Abstract Bacteriophages are considered to have great potential as naturally occurring, antimicrobial agents for use in food production. Phages are ubiquitous in nature and can be isolated from almost all habitats. This review outlines the possibilities, as well as limitations of their use in food production. Application of phages in the food sector are described and the limitations of their use as well as potential risks are discussed. Approaches for a possible classification as either processing aid or food additive are considered, and the current status of their use in and outside the EU is presented. Finally, the need for research to close identified knowledge gaps is highlighted.
Roth et al. (Thu,) studied this question.