Bacteriophages are viruses that selectively target and kill specific strains of bacteria without harming other microflora. They work by binding to receptors on the bacterial cell and injecting their genes, causing the host cell to burst and multiply the phages. Phages offer advantages for food safety applications by eliminating pathogens from foods topically or through packaging without impacting taste or quality. While phages only target specific bacteria, limitations can be overcome by using multiple phage strains or combining with antibiotics. Proper coordination is needed as disinfectants may inactivate phages during food processing. Overall, phage biocontrol is an effective natural method to control foodborne pathogens without harming normal microflora or changing food properties