Introduction.

Food and water infectious diseases transmission constitutes a significant concern due to high morbidity and mortality rates in both humans and animals. Additionally, foodborne pathogens represent an economic burden that demands effective solutions for their mitigation. In this context, lytic bacteriophages emerge as a feasible, safe and the most promising strategies for bio-control of foodborne pathogens. Due to the highly specificity towards pathogenic bacteria and not to other beneficial microorganisms present in food, these bacteriophages are considered natural antimicrobials, thus preserving food quality, nutritional value and without presenting toxic effects. Furthermore, the application of bacteriophages in food industry can improve product preservation and prevent the spread of multidrug-resistant bacteria.

Objective.

To describe the application of commercially available bacteriophages-based products with sanitary approval for use in ready-to-eat foods such as dairy products, meat poultry, seafood, vegetables, and fruits.

Methodology.

In this systematic review, databases included PubMed, Google Scholar, Elsevier, Springer, and MDPI were searched. Additionally, keywords including "bacteriophages", "foods", "products", "GRAS" and, "safety" were used in both English and Spanish as searching strategy.

Results.

Eight commercially available bacteriophages-based products were identified to control some of the major foodborne pathogens, including Listeria monocytogenes, Escherichia coli, Campylobacter spp., and Salmonella serotypes. These products have received sanitary approval for use in ready-to-eat foods.

Conclusion.

Due to their natural properties and advantages, bacteriophages can be employed at all stages of the food production chain, formulated according to the necessities to control microbial pathogens.

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