Phages emerge as key allies in plant-based food safety

Food safety in plant-based products is facing new challenges driven by globalization, the reduction of phytosanitary products, and the growing demand for more natural foods. In this context, bacteriophages, or phages, are gaining relevance as an innovative tool to control pathogens effectively and sustainably across the agri-food chain.

Phages are natural viruses capable of infecting specific bacteria, allowing harmful microorganisms to be eliminated without affecting beneficial microbiota or altering food properties. This high specificity makes them especially suitable for fruits, vegetables, and fresh or minimally processed plant-based products, where microbiological safety is essential without compromising quality.

Moreover, their use does not generate chemical residues or require waiting periods, making them easier to integrate into more sustainable production strategies aligned with current consumer demands and European regulations.

In this context, AZTI has published a report that thoroughly analyzes the potential of phages as a solution to improve microbiological safety throughout the entire agri-food chain, from primary production to processing, preservation, and packaging.

The report gathers scientific advances, practical applications, and regulatory aspects of this emerging technology, positioning it as a key tool to reduce antibiotic use and combat antimicrobial resistance, one of the major challenges facing the sector today.

In plant-based foods specifically, phages open the door to new biocontrol strategies that strengthen food safety without the need for aggressive treatments, improving both business competitiveness and consumer trust.

The report published by AZTI serves as a reference guide for the agri-food industry and can be downloaded at the following link.