Recent Trends in Salmonella Outbreaks and Emerging Technology for Biocontrol of Salmonella Using Phages in Foods: A Review

is one of the principal causes of foodborne outbreaks. As traditional control methods have shown less efficacy against emerging serotypes or antimicrobialresistant , new approaches have been attempted. The use of lytic phages for the biocontrol of in the food industry has become an attractive method owing to the many advantages offered by the use of phages as biocontrol agents. Phages are natural alternatives to traditional antimicrobial agents; they have proven effective in the control of bacterial pathogens in the food industry, which has led to the development of different phage products. The treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases, and ultimately promotes safe environments for animal and plant food production, processing, and handling. After an extensive investigation of the current literature, this review focuses predominantly on the efficacy of phages for the successful control of spp. in foods. This review also addresses the current knowledge on the pathogenic characteristics of , the prevalence of emerging outbreaks, the isolation and characterization of -specific phages, the effectiveness of -specific phages as biocontrol agents, and the prospective use of -specific phages in the food industry.