Biocontrol of Salmonella in Food Systems Mediated by Bacteriophages: Effects of Treatment Factors, Recent Advances, and Future Prospects

ABSTRACT Salmonella is one of the pathogenic bacteria most associated with foodborne illnesses. The increasing increase in foodborne illnesses and the problems caused by bacterial resistance to antimicrobials (AMR) have caused the food industry to have to opt for alternative methods that can control Salmonella contamination. The biocontrol of this pathogen using bacteriophages is an alternative that is causing great expectations in the food sector due to its high bactericidal potential. Bacteriophages are defined as ubiquitous viruses that specifically infect bacteria and are a natural and economical biotechnological tool for the biocontrol of Salmonella . Therefore, this review aims to discuss the effects of treatment factors and highlight recent advances in the biocontrol of Salmonella in various food matrices. Also, the use of phages in the control of Salmonella biofilms is discussed and commercial phage products are mentioned to counteract Salmonella contamination in food and other fields. Finally, the conclusions and future perspectives of the application of phages in foods are discussed.