Bacteriophage-assisted non-thermal food processing (BANTFP) is a potential biocontrol strategy for reducing foodborne pathogens while preserving product quality. When used simultaneously or sequentially with novel non-thermal food processing technologies, phages can contribute to the reduction of the microbes (typically 1–3 Δlog, but up to 5–8 Δlog in optimized multi-hurdle systems). However, the current evidence is fragmented and strongly biased toward high-pressure studies, whereas data for the use of pulsed electric fields, ultrasound, and cold atmospheric plasma remain limited. Key challenges include phage stability under processing conditions, their interactions with complex food matrices, and the risk of resistance development of the target bacteria. Further research is required to identify optimal treatment sequences, quantify true synergistic effects, and evaluate performance in realistic food environments. Such efforts are essential to refine phage–NTFP combinations, ensuring their efficiency and regulatory acceptance at industrial scale and contributing to safe, innovative and sustainable food processing systems. • Phage biocontrol approaches can assist innovative non-thermal food processing. • New hurdle technologies use synergistic effects in food pathogens inactivation. • Bacteriophage-assisted non- thermal food processing (BANTFP) maintains food quality. • BANTFP selectively targets pathogens while preserving beneficial microorganisms. • BANTFP is an alternative to chemical preservatives and thermal treatments.
Sedeh et al. (Tue,) studied this question.