Bacteriophages in food safety

Bacteriophages (phages) are naturally occurring viruses of bacteria that only infect and multiply within their specific bacterial hosts [1, 2]. Their host specificity is generally restricted at strain level, species level, or, more rarely, at the genus or class level. This specificity has allowed for directed targeting and killing of pathogenic bacteria using phages in what is referred to as phage therapy [2]. Phage therapy against infectious bacterial diseases was proposed and implemented shortly after the discovery of phages with partial success. However, the advent of antibiotics put an end to phage therapy research in many countries [3].