Bacteriophages (phages) can play a useful role as narrow spectrum antimicrobials in food safety and in food production. Consumer attitudes towards traditional additives have led to a search for natural, potentially clean label, alternatives. At the same time, the rise in antimicrobial resistance has created a need for alternative antimicrobials for disease prevention and treatment in animal husbandry. Phages represent a viable option for both of these applications. We highlight important barriers which should be considered to improve the chance of a positive outcome when using phages in food and food production. These include the feasibility of adding high concentrations of phages, the physico-chemical properties of the food or target, how and when phages are applied, and which phages are chosen.

中文翻译：

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克服食品和饲料中噬菌体应用的障碍。

噬菌体（噬菌体）在食品安全和食品生产中可用作窄谱抗菌剂。消费者对传统添加剂的态度导致人们寻求天然，潜在清洁标签的替代品。同时，抗微生物药物耐药性的增加导致了对用于畜牧业疾病预防和治疗的替代抗微生物药物的需求。噬菌体是这两种应用的可行选择。我们强调了重要的障碍，在食品和食品生产中使用噬菌体时应考虑这些障碍，以增加获得阳性结果的机会。这些包括添加高浓度噬菌体的可行性，食物或靶标的理化特性，噬菌体的应用方式和时间以及选择哪种噬菌体。