Phage contamination represents an important risk to any process requiring bacterial growth, particularly in the biotechnology and food industries. The presence of unwanted phages may lead to manufacturing delays, lower quality product, or, in the worst cases, total production loss. Thus, constant phage monitoring and stringent application of the appropriate control measures are indispensable. In fact, a systematic preventive approach to phage contamination [phage analysis and critical control points (PACCP)] should be put in place. In this review, sources of phage contamination and novel phage detection methods are described, with an emphasis on bacterial viruses that infect lactic acid bacteria used in food fermentations. Recent discoveries related to antiphage systems that are changing our views on phage-host interactions are highlighted. Finally, future directions are also discussed.

中文翻译：

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食品发酵中的噬菌体：连续军备竞赛中的新领域。

噬菌体污染对任何需要细菌生长的过程都构成重大风险，尤其是在生物技术和食品工业中。有害噬菌体的存在可能导致生产延迟，产品质量降低，或者在最坏的情况下导致总生产损失。因此，持续的噬菌体监测和严格应用适当的控制措施是必不可少的。实际上，应该采取系统的预防措施来预防噬菌体污染[噬菌体分析和关键控制点（PACCP）]。在这篇综述中，描述了噬菌体污染的来源和新颖的噬菌体检测方法，重点介绍了感染食品发酵中使用的乳酸菌的细菌病毒。重点介绍了与抗噬菌体系统有关的最新发现，这些发现正在改变我们对噬菌体与宿主相互作用的看法。