Meat is a perishable product that has a short shelf life and can be ruined easily if the proper preservation measures are not employed. It is difficult to control all potential sources of microbial contamination due to the complexity of the habitats present during pre-harvest, harvest, and post-harvest stages of the food supply chain. This is due to the fact that contamination can occur at any stage. As a consequence of this, the food industry is perpetually at risk of being tainted by microorganisms, notwithstanding the progress that has been made in contemporary technology. Antibiotic usage has exacerbated the problem, leading to the emergence of infections transmitted by antibiotic-resistant foods. It's critical to work on novel ways to reduce microbial contamination in meat and in the meat processing environment. Therefore, to assure the wholesomeness of the finished product, several control procedures must be adopted throughout the food manufacturing and processing chain. Because of this, bacteriophages and the derivatives of these viruses have arisen as an innovative, significant, and risk-free option for the prevention, treatment, and/or elimination of such pollutants in a variety of foodstuff handling environments. So, the focus of this review was on the future potential of integrated phage, modified phage, and their derivatives as antimicrobials in the traditional farm-to-table setting, which encompasses areas like primary production, post-harvest processing, bio-sanitation, and bio-detection. In addition to presenting certain safety concerns. Also, this paper discusses how to assure the safe and successful use of bacteriophages in the future.
Key words: Keywords: Bacterial food poisoning, Biocontrol, Meat, Phage.
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