Anotace:
Within the context of food safety, the use of modern antimicrobial technologies to inactivate the food-borne pathogens is not infallible, as proven by the ceaseless increase in the food-borne illnesses. The extensive use of antibiotics to minimize the microbial contamination further results in the evolution of antibiotic-resistant bacterial pathogens. Moreover, some of the decontamination methods frequently used in the food industry cannot be directly applied to fresh fruits and vegetables, and RTE meals. Therefore, efforts are being made by researchers in developing a new approach so as to control the bacterial contamination. Consequently, bacteriophages have evolved as the safe, green, effective and natural alternative for treatment and complete destruction of pathogens in food industry. The review provides a general description about bacteriophages and has mainly focused on their potential use as antimicrobials during the postharvest processing of foods. Numerous research papers, review papers, book chapters and other relevant literature was used for writing this review paper.