Assessing the application of phages for removing spoilage bacteria from food products

Food spoilage leads to a significant amount of food waste globally. In some cases, spoilage by certain bacteria results in visual and olfactory defects in the product but the food is still safe for human consumption. Phages offer a promising solution to this issue and this study seeks to assess the viability of using phage treatments to reduce the growth of specific spoilage bacteria on meat products and reduce the occurrence of spoilage.