cilt.250, 2026 (SCI-Expanded, Scopus)
The increasing demand for minimally processed foods, together with growing concerns regarding the extensive use of chemical preservatives and the global rise of antimicrobial resistance, has intensified scientific and industrial interest in bacteriophages as alternative food preservation agents. Bacteriophages (phages) are viruses that specifically infect bacteria and provide a highly targeted, self-amplifying, and self-limiting approach to microbial control. Unlike conventional antimicrobials, phages exert selective pressure on defined bacterial populations without broadly disrupting beneficial microbiota or altering product sensory attributes. Bacteriophages are increasingly recognized as precise tools for targeting foodborne pathogens. We argue that phages are most effective when integrated as complementary components within hurdle technology frameworks, where their activity synergizes with other preservation methods such as mild heat, antimicrobials, or controlled storage. Examples include phage application in ready-to-eat meats to reduce Listeria monocytogenes , in dairy systems with temporal separation from starter cultures, and in fresh produce combined with mild washing procedures. This review synthesizes current knowledge on the application of bacteriophages in food systems, with particular emphasis on technological feasibility, efficacy across different food matrices, and industrial implementation. By integrating experimental evidence and industrial case studies, the review highlights both the opportunities and limitations associated with phage-based biocontrol.